if you've ever watched Australian MasterChef you'll learn that the best cook never wins, it's basically a popularity contest. Having said that, I think Adam is generally one of the better celebrity cooks (I won't say chef) that we have
@@nicodiangelo7051 Maybe, the taste wasn't there. It may look good, but it also has to taste good and have good texture. You can't just look at the food and say that it tastes good without actually tasting it.
@@1flash3571 I am a chef myself what he did blew minds sometimes. The taste wasn't there maybe its the judges doesn't like it. Also he had few restaurants now, how is it he's not winning on that ? clearly master chef is a hoax
a lot of adams videos are more about getting people trying and explaining it to a largely australian audience that isnt super familiar to the traditional versions. he does to the traditional ones in his travel cooking shows. also bloke is a lege4nd and funny af
Living in mainland China, I've had garlic in fried rice many times. In some provinces I've been to, the garlic's not even minced. it's finely sliced so that it gets golden and crispy when fried with the rice.
In Japanese style egg fried rice it’s a common trick to coat the rice in egg before frying, since Japanese rice is extra sticky, and it helps with the separation. So, I guess it’s gold with silver?
Vietnamese style as well. I think your reasoning is absolutely true for Japanese and Vietnamese rice. Part of the reason is though, you don't freaking plan fried rice meal 1 day ahead. Never. It's supposed to be fast, simple, mind-free. So you throw leftover rice in fridge, turn it sometimes to dry evenly before sealing it, but it will still over-dry. Coating with beaten egg before frying helps returning the rice to the right texture. The rice will be crispy without long cooking time. I do not like well-done egg plus rice, it's just broken up omelette with oiled rice.
I don't know chef, I don't watch Adam's vids much, but I love long winded instruction vids for any style of cooking that I don't do too much. So I'm all in for your longer instruction. Any time you decide to do lessons so you can go multiple hrs 'splaining all the stuffs, I'm so there!
I honestly didn't mind the longer format of explaining the reasoning behind using specific ingredients. Also helps the viewer if they want to make their own spin on the dish, or if there are specific ingredients that they either cannot eat, or just cannot find in their area.
Others have said on Uncle Roger's video that Adam Liaw talks a lot because he's in "instruction" mode for his videos. In a way it's to provide the "why" behind the "what". It has its place, and it's more about the detail than just the steps. I do get why Uncle Roger is feeling a bit... drawn out. :)
@@MysteriumArcanum Everyone has their own thing. The part of me that is still the "but why?" kid likes cooks who give an indepth explanations like Adam. But I can also understand that someone who just wants a quick tutorial would not appreciate it.
@@AnamFatima you can pack any presentation full with information without it being boring and the narrator always using the same tone of voice. Alex french guy cooking does in detail explanations without it being boring.
@@betaich True, but "boring" is quite subjective. What someone else finds boring I might find just fine, just as something I find boring might be the most exciting thing for someone else. Alex is amazing but not everyone is able to put as much effort in as he does. Adam's video has quite a old timey feel to it, my mother used to watch cooking shows with the chef talking the same way.
@@AnamFatima You're right on the "old-timey feel". My father used to own a small japanese restuarant and he used to teach me and my big sister with the long explanations, that's how we got our skill and soon after my father had passed down the restuarant to my sister since she have a better business mindset. Present day, our restuarant have since relocated inside the karaoke lounge that the owner was a good friend with my father giving us space to setup the restuarant because the old location rental have a hike increased. Under my sister's management she hired two part-timer, but we taught them with quick tutorial as they adapt. They knew how to google information, that's why my sister just give them a fishing rod instead of telling them "ok go into the lake, see the fishes and catch with your bare hands". My father generation, he do not know how to google so he will need the tutorial and information in one go and he usually watch these type of video with Adam's style
I think it's possible to make videos both information heavy and entertaining, Max Miller over on the Tasting History channel gives a history lesson on the food while cooking and he gets millions of views.
@@ironboy3245 He was hardly the first person to do cooking and history together on UA-cam by a very long shot, he just has an entertaining presentation and charismatic personality.
In my experience, Northern Chinese home cooking often adds spring onion or leeks first to "fry the pan", or at least that's what my grandmother and uncle taught me how to cook. But we often fry then spring onions/leeks to when they start caramelizing and become brown.
I feel like Adam Liaw's videos are cooking ASMR. Between the slow, gentle rhythm of the chopping, the light music, and his calm in-depth explanations of everything I'm feeling very relaxed.
Always look forward to seeing your videos pop up in my feed. I would love to finally hear the story about you involuntarily getting and running a restaurant.
this video is kinda funny that Uncle Roger has ran out of patience when Adam is talking too much like he's storytelling lol and yeah it should be the white parts of spring onions because it takes time... react to Gordon's Mie Goreng weejio and more Chef Wang Gang, Chef and congrats for 60k subs 👍👍
Love the content chef! been watching for a while now and learning a lot from you. Any recommendations on what or who to reference to get better at plating?
Negative space, contrasting color, garnishes that make sense to the dish- more traditional is height like the protein over the starch; more modern is a definitive front and back of the presentation Just, if you're serving anything meant to be crisp, please put the sauce UNDER the protein
I actually didn't find the original video that boring. Everything he had to say was informative. he has quite a calming voice. As you you would know if you have watched the video he did with uncle roger (I belive you did because I'm pretty sure I've seen it) his whole thing is kinda zen. perhaps that just works for me. He also never paused the video just to agree with uncle roger either (me throwing mad shade). That said, there are definitely ways he could have done it better and I'm sure I would change my mind if I watched more than one video of his without the extra commentary of uncle Roger and
the rice is sticky because it’s a starchy short grain rice. i think it’s sushi rice. even day old sushi rice will not be dry and you can’t force separation. it will naturally clump together even if your technique is correct. he needs to use jasmine rice or something long grain ….
I would love to see you react to some videos from Wang Gang. Not just because I think he's an excellent chef, but because I think you'd be able to provide a lot of commentary that would be interesting.
If your feeling so concerned about the grading, it might be worth trying a new method of grading. For example, maybe you use more than one grade, like a grade for choice of ingredients, and a grade for execution. You're basically doing that pattern anyways without the numbers.
the reason you were generous to Jamies butter chikken is propably because its the first thing you had seen him make that you actually wanted to eat (not craving, just thinking it would be a decent meal) its a big contrast to the prior videos
Adam Liaw is awesome, not just reactionary content with ADHD levels of pacing, but always a comforting mood with awesome explanations to everything while cooking
Hi Brian, Yup, Adam does talk a lot, and you're right, you do too. But I still subscribe & follow both your channels because you both take the time to impart your knowledge & experience. That's very helpful. So to counter all the talking & in your case, repeating the same thing over & over, I increase the playback speed & constantly have my finger close to the forward arrow key (>) to fastforward verbal ramblings & repetitions ;D Conclusion, you do you & I'll do me. Don't change for anyone's opinon, not unless you consider it positive self-improvement. Nobody's perfect. By default, there are pros & cons to who/how we all are :D TC bub.. Cheers..
thank you for being aware of how to deliver information effectively. Adam's voice is very calm, but he doesn't always vary his delivery. It almost becomes soporific. Thanks for the entertaining and info with these reaction videos.
Have you ever seen the vids of Cowboy Kent Rollins? He's a guy who runs a Chuckwagon like in days of old, and once beat Bobby Flay on Throwdown for his Chicken Fried Steak. He's a good dude, too.
Ngl, when watching Adam Liaw talk for so long, explaining the ingredients and the alternatives. Just reminds me of Hell's Kitchen when the contestants Chefs would explain for over 5 mins on what their dishes was/were.
When my mom used to make fried rice, she used to leave the leftover cooked rice from the night before to cool at room temperature overnight and not in the fridge, she would leave the rice uncovered for a little while then cover it with wax paper.
His voice is soothing coz its that upperclass aussie. Upperclass aussie is such a refined and powerfully beautiful dialect. I myself can swap between upperclass aussie and full blown yobbo bogan. Depending on if i need to be cordial or relaxed.
For what its worth, I would actually really enjoy a few of the unedited videos with all the info you would cut out for time and pacing. But I'm also the kind of guy that reads McGee for fun, so...
adam is the opposite of those vintage chinese cooking shows where it's an old lady or man cooking speaking in chinese. they would talk but they do it while cooking and they cook like they are on service.
yah we had one that a butcher would use lol it was hudge af idk why we had it but living in the mountains i guess someone used it to cut deer or bear meet idk maybe we got it at goodwill for some reason
... At this point you may as well have a T-Shirt with text that says "A Touch of White Pepper" along with an image of a hand sprinkling some white pepper :)
If you like guitars you should react to Stevie T. Maybe his guitar riffs in a different language. The video name is "When a translater ruins all your favorite guitar riffs"
There are different types of cleavers in Chinese cuisine. You should check out chef Wang Gang’s (the one with the uncle, where he makes fried rice) video about it
11:04 "The flavor of the ingredients is what gives the dish its flavor." Yeah no fucking shit, its the same energy as the sentence, "The air we breathe in is what lets us live." Like bruh just please cook the fucking food.
Great video. Yeah that guy talks way too much. If I would have tasted it I would have probably enjoyed I am sure it taste great, however I understand it's not authentic. I highly recommend you will watch a video from 2 days ago. Uncle Roger recreated Jamie Olive Oil Egg Fried Rice. You must react to this it is a duty video so hilarious. He collabed with Auntie Liz at Mei Mei.
I don't watch any cooking shows on TV but I would still assume that any masterchef would know what they're doing. And considering that he, as I understand it, made quite a few mistakes I would also assume that he hasn't learnt how to multitask his cooking. I would much rather see a chef do his thing without bother and then have a similarly skilled chef doing ASMR commentary or something, getting everything that the producers want without loosing any of the skills in the process
Ok am I crazy or does Chef Brian have a weird reflection on his pupils through most of the video? I can't think of what's causing it, just reminds me of how Retinoblastoma appears. I know you have lights and stuff on your face, can see stuff reflecting in your glasses, but that 'glare' on your pupils seems to exist no matter which direction you're looking. Great video btw, just wondering if anyone else sees what I'm seeing, or if I'm crazy.
if you've ever watched Australian MasterChef you'll learn that the best cook never wins, it's basically a popularity contest. Having said that, I think Adam is generally one of the better celebrity cooks (I won't say chef) that we have
How reynold lost season 12 genuinely blows my mind
@@nicodiangelo7051 Maybe, the taste wasn't there. It may look good, but it also has to taste good and have good texture. You can't just look at the food and say that it tastes good without actually tasting it.
I agree the best usually doesn't win but I think the top 20 of any season would school the US one. The level of cooking in AU is just so much higher.
@@1flash3571 I am a chef myself what he did blew minds sometimes. The taste wasn't there maybe its the judges doesn't like it. Also he had few restaurants now, how is it he's not winning on that ? clearly master chef is a hoax
The main reason is because the judges make their answer based on whims. There is no rubric for assessing the dish.
I actually like the long explanations haha. Helps me understand and grasp concepts better
But he's explaining things and techniques that aren't even used in this particular dish, and then immediately proceeds to burn the garlic.
@@shabzone that is fair haha. Maybe slightly tangential
I don't mind with his explanation since it's a cooking tutorial video and stuff so those young mothers know what they're doing in kitchen.
@@shabzonedude I almost fell asleep
a lot of adams videos are more about getting people trying and explaining it to a largely australian audience that isnt super familiar to the traditional versions. he does to the traditional ones in his travel cooking shows. also bloke is a lege4nd and funny af
Living in mainland China, I've had garlic in fried rice many times. In some provinces I've been to, the garlic's not even minced. it's finely sliced so that it gets golden and crispy when fried with the rice.
There are many types of fried rice
sounds delicious
you cant fool us adam liaw! your fried rice is shayt!
In Japanese style egg fried rice it’s a common trick to coat the rice in egg before frying, since Japanese rice is extra sticky, and it helps with the separation. So, I guess it’s gold with silver?
Vietnamese style as well. I think your reasoning is absolutely true for Japanese and Vietnamese rice. Part of the reason is though, you don't freaking plan fried rice meal 1 day ahead. Never. It's supposed to be fast, simple, mind-free. So you throw leftover rice in fridge, turn it sometimes to dry evenly before sealing it, but it will still over-dry. Coating with beaten egg before frying helps returning the rice to the right texture. The rice will be crispy without long cooking time.
I do not like well-done egg plus rice, it's just broken up omelette with oiled rice.
Good thing noone asked and he explained the same thing in the video. This is regional Chinese fried rice. Fuck off
Rely? Not in my Japanese family’s household. Haven’t seen it once.
I don't know chef, I don't watch Adam's vids much, but I love long winded instruction vids for any style of cooking that I don't do too much. So I'm all in for your longer instruction. Any time you decide to do lessons so you can go multiple hrs 'splaining all the stuffs, I'm so there!
🤘
I honestly didn't mind the longer format of explaining the reasoning behind using specific ingredients. Also helps the viewer if they want to make their own spin on the dish, or if there are specific ingredients that they either cannot eat, or just cannot find in their area.
Others have said on Uncle Roger's video that Adam Liaw talks a lot because he's in "instruction" mode for his videos. In a way it's to provide the "why" behind the "what". It has its place, and it's more about the detail than just the steps. I do get why Uncle Roger is feeling a bit... drawn out. :)
You can explain the steps in a recipe without it sounding like a dissertation though
@@MysteriumArcanum Everyone has their own thing. The part of me that is still the "but why?" kid likes cooks who give an indepth explanations like Adam. But I can also understand that someone who just wants a quick tutorial would not appreciate it.
@@AnamFatima you can pack any presentation full with information without it being boring and the narrator always using the same tone of voice. Alex french guy cooking does in detail explanations without it being boring.
@@betaich True, but "boring" is quite subjective. What someone else finds boring I might find just fine, just as something I find boring might be the most exciting thing for someone else. Alex is amazing but not everyone is able to put as much effort in as he does. Adam's video has quite a old timey feel to it, my mother used to watch cooking shows with the chef talking the same way.
@@AnamFatima You're right on the "old-timey feel". My father used to own a small japanese restuarant and he used to teach me and my big sister with the long explanations, that's how we got our skill and soon after my father had passed down the restuarant to my sister since she have a better business mindset. Present day, our restuarant have since relocated inside the karaoke lounge that the owner was a good friend with my father giving us space to setup the restuarant because the old location rental have a hike increased. Under my sister's management she hired two part-timer, but we taught them with quick tutorial as they adapt. They knew how to google information, that's why my sister just give them a fishing rod instead of telling them "ok go into the lake, see the fishes and catch with your bare hands". My father generation, he do not know how to google so he will need the tutorial and information in one go and he usually watch these type of video with Adam's style
I think it's possible to make videos both information heavy and entertaining, Max Miller over on the Tasting History channel gives a history lesson on the food while cooking and he gets millions of views.
He also has a near monopoly on ancient foods. It's kind of his thing
@@ironboy3245 He was hardly the first person to do cooking and history together on UA-cam by a very long shot, he just has an entertaining presentation and charismatic personality.
I love that channel. Good stuff.
I love that guy!
@@Toastybees I love any of his videos involving hard tack just for the flashback to his incredulous face when he first made it.
100k coming soon :) loving the videos. keep them up and I'll continue sticking around forever
Appreciate you! 🤘
In my experience, Northern Chinese home cooking often adds spring onion or leeks first to "fry the pan", or at least that's what my grandmother and uncle taught me how to cook. But we often fry then spring onions/leeks to when they start caramelizing and become brown.
I feel like Adam Liaw's videos are cooking ASMR. Between the slow, gentle rhythm of the chopping, the light music, and his calm in-depth explanations of everything I'm feeling very relaxed.
Always look forward to seeing your videos pop up in my feed. I would love to finally hear the story about you involuntarily getting and running a restaurant.
100k special?!
@@ChefBrianTsao Yes! ❤
The extra info you give is why I subscribed. It’s awesome.
Have you seen the SORTED channel? Would be cool to see you react to them. My favorite series is Pass it on
11:00 I really addicted to that laugh of brian, it's so good to hear, where is 24 hour loop of that
"I've never seen one that big in person"
- Brian 2022
This one needs some upvotes >: ] Lets tease a lil, come on fellas.
Chef Wang gang did make a Yangzhou fried rice video, his way of frying the egg is at another level
Brian i just started watching your videos and man 8 can't believe i haven't seen your videos before. Love your content!
Terrific technical critique. All made good sense.
🙏
Have you seen Roder's reaction to Poernomo's fried rice? That's a good one with another MasterChef contestant.
this video is kinda funny that Uncle Roger has ran out of patience when Adam is talking too much like he's storytelling lol and yeah it should be the white parts of spring onions because it takes time... react to Gordon's Mie Goreng weejio and more Chef Wang Gang, Chef and congrats for 60k subs 👍👍
Thanks dude! Def plan to do more Chef Wang Gang
@@ChefBrianTsao yay!
Love the content chef! been watching for a while now and learning a lot from you. Any recommendations on what or who to reference to get better at plating?
I don’t, but I’d be very interested in any recommendation anyone else may have!
Negative space, contrasting color, garnishes that make sense to the dish- more traditional is height like the protein over the starch; more modern is a definitive front and back of the presentation
Just, if you're serving anything meant to be crisp, please put the sauce UNDER the protein
I use to watch just Uncle Rogers, now I watch you reviewing Uncle Roger, reviewing everyone else. Haha. UA-cam is crazy
I actually didn't find the original video that boring. Everything he had to say was informative. he has quite a calming voice. As you you would know if you have watched the video he did with uncle roger (I belive you did because I'm pretty sure I've seen it) his whole thing is kinda zen. perhaps that just works for me.
He also never paused the video just to agree with uncle roger either (me throwing mad shade).
That said, there are definitely ways he could have done it better and I'm sure I would change my mind if I watched more than one video of his without the extra commentary of uncle Roger and
the rice is sticky because it’s a starchy short grain rice. i think it’s sushi rice. even day old sushi rice will not be dry and you can’t force separation. it will naturally clump together even if your technique is correct. he needs to use jasmine rice or something long grain ….
I would love to see you react to some videos from Wang Gang. Not just because I think he's an excellent chef, but because I think you'd be able to provide a lot of commentary that would be interesting.
1:34 That was an extremely sly and smooth ad, very nice.
If your feeling so concerned about the grading, it might be worth trying a new method of grading. For example, maybe you use more than one grade, like a grade for choice of ingredients, and a grade for execution. You're basically doing that pattern anyways without the numbers.
the reason you were generous to Jamies butter chikken is propably because its the first thing you had seen him make that you actually wanted to eat (not craving, just thinking it would be a decent meal) its a big contrast to the prior videos
In Thailand, people not using grounder to ground meat, we use two clever and chop them up
I am very happy that you consider matrix reloaded the last movie. revolutions was not that bad but atleast it was not ressurections.
Uncle Roger posted a Jamie Oliver fried rice recreation video recently. Can you react to that?
Already filmed!
@@ChefBrianTsao wooo that's gonna be hilarious
@@ChefBrianTsao Nice! Thank you!
@@ChefBrianTsao I want.
Adam Liaw is awesome, not just reactionary content with ADHD levels of pacing, but always a comforting mood with awesome explanations to everything while cooking
looking forward for more reactions!!
authentic yangzhou fried rice：charsiu, fresh shrimps, eggs and green onions that's all
Hi Brian,
Yup, Adam does talk a lot, and you're right, you do too. But I still subscribe & follow both your channels because you both take the time to impart your knowledge & experience. That's very helpful. So to counter all the talking & in your case, repeating the same thing over & over, I increase the playback speed & constantly have my finger close to the forward arrow key (>) to fastforward verbal ramblings & repetitions ;D
Conclusion, you do you & I'll do me. Don't change for anyone's opinon, not unless you consider it positive self-improvement. Nobody's perfect. By default, there are pros & cons to who/how we all are :D TC bub..
Cheers..
Your reactions to uncle Roger's jokes are absolutely hilarious 😁😂
Speaking of Auntie Esther. She makes a really really good looking fried rice. So much so that Roger instantly fell in love.
thank you for being aware of how to deliver information effectively. Adam's voice is very calm, but he doesn't always vary his delivery. It almost becomes soporific. Thanks for the entertaining and info with these reaction videos.
The architect was in the second matrix movie
Have you ever seen the vids of Cowboy Kent Rollins? He's a guy who runs a Chuckwagon like in days of old, and once beat Bobby Flay on Throwdown for his Chicken Fried Steak. He's a good dude, too.
Ngl, when watching Adam Liaw talk for so long, explaining the ingredients and the alternatives. Just reminds me of Hell's Kitchen when the contestants Chefs would explain for over 5 mins on what their dishes was/were.
He does talk a lot but you can tell he's passionate
I just gotta take a minute here and let you know I like your guitar collection
When we gonna be able to get some e Mission merch?
When my mom used to make fried rice, she used to leave the leftover cooked rice from the night before to cool at room temperature overnight and not in the fridge, she would leave the rice uncovered for a little while then cover it with wax paper.
His voice is soothing coz its that upperclass aussie. Upperclass aussie is such a refined and powerfully beautiful dialect. I myself can swap between upperclass aussie and full blown yobbo bogan. Depending on if i need to be cordial or relaxed.
Yobbo bogan far north coast of nsw 😎🤙🇦🇺
@@danielbeotich1664 byron?
Yamba mate....close enough 🍻🇦🇺😎🤙
@@danielbeotich1664 sic cnt 🤘
Fuck yeah
Wasn't expecting an Uncle Roger video for a bit after your steak reaction so this is a nice little surprise
Peas - Where is frenchies when we need him :) :) :)
An annoyed frenchies is so so so funny!
He won Master Chef in Australia
Bro!!! Just listened to loss becomes and that’s fucking goooood!!!
Thanks! 🙏
Sous Chefs sous-ggesting the next video.
Lol love it! 😂
For what its worth, I would actually really enjoy a few of the unedited videos with all the info you would cut out for time and pacing. But I'm also the kind of guy that reads McGee for fun, so...
The purpose of these video is a like a teaching school. I watch this kind of videos to LEARN. I was uncle roger to amuse my self.
You know it’s a good sign when the only real comments are differences on opinion or mistakes that they believe made it less good.
You said peas... Chef Paul has exited the chat. 😂
adam is the opposite of those vintage chinese cooking shows where it's an old lady or man cooking speaking in chinese. they would talk but they do it while cooking and they cook like they are on service.
Just wanna add that the jasmine rice we get here in Australia can be actually really sticky compared to jasmine rice I’ve had in SE Asia
You need to wash it well. Or get a brand where it's a product of Thailand, the SEA country with the best jasmine rice.
Matrix guy in chair is called "the Architect"
yah we had one that a butcher would use lol it was hudge af idk why we had it but living in the mountains i guess someone used it to cut deer or bear meet idk maybe we got it at goodwill for some reason
waiting for uncle roger to react to your fried rice brian😇
Me too!!! Lol
Indonesian fried rice also didn't use soy sauce. We use sweet soy sauce or kecap manis instead.
Which is a variant of soy sauce.
... At this point you may as well have a T-Shirt with text that says "A Touch of White Pepper" along with an image of a hand sprinkling some white pepper :)
Excuse me but your metal band is BOMB !
Man you gotta react to Guga smoking and grilling a full wagyu cow!
If you like guitars you should react to Stevie T. Maybe his guitar riffs in a different language. The video name is "When a translater ruins all your favorite guitar riffs"
I saw his video separately, and I was falling asleep from the music and how much he talks
If this is rated six... what grade will the Jamie Olivers Butter Chicken have now?
Prob a 1 lol
Agreed with the well-done eggs being separated from the rice
hope you review uncle wang gang's coral fish/blooming fish video!
In Japan where I live, I've only seen egg first. Egg after makes rice mushy......
Maybe i missunderstood, but did you say, that you are doing coocking videos ? i can´t find them on your Channel. Do you have another Channel also?
More to come!
Chef Brian Tsao's Egg Fried Rice
ua-cam.com/video/KtOyK-h3hnA/v-deo.html
Highly recommanded to check out Chef Wang Gang's Yangzhou Fried Rice!
I agree lol, he does look like he came out of Williamsburg lol - was gonna say Park Slope but no it's definitely Williamsburg
Review Will Tennyson's recent video 'Easy high protein meals w/ michelin chef', before Uncle Roger does. They make a fried rice.
My opinion, final result is more important then process. It’s like Italian grandma telling it’s not right way?
There are different types of cleavers in Chinese cuisine. You should check out chef Wang Gang’s (the one with the uncle, where he makes fried rice) video about it
mission sandwich social is your spot!??! i never knew!
Love reacted to this has Australian Adam won Australia Master Cheif that’s how he made his name.
Is the lack of garlic from traditional Chinese fried rice because of Taoism? I had a mate in Sydney that was a practising monk and wouldn't eat it?
I might show my race here but I've never had gizzard (i can hear Uncle Roger now. "Why so white? Why so white?")
我炒飯的做法都是把蛋炒到起泡 焦黃之後才會下飯 這樣蛋的香味才會出來
11:04 "The flavor of the ingredients is what gives the dish its flavor." Yeah no fucking shit, its the same energy as the sentence, "The air we breathe in is what lets us live." Like bruh just please cook the fucking food.
His name is The Architect. LOL
That chef wearing an AP 🤑🤑🤑
Great video. Yeah that guy talks way too much. If I would have tasted it I would have probably enjoyed I am sure it taste great, however I understand it's not authentic. I highly recommend you will watch a video from 2 days ago. Uncle Roger recreated Jamie Olive Oil Egg Fried Rice. You must react to this it is a duty video so hilarious. He collabed with Auntie Liz at Mei Mei.
Already filmed!
@@ChefBrianTsao You are the man Chef Brian.
You've never seen one that big? That what Auntie say! Don't be scare!
You do occasionally need two cleavers, when mincing meat.
I like Adam and I watch his videos to learn how to make a dish. If I just want food porn I'll watch cooking shorts on youtube or instagam.
I don't watch any cooking shows on TV but I would still assume that any masterchef would know what they're doing. And considering that he, as I understand it, made quite a few mistakes I would also assume that he hasn't learnt how to multitask his cooking.
I would much rather see a chef do his thing without bother and then have a similarly skilled chef doing ASMR commentary or something, getting everything that the producers want without loosing any of the skills in the process
i would have gave Adam a 7/10. Older drier rice = 8. Spring onion at end = 9. Msg and no garlic = 10
react to uncle roger recreating jamie oliver fried rice!
Nice video, can you react to Uncle Roger and Reynold Purnama Fried Rice?
Ok am I crazy or does Chef Brian have a weird reflection on his pupils through most of the video? I can't think of what's causing it, just reminds me of how Retinoblastoma appears. I know you have lights and stuff on your face, can see stuff reflecting in your glasses, but that 'glare' on your pupils seems to exist no matter which direction you're looking. Great video btw, just wondering if anyone else sees what I'm seeing, or if I'm crazy.
You should react to Chef Wang's Yangzhou Fried Rice because it is epic.
Adam Liaw ftw.
watching this at 2am and the horse mask scare the shiz out of me
1:32 brian you look like Anthony Fantano of cooking
You’re not the first to tell me that lol
Chinese chefs use 2 cleavers for mincing meat a lot of the time...
See Chef Wang Gang for example..
Otherweise i agree 👍