I hope you guys are well! *Become a Patreon and have a say in what I make!* Orange Shirt Video!! ➡ kzread.info/dash/bejne/fGloqZuegNG_kpc.html

@stephanie5872

Жыл бұрын

Is there an address someone can mail you a gift

@Fromparchmenttobooks

Жыл бұрын

I hope your feeling better!

@ChefJamesMakinson

Жыл бұрын

@@Fromparchmenttobooks thank you

@ChefJamesMakinson

Жыл бұрын

@@stephanie5872 haha that's not necessary 😉

@stephanie5872

Жыл бұрын

@@ChefJamesMakinson I know its not, but I want to send you a few unique things from the US that I thought you'd enjoy

I never thought I’d watch a guy watching a guy watching a guy cook. But it’s great. You commenting on how other chefs cook is a lot of fun. The trick to cooking is tips like “cook fried rice with cold day old rice”. And we get that condensed. Thank man.

@wanderinwolf3804

Жыл бұрын

More of watching a guy watching a guy watching a guy watching a guy cook.

@icecreamcake5381

Жыл бұрын

Can't wait for another guy to watch this guy watch another guy watching somebody cook.

@rgerber

Жыл бұрын

even better: Watching a guy watching a guy watching a professional chef watched by his uncle cook

@lannliu4555

Жыл бұрын

I also watched Chef James watching J. O. without Uncle Roger (prawn curry) but it’s really not the same feel! Chef James goes all tech-y and without Uncle Roger’s jokes it gets too serious too quickly. With both of them commenting is just the perfect balance!

@Barreloffish

Жыл бұрын

Unless you're not an Asian, fried rice is always made from leftover rice.

Chef WangGang being super nice to his uncle is because that in his childhood, his parents did not want him and its his uncle who raised him up. *Edit* his parents were really strict in his childhood

@tluangteaRR

Жыл бұрын

Oh, that's so sad. First time i've heard that. ☹️ Happy for him that he is successful in life.

@JiangShiXi

Жыл бұрын

@@tluangteaRR yeah

@psyphorgaming3371

Жыл бұрын

​@@JiangShiXi how do you know. I would want to see his point of view

@devcrom3

Жыл бұрын

Care to back that up with a source?

@dkin7685

Жыл бұрын

@@devcrom3 i wouldnt be surprised, due to chinas one child policy, many children became unwanted by their parents.

Found you a while ago, your serious commenting on the comedic videos from roger are harmonizing very good together:D Been enjoying your expertise on cooking and I've also learnt a lot from it:)

@ChefJamesMakinson

Жыл бұрын

thank you very much! :)

@neoroman0510

Жыл бұрын

Agreed, the two contrasting styles balance each other out very well. I especially like that Chef James seems to be adding a little more personality and the occasional smile on top his very serious technical treatment! Now we have the gold standard! Fuyoh!

@Hexishu

Жыл бұрын

@@neoroman0510 Yes, it looks like James likes the humour character in the vids of Roger aswell:D very nice to see aswell

@SirBrass

9 ай бұрын

I laugh even harder at Uncle Roger's jokes when James is adding serious helpful commentary along with and then gets the disapproving nephew scowl at the dirty uncle jokes. 🤣

@MrConsto

7 ай бұрын

You are watching a guy watching another guy who is watching another guy cook. Is this the maximum number of guys watching another guy that you can take? Would you think someone would watch you watch this video?

One fun fact about Chef Wang's cutting board: he had a video talking about it where he said that he basically has (at least) two boards of the same type: one for filming, and the other for regular off-camera cooking. The off-camera board shows significantly more wear from daily usage, and they all have to be sanitized in a special machine every day. They're also extremely heavy and expensive, to the dismay of many viewers who were interested in buying something similar. So that was pretty interesting.

@ChefJamesMakinson

Жыл бұрын

Interesting!

@xutiancao8028

Жыл бұрын

@@ChefJamesMakinson yes, when my parents were married back in 1995, my grandpa gifted my parents a nice set of cutting board as wedding gift. And it also a part of culture in shanghai at least to gift a nice cutting board to new married couple.

@xutiancao8028

Жыл бұрын

@@ChefJamesMakinson kitchen is such an important room in chinese culture. we even have a kitchen god we have to do special ceremony in new year for him. He will report to the heavn if the family member's behavior were good in this year to the ruler of the heaven.

@Ante770

11 ай бұрын

Another fun fact you can make your own for like $50 max if you have or have access to some wood working tools

@athenazoey5093

11 ай бұрын

Damn! Here in the philippines for you to have a good thick wooden cutting board is a professional butcher or a chinese cook. At province cutting wood is now prohibited here since they are not allowing to log more wood and even historical trees. You will have to import a good quality wood or else youll end up to a "ipil-ipil" wood cutting board. 😊

As a Chinese, I am truely surprised by how much you know about Chinese cooking. Real professional, good job!

@ChefJamesMakinson

9 ай бұрын

Thanks! 😃

@heliosvalladares1704

5 ай бұрын

@@ChefJamesMakinson ❤️

As an Indian, I loved it when Uncle Roger said that in Asia we have indoor kitchen and outdoor kitchen. And the food cooked in outdoor kitchen is absolutely magnificent. As an Indian, from childhood we are used to seeing our mother and grandmother cooking in outdoor kitchen on traditional clay cooking areas. Its a must especially during a festival, celebration, ceremonies, etc; and believe me nothing can beat traditionally cooked dishes in this manner. Its heavenly ❤️❤️✨🤟😌.

I was in the Wang Gang's translation team, thus I got the chance to watch many of his video. I'm very glad you like him too!!!!!

@ChefJamesMakinson

Жыл бұрын

Really?! I have seen a lot of his videos, I cant stop watching! haha

I like how informative this is. I'm asian myself but when I cook, I do as what my elders have done, but I, myself don't know why they do it so. I learned to cook by observation, and not by being taught. In our household, there is no recipe or measurements, we do it by sight and taste. So I really don't know the reason for things. I just copy what people do when they are in the kitchen. An example is the soy sauce splashing on the side. Now, I know. Thank you Chef.

@ChefJamesMakinson

Жыл бұрын

being curious is very important if you want to learn more! :)

@razorfeng2880

Жыл бұрын

​@@ChefJamesMakinson second reason he's doing so is using the high temperature of the side of the wok to heat up the soy sauce, the so-called "Maillard reaction", which enhance the flavor.

@jojoanggono3229

Жыл бұрын

@@razorfeng2880 indeed, I can imagine it's akin to caramelizing the soy sauce.

@abbynormal3068

Жыл бұрын

I am Asian, too. We never measured in the family kitchen- in fact to pass on home “recipes” I have to say to cook/add a certain spice until it looks like or smells like…. That sort of thing.

@BlackStarEOP

8 ай бұрын

@@ChefJamesMakinson Einstein worked way out in theoretical space, but Albert Einstein quotes are full of inspiringly practical, relatable advice: “I have no special talents. I am only passionately curious.” And curiosity, believe it or not, is a mental exercise that strengthens the mind.

It's really different when you watch a chef cooking his specialty cuisine. It's pure art.

@Michael_Brock

11 ай бұрын

Yes it is in a culinary sense watching Mozart or Beethoven conducting a symphony.

Chef Wang Gang is one of the most wholesome people I have seen on youtube. I really love his recipes. And his explanation. And the way he treats his family and apprentices.

@ChefJamesMakinson

11 ай бұрын

You can see that!

Chef Wang Gang is the best! His channel has multiple tutorials regarding Chinese cooking and all videos have English subtitles. His recipes have summaries at the end and his "teaching kitchen skills" like chopping etc are very methodical also. He has a few vlogs also where he explains all his setup, and some are about his life and are very well made. I highly recommend Chef Wang Gang to anyone. He is an excellent teacher, is very humble with very well produced videos and most of the times responds to doubts of people (sometimes by making a whole video) As always great video by you James love watching them! Would love to see you react and explain more of Chef Wang vids if possible

@ChefJamesMakinson

Жыл бұрын

thank you so much! I will do more videos of Chef Wang!

@AshPhoenix

Жыл бұрын

@@ChefJamesMakinson yes!

@oliviertang9368

Жыл бұрын

@@ChefJamesMakinson 美食作家王刚 This is chef wang‘s channel on youtube. Really hope we can see more reaction video about him in the future. thank you

Wang Gang was born in Sichuan and he specializes in Sichuan cuisine. No wonder he used a huge bunch of green chili in his egg fried rice, Sichuan cuisine is notorious for its piquancy. In other regions in Asia, the cookers and eaters may not really be fond of piquancy like Uncle Roger is.

Kinda want Chef James and Uncle Roger to do a collab. I bet it will be so much fun ✨️

@ChefJamesMakinson

Жыл бұрын

that would be a blast!

Chef Wang is one of the better cooking channels imho, straight to the point and super-efficient short vids and also kinda wholesome little touches with family and staff

I’m 100% serious when I say that I literally bought a wok just to make egg fried rice properly because I was tired of the fry pan stuff.

@lannliu4555

Жыл бұрын

how do you solve the issue with the burner?

@colgado693

Жыл бұрын

Same here

@colgado693

Жыл бұрын

Woks makes everything taste better and much faster to make

I've been watching Chef Wang for many years. He is the king of videos that shows the steps and technique with no frills. A typical single dish recipe usually runs 10 minutes on other channels, most of Chef Wang's video are under 4 minutes, including a 30 second tips and notes section at the end

I watch a lot of chef Wang's video, he did made video to introduce the cutting board, his knife and cutting skill. His included English subtitles in his video as he have many overseas viewers.

@ChefJamesMakinson

Жыл бұрын

Ive been watching more of his videos he does a great job!

Smacked the like button for your expert interpretation on all the details! I seldom cook, but I almost don't miss a single video from Chef Wang 美食作家王刚 because his vlogs with his uncle makes cooking look very soothing

@ChefJamesMakinson

Жыл бұрын

I appreciate that! i have been watching more of Chef Wang and i cant stop! he is a master!

Wow! Your pronunciation at 19:25 of 王刚 was perfect! I’ve been binge watching your videos reacting to Roger and I have to say you’re so likable! Your smile is so genuine and your soft way of speaking bounces weirdly well off Uncle Roger’s roasts! Your insights are also super valuable

@ChefJamesMakinson

Жыл бұрын

Really?! 😲 I'm glad to hear that! 😉 Thank you kindly, I try to add some value when and where I can. I would love to review more of Chef Wang's videos but I'm a bit concerned with the translations.

Guys if anyone wants to be a chef or want to be good a cooking watch this man he explains every Single Detail and its easy to understand this man is a Legend ❤

Many viewers had replicated Chef Wang Gang's recipes and most of them had a successful or at least acceptable dishes depending on individual's cooking skill. It means Chef Wang Gang's recipes are the real stuff.

Wow I've watched so many fried rice reactions but this time i learned A LOT, thank you Chef James for the 20 minutes lecture 😁

@ChefJamesMakinson

Жыл бұрын

Glad you enjoyed it!

12:51 Fun fact - one of the reasons why his uncle always looks grumpy is that chef Wang put too much oil in many of his cuisine video (although not in this one). For elder Chinese, at their ages life was hard and oil was very expensive and rare as it could not be bought but allocated by the government.

The indoor and outdoor kitchen is really true for Asian homes. We cook mostly outside and it's really both helpful to not have the smell of food inside the homes as well as it tends to be hot with heavy cooking and having it outside provides you with a cooler ambiance. Plus any mess is easily managed or its okay since you get to keep your homes clutter free.

Im asian myself and been working in chinese kitchen as a dishwasher when i was studying. I always wonder why they kept the water running and now i know thanks to you. You are so informative on asian cuisine. Thanks chef 😊

Very nice video, learnt a lot from it : ) Just to add some extra points: 1. He left the water on mainly to cool down the station. That stove is pressurized, like a turbo engine, which release extra heat. To let the water running could prevent the water in the pot getting boiled, and the water leaked on the station could also helping cooling down the station. 2. About how he added the soy sauce, it actually has not much to do with preventing the wok to be cooled down, since the stove is extra powerful, but it's to: 1) fastly cook the soy sauce to removed a raw soy sauce taste, and to make the product smell better; 2) the soy sauce could cover rice more evenly than just put it on rice.

@phamnguyenductin

Жыл бұрын

I think the main reason is like James said - the soy sauce will evaporate on the edge of the wok and not be absorbed into the rice. Removing the raw soy sauce taste and letting it cover the rice evenly are certainly among the other reasons as well, but it's not the most important.

Seeing you geek out over a wok cooking station is like seeing a musician geeking out over other instruments or audio gear. I love it!

If you're going to make more Wang Gang videos I recommend the new year's feast preparation video, it's a bit long but it has many delicious dishes and you can see how the whole process of cooking a Chinese feast is organized.

I’ve learned quite a bit. It’s not so simple as it sounds, especially when two of you are explaining step by step. Very impressed, thanks. More please.

@ChefJamesMakinson

Жыл бұрын

Glad it was helpful!

Wow ! I live in Japan and sometimes I cook egg fried rice (known as "cha han" here). I've learned the basics when I was working in a bar's kitchen in Tokyo, but thanks to you and chef Wang, I learned another great thing : don't poor the liquids on the middle of the wok. Now, I am getting excited to try another round of egg fried rice ! Many thanks.

@slg9307

10 ай бұрын

Pouring soy sauce on the side of the wok also gives them a chance to be heated first. That usually adds more flavor to the soy sauce. I’ve tried this with Japanese soy sauce and it also tastes better :)

This was very educational unlike Uncle Roger's version which was comedic only. I am going to listen to this vid again & your teaching/tutoring= very informative

@ChefJamesMakinson

Жыл бұрын

thank you Hailey!

@yasminazni1436

Жыл бұрын

Actually the philosophy of cooking fried rice in Indonesia is that when there is leftover rice in magic com, don't throw away rice and Indonesian people like to be creative and produce new dishes, namely fried rice, rice can be made into rice crackers, this is also a typical Indonesian rice cracker food especially East Java  

Awww, it’s your birthday tomorrow! All the best for you! 🎉🎉🎉🎉 Thank you and Uncle Roger for all the good times! ❤

This channel growing so fast and im proud to be part of it

This is the same way I was taught to make fried rice at a chicken wing spot of all places. The owners were Korean and came to the states decades ago. We sold fried rice and bulgogi, at a chicken wing spot lol. And the wife would bring me Korean sushi

This is very true. I’m a Filipino and we have clean and dirty kitchen. Clean kitchen is for deserts and baking, normally indoors. Dirty kitchen is for more savory foods. We have it, too.

Now that's the difference between celebrity chef, and kitchen master. When you cook with rocket fuel... :D

The base video is already a thing of beauty, the techniques, the apparatus, the experience, the family connection, and Roger's and Chef James' commentaries bring it out even more

A small thing about the soy sauce. I 've heard that splashing the soy sauce directly on the wok and letting it run down is to "season the wok" if that makes any sense. By tossing, the flavors on the wok can be seasoned into the food evenly. If the sauce goes straight onto the rice it will be absorbed so only a part of the rice will be seasoned.

@kriswillems5661

Жыл бұрын

Exactly when making fried rice on part of the rice tends to absorb the soy sauce which gives an uneven color and taste distribution. I try to fix this by putting a bit at a time around the rice, but this man is much more skilled than me

Congratulations James, you've nailed it with your reaction videos. I thought about it but I couldn't do any way near as good a job as you do. You're knowledge is incredible, stay at it mate

@ChefJamesMakinson

Жыл бұрын

thank you Matt! got covid last week, slowly feeling better. I hope you are well!

@unclemattscookerylessons

Жыл бұрын

@@ChefJamesMakinson I had the thing a while back, felt horrible for a few days then bounced back. You're looking pretty fit so hopefully you'll be back on your feet in no time. Seriously though, well done with your reaction videos very well deserved success.

Excellent description, one thing I like to add, is that Chef Wang splash the soy sauce around the wok instead of on top of the rice, mainly because soy sauce directly in contact with the wok will accelerate the milliard reaction (where the wok hay come from), the fried will smell and taste a lot better.

Oh man. That "muy bien" when he started scooping out the finished rice said it all. Looks so GOOOOOOD!!!!

This is probably my favourite Uncle Roger video and various advice and tidbits from you are amazing. btw Chef Wang has his own youtube channel with other great stuff, might some nice stuff to react there as well and he added eng subtitles to most his vids. He also made once more Fried Rice vid with his uncle, but with a little twist in it and it looked amazing as well. Thanks for the vid James, it was fun.

One thing to add about the soy sauce: it buns super quickly. So splashing it onto the lesser hot surface of the wok makes total sense as well...

Your commentary added a lot to this video. Thanks. I enjoyed learning about knife techniques.

I love this series! Super nice to get different perspectives and knowledge from a different background

@ChefJamesMakinson

Жыл бұрын

Glad you enjoy it!

I love your reaction videos. Just calm and informative. I like that way more than all the snarky knowitalls out there. Keep up the good work!

@ChefJamesMakinson

Жыл бұрын

Thank you! Will do!

Found this channel recently i realy like the way you explain things so calm, collected and open minded it's realy make me invested and wanting to watch more!

@ChefJamesMakinson

Жыл бұрын

Awesome, thank you!

Your calm technical explanation in particular the European kitchen experience is really very interesting..

I have watched other reaction vids but yours are so great because you explain the whys of the chef world. To us home cooks is so informative. I also love your international pov.

@ChefJamesMakinson

Жыл бұрын

Thank you so much 😊

Please review some Wang Gang videos... I went down the rabbit hole of his channel after I saw the Roger video and it doesn't disappoint. I've always loved your analysis of techniques!

@ChefJamesMakinson

Жыл бұрын

I will later on!

I’ve been waiting for you to react to this vid. Hands down my favorite vid from uncle roger. chef wang cooking is so satisfying to watch

@ChefJamesMakinson

Жыл бұрын

yes it is!

The thing I like most about your videos is you have such a kind energy is very nice and relaxing to watch. Positive energy 10/10

@ChefJamesMakinson

Жыл бұрын

Thank you!

I’m Italian and there’s a chef that do the most abundant and delicious food everrr! I don’t know if his videos have subtitles but definitely worth watching. His name is Giorgione (orto e cucina) He does traditional food, even food with not so common ingredients. Love your channel!!! ❤

@ChefJamesMakinson

Жыл бұрын

Thank you!

since i sub to you, i cant stop watching your videos, they are so addicting. Your teaching is make me knowledgeable, thanks for that

@ChefJamesMakinson

Жыл бұрын

Thank you so much! 😃

Love the explanation about the wok station

So glad you're feeling well! And this video was so fun.

@ChefJamesMakinson

Жыл бұрын

I made the video just before getting sick! so little by little :)

Good morning Chef. Well done! Enjoyed your review. As always you always educate us with your insights and cooking tips. I hope you're feeling better. Looking forward to your next video!

@ChefJamesMakinson

Жыл бұрын

thank you Jeff! still the same ive been sleeping all day :/ haha i hope you are well!

One small correction: you can use the rice from the same day- just let it steam off and put it in the freezer- but you can't use Freshly Cooked rice. I don't remember the science behind this, but it has something to do with how starches recrystallize after cooking the rice and letting it cool off. It isn't just that freshly cooked rice has a ton of moisture, but the starches behave differently than in the rice you cooked and chilled. Even if the freshly cooked rice had as much moisture as day old, it would still behave differently and wouldn't make good fried rice base...

@zouzilong1014

Жыл бұрын

Actually, you can use a freshly cooked rice, the only problem is you need to have the same equipment as chef wang has. We chinese people like using left over rice is because the left rice would be dry outside but moisture inside, so the every single rice would be seperate and the wok hei you would see. It is the easist way to cook fried rice in home. However, there are lots of stalls in china( something like food truck in north america), who are only making fried rice. They cant store so much rice before runing time and also cannot predict much rice they may need, so they just using freshly cooked rice. Then they just using the same equipment but half size to over heat the wok, it will quickly dry out the surface of rice and keep moisture inside, thats also why the duration of their cooking is extremly short and lots of wok hei.

@justinannpeasee295

Жыл бұрын

@@zouzilong1014 looks like eggfried rice is like the mexican version of refried beans.

@phamnguyenductin

Жыл бұрын

Another approach I personally use is to put the freshly cooked rice in the microwave for a minute or two to remove some of the moisture, and then put it in the freezer for some two hours before making fried rice.

Always educational and fun listening to you, Chef Makinson 👍

@ChefJamesMakinson

Жыл бұрын

I appreciate that!

I like the additional information uncle James gave.

Chef Wang Gang's fans frequently joke about how the stove he's using is more of a jet engine than a stove. That thing is damn powerful and one of the reasons it's so hard to make restaurant-style stir fry at home.

Also when they put the soy sauce on the side, it cooks it; and gives it some wok hay before it hits the rice. This gives more flavor.

I learned so much about why some things are done in the kitchen. I had no idea about the sauce changing the temperature and such. Thank you

Great video chef!! I have been waiting for this one! I hope you feel better soon!

@ChefJamesMakinson

Жыл бұрын

I appreciate it!

Would be so nice to see more of your reactions to Wang’a videos. 🙏 Great video otherwise as usual. 🙌

love your chill reaction when watching Uncle Roger’s videos, also thanks for some advices you gave during the video, you are really serious with this work and i hope your channel and your career will be gigantic someday. As an asian i have to say that watching chef Wang cooking things is a masterpiece and your point of view even makes it better!

@ChefJamesMakinson

Жыл бұрын

Thank you so much!! :) it means a lot to hear that!

Happy to get another chef into the mix... already following quite a few... like your videos James! Even though I saw only the commentary ones... but they add value! For a change and since you are in Spain, could you do a good video about pulpo? Specially about the simple yet super rich pulpo a la gallega? One of my favorite dishes (this is how I won my wife over :P ) ... maybe with more tricks on how to cook perfectly the octopus.. what potato would be best and tricks to elevate the dish? Cheers!

Here we go guys 20k!!!! Cant wait for new video. 🤩🎉

@ChefJamesMakinson

Жыл бұрын

Thank you! The shirt still haven't arrived but it will be soon!

To please my chinese wife, I've cooked a lot of chef Wong's recipe over the last fews months and he's amazing. He often give a couple of tips on the side too... But... us westerners have to beware... what's not spicy for him, might kill us. Specially with sechuan peppers (prickly ash). I often get my tongue so numb I chew it without noticing. When I have guests, I always have a jar of chili oil on the table (for my wife), and cook a lot less spicy, specially for my parents. :)

@ChefJamesMakinson

Жыл бұрын

i will have to try some of his recipes! :)

One of the things I like about these videos as opposed to Uncle Rogers is that I learn something and start practicing it almost immediately.

@ChefJamesMakinson

Жыл бұрын

im glad to hear that! thank you!

I usually don't enjoy these type of videos . Reviews of reviews .BUT !! Your honest reviews and pro inputs adds a flavor that I enjoy 👌keep up the good work chief.

@ChefJamesMakinson

Жыл бұрын

I appreciate that!

This just goes to show you how awesome uncle Roger is, people actually react to his reactions. This is a new level of awesomeness

Adding the soy sauce around the sides also helps evenly distribute the sauce to the rice. If you poured it all in the middle, it's more likely that the middle portion of the rice would absorb the majority of the soy sauce.

Man the way you talk and the way you looks r just exactly like my culinary lecture，i’m Chinese from Sichuan and the best time I ever had whenI’m studying, were the time I added a fried rice dish into our menu but I do believe there is some different understanding on the level of spiciness between me and my lecture.

What i got from all of your video is happy and knowledge. Thanks chef 🙏👍🏻

I think another reason to circle splash the soy sauce in is to give it a little caramelization, which tastes good and won't happen that easily when it's mixed with the rice.

@robwebnoid5763

Жыл бұрын

It's also to remove some of the alcohol content (1-3%) in the soysauce. But yes, frying the soysauce a tiny bit for a second can give it a more focused tasted, in addition to not lowering the core temp as mentioned, which depends on how much of the liquid you put in.

In case you want to do more reaction videos to chef Wang, make sure to try the “coral fish” video. It’s amazing!

@ChefJamesMakinson

Жыл бұрын

I'll have to take a look!

Look at that! 2 of the best chefs out there have birthdays one month apart. Even the universe said good chefs need to stay together.

Hi James! I rly appreciate how you pronounced the Chinese name Wang Gang! Really shows how much attention to detail and respect you have ❤️

@ChefJamesMakinson

7 ай бұрын

some languages are also easier to pronounce then others! :)

At the risk of seeming bothersome or repetitive, I just really like to hear spanish phrases escaping James. I like languages, and to me, it's fascinating to see how living in a foreign country affects someone's speech, even if speaking their first language. Of course, I'm interested in his cooking commentary as well. That little explenation about the chinese and western chef's knife was something I wondered about until now. I thougth it was just a cleaver's knife.

@ChefJamesMakinson

Жыл бұрын

thank you Jean!

@polemaxn0ob196

Жыл бұрын

I agree 100% with you. Languages are fun! I've seen most of Chef Wang Gang's videos and seeing Chef James explain the different type is knives gave a very good perspective

Hey! I recently found your channel and I love your videos! Especially like your "reacts to uncle Roger".. it's super cool to get a real chef's thoughts and input on dishes. Have a stupid question / idea for you. If I were to send you an everyday recipe, could you turn it into a little more "High End"? Thanks for your videos and keep up the good work!

@ChefJamesMakinson

Жыл бұрын

Thank you Christian! haha maybe right now I'm recovering from the virus trying to get back to normal.

Inspirational. I am going to try and make it.

Haha. Your food reacting passion is real. Subscribed sir. Hahahaha. And please bring that glasses back.😂🤣

Very nice video! I would add that for restaurants, a typical substitute for cold rice is freshly steamed rice (most home cooked rice is boiled). Chinese Cooking Demystified has a video on how steamed rice works in fried rice, plus how Chinese restaurants in China use this for their ingredient prep. For Chef Wang's videos, there's a fan channel that is Wang Gang International, and there's his channel which is "Chef Wang 美食作家王刚". The classic knife skills dish is squirrel fish. Hongshao "red braised" pork is maybe a good one for a cooking technique that doesn't exist much outside of China.

@ChefJamesMakinson

Жыл бұрын

thank you so much! i have been watching a lot of his videos since this one! he does very well!

@matikatak6570

Жыл бұрын

Haiyaaaa.... u indian thT’s why...

So far, only Gordon Ramsay, Alex (the French guy) and Sherson Lian can match Wang Gang's technique and recipe; Chef Samuel Lee (Shang Palace) as well if we consider he's the one who evaluated Alex. Also, if you are based in Barcelona, it's possible you may know Chef Jordi Cruz, who's a judge for MasterChef Spain.

@ChefJamesMakinson

Жыл бұрын

I pass by Abac all the time, Jordi Cruz is the head Chef. there is a lot of good food here! :)

Loving the video and explanations. Giggling over the wok envy!

@ChefJamesMakinson

Жыл бұрын

Glad you enjoyed it!

If you haven't yet checked out Chef Wang Gang's channel, you should. He has one or two videos where he demonstrates proper wok tossing techniques. They're really good, and have English subtitles. In fact, most of his videos have English subtitles.

great content as always my man! i have a suggestion for you. if you search up "Joshua Weissman cheaper but better" you find alot of content of him ordering food from a restaurant somewhere, and then he makes the same dish cheaper and still good enough food you could expect to get when you order it should you be eating in town. what if you showed a couple of recipes of food you can make as cheap as possible, and still be full of quality? i bet that would be a useful skill about now for evryone as food is more expensive all over the world!

@ChefJamesMakinson

Жыл бұрын

Thank you man! yeah that would be a very good idea! prices here have gone up so much! i should show how to use leftovers as well! :)

Hey chef - I hope your feeling better! Great tips and tricks as per usual ;) - if you would be ok to review some Italian cooking I would love to see you react to Vincenzo’s Plate reaction to Gordon Ramsay’s Carbonara - only if you are up for it 😊

@ChefJamesMakinson

Жыл бұрын

I'm planning on that when i feel better, I have been doing a lot of fried rice! haha :)

Very informative. I enjoyed the explanations about the setup. Very enjoyable to watch gr8 vid

@ChefJamesMakinson

Жыл бұрын

Awesome, thank you!

Soy is flung at the edge to caramelize the soy..if poured in center, the rice absorbs it before the soy is heated and fragrant.

You make me wait far too long for your videos, James. I feel like these recordings are all that's making me smile these days. Btw, my birthday's in may too. 3rd may :) Have you ever cooked in Germany? Do you know any good eating places in Berlin? PS: I'd love to see you in a tank top 😁

@ChefJamesMakinson

Жыл бұрын

Mine is May 2nd, small world! haha I wish I could make more as well! it takes a lot of time to put one together as I do everything. I have been to Germany I would love to go so I cant say for anywhere to eat. :)

Isn't it also possible if you cook fresh rice and cool inside chiller for some hours then break the rice clump before you use it for fried rice?😁

@kriswillems5661

Жыл бұрын

That's possible. If you are in the hurry don't put the cover on the pot while it is in chiller. The rice will be dryer in 2 hours. If longer you need to use a cover.. One advice, if you're not skilled like this man, break the rice with your fingers before putting it in the wok. It's much easier.

@ChefJamesMakinson

Жыл бұрын

yes it is, and you can do this if you need a precise amount.

@GideonicGaming

Жыл бұрын

I broke the rice with my hand before cooking it yeah. It helps a lot during the cooking process as you said. That's cool to learn some new tricks as well.😆

Love watching these

So I saw the better angle to see the fire from that particular wokstations on Wang's channel, those are not stoves/burners, those are propulsion powered wokstation 😂

I dont know about others, but I can eat good fried rice all day long. That fried rice looks so good, and adding some anchovies inside might make it even better! We have a version of fried rice with anchovies named "Nasi Goreng Kampung", a staple at roadside stalls and restaurants here in Malaysia... 😁

@ChefJamesMakinson

Жыл бұрын

I know what you mean!

@r0tilck634

Жыл бұрын

Nasi Goreng Meletup brooooooo 😁😁

Really happy I found this channel It’s very grounded and very professional. You can tell the host thinks very deeply about the in depth concepts that go into cooking. Very refreshing considering the whole site is filled with really bad tiktok “chefs” doing over saturated over seasoned stunt food (I will die on that hill. Bliss point is real.) Would love to see more cooking videos though, show us what you got man!

@ChefJamesMakinson

9 ай бұрын

Thank you! I plain on it!

It's very satisfying watching how he moves the wok, but also, James's commentary actually explaining whats going on. Makes you appreciate the skill that much more.

@ChefJamesMakinson

6 ай бұрын

I try! :)

@xWhackoJacko

6 ай бұрын

@@ChefJamesMakinson Great content my man!

@ChefJamesMakinson

6 ай бұрын

@@xWhackoJacko Thank you!

10:20 nice explain for water running and double set up.. Nice suplemen for uncle roger