Uncle Roger Learn How To Cook Steak (Guga) / Guga Foods /Japanese Lady Reaction / English Subtitle
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- Опубліковано 2 гру 2023
- #uncleroger #jamieoliver #gugafoods #steak #eggfriedrice #japanesereact #unclerogerreaction #japanese #japanreact #japaneselanguage #reactuncle #リアクション #バイリンガル女子 #日本語リアクション #英語 #japanreact
Japanese bilingual lady Reacts To: Uncle Roger Learn How To Cook Steak (ft. Guga)
This video, Peach will watch by Japanese brain, so she reacts in Japanese.
(字幕を自動翻訳にて変換出来ます。下記の字幕設定を参照ください)
We are reacting to a video: Uncle Roger and his hilarious Egg Fried Rice videos! The actual comedian behind Uncle Roger is Nigel Ng and his channel name is @mrnigelng
/ nigelscomedythings
We reacted to his videos- the BBC Good Food before, but go and watch all his other videos too, they're very funny!
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/ pschannel2021
Please leave a comment and tell me what kind of reaction video do you like.
Since she reacts in Japanese, please manage subtitle setting into your language.
Here is the direction for subtitle setting.
Manage subtitle settings into your language.
UA-cam の字幕設定
• How to adjust your cap...
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Original video: Uncle Roger Learn How To Cook Steak (ft. Guga)
• Uncle Roger Learn How ...
You two are so fun to watch.
I love waatching Guga's channel. Everything he does is interesting. His side dishes look fantastic. The guest "chefs" he has on are fun to watch. I have started cooking steaks myself, but not Wagu. He's a cool chap.
Finally your reaction on uncle Rogers video came thank you p&s
Peach it looked like you had a lot of fun with this video! Lol
Salt Bae is a master butcher, and has created quite a following because of his videos. Uncle Roger and Guga did a reaction video to Salt Bae videos, and Guga explains why he doesnt like his stuff. He is Guga's version of Jamie Oliver. Highly recommend checking that out.
The long, thin, rounded knife is meant for presentation slicing meat, like a carving station at a buffet. The rounded end is so there isn't a stabbing point pointed at the people you are cutting in front of.
Another reason we have big refrigerator and freezer is because the shops are farther away. When you have to drive 30mn or more to buy groceries you tend to stock up so you dont have to make as many trips. In europe they have much smaller fridge and freezers. Tend to shop only for a couple days because you can walk to the shops or the drive is only 5-10mns.
The wagya you see in a lot of restaurants in America are from a crossbreed with the Japanese Wagyu bloodline when it was finally legal to be sold for breeding a short time ago. This has made it so local beef can be called wagyu beef even if its only 1/8 or less pure bred. You have to look into it to know what its purity. While it has a some good characteristics of the pure breed it is not the same from the crossbreeding and its diet of local feed/grazing. So you need to find a certified Japanese Wagyu distributor to get the real thing. And its going to cost you so be prepared. I think Guga said in a video the Japanese A5 Wagyu he gets cost a little under $190 or so depending on the cut.
This weejio, soo many dirty joke, uncle roger made this weejio 50+ haha. had fun watching this and ur reactions are soo fun.
1. The term Wagyu is getting more popular in the west. The perception from westerners is that the beef will be heavily marbled and rich... which is only really true of A5 graded wagyu beef. The stuff served in most parts of the USA are usually touted as "Kobe Wagyu A5 beef." There is only 1-2 restaurants in all of USA that actually serve as advertised... as if it's A5 from japan, it's from miyazaki prefecture, or from other parts (which is not a bad thing, just that the restaurant isn't telling the truth)... or they're lying to you and it's not A5 at all and A3-A4 quality but is from Kobe. Nowadays, there are australian wagyu crossbreeds and american wagyu which is usually a japanese black cow mixed with Angus.
2. 26:40 To follow up on the point that wagyu fat melts at 14c, would it not melt in the cow? Yes and no, there are different types of fat that have different melting temperatures. In a standard cow average temp to render most of the fat is 135F or 57C. This is also why most people enjoy steak at medium rare. If you like leaner cuts of steak, I would try 120F (rare) or 115F (blue rare).
3. I agree with peach in that Kobe wagyu hamburger steak (or american hamburger) is kind of a waste. When you grind steak to make patties or mince meat, you get to control the fat content in the burger. Lean burgers are 90% lean meat and 10% (sometimes 95%/5%), standard burgers are 80%/20%, fatty burgers are 70/30. The juiciness is determined by the water/fat content of the burger itself. Also cooking a traditional japanese style hambaugu steaku, utilizes panko bread crumbs, which traps the moisture similar to how the fat cells do it.
Guga does alot of good videos. He's recently done some collaborations with other legit cooking channels that are great.
Actually I love slice Thin tough beef BBQ WITH Beer love my Beef Chewy.
I think extra freezer is only on North America or for people with bigger houses. Here in Europe were houses are historcal and smaller people usually just a combi fridge and freezer unit. Those who have the space will buy a separate freezer but majority don't have the space.
I've never had iguana, but rattlesnake tastes like chicken. No joke... it really does.
Rabbit has its own flavor, and it's overly lean.
Yeah most reptiles taste alot like chicken and do well to be vehicles of flavor just the same.
In the West, Wagyu is considered the best meat in the world,especially A5.
Ah, Peach, you missed the chance to deflect that fat comment by saying "well maybe other people carry fat in their body.". Lol
I had frog legs as a kid. My parents lied to me and told me it was chicken. Cant really recall if it tasted differently because I was like 5 but i know I ate it all so it coukdnt have been bad.