Years ago, I watched my mother excitedly making a recipe she got from Rachael Ray. She followed the recipe exactly (Mom was a stickler). When it was finished, she commented that it didn't look very good but that she was still confident that it would taste good. Then she tasted it. The expression on her face was priceless. Like when you feed your dog a lemon. She didn't spit it out, but it was close. We went out for dinner. How Rachael Ray got a cooking show baffles me to this day.
@@plays234-k2h Don't feel sad. It was a lesson well learned. We both laughed about the look on her face when she tasted it, and she never tried another Rachael Ray recipe as long as she lived. We ended up having a great dinner out.
When I was first learning to cook, I make one of Rachael's "30 minute meals", apricot chicken. It took almost four hours to reduce it down so that it wasn't soupy. I've learned so much since then, but not from her.
0:30 - "They gave us beef broth". Note this is a clue into how cooking TV production works now. The people who run the show are essentially just the performer. They don't prepare the food, they don't make the recipe, they don't even pick the general theme of the show. A marketing team goes out and tries to gauge recipes that are "trending", they try to invent a different take on existing recipes, they pick items and brands to insert and showcase based on sponsor agreements. Then a script writer writes out the episode and Rachel just shows up and films two dozen of these things in a day. You could swap this out with any personality and the show would be the same. They just are putting the Rachel Ray brand on something completely produced by other people. 7:30 - Of course she wouldn't cook the chicken. Thats done by a cook yesterday. She has 23 more shows to do today she can't be bothered to make anything 🤣
Imagine you are a cook who has a passion for cooking great food and your TV show is the marketing team throwing together your recipes. If that's the case, time to switch jobs.
@@thegentofculture well for the most part they went from being a cook, working to build credibility and a niche to now just being a face of a brand. It's a choice a lot of the TV stars had to weigh. Do you give in and ride the media wave, or do you walk away and go back to doing what you started with. Some go one way, some go the other. The big thing is now that ONLY the ones who buy into the media side of things get into the Television business. Everyone else has moved on to UA-cam because you don't need to hire a massive production company to govern your image for you anymore. Food Network/Cooking TV is in the 'run it till the wheels fall off' phase. It won't exist in another 10 years.
As a south Asian, I imagine these shows are targeted towards suburban or rural middle aged white American wives who perceive this is "Chinese food" and make this to have variety from their boiled vegetables, steak and fries?
I live in China… And I use sesame oil when I make a dip for my dumplings (soy sauce, rice wine vinegar, sesame oil, and Sriracha). And I only use a little bit because it is very powerful tasting. When she started to pour all of that sesame oil on, I also had to put down my leg. That was way too much.
True, in south indian dishes especially in Tamil recipes we use sesame oil a lot. But only for specific dishes. Not every recipe can absorb the strong taste, it will ruin the entire dish and all you taste is sesame seeds😂
I lived in Korea. They use a lot of sesame oil...and garlic...and hot pepper sauce so the sesame oil strong taste has strong competition. Plus what ever meal you eat kimchee. But orange chicken is supposed to taste chicken and orange not sesame.
My mother used to watch 30 minute meals years ago. One day Rachel Ray made calzones using hollowed out Kaiser rolls. I’ve never wanted to pick up a tv and throw it across the room more.
9:48 the lady in the middle was shaking her head, knowing that it's so bad, then she realized the camera was pointing at her, so she immediately changed to nodding.
These videos are excellent educational content. It's one big "learning from mistakes" montage. Talking about why the choices were wrong and how to coreect them (too much liquid! Cook it down) can teach better than reading recipies. Keep up the good work, Uncle!
If the first step of orange chicken is to grab some beef broth, you do not need to be having a cooking show. Just leave. Take the whole staff with you. Go on. Get.
that's especially true if you are using chicken so it gives a red meat taste like the original duck recipe as 0:06 it's not chinese or american it's derived from canard à l'orange a traditional France dish using duck or chicken if you can't buy duck (the best meat in the world)
I grew up watching PBS cooking shows, with people who were not only obsessed with preparing the best dishes but who were equally dedicated to teaching people how to cook properly. People like Julia Child, Jacques Pepin, Lidia Bastianich, Martha Stewart, Jacques Torres (Dessert Circus was amazing), Madhur Jaffrey, and more. I don’t know what happened to that love of cooking and teaching after the 90s, but the Food Network certainly did not create that same level of craftsmanship and education.
I used to work at panda express, and i'm sitting here wondering "who the hell put stock in the orange chicken sauce". That sauce is basically just water, sugar, soy sauce, and orange extract. any spicyness come from chilli oil added near the end of cooking.
You aren't far from right, the coolest ingredient was Shaoshing cooking wine. I was kind of excited that they used that to make their orange chicken. I really should just take a swing at making it at home one of these days. I can make their chow mein like a champ, it's basically just soy sauce, oyster sauce, some chow mein noodles, celery and onion. It's crazy simple. To be fair though, their orange chicken is award winning and some of the best around. I agree with Uncle Roger though, chicken thigh or bust.
@@thegentofculture well we kinda use cooking wine on almost all the dishes lol, even on chow mein. When we cook orange chicken we usually start off with 2 tsp of oil then chili oil with ginger and garlic with the cooking wine, then the orange chicken sauce, boil it a bit then the chicken.
@@dbunik44 Worse than a cook, Rachael's origins are in catering, which basically involves keeping already prepared by someone else food at just exactly the right temperature to cause a massive outbreak of foodborne illness at a wedding or a corporate event.
I'm 100% confident they pre-made that chicken as a time-saving measure but that's absolutely just plain chicken - there's no way that was coated in the slurry and fried, some intern just cubed and seared it.
She didn't even cook the chicken with the sauce, just poured it all in at the end before serving. And I used too think that Ray was a good chef, shame on me.
I think she just coated it thinly, pan fried it with little oil then cut into pieces. It should be the other way around, cut first, coated then fried with lots of oil just like the guy in the end of the video 🤷🏻♀️
As an Italian American, I am utterly BAFFLED by both Rachael Ray and Jamie Oliver, both specializing in Italian cuisine, yet completely INCAPABLE of following recipes, treating ingredients logically, or remembering basic cookery rules like putting the garlic in a hot pan FIRST, stirring till fragrant/partly translucent, then adding everything else. My grandmother was the type of woman to go to 12 grocers before buying tomatoes. Her red sauce took a day to make correctly. How far we've fallen.
Honestly I think people like Ray, Oliver, most of the Food Network types are a relic of an older era. I hope more people now are trying harder. You can find better recipes on UA-cam
@@mikhailhutchcraft7711 Good point. We used to not have this plethora of content creators in the cooking space to tap into back then, allowing these celebrity "chefs" to half-ass things and their audience would be none the wiser.
Yee now you know that plain white rice is your canvas. Anything you it with it will just create a better picture :D certain dishes you can def use broth like chicken rice for example.
This was the average stir fry in the American kitchen from 1987-1997, mooshy broccoli and dry white chicken swimming in sauce with a side of rice gloop.
I was gonna make this same exact comment. My wife's family is all mid-western white, and they love that type of Chinese food, both eating out and cooking at home. I am quite on the opposite spectrum. I never want my Chinese dishes drowning in a sauce, unless it's a soup.
And the time period leading up to that was; empty a huge can of Chung King chicken puke into a pot, heat, pour on prepackaged precooked rice and slap on the table.
Love how they don’t even show the end results on screen for long-it’s like a timid person trying to show you their artwork, but it’s actually bad! _Haiyaaa._
I'm not even Asian, and I gasped when she stabbed the rice with the chopsticks. I didn't even care about the food, that stab was utterly disqualifying.
Ehhhh... I'm Asian and personally don't really see a problem with this. I often do this myself, since it just makes placing and picking up the chopsticks quick.
yeah vietnamese here do that all the time. And not just chopstick, people would even stab spoon into rice. Uncle roger type would faint if they spend a single day in any of the "cơm bình dân" (translation: affordable meal) eatery in vietnam, where people eat with spoon and fork.
@@valeisbackk The reason most Chinese people don't like this is because it looks like you're offering incense like how you do at Graves and what not. I just particularly don't care for these superstitious stuff.
It's fine if you do it by yourself and eat by yourself. Maybe your buddies if they dont care But she did while serving it to someone. Elders will probably feel some type of way. To me I already feel like why she just place the chop flat on top or to the side of the table. Jabbing it like that is hurt bech
@@justinllamas1 Unlike people with any sense of humility, Jamie's probably still mad about being made fun of. Sad really, he could use the exposure. >.>
It's so funny how these always look like they're not going too bad, and then there's one step that makes Uncle Roger jump out of his seat with shock 😂😂
As a mexican, i can also confirm that she messed up Pozole, red rice and chilaquiles. So it is not just asian food, is anything she makes it would seem.
Wooo. He plugged my boy Dimslimlim! That dude makes the best Chinese food. All his recipes on his website are spot on. I’ve made a couple of his dishes, and they are fantastic!
I mean depending on the brand of broth you buy... a lot of store bought broth of either kind just tastes like water with a hint of mirepoix. So if you buy cheap broth, yeah, just use whatever kind you have, it won't change the taste.
uncle roger, i don’t remember what lead me to your channel, but i am so happy i am here. you regularly have me cracking up. i don’t cook much these days, but i assisted with my mom’s catering business way back when. i cringe right along with you. thank you for your honesty and sense of humor.
The one thing I've learned about making any of these sorts of dishes is.... you need a deep fryer or you need to be prepared to use (and throw out) a lot of oil. You can't cheat and shallow-fry them.
That's a fancy rice cooker you recommended. I've got a 40 year old Tiger my grandparents picked up in Japan. It has two settings, Keep Warm and Cook-not even an off setting-and it works great.
I still have my old National (Panasonic) I got when I was overseas in 1976. Makes perfect rice but just an on button. If only modern electronics were so good.
@@angelachouinard4581 Depending on the design the only electronics in those is the heating element. And yet somehow they make perfect rice every time. Theres a channel called technology connections that explain how it works.
@@westcoastwarriorsarchive7929 Thanks for the tip, I'm into how thigs work. I took it with me to uni to cook in the dorm room. We put veggies & shredded chicken & eggs in on top of the rice and they all cooked beautifully.
@@rustyshackelford312 Jamie Olive oil was the villain of the first cour. Rachel Rank is the second, slowly being revealed as a face for the real villain of the series.
I remember a time I use to watch Rachel Ray on the Food Network (or whatever it was before she got her weird talk show). Her food seemed weirdly pedestrian, even though she was trying to make it fancy. Like a college kid trying to impress a date with a Tuna Helper dish. Her food never really seemed appealing and I kind felt bad for her husband. Like you know she won’t let him eat out and insists on cooking for him and he just has to endure it. And then she came with her dog food and it all made sense. She can’t cook food people like, so just feed it to the dogs. And then I felt bad for her dogs.
She worked hard and had decent recipes when she was on the Food Network, and I think she was (and still is) great at talking to an audience. Years ago, I remember enjoying several of her recipes. I don't know whether or not they were original, but they were good, and she did a good job of teaching good techniques. I wouldn't trust anyone who has had a cooking show as long as her. You can't keep coming up with totally new ideas that are actually good day after day. This video is clearly her attempt to make something that is loosely based on orange chicken, but yet still entirely new. If it came out just like Panda Express, she would have failed. So it makes perfect sense that her show would have this kind of garbage on it. Using a pan instead of a rice cooker is almost certainly done to prove you don't need to buy specialized equipment. Yet, she frequently uses insanely overpriced ingredients (the soy sauce is a perfect example here), so I don't really get it. This has not changed. She has been that way since the very beginning.
I love making rice and stir fry for my lunches at work. Jasmine rice (which is what is on the package, not 'good old white rice', you dingbat) is my favorite. It has such a nutty, delicious flavor you don't need to cook it in stock. I love to toast my washed rice a bit in some sesame oil to really bring that nutty flavor to the surface before I cook it.
@@leeadam9769 No. have to flavor the rice because it’s the right thing to do in that cooking style. The main dish also gets plenty of seasoning. But they don’t use the king of flavor.
I'm going to defend her on this. Uncle Roger himself pointed out that orange chicken is an American dish, not a real Asian dish. So, Asian customs don't really apply here.
Rachael's love for liquids is like a never-ending stream. And guess what? Auntie Esther agreed to film with Uncle Roger if Uncle Roger hit 10 million subscriber-I'm practically doing a happy dance!
The one thing I appreciate asian (and asian-american) cooking is that a lot of the time, the recipes for comfort foods like this are VERY simple and quick to make. And yet, celebrity chefs always insist on making them much more complicated...
im irish and french and my whole brain was like, so your putting purposefully not choosing the synergetic flavor, like im irish mostly, we ate nothing but potatoes for damn near 300 years and even i know that this is stupid
One thing I've learned from various youtube/tv cooking shows. If they DON'T EAT IT its a sh** recipe. And one nibble and a smile "mm its so good!" DO NOT COUNT. Be like Andy and Chef John and and just devour the whole thing. Thats how you know it's a good one!!
@@McNaBir The channel name is @PailinsKitchen, she's Thai and a trained chef, has great camera presence, and the way she enjoys her own food is super cute!
On DDD, Guy has to take 2 bites of each dish the restaurant makes for him. If you only see him take those 2 bites, food is likely not good. However, he can't say the food is bad (yeah, Food Network makes ALL their employees talk about food with nice words, even if it is terrible. Rachel very good actress)
Uncle Roger talking about saving money (1:33) but his restaurant at Pavilion KL Malaysia made my wallet cry 😭😭 So expensive HAAIIYAAAAAA Why you do dis Uncleee?? 😭😭😭
if she woulda made up her own name for it maybe?. shoulda called it....Sweet marmalade goulash or something......blood orange soup cause it wasnt orange chicken lolll
I'm glad I'm old enough that my mom's Asian food inspiration was Martin Yan. She still couldn't cook something edible if her life depended on it, but at least her recipes were solid.
I was curious about rice cookers since I never saw someone buy or use it in my country, and so I got myself a Russell Hobbs Rice Cooker for 30$ and man.. where has this been all my life? so basic, so simple and delicious rice, just turn on and let it do its thing!
A lot of people use sesame oil at the end of cooking way too much.. instead of using a regular bottle for that, someone should start using it with a sprayer bottle..
8:05 Don't forget about Uncle Roger setting his leg "down from chair" after pouring super liquid orange ginger mess over other messed up food, creating utter grossness! All deceased orange chicken lovers and their ancestors are crying now...haiyaa!! 😂😂😂😂
I can't cook at all and watching Rachel gives me hope. As horrible as my cooking is not even I couldn't screw Orange chicken up this bad. Love the videos uncle Roger!
2:58 Panda Express is worse than that. They just say "We just put out what they send in the bags" They don't even have any extra sauces or ingredients in the building.
@@erikhawkke4861 I do buy their branded orange sauce, but I use it as one component of a more complex sauce. It's a good way to incorporate sugar smoothly. I used it as part of a sloppy joe sauce the other night as a substitute for brown sugar.
I used to work at pandy; most quick services and fast food as well as sit down restaurants like BJ, OG, Chili’s Applebees all have their sauces premade, it’s a part of limiting waste.🤷🏾♂️
it was disgusting how she assembled that bowl. just look at how sloppily the rice was tossed into it. just look at that at 10:39. disgusting. also don't ever poke chopsticks into the rice like that. it's disrespectful.
Why should the taboo of chopsticks stuck into rice be respected any more than other superstitions? Do you get offended every time someone that spills salt doesn't throw it over their shoulder?
I knew about the trick of coating your meat with a little baking soda 15 minutes before cooking to keep it juicy tender but the corn starch in just egg whites is a new trick I'[m eager to try!
They often go together. The original technique for velveting is just the egg whites and starch. Baking soda was added later as a way to tenderize the meat better. If you try both on their own, you will have marginally different results though. Velveting helps to keep the moisture inside of the protein while it cooks, while the baking soda, being an alkaline substance, just tenderizes the meat by denaturing its proteins.
Where I go, they don't use Orange juice or broth, they already have sauce and they use actual orange peel and sauce and they also use msg and some other salt like ingredients to make the sauce good
Years ago, I watched my mother excitedly making a recipe she got from Rachael Ray. She followed the recipe exactly (Mom was a stickler). When it was finished, she commented that it didn't look very good but that she was still confident that it would taste good. Then she tasted it. The expression on her face was priceless. Like when you feed your dog a lemon. She didn't spit it out, but it was close. We went out for dinner. How Rachael Ray got a cooking show baffles me to this day.
OMG I ACTUALLY FEEL BAD
WAIT WHYS THIS FUNNY BUT SAD-
She has a cooking show on US TV. The bar can only go lower in the UK.
@@plays234-k2h Don't feel sad. It was a lesson well learned. We both laughed about the look on her face when she tasted it, and she never tried another Rachael Ray recipe as long as she lived. We ended up having a great dinner out.
When I was first learning to cook, I make one of Rachael's "30 minute meals", apricot chicken. It took almost four hours to reduce it down so that it wasn't soupy. I've learned so much since then, but not from her.
10:14 She put the chopsticks in to symbolize she finally finished murdering the dish.
And paying respect to the dead chicken.
😂 Yo spot on
Got the 666th like. The number of the beast, which is also symbolic of destroying the dish.
All of the asian ancestors crying now. Idk why she keeps doing this.
@@TeleologicalConsistency I can't believe the audacity of putting beef broth with chicken.
9:54 that woman’s face and her shaking her head before she realised she’s on camera and needs to pretend to like it 🤣🤣🤣
@@ski1987 🤣🤣 I knew she was thinking “I need this paycheck “🤣
10:14
Rachel Ray poking chopstick into rice to pay homage and respect to the dead orange chicken 😂😂
The disrespect to the asian community lol
Right on... lol
LMAOoo
@@sayanjasu 😂😂😂😂
Because it resembles the incense placed in respect of the dead elders.
0:30 - "They gave us beef broth". Note this is a clue into how cooking TV production works now. The people who run the show are essentially just the performer. They don't prepare the food, they don't make the recipe, they don't even pick the general theme of the show. A marketing team goes out and tries to gauge recipes that are "trending", they try to invent a different take on existing recipes, they pick items and brands to insert and showcase based on sponsor agreements. Then a script writer writes out the episode and Rachel just shows up and films two dozen of these things in a day. You could swap this out with any personality and the show would be the same. They just are putting the Rachel Ray brand on something completely produced by other people.
7:30 - Of course she wouldn't cook the chicken. Thats done by a cook yesterday. She has 23 more shows to do today she can't be bothered to make anything 🤣
@@LogicalNiko thanks for the insight!
Imagine you are a cook who has a passion for cooking great food and your TV show is the marketing team throwing together your recipes.
If that's the case, time to switch jobs.
@@thegentofculture well for the most part they went from being a cook, working to build credibility and a niche to now just being a face of a brand. It's a choice a lot of the TV stars had to weigh. Do you give in and ride the media wave, or do you walk away and go back to doing what you started with. Some go one way, some go the other.
The big thing is now that ONLY the ones who buy into the media side of things get into the Television business. Everyone else has moved on to UA-cam because you don't need to hire a massive production company to govern your image for you anymore. Food Network/Cooking TV is in the 'run it till the wheels fall off' phase. It won't exist in another 10 years.
yeah, sounds about right; she's the face of a TV algorithm.
tbf this seem like an old program
Imagine how many homemakers watched this and made it for their family. And I bet they all felt so proud of themselves.
As a south Asian, I imagine these shows are targeted towards suburban or rural middle aged white American wives who perceive this is "Chinese food" and make this to have variety from their boiled vegetables, steak and fries?
@@savvi3128 100% correct
I’m a rural middle aged American woman. I would NEVER feed this rubbish to my dog much less my family.
Racheal Ray needs to be removed from kitchens.
Wish we can be as perfect as you. All hail lord of Chinese cooking.
And we unlocked another line by uncle Roger that is getting usual "That pan more crowded than Japanese train"😂
🤣
Try Indian trains. Then you will owe an apology to Japan.
Japanese and Indian train travel = best way to meet ppl
@@lovealways2609 You tried to talk to someone on a japanese train? Are you mad!?
If the ingredients are clinging outside the pan then Indian train will be used as reference
I live in China… And I use sesame oil when I make a dip for my dumplings (soy sauce, rice wine vinegar, sesame oil, and Sriracha). And I only use a little bit because it is very powerful tasting. When she started to pour all of that sesame oil on, I also had to put down my leg. That was way too much.
True, in south indian dishes especially in Tamil recipes we use sesame oil a lot. But only for specific dishes. Not every recipe can absorb the strong taste, it will ruin the entire dish and all you taste is sesame seeds😂
I lived in Korea. They use a lot of sesame oil...and garlic...and hot pepper sauce so the sesame oil strong taste has strong competition. Plus what ever meal you eat kimchee. But orange chicken is supposed to taste chicken and orange not sesame.
Chinese Uncle Roger???
@@angelachouinard4581 Korean Uncle Roger?!?
It's sesame oil chicken now with a hint of orange
My mother used to watch 30 minute meals years ago. One day Rachel Ray made calzones using hollowed out Kaiser rolls. I’ve never wanted to pick up a tv and throw it across the room more.
@@thegirllikesmovies7389 at that point just make pizza bread haha
Rachel Ray vs Jaime Oliver in Asian cooking as Uncle Roger, Steven He and TwoSetViolin as Judges
@@Chris-q3t9x that’s a show I would watch
@@Chris-q3t9x two set is gone
We need it now
"Contestants will now write apology letter for making all Asian ancestors cry"
Emotional damage!
9:48 the lady in the middle was shaking her head, knowing that it's so bad, then she realized the camera was pointing at her, so she immediately changed to nodding.
I do that before I spit it out on the table and curse the cook😂
Glad you caught that, I saw it too. She knew 😂
LMFAOOOO
LOLL
She said “oh no- mhm! yeah….”
These videos are excellent educational content. It's one big "learning from mistakes" montage. Talking about why the choices were wrong and how to coreect them (too much liquid! Cook it down) can teach better than reading recipies.
Keep up the good work, Uncle!
If the first step of orange chicken is to grab some beef broth, you do not need to be having a cooking show. Just leave. Take the whole staff with you. Go on. Get.
The first step of orange chicken is picking up the phone and ordering orange chicken. Why take the time to cook such a shit dish?
that's especially true if you are using chicken so it gives a red meat taste like the original duck recipe as 0:06 it's not chinese or american it's derived from canard à l'orange a traditional France dish using duck or chicken if you can't buy duck (the best meat in the world)
I shrieked when she said that! YOU DO NOT COOK CHICKEN IN BEEF BROTH YOU ABSOLUTE CUCUMBER!
@@Tolly7249 Cucumber? You mean DONKEY!!!
fr the dish is called orange chicken not orange chickenbeef
8:32 Confusion-fusion dish: Tamari-Marmalade Soup (with Sesame peanut beef-broth broccoli chicken)
It was pure chaos. I don't think she ever looked at a single recipe before trying to make this.
😂😂😂😂😂
The amount of sesame oil was insane lmao. Gonna taste awful 😂
And a ton of totally raw garlic. I bet the interns have a game where the loser has to taste the food.
😂😂😂😂
I grew up watching PBS cooking shows, with people who were not only obsessed with preparing the best dishes but who were equally dedicated to teaching people how to cook properly. People like Julia Child, Jacques Pepin, Lidia Bastianich, Martha Stewart, Jacques Torres (Dessert Circus was amazing), Madhur Jaffrey, and more.
I don’t know what happened to that love of cooking and teaching after the 90s, but the Food Network certainly did not create that same level of craftsmanship and education.
Yan can cook!
Hey now, Alton Brown was on the Food Network, so it wasn't ALL bad
Those PBS cooking shows were the best, and how I learned many of the tips and tricks I know now for cooking!
Cooks Country and America's Test Kitchen are brilliant cooking shows.
@@pinkmonkeybird2644 money 💰 🤑
6:33 watching titanic and skipping the drawing part 😂
fwoo-yaa.. the drawning is the best pawt..
That's the best part of the movie
I used to work at panda express, and i'm sitting here wondering "who the hell put stock in the orange chicken sauce". That sauce is basically just water, sugar, soy sauce, and orange extract. any spicyness come from chilli oil added near the end of cooking.
When the Panda Express recipe is dunking on you as a professional chef it’s time to give up lmao
You aren't far from right, the coolest ingredient was Shaoshing cooking wine. I was kind of excited that they used that to make their orange chicken.
I really should just take a swing at making it at home one of these days. I can make their chow mein like a champ, it's basically just soy sauce, oyster sauce, some chow mein noodles, celery and onion. It's crazy simple.
To be fair though, their orange chicken is award winning and some of the best around. I agree with Uncle Roger though, chicken thigh or bust.
@@thegentofculture well we kinda use cooking wine on almost all the dishes lol, even on chow mein. When we cook orange chicken we usually start off with 2 tsp of oil then chili oil with ginger and garlic with the cooking wine, then the orange chicken sauce, boil it a bit then the chicken.
HEYYY Fellow Warlock from Destiny, I recognised the Warlock symbol
And it's damn delicious.
I’m convinced Rachel is hungover making this.
"Cilantro is American for coriander, and Rachael Ray is American for Jamie Oliver"
Coriander is born speaking English, it just studies abroad and learns Spanish when it grows up in America.
with one caveat, Jamie Oliver went to culinary school, Rachael is just a cook
@@dbunik44 Worse than a cook, Rachael's origins are in catering, which basically involves keeping already prepared by someone else food at just exactly the right temperature to cause a massive outbreak of foodborne illness at a wedding or a corporate event.
@@billylamaracilantro is Spanish coriander is English! The only reason people in the US call it cilantro it's because of the Hispanic population!!.😁
Elite quote 😂😂😂
I'm 100% confident they pre-made that chicken as a time-saving measure but that's absolutely just plain chicken - there's no way that was coated in the slurry and fried, some intern just cubed and seared it.
She didn't even cook the chicken with the sauce, just poured it all in at the end before serving.
And I used too think that Ray was a good chef, shame on me.
@@Saitken here's one somebody who can cook prepare earlier 🤣
I think she just coated it thinly, pan fried it with little oil then cut into pieces. It should be the other way around, cut first, coated then fried with lots of oil just like the guy in the end of the video 🤷🏻♀️
Yeah, it just skipped a scene
that second recipe at the end gave me such relief! (after the disaster of the sewer water drowning orange chicken)
As an Italian American, I am utterly BAFFLED by both Rachael Ray and Jamie Oliver, both specializing in Italian cuisine, yet completely INCAPABLE of following recipes, treating ingredients logically, or remembering basic cookery rules like putting the garlic in a hot pan FIRST, stirring till fragrant/partly translucent, then adding everything else.
My grandmother was the type of woman to go to 12 grocers before buying tomatoes. Her red sauce took a day to make correctly. How far we've fallen.
Honestly I think people like Ray, Oliver, most of the Food Network types are a relic of an older era. I hope more people now are trying harder. You can find better recipes on UA-cam
Youre not italian
No one gives a ffff that you identify as an Italian. Like that somehow makes your opinion matter
@@mikhailhutchcraft7711 Good point. We used to not have this plethora of content creators in the cooking space to tap into back then, allowing these celebrity "chefs" to half-ass things and their audience would be none the wiser.
@@XBluDiamondX Exactly. We now don't have to only rely on these Food network types
I tried to use beef broth ONCE making this dish as a desperate measure when I had no chicken broth... bad, bad mistake.
Yee now you know that plain white rice is your canvas. Anything you it with it will just create a better picture :D
certain dishes you can def use broth like chicken rice for example.
lol
Yep I have made the mistake of beef and chicken that’s a horrible flavor
At least you learn from your mistakes. That puts you one up over Rachel Ray!
@@davidsmith8997 you know what’s really funny about Rachel Ray? She was a better cook then before she took cooking lessons.
It looks like it would taste alright, but damn that last clip of orange chicken being made correctly was much more entertaining and mouth watering 🤤
This was the average stir fry in the American kitchen from 1987-1997, mooshy broccoli and dry white chicken swimming in sauce with a side of rice gloop.
I was gonna make this same exact comment. My wife's family is all mid-western white, and they love that type of Chinese food, both eating out and cooking at home. I am quite on the opposite spectrum. I never want my Chinese dishes drowning in a sauce, unless it's a soup.
This struck a nerve and on top of that gave me a stroke as to everything she did
And the time period leading up to that was; empty a huge can of Chung King chicken puke into a pot, heat, pour on prepackaged precooked rice and slap on the table.
@@VladimirPutin-p3t La Choy actually
Thats how I make it. Im ashamed.
Love how they don’t even show the end results on screen for long-it’s like a timid person trying to show you their artwork, but it’s actually bad! _Haiyaaa._
From a white man that watched Wok with Yan when I was a kid and loved him. When you said "Tamari is just @#$&y white man soy sauce" I nearly choked 😅
9:48 The audience laughing after Rachel Ray saying it smells so good 😂 Even the audience thinks she's joking
I'm not even Asian, and I gasped when she stabbed the rice with the chopsticks. I didn't even care about the food, that stab was utterly disqualifying.
Ehhhh... I'm Asian and personally don't really see a problem with this. I often do this myself, since it just makes placing and picking up the chopsticks quick.
yeah vietnamese here do that all the time. And not just chopstick, people would even stab spoon into rice.
Uncle roger type would faint if they spend a single day in any of the "cơm bình dân" (translation: affordable meal) eatery in vietnam, where people eat with spoon and fork.
@@Mercurowsisnt Chinese culture stabbing the chopstick into rice meaning you offer your food to the ghost? Or maybe it’s just my family
@@valeisbackk The reason most Chinese people don't like this is because it looks like you're offering incense like how you do at Graves and what not. I just particularly don't care for these superstitious stuff.
It's fine if you do it by yourself and eat by yourself. Maybe your buddies if they dont care But she did while serving it to someone. Elders will probably feel some type of way. To me I already feel like why she just place the chop flat on top or to the side of the table. Jabbing it like that is hurt bech
4:14 it's definetly a culture thing, I do love white rice but the way I make it here for my Mexican family I use stock, onions and garlic
And you fry it up in oil bf you add the onion & garlic (& tomato sauce)
Different rice. Asian rice is much sweeter and stickier than American rice. If you put stock in there, it's just going to cover up the taste of rice.
Wait.... She said she cooked rice in stock.... So that's what happened to the chicken stock?! 😂😂😂
What kind of stock doesn't add any color to the rice?
@@linnoff ya, she lied for sure
Water stock?
00:17 I thought uncle roger gonna film with Jamie Oliver if he had 10 million subscribers
jamie oliver never accepted his invitation haha.
@@justinllamas1 Unlike people with any sense of humility, Jamie's probably still mad about being made fun of. Sad really, he could use the exposure. >.>
Jamie Olive Oil is too proud for that
We need that to become reality
I actually want Rachel ray to collab with uncle roger since she is more within his reach
He needs to tackle the juggernaut of bad cooking: Sandra Lee.
Somebody throw life jacket in there.The chicken is drowning. That got me 😂😂 8:28
And that life jacket would've been the only orange-themed item in that "Orange Chicken" 🤣
@@fyeelessarndra3392 😂😂
It's so funny how these always look like they're not going too bad, and then there's one step that makes Uncle Roger jump out of his seat with shock 😂😂
As a mexican, i can also confirm that she messed up Pozole, red rice and chilaquiles. So it is not just asian food, is anything she makes it would seem.
Wooo. He plugged my boy Dimslimlim! That dude makes the best Chinese food. All his recipes on his website are spot on. I’ve made a couple of his dishes, and they are fantastic!
He sounds Aussie, gonna check his shizzle out.
Where did you get your used Falcon 9 rocket engine? Or can I just use my stove and still make it taste good?
you do realize that like… beef doesn’t taste like chicken? so you would think that beef broth tastes nothing like chicken broth
It doesn't.
Sometimes you want to cook some seafood that tastes like chicken and pork and beef and venison and squirrel. Someone should try that sometime.
@@derekaldrich330 Squirrel wtf 😆
@@joebenzzFor the nutty flavour!
I mean depending on the brand of broth you buy... a lot of store bought broth of either kind just tastes like water with a hint of mirepoix. So if you buy cheap broth, yeah, just use whatever kind you have, it won't change the taste.
uncle roger, i don’t remember what lead me to your channel, but i am so happy i am here. you regularly have me cracking up. i don’t cook much these days, but i assisted with my mom’s catering business way back when. i cringe right along with you. thank you for your honesty and sense of humor.
showing how its really made at the end is the kicker. love it!
The one thing I've learned about making any of these sorts of dishes is.... you need a deep fryer or you need to be prepared to use (and throw out) a lot of oil. You can't cheat and shallow-fry them.
That's a fancy rice cooker you recommended. I've got a 40 year old Tiger my grandparents picked up in Japan. It has two settings, Keep Warm and Cook-not even an off setting-and it works great.
Me too! Got the pretty flowers on it
I still have my old National (Panasonic) I got when I was overseas in 1976. Makes perfect rice but just an on button. If only modern electronics were so good.
@@angelachouinard4581 Depending on the design the only electronics in those is the heating element. And yet somehow they make perfect rice every time.
Theres a channel called technology connections that explain how it works.
@@westcoastwarriorsarchive7929 Thanks for the tip, I'm into how thigs work. I took it with me to uni to cook in the dorm room. We put veggies & shredded chicken & eggs in on top of the rice and they all cooked beautifully.
I just found this channel and I love it.
Rachel Ray is like one of the major villains in the Uncle Roger anime.
@@rustyshackelford312 Jamie Olive oil was the villain of the first cour. Rachel Rank is the second, slowly being revealed as a face for the real villain of the series.
I remember a time I use to watch Rachel Ray on the Food Network (or whatever it was before she got her weird talk show). Her food seemed weirdly pedestrian, even though she was trying to make it fancy. Like a college kid trying to impress a date with a Tuna Helper dish. Her food never really seemed appealing and I kind felt bad for her husband. Like you know she won’t let him eat out and insists on cooking for him and he just has to endure it.
And then she came with her dog food and it all made sense. She can’t cook food people like, so just feed it to the dogs. And then I felt bad for her dogs.
LOL. I hadn’t thought of that but a dog food line was definitely the logical landing place for her
My dog refused to eat her food
@@Notturnoir thats an insult💀
She worked hard and had decent recipes when she was on the Food Network, and I think she was (and still is) great at talking to an audience. Years ago, I remember enjoying several of her recipes. I don't know whether or not they were original, but they were good, and she did a good job of teaching good techniques.
I wouldn't trust anyone who has had a cooking show as long as her. You can't keep coming up with totally new ideas that are actually good day after day. This video is clearly her attempt to make something that is loosely based on orange chicken, but yet still entirely new. If it came out just like Panda Express, she would have failed. So it makes perfect sense that her show would have this kind of garbage on it.
Using a pan instead of a rice cooker is almost certainly done to prove you don't need to buy specialized equipment. Yet, she frequently uses insanely overpriced ingredients (the soy sauce is a perfect example here), so I don't really get it. This has not changed. She has been that way since the very beginning.
@@uigrad wow that is long
I love making rice and stir fry for my lunches at work. Jasmine rice (which is what is on the package, not 'good old white rice', you dingbat) is my favorite. It has such a nutty, delicious flavor you don't need to cook it in stock. I love to toast my washed rice a bit in some sesame oil to really bring that nutty flavor to the surface before I cook it.
4:38 in middle eastern cooking it’s very common to season the rice. But this is a Chinese takeout dish. That’s not the same thing.
Adding stock to that. What's she making, Hainanese Chicken Rice?
@@Xqui_ZiNah! She'll f*** that up too, somehow.
@@natrixxvision6997 have to flavor the rice because the main dish is bland 😂
@@leeadam9769 No. have to flavor the rice because it’s the right thing to do in that cooking style. The main dish also gets plenty of seasoning. But they don’t use the king of flavor.
@@natrixxvision6997 i was joking about white ppl `s dish taste like
The chopstick part pissed me off the most! 😂😂😂 Literally show how little f she gave to anything.
Jabbing your chopsticks into food shows just what you think of it.
no it was correct now. that food just died there. we are morning over the waisted food.
I am a white midwestern guy raised in the 80s and even I know not to stick your chopsticks in the rice. Haiyaa.
what do you expect, shes part Sicilian and her Italian food usually looks like garbage too
I'm going to defend her on this. Uncle Roger himself pointed out that orange chicken is an American dish, not a real Asian dish. So, Asian customs don't really apply here.
“Broken Rachel can be right twice a video.” 😂😂
The moment she put rice on top of the chicken and put the chopsticks on the side, all my Asian ancestor put their leg down from chair
If I had my own cooking show and someone set out beef broth for a chicken dish, I'd go full Gordon Ramsay on them.
"Fucking beef stock? How the fuck am I supposed to make this work? What’s next, anchovies in the dessert? Unbelievable, you muppets!"
And be like, "WHAT THE F*** IS THIS!? YOU F***ING DONKEY!!!"
“Someone throw life jacket in there because chicken drowning!” Hahaha 🤣
Rachael's love for liquids is like a never-ending stream. And guess what? Auntie Esther agreed to film with Uncle Roger if Uncle Roger hit 10 million subscriber-I'm practically doing a happy dance!
I do not understand why she'd put rice above the dish. In my case, the rice is at the bottom of the dish or at the side, but never on top.
😂😂😂2d cooker
The crowded train
The drowning
The life saving jacket😂😂😂
9:26 I was thinking that it probably wouldn’t taste that bad, until she threw that much sesame oil on it.
It probably won't taste bad, but this is just chicken with sesame oil.
I think the beef broth they gave her to work with would have ruined it
I gagged when I saw that. It's going to be inedible.
the texture is already bad when you know that the sauce ain't saucing but brothing.
damn, what a bad joke that i made
Uncle Roger should react to Chef James Makinson's Spanish egg fried rice.
Yes
James has been begging for Uncle Roger's attention for years now.
Please do it uncle roger
@@danusdragonfly6640 fr
Good idea. Please Uncle Roger!!!!?????
The orange marmalade is a Jamie move😂
The one thing I appreciate asian (and asian-american) cooking is that a lot of the time, the recipes for comfort foods like this are VERY simple and quick to make. And yet, celebrity chefs always insist on making them much more complicated...
And yet somehow without it looking like they would taste any better.
most important part of video, like when ABC acquired The Sound of Music and deleted the wedding scene to shorten for more commercials
9:11 THIS IS NOT KUNG PAO CHICKEN
Rachel: Im making Orange Chicken
Me: Oh cool
Rachel: Im using beef stock
Me as an Irish and German white person:..................... wut?
im irish and french and my whole brain was like, so your putting purposefully not choosing the synergetic flavor, like im irish mostly, we ate nothing but potatoes for damn near 300 years and even i know that this is stupid
SAME
as an irish german 3rd generation american i must agree
9:52 "Not one single Asian people in audience"
They're busy working. The unemployed and people bored with their lives go as guests to those shows.
A free lunch..,
Wine moms
Tamari is good if you are cooking for someone who is allergic to wheat because it doesn't have any. Otherwise yeah just use soy sauce...
"Random Floating raw garlic" 7:52
Rachel trying to mashup Pad Thai with Orange Chicken, and treating sesame oil like it's olive oil. The garlic is warm but still raw. No thanks.
Who puts rice on top of side dishes like that??? 😩 If anyone ever thinks Chinese fast food is unhealthy, they should see this video lol
One thing I've learned from various youtube/tv cooking shows. If they DON'T EAT IT its a sh** recipe. And one nibble and a smile "mm its so good!" DO NOT COUNT. Be like Andy and Chef John and and just devour the whole thing. Thats how you know it's a good one!!
Or Pailin on Thai Hot Kitchen
‘Rachael Ray’ is a euphemism for planting beets, yelling at Huey, tossing your oats.🤮🤮
@@aprillen ill have to check that one out!
@@McNaBir The channel name is @PailinsKitchen, she's Thai and a trained chef, has great camera presence, and the way she enjoys her own food is super cute!
On DDD, Guy has to take 2 bites of each dish the restaurant makes for him. If you only see him take those 2 bites, food is likely not good. However, he can't say the food is bad (yeah, Food Network makes ALL their employees talk about food with nice words, even if it is terrible. Rachel very good actress)
I love broski filming at his restaurant
Damn, she stuck the chopsticks in the rice, thats crazy.
Non stick pan + nothing inside + fire for 5 mins = all the polymers releasing into your food....
@@maxlovesvivan it's a good way to ruin a pan...
8:15 - Uncle Roger's sad face when she put all that liquid in the pan, looked like someone ran over his dog.
Yup, now his food is dirty😢
3:56 is a man dressed as a woman wearing glasses with the chiselled jaw 😂 fuiyoh!!!
Uncle Roger talking about saving money (1:33) but his restaurant at Pavilion KL Malaysia made my wallet cry 😭😭 So expensive HAAIIYAAAAAA Why you do dis Uncleee?? 😭😭😭
@@snowkarnation2800 all these mf s are same bro
@@snowkarnation2800 he's not the one cooking. Only his name is there 🤣
@@snowkarnation2800 yeah Pavilion not cheap at all tho so have to torture the wallet
Sane Person: Chicken stir-fry
Rachael Ray: Delicious orange chicken
Even for stir fry that's so much sauce. And it doesn't get the benefit of cooking in it for a stew/soup. I've no idea what the goal of that dish is.
if she woulda made up her own name for it maybe?. shoulda called it....Sweet marmalade goulash or something......blood orange soup cause it wasnt orange chicken lolll
7:44 the pan more crowded than japanese train 🤣
The idea behind good orange chicken sauce is to have it thick enough to coat the chicken.
The chicken.
Just the chicken.
i think she's dyslexic enough to not be able to differentiate between glazed and submerged😂
Yes, it should be more like a glaze than a sauce. You want it to coat and stick to the chicken, not be all liquidous.
@@chriswhinery925Ah yes, reiteration.
Uncle Roger. Trolling Rachel Ray is always a good time
6:51 "That looks soggy as shxt"😭😭😭
These chefs targeting housewives is why I was such a picky eater as a child and barely liked any "home cooked" meals.
I'm glad I'm old enough that my mom's Asian food inspiration was Martin Yan.
She still couldn't cook something edible if her life depended on it, but at least her recipes were solid.
Amazed how people who can’t cook but yet have a cooking show 😂
I was curious about rice cookers since I never saw someone buy or use it in my country, and so I got myself a Russell Hobbs Rice Cooker for 30$ and man..
where has this been all my life? so basic, so simple and delicious rice, just turn on and let it do its thing!
Dont forget the water 1 joint of finger only
it has guide lines inside for each cup of rice i put inside, but yeah in the end it's roughly a joint of finger :)
A lot of people use sesame oil at the end of cooking way too much.. instead of using a regular bottle for that, someone should start using it with a sprayer bottle..
Just pour sesame oil or soy source into table spoon before the dish, that's how you know the amount
I was at my job 10 years and they gave me a zuroshi rice cooker. I adore it.
7:00 Yes Uncle Roger that Chicken Not Crispy,Don't know why They Skip the important part
@@Mark-jl3jj Orange soggy chicken
8:05 Don't forget about Uncle Roger setting his leg "down from chair" after pouring super liquid orange ginger mess over other messed up food, creating utter grossness! All deceased orange chicken lovers and their ancestors are crying now...haiyaa!! 😂😂😂😂
Don't trust a celebrity chef who also makes dog food. It's difficult to tell them apart. But even my dogs won't eat either one.
I can't cook at all and watching Rachel gives me hope. As horrible as my cooking is not even I couldn't screw Orange chicken up this bad. Love the videos uncle Roger!
She looks and sounds like a drunk person trying to cook the best she can 😂
She look like she came to the studio hung over. 2 bottles of wine last night.
stroke maybe
Hey now, I’m a drunk and I can cook way better than this lol
That audience member isn't having a good week
6:43 ITS RAW!
2:58 Panda Express is worse than that. They just say "We just put out what they send in the bags" They don't even have any extra sauces or ingredients in the building.
Still better than the slop she just made
Not true. Panda's Orange sauce is made from scratch in store. It's basic sauce(their kinda diluted soy sauce), vinegar, sugar and orange flavoring.
The difference is. Panda express is actually good vrs what rachel just made.
@@erikhawkke4861 I do buy their branded orange sauce, but I use it as one component of a more complex sauce. It's a good way to incorporate sugar smoothly. I used it as part of a sloppy joe sauce the other night as a substitute for brown sugar.
I used to work at pandy; most quick services and fast food as well as sit down restaurants like BJ, OG, Chili’s Applebees all have their sauces premade, it’s a part of limiting waste.🤷🏾♂️
Just call it Uncle Ben's chicken meal, this isn't even close to orange chicken.
"That pan more crowded than Japanese train!" HAHAHAHA!
it was disgusting how she assembled that bowl. just look at how sloppily the rice was tossed into it. just look at that at 10:39. disgusting. also don't ever poke chopsticks into the rice like that. it's disrespectful.
Why should the taboo of chopsticks stuck into rice be respected any more than other superstitions? Do you get offended every time someone that spills salt doesn't throw it over their shoulder?
@@ai965do you know the reason why it’s disrespectful to poke chopstick like that in bowl?
@@noahcristi8801 They most likely do. Some people can not think outside the scope of their own expereince and beliefs.
That's how they do it in prison
@@ai965 its not about superstition. At the very least respect our fucking culture. You people get to use it. Respect is the very least we deserve.
*8:39**-Gorgeous?More like horrendous,haiyaaa*
We need more people like Uncle Roger to call these things out
I knew about the trick of coating your meat with a little baking soda 15 minutes before cooking to keep it juicy tender but the corn starch in just egg whites is a new trick I'[m eager to try!
They often go together. The original technique for velveting is just the egg whites and starch. Baking soda was added later as a way to tenderize the meat better. If you try both on their own, you will have marginally different results though. Velveting helps to keep the moisture inside of the protein while it cooks, while the baking soda, being an alkaline substance, just tenderizes the meat by denaturing its proteins.
They don't show you close-up cause they know they f'ed up😂😂😂😂 I agree...
Where I go, they don't use Orange juice or broth, they already have sauce and they use actual orange peel and sauce and they also use msg and some other salt like ingredients to make the sauce good
Can we have a moment of silence for every ingredient wasted on a Rachel Ray Recipe