Vietnamese here. Nick got everything down correct, minus the garnishes. Some households use daikon (also called winter radish) to make the broth, though it's not traditional. As for the rice noodles, we usually soak them in warm water until soft before straining and rinse with cold water to maintain its texture, prior to assembling the whole bowl of Pho together.
Don't you think he should have kept the broth going for much longer. 3 hours doesn't seem like long enough (the meat cuts he chose probably ended up pretty rubbery cooked at a higher temp). Low and slow is the sacred rule for pho, no?
@@desiderata2209 I'm not a professional of the matter but actually 3 hours is enough for alot of part here in VietNam mostly for family meal and small business, around 3 hours is minimum btw cuz that's just meat not alot of bone, 3-6 hours depend on who they're serving. However in the north alot of big pho store like to go and simmer the BONES for a whole day or more to get the nice flavor out of the marrow and ingredients into the broth. So it's all depend on which version you wanna make.
I actually used to use a hammer in the kitchen as a teenager. I used to bake chocolate chip cookies for my grandma for her Birthday and for Christmas, because I was very uncreative when it came to presents, but she loved those biscuits. I used to wrap big bars of dark cooking chocolate into a chef‘s cloth and then go nuts with an actual hammer 😂
I briefly used to work fir a Vietnamese dude selling pagers way back in the day. He introduced me to pho. He even taught me the correct way to say it - as a means to prank a friend of his who owned a pho joint. It didnt work. Lol I made pho once. It took 8 hrs. I got a last minute invite to a pot luck dinner so i brought it. And it was very well received. I decided that if I want a bowl, I'll just go to a pho shop and get one. I dont have 8 hrs to wait!
@@BETTALIFE101 You can but like...is that taking a short cut? I think so. You can make homemade chicken broth very quickly too, but it tastes better when you let it simmer longer
Chef James, I would love for you to demonstrate the proper method for preparing White Gazpacho. I'm confident that your expertise will help me create a delicious and satisfying dish. Thank you for your time and knowledge.
Regarding new ideas where you asked for, keep it Spanish: Rabo de Toro. Made that a while ago and it was surprisingly good. When you say 'Spain' everybody thinks about Paella. Honestly, I think Rabo de Toro is wáááay underrated and can easily compete with Paella. Nice story about it's origins as well. Keep up the good work, James!
Loved the video! Have you ever looked into making Fillipino dishes? They're usually inspired by older Spanish recipies, like Bringhe for example is pretty similar to a Paella; and it might be a nice crossover with the more Asian content you have reacted to, if you're comfortable cooking it.
Nick's biggest mistake is dunking uncooked pho in the pot. Pho isn't a single serving, it is multiple. So with each serving he dunk, it is going to get cloudy and cloudy🤢
@@mati.benapezo No way. He didn't roast the veg long enough, put the lemon too early, made an absolute mess with the spices and burned himself multiple times, no msg, cooked noodles in the broth (making it dirty), no spring onion, and he basically had his hand held by another chef. At best 7.5/10
Another great video chef. You should review Uncle reviews chef Jet Tila's Pho. He takes shortcuts to show those who don't have the time to make an eight hour broth in about maybe 20 minutes or so. I would love your input on that as well.
14:00 The key to awesome riverboat Pho is that everything is cooked in the broth - then transferred to bowl - then ladle broth Over time (and the day) it gets deeper and deeper flavor Also for simplicity sake when running a 'kitchen' out of a small space in Vietnam :)
Absolutely not. That would totally destroy the broth. Although, go ahead if you want wilted basil and soggy bean sprouts in your soup (because it will not be pho).
Maybe he used the lemon as a de-flavoring agent? I usually use dry white wine or Chinese rice wine, but perhaps lemon works, too. Also, I've just finished remaking your lasagna recipe. It came out amazing. Perfect sauce factor and perfect flavours. So, thank you again for the recipe.
@@ocircles738 Dry sherry, xiaoxing wine, etc. removes funky odor from meat (mostly pork, lamb, and wild meat). Alcohol has a lower boiling point than water, so it evaporates more easily into the air while cooking than water when the temperature increases. If you’re cooking and before all the liquid evaporates, most of the alcohol already has. Shaoxing Wine has about 16% alcohol, but also other compounds that flavour the meal and might not evaporate depending on composition and size. Alcohol is a polar and very volatile molecule (easy to evaporate), so it will interact with the fat and soluble compounds in food and “lift” them into the air, where they disperse. Wine has also a taste, so it acts a a cover. It's also acidic, so it denatures proteins faster. This is why I thought lemon juice might be used instead. I'm not sure about that part. I have a science degree, but not in this field, and the search engines did not provide valuable studies, so take this alcohol with a big grain of Himalayan salt.
A Nemesis fights back Jamie is more like a victim at this point ;) Thank you for the video .. perfect timing just finished cooking my stew. BTW its you fault I am cooking now.. Not bragging but that stew is amazing Stay safe and keep em coming :)
I had a portable gas Stove, but the main problem was disposing of the empty gas cans. Getting rid of them was a hassle: I had to take them outside, pull the top off (which is difficult), and since they're pressurized, it can be dangerous if done incorrectly. I would then put them in a metal bin or just take them to the local recycling site without doing anything to them, which is about 3 km away. This was inconvenient without a car, as I had to walk or use public transport, making it a cumbersome task. Eventually, I stopped using the gas stove. I love cooking with gas because it offers great control, but there are many regulations and safety concerns to consider. I didn't thoroughly investigate the legal requirements, but it seems using gas safely involves a lot of additional steps. I used a camping version for a year and noticed that the cost of gas and electricity is quite similar. One gas canister lasts for about three meals, costing around 3 euros each (buying in packs of 12), translating to about 1 euro per meal. My electric stove uses approximately 1.5 kWh, with 1 kWh costing about 2 DKK (0.27 euros), making the cost around 0.45 euros per meal. Although electric stoves take longer to heat pans and are harder to control with settings ranging from 1 to 9 (or 6, depending on the stove), the overall cost is comparable. However, I suspect gas might be slightly more expensive due to the small camping canisters I use. Larger canisters would likely be cheaper. When cooking, I'm always conscious of how much electricity I use, especially with the oven. I avoid using it unless necessary because it consumes a lot of electricity. For example, I try to put food into a cold oven and let it heat up gradually unless the recipe specifically requires a preheated oven. This method saves energy, as it heats the food while the oven warms up. I do this with items like frozen "mill wheel buns" (the Danish translation), which I defrost first, then bake for 15 minutes at 200°C. Using a preheated oven would take about 10 minutes plus however long it takes to heat the oven. They say it takes 20 minutes; I never really time it, but it always feels like it takes forever, and I'm sure it uses more power in the end. So, this approach is more energy-efficient. I always think about these factors when making food.
I would love to see chef James make some authentic butter chicken so that we can enjoy his video and he can enjoy his dish once he's done filming. Hope he makes it sooner rather than later.
I would love if you made more cooking videos, particularly with Spanish cuisine. There are not many sources for Spanish cuisine like there is for many others. Collaborating with well known good Spanish chefs would help boost the overall scene too. You're one of the few ambassadors of that style of cooking even if you do not think you are the ideal. If you do not do it, no on else might.
Hello Chef James I am Chef Ivan ( Pastry Chef) I enjoy watching your react videos with or without Uncle Roger but do you do any react videos involving pastries? Please like me know and I would like to continue communicating you with tips on pastries or even bread because you know your way around a kitchen as I have not been in the kitchen for many many years just a couple years. Thanks and look forward to more videos
As always I love the Chef James tips! I can't believe I haven't done the char thing with my gas burner before. I used to do red peppers under the grill and then peel the skin off- back when I had an oven. But I have no idea why I haven't just done it on the gas fire. I feel like a bit of a twat. Definitely doing some "roasted" red pepper this week with the cling film tip. :) Oh, and a recipe that I'm a bit obsessed with right now is Cajun Gumbo. I would love to see your version of it.
I cannot stand Nick D...................that tip with what we call capsicum in a bowl with that Gladwrap/plastic wrap over them in a bowl is a very good tip
Josh Weissman makes a really solid pho. His video was really quite good. My high school girlfriend was Vietnamese and I ate at her house a lot. Her mom taught me how to make pho and I eventually got the "not bad for a white guy" compliment. We were young so of course it wouldn't last but that family was the best and they always made me feel welcome. I still make a damn fine Pho and Josh is pretty spot on. My grandmother taught me to cook from a young age because i was always fascinated. She was born in Rouen and raised in Trois Rivières in Quebec. Vietnamese cuisine is influenced by French. Maybe that's why I love it so much. And can I just add, there is no greater soup on the planet than pho. It doesn't have to be anything crazy, just noodles in a beef pho stock and slicked steak. Chicken is good too but beef is better imho.
Fun video, and appreciate all your cooking comments/insights along the way. I'd love to see more Spanish or other cusine recipes that you feel most expert at, or a collaboration with another chef. Thanks!
To get Uncle Roger’s attention you need to cook some Asian food and mess it up just a little. Maybe a Malay dish, to involve his ancestors too, he won’t be able to resist. PS What I find useful when it comes to chefs on the internet are banquet-type recipes/spreads, showing us how to cook few courses tbat go well together and can be shared by 4+ people. Maybe I didn’t explain it very well but most chefs cook and film one dish but in my culture for example (a bit like in Russia or India) we like the type of dishes that can be shared and passed around the table and preferably go well together. Western cuisine kinda lacks that.
@@MarcIverson Yep, we call it a banquet, but the Western cuisine (with some exceptions) doesn’t seem very adaptable to that type of sharing. In my family for example only my husband likes Asian cuisine and I can cook some curries but I’m not very apt when it comes to cooking the appetizers at home (ingredients very hard to find too, in Eastern Europe at least).
@@minime7375 In a lot of the West, families go their separate ways as soon as possible and the children are shamed for living with their parents past the age of majority. This tends to break both young people apart, who have little or no support or concern from parents, and elders apart, who are ignored and their needs and concerns slighted .. and partly because they gave the bare minimum to the progeny they then expected would forgive and forget take care of them regardless. Many Asian cultures have much more continuity and shared respect and mutual support and care between the generations. I believe that is foundational to their advancing so quickly and reliably as "model minorities" wherever they go. And why I almost never see Asians in nursing homes, and not a lot of blacks or hispanics either, but whites every which way you look. What goes around comes around.
@@MarcIverson We have a similar cultural trait here in the Balkans, people are very family-oriented and having family over, godparents, friends, neighbors, is pretty common. Our food however is a bit heavy (plus I don’t eat meat) so our traditional dishes (most of which can be shared) are not my first pick. I don’t mind some of the Western food but I’m not sure how you can put together a sharing meal with Western dishes, especially for dinner.
"Your kitchen floor, now more flavorful than all Jamie Oliver resturant" I laughed so hard. Harder than I should! 😂I'm still waiting for Jamie Oliver to recognize Uncle Roger.
HI James. I'm looking to improve my cooking skills. I don't want to work in a professional kitchen yet, but I've been cooking for a bit and I want to advance my skills. I want to learn more sophisticated techniques and general tips about specific things. For example, my friend who was a chef told me about adding fresh herbs and spices towards the end of a cook to add fresh flavor as opposed to just adding them in the beginning. As in, increasing my technical knowledge in general and learning the skills that go into more advanced cooking. I want to learn how to cook more advanced things and to infuse more flavor into dishes. Where do you suggest I start? I've been cooking for a few months but feel like I know enough about the basics.
I made a course about this, basics to advance chefjamesmakinson.com/cooking-course/ but if you really want to learn more you should start taking classes
I've enjoyed watching this Pho video even though I do not enjoy eating Pho. Looking forward for more of your own cooking videos . I like it when you get into tips and tricks of cooking.
When my Vietnamese wife saw this.....she screamed and ran out of the house. Ok, you want to cringe about something? My wife and I add fish sauce to all our soups and stews Yep....Bœuf Bourgignon too!
Liked the video. Great job. I won’t comment on how pho is pronounced, but I will say pronunciation is pronounced pro•NUN•ciation not pro•NOUN•ciation. 😄
I have always loved your videos sometimes I enjoy watching your reactions videos than uncle Roger tbh hehe anyways can’t wait to see you both making collab you just earned another sub ❤❤
Take it to the precipice of online cooking - fried rice. And then watch the love and hate flow in. I've seen your cooking vids and am confident that it will be successful.
Gordon ramsey is my spirit animal in the kitchen... when it gets really busy I sound like him with every ticket 🤣🤣🤣🤣.. especially when they are full of mods.....
Haha 😝... 'Ucle Roger not taking any prisoners'. Nicely said. Dish seems great. Especially because it's all beef and not porky like meats. Keep the show going.
So there is chicken dish I love, but havent been able to get it from very intense to a satisfying nuance flavor. It is chicken sauteed in lemon white wine sauce (buerre blanc?), with shavings of italian ham, quartered artichokes, and capers. Similar to chicken piccata. There is cheese involved, either pecorino or parm. Usually came atop linguini, or if avoiding carbs, then spinach.
Where is the disclaimer at the begining? Rated R Swearing Se..al A..se of Vegtable Nice video like allways, James. Have a nice sunday and upcoming week
I'm about to try to make Kimchi for the first time. Wish me luck, people. It's a "Vegan" version, because I can't stand fermented shrimp or fish sauce. But, still should be pretty good if I don't balls it up.
Hi Chef! The Vietnamese way to write it is: Phở. Now do you see the little question mark on the letter O? That means that you should pronounce the word like you are asking a question. Pho? So just say the word like you said in the video, but make sure the make it sound like you ask a question for just that specific word.
Old granmama taught me if your lid is bigger than the pot, wash it nice and clean, with hot water and soap, not your meat. 😂. And turn it upside down in the pot. Then it will still seal, but no mess on the counter top.
He is probably sponsored by that store. Otherwise he is just trying to pad his videos out. Makes it very difficult to watch even edited down videos of his though,
Can we help Chef James get more subscribers. Been watching his channel for a while and the tips he gives us actually helpful. Chapeau to you chef. Keep it up
Small note to add on the Glass stock pot. Nick has broken a few of these on video before by either overheating or like James said, by too quick of a heat transition on his cold counter top. He does say these are a Pure cosmetic purchase for his video's either way when he does break one. Don't buy these for home cooking. Not needed and just adds danger at home.
Some suggestions for recipes - please try Hyderabadi cuisine - Haleem, hyderabadi biryani, bagare baigan (this recipe is considered a mark of a true chef in Hyderabad - made with brinjal)
You should start a series in which you make Uncle Roger's Favorite Dishes wrong way and the title should be "Messing Uncle Roger's Favorite Dishes until he reacts to me". Sometimes you have to be a little crazy to grab attention.
Thats a Himalayan salt grinder not a microplane OSMO is his salt company's namo lol I like your explanations for those newer to cooking. Seasoning and knife skills are the hardest things to learn 100%. Explanation is key
Despite Uncle Roger and your criticism of Gordon Ramsey’s butter chicken (I tried it several times and loved it by the way!) I would love to see your version please.
On a similar note, my grandma would add a potatoe to meat based soups and somehow it kept the broth clear, along with straining through a siev or gauze. For a paprikash like dish sometimes she would sear it a bit first on the oil of the paprika, onion, flour thickening base and somehow that prevented the meat from oozing any weirdness XD.
U should start uploading more than 1 video in a week. 1 could be u making a new recipe and the other could be u reviewing a recipe. That way we get more content with you and more enjoyment every week.
true@@Deviant_Libertarianbut we still are lucky to get the occasional rare time when he does upload twice a week, which are really special times to me
We're travelling from Australia for Alaska Cruise on May 21 departure. Still need to travel to Anchorage to transfer to Whittier. Can you advice on how not to overpack for that time of the year?
when cooking noodles, one thing that i saw my grandma and many other chef do in my area is, they cook the noodle in boiling water, then dunk it into running water and then dunk it into the broth before putting it into a bowl, follow by toppings and the broth...
First. Make Uncle Roger make a tortilla. I want to see him do that flip. Second. Pho is a crazy creature. Do it with deep care or you.... You know what Uncle Roger will say. At home. You can make fast Pho. As long as it tastes like lime, sugar, then chile IN ORDER. You did ok. Perfence is for later. Aim for that. Use whatever meat you want, or no meat, you are all still on point.
once upon a time, i charred a sausage with a gas burner and i remember this weird taste and i assumed it's because of the gas. to this day i still curious is it okay to charred things directly with gas burner? cause many people did that
Hi chef james! Recently i watched chef jean pierre's garlic bacon soup and made it, its soooooo goooood! Maybe I'm biased cos i love garlic, but I'd really like to see more recipes with garlic as a main ingredient 😊
I understand taking video when you're shopping for the meal. The thing is, there are certain things that you can not get anywhere else that you can get at an asian mart. And so if I'm doing any cooking pantasian style, I would want to suggest to someone who I'm showing how to cook. This is where you go. This is why you go there. And that would probably point out some alternatives. Like if you want that high quality meat that you can find pretty easily at an asian you should probably visit your butcher or your local meat market. So here in Detroit, for example, I would tell somebody well, if you can't find an Asian mark, go to Piquette Market. They have the best cuts of meat, but you're not gonna get your wages extremely marbled meat , so keep that in mind. I think that's an important thing for someone who's learning how to cook to learn. And taking it a step further, how do you shop for these meal plans in a way that leads to the least amount of waste. Maybe you don't have to do it every video but I think it's a really important thing to do for most of your videos. Especially because a lot of people don't Really know what to look for when they're buying groceries and things like that. All of that being said, that's not exactly what nick is doing, Which is very unfortunate. For example, if you're making a fish dish, it would be really good to tell people here's how you can see which fish is in season or is a fresh catch. Look for cloudy eyes because that's not a fish that you want to buy.
Another good review. Waiting to see what recipes you'd use. But I would like to see how you make the fondant potatoes and what would be good pairing with it.
the biggest issue with nick is the fact he has a ton of experience, he could do the recipes properly, but chooses to make simple mistakes. now i wont say he isnt a good cook, but there are some simple mistakes that he should know due to his experience as a trained chef.
Is it weird that i always feel awkward when Nick is running fingers through the ingredients? Thank you as always chef James for a quality reaction and tips. From a food sinner in vacation in Bangkok (because it's hotter than hell now) 😂
Chef James, great insight you added to the video as always! Sadly, very much a PG-13 video from Nick, lol. I think you need to make Pho or Egg Fried Rice, ASAP!
I’m not Vietnamese, but I dated a woman from there and then it’s more like singing you have to really try to say it. You can’t just speak it. You have to say like Ph then sing upwards with o just look it up and you’ll see what I mean. Sometimes the Vietnamese won’t even say their words correctly. They’ll just sing it correctly instead and people will understand it’s kind of weird. But super fascinating in worth learning it’s one of the oldest spoken languages that’s still around.
I've had to use that type of chinois with the bar across the bottom and I have to say those kind of little annoyances are a good reason to always have a well stocked toolbox in the home. A few snips from a cheap set of metal cutting shears and problem solved.
I've definitely shattered a glass pot before by putting it on my counter next to my fridge after cooking lol. Now I even use trivets for every pot I use, glass or not.
Yeah Nick can get a bit weird on the camera and definitely plays it up a bit but he can definitely cook when he really puts his mind to it. He made some serious impressions during his MasterChef challenge. I'm all for more cooking videos and seeing how creative you can get with these dishes. I feel like you could be cheeky enough to make us doubt some of your decisions but end up with a great end product.
Have you seen Rachel Ray's Pho? ua-cam.com/video/xPf_FfQvGoQ/v-deo.html
I did & it wasn't up to par. She made mistakes that even drove Uncle Roger around the bend. He was really upset.
Yes I did and there was nothing appetizing about it.
Yes, and I can't unsee it.
Unfortunately.
I watched it but I couldn't eat pho for a while because that image keeps popping up every time I am trying to eat it.
Being naturally a clumsy person, I admire Nick's bravery in taking absolutely no precautions towards not hurting himself for a few extra clicks.
🤣🤣
also dude is Masterchef finalist, pretty sure he did it purposely.
@ChefJamesMakinson
Great videos, new subscriber. Especially love the Uncle Roger videos...
🤣 🤣 🤣 🤣
Vietnamese here. Nick got everything down correct, minus the garnishes. Some households use daikon (also called winter radish) to make the broth, though it's not traditional. As for the rice noodles, we usually soak them in warm water until soft before straining and rinse with cold water to maintain its texture, prior to assembling the whole bowl of Pho together.
Thanks for sharing! :)
Don't you think he should have kept the broth going for much longer. 3 hours doesn't seem like long enough (the meat cuts he chose probably ended up pretty rubbery cooked at a higher temp). Low and slow is the sacred rule for pho, no?
@@desiderata2209 I'm not a professional of the matter but actually 3 hours is enough for alot of part here in VietNam mostly for family meal and small business, around 3 hours is minimum btw cuz that's just meat not alot of bone, 3-6 hours depend on who they're serving.
However in the north alot of big pho store like to go and simmer the BONES for a whole day or more to get the nice flavor out of the marrow and ingredients into the broth. So it's all depend on which version you wanna make.
Og này nói chuẩn nè =))
@@JustmeKarma má không ngờ cũng có đồng hương xem kênh này:))
Uncle Roger & Chef James are the only reason I'm going to be able to get through a Nick video. He's SO annoying.
😂😂
@hbailie9115 same here bro 😂
I agree! Like he needs a little whack every now and then.
💯
Yeah, but he’s a decent chef
I actually used to use a hammer in the kitchen as a teenager. I used to bake chocolate chip cookies for my grandma for her Birthday and for Christmas, because I was very uncreative when it came to presents, but she loved those biscuits. I used to wrap big bars of dark cooking chocolate into a chef‘s cloth and then go nuts with an actual hammer 😂
Shot filled dead blow from Harbor Freight. Dishwasher safe. 😉
I saw Nigel's video before, congrats to Nick for finally getting the uncle title. Love your reactions, I always learn something from them :)
Thanks for watching!
I briefly used to work fir a Vietnamese dude selling pagers way back in the day. He introduced me to pho. He even taught me the correct way to say it - as a means to prank a friend of his who owned a pho joint. It didnt work. Lol
I made pho once. It took 8 hrs. I got a last minute invite to a pot luck dinner so i brought it. And it was very well received.
I decided that if I want a bowl, I'll just go to a pho shop and get one. I dont have 8 hrs to wait!
You can make it in an hour.
@@BETTALIFE101 You can but like...is that taking a short cut? I think so. You can make homemade chicken broth very quickly too, but it tastes better when you let it simmer longer
8hrs is the bare minimum for broth and a good Pho does not need or require MSG
Chef James, I would love for you to demonstrate the proper method for preparing White Gazpacho. I'm confident that your expertise will help me create a delicious and satisfying dish. Thank you for your time and knowledge.
Hmmm... maybe!
Great video, as always. Glad to see the Pho broth wasn’t dirty. I wish I could say the same about the rest of the video… 🤨
🤣🤣🤣
I remember telling you that his "water pistol" is actually a flamethrower, well now u see it.
Great Video as always chef greetings from germany!
Thank you! yeah I remember too haha
Yes you do need to make more cooking videos.
Omg is this chefs mom??? I hope he makes you something nice to eat for mothers day if so! 😊
That emoji of his is so cutely adorable 😭✋🏻
Nick can be annoying
'CAN BE'?? He's the cooking world version of Logan Paul.
@@hbailie9115 come on he is not as bad as logan
@@pathikdey150 He's a very close 2nd then!
Saying that Nick can be annoying is like saying the Pacific Ocean can be 'a little damp.'
Idk he's alright
Regarding new ideas where you asked for, keep it Spanish: Rabo de Toro. Made that a while ago and it was surprisingly good.
When you say 'Spain' everybody thinks about Paella. Honestly, I think Rabo de Toro is wáááay underrated and can easily compete with Paella.
Nice story about it's origins as well. Keep up the good work, James!
I love Rabo de Toro! :)
Loved the video!
Have you ever looked into making Fillipino dishes? They're usually inspired by older Spanish recipies, like Bringhe for example is pretty similar to a Paella; and it might be a nice crossover with the more Asian content you have reacted to, if you're comfortable cooking it.
I will be making adobo soon!
@@ChefJamesMakinsonadobo! I look forward to it. In the immortal words of RuPaul “Don’t f it up!’ 😉😌
I am SUPER guilty of that, "too small bowl," crime, eh? lol
🤣🤣
Nick's biggest mistake is dunking uncooked pho in the pot. Pho isn't a single serving, it is multiple. So with each serving he dunk, it is going to get cloudy and cloudy🤢
That Uncle title means more than Michelin Star to Nick
I feel like he graduated with the lowest possible marks. Maybe Uncle Roger just wanted him to shut up about it lol...
I think Nick did 9/10, so he passed rightfully (imo).
@@russellfrancis813my same thoughts
😂😂😂
@@mati.benapezo No way. He didn't roast the veg long enough, put the lemon too early, made an absolute mess with the spices and burned himself multiple times, no msg, cooked noodles in the broth (making it dirty), no spring onion, and he basically had his hand held by another chef. At best 7.5/10
Another great video chef. You should review Uncle reviews chef Jet Tila's Pho. He takes shortcuts to show those who don't have the time to make an eight hour broth in about maybe 20 minutes or so. I would love your input on that as well.
14:00 The key to awesome riverboat Pho is that everything is cooked in the broth - then transferred to bowl - then ladle broth
Over time (and the day) it gets deeper and deeper flavor
Also for simplicity sake when running a 'kitchen' out of a small space in Vietnam :)
Absolutely not. That would totally destroy the broth. Although, go ahead if you want wilted basil and soggy bean sprouts in your soup (because it will not be pho).
Maybe he used the lemon as a de-flavoring agent? I usually use dry white wine or Chinese rice wine, but perhaps lemon works, too.
Also, I've just finished remaking your lasagna recipe. It came out amazing. Perfect sauce factor and perfect flavours. So, thank you again for the recipe.
Interesting! we should ask him!
Never heard this term before and nothing comes up on Google. Is a de-flavoring the food version of adding a -1 to a 1?
@@ocircles738 Dry sherry, xiaoxing wine, etc. removes funky odor from meat (mostly pork, lamb, and wild meat).
Alcohol has a lower boiling point than water, so it evaporates more easily into the air while cooking than water when the temperature increases.
If you’re cooking and before all the liquid evaporates, most of the alcohol already has. Shaoxing Wine has about 16% alcohol, but also other compounds that flavour the meal and might not evaporate depending on composition and size. Alcohol is a polar and very volatile molecule (easy to evaporate), so it will interact with the fat and soluble compounds in food and “lift” them into the air, where they disperse.
Wine has also a taste, so it acts a a cover. It's also acidic, so it denatures proteins faster. This is why I thought lemon juice might be used instead. I'm not sure about that part.
I have a science degree, but not in this field, and the search engines did not provide valuable studies, so take this alcohol with a big grain of Himalayan salt.
Chef James, THANK YOU for keeping it classy. 😊
You're welcome!
A Nemesis fights back Jamie is more like a victim at this point ;)
Thank you for the video .. perfect timing just finished cooking my stew.
BTW its you fault I am cooking now..
Not bragging but that stew is amazing
Stay safe and keep em coming :)
😂😂😂😂
Nah... Jamie Olive Oil deserves every bit of it. I've watched him on PBS plenty of times and his recipes tend to be meh at best.
I had a portable gas Stove, but the main problem was disposing of the empty gas cans. Getting rid of them was a hassle: I had to take them outside, pull the top off (which is difficult), and since they're pressurized, it can be dangerous if done incorrectly. I would then put them in a metal bin or just take them to the local recycling site without doing anything to them, which is about 3 km away. This was inconvenient without a car, as I had to walk or use public transport, making it a cumbersome task. Eventually, I stopped using the gas stove.
I love cooking with gas because it offers great control, but there are many regulations and safety concerns to consider. I didn't thoroughly investigate the legal requirements, but it seems using gas safely involves a lot of additional steps. I used a camping version for a year and noticed that the cost of gas and electricity is quite similar. One gas canister lasts for about three meals, costing around 3 euros each (buying in packs of 12), translating to about 1 euro per meal.
My electric stove uses approximately 1.5 kWh, with 1 kWh costing about 2 DKK (0.27 euros), making the cost around 0.45 euros per meal. Although electric stoves take longer to heat pans and are harder to control with settings ranging from 1 to 9 (or 6, depending on the stove), the overall cost is comparable. However, I suspect gas might be slightly more expensive due to the small camping canisters I use. Larger canisters would likely be cheaper.
When cooking, I'm always conscious of how much electricity I use, especially with the oven. I avoid using it unless necessary because it consumes a lot of electricity. For example, I try to put food into a cold oven and let it heat up gradually unless the recipe specifically requires a preheated oven. This method saves energy, as it heats the food while the oven warms up. I do this with items like frozen "mill wheel buns" (the Danish translation), which I defrost first, then bake for 15 minutes at 200°C. Using a preheated oven would take about 10 minutes plus however long it takes to heat the oven. They say it takes 20 minutes; I never really time it, but it always feels like it takes forever, and I'm sure it uses more power in the end. So, this approach is more energy-efficient. I always think about these factors when making food.
I would love to see chef James make some authentic butter chicken so that we can enjoy his video and he can enjoy his dish once he's done filming.
Hope he makes it sooner rather than later.
I would love if you made more cooking videos, particularly with Spanish cuisine. There are not many sources for Spanish cuisine like there is for many others. Collaborating with well known good Spanish chefs would help boost the overall scene too. You're one of the few ambassadors of that style of cooking even if you do not think you are the ideal. If you do not do it, no on else might.
Hello Chef James I am Chef Ivan ( Pastry Chef) I enjoy watching your react videos with or without Uncle Roger but do you do any react videos involving pastries? Please like me know and I would like to continue communicating you with tips on pastries or even bread because you know your way around a kitchen as I have not been in the kitchen for many many years just a couple years. Thanks and look forward to more videos
“Less Obama: more Leslie Snipes.”
😂😂😂😂😂😂😂😂😂😂😂
😅true😂
As always I love the Chef James tips! I can't believe I haven't done the char thing with my gas burner before. I used to do red peppers under the grill and then peel the skin off- back when I had an oven. But I have no idea why I haven't just done it on the gas fire. I feel like a bit of a twat. Definitely doing some "roasted" red pepper this week with the cling film tip. :) Oh, and a recipe that I'm a bit obsessed with right now is Cajun Gumbo. I would love to see your version of it.
I cannot stand Nick D...................that tip with what we call capsicum in a bowl with that Gladwrap/plastic wrap over them in a bowl is a very good tip
Josh Weissman makes a really solid pho. His video was really quite good. My high school girlfriend was Vietnamese and I ate at her house a lot. Her mom taught me how to make pho and I eventually got the "not bad for a white guy" compliment. We were young so of course it wouldn't last but that family was the best and they always made me feel welcome. I still make a damn fine Pho and Josh is pretty spot on. My grandmother taught me to cook from a young age because i was always fascinated. She was born in Rouen and raised in Trois Rivières in Quebec. Vietnamese cuisine is influenced by French. Maybe that's why I love it so much.
And can I just add, there is no greater soup on the planet than pho. It doesn't have to be anything crazy, just noodles in a beef pho stock and slicked steak. Chicken is good too but beef is better imho.
I need to see it!
Fun video, and appreciate all your cooking comments/insights along the way. I'd love to see more Spanish or other cusine recipes that you feel most expert at, or a collaboration with another chef. Thanks!
Will do!
To get Uncle Roger’s attention you need to cook some Asian food and mess it up just a little. Maybe a Malay dish, to involve his ancestors too, he won’t be able to resist.
PS What I find useful when it comes to chefs on the internet are banquet-type recipes/spreads, showing us how to cook few courses tbat go well together and can be shared by 4+ people. Maybe I didn’t explain it very well but most chefs cook and film one dish but in my culture for example (a bit like in Russia or India) we like the type of dishes that can be shared and passed around the table and preferably go well together. Western cuisine kinda lacks that.
Sounds like what we call "family style."
My Adobo will be out in a few weeks
@@MarcIverson Yep, we call it a banquet, but the Western cuisine (with some exceptions) doesn’t seem very adaptable to that type of sharing. In my family for example only my husband likes Asian cuisine and I can cook some curries but I’m not very apt when it comes to cooking the appetizers at home (ingredients very hard to find too, in Eastern Europe at least).
@@minime7375 In a lot of the West, families go their separate ways as soon as possible and the children are shamed for living with their parents past the age of majority. This tends to break both young people apart, who have little or no support or concern from parents, and elders apart, who are ignored and their needs and concerns slighted .. and partly because they gave the bare minimum to the progeny they then expected would forgive and forget take care of them regardless. Many Asian cultures have much more continuity and shared respect and mutual support and care between the generations. I believe that is foundational to their advancing so quickly and reliably as "model minorities" wherever they go. And why I almost never see Asians in nursing homes, and not a lot of blacks or hispanics either, but whites every which way you look. What goes around comes around.
@@MarcIverson We have a similar cultural trait here in the Balkans, people are very family-oriented and having family over, godparents, friends, neighbors, is pretty common. Our food however is a bit heavy (plus I don’t eat meat) so our traditional dishes (most of which can be shared) are not my first pick. I don’t mind some of the Western food but I’m not sure how you can put together a sharing meal with Western dishes, especially for dinner.
I was expecting: "Let me know down below what Uncle Roger's phone number is." 😂
"Your kitchen floor, now more flavorful than all Jamie Oliver resturant"
I laughed so hard. Harder than I should! 😂I'm still waiting for Jamie Oliver to recognize Uncle Roger.
😂
HI James. I'm looking to improve my cooking skills. I don't want to work in a professional kitchen yet, but I've been cooking for a bit and I want to advance my skills. I want to learn more sophisticated techniques and general tips about specific things.
For example, my friend who was a chef told me about adding fresh herbs and spices towards the end of a cook to add fresh flavor as opposed to just adding them in the beginning.
As in, increasing my technical knowledge in general and learning the skills that go into more advanced cooking.
I want to learn how to cook more advanced things and to infuse more flavor into dishes. Where do you suggest I start? I've been cooking for a few months but feel like I know enough about the basics.
I made a course about this, basics to advance chefjamesmakinson.com/cooking-course/ but if you really want to learn more you should start taking classes
I just realized Nick pronounces Star Anise like "Star Ann Is".... Sounds like Yoda(*＞∇＜)ﾉ(*ゝ｀ω・)
does he? haha
I was waiting for you to do this one! Great video! Thanks again James! LOVED THE LASAGNA!
you are welcome!
Make "egg fried rice" for Uncle Roger to Review. If you get it right, you'll get the "uncle title" lol. :)
I will soon!
@@ChefJamesMakinson Use a wok and cook with gas or he will give you a hard time. lol.
I've enjoyed watching this Pho video even though I do not enjoy eating Pho. Looking forward for more of your own cooking videos . I like it when you get into tips and tricks of cooking.
ok...I spit my coffee out "less Obama, more Wesley Snipe"... o m g 😅😂😂
😂
Yay to Uncle Roger being mostly happy in a reaction video, that's a rare sight!!
tru
I think so too!
yis@@ChefJamesMakinson definitely
When my Vietnamese wife saw this.....she screamed and ran out of the house. Ok, you want to cringe about something? My wife and I add fish sauce to all our soups and stews Yep....Bœuf Bourgignon too!
Liked the video. Great job.
I won’t comment on how pho is pronounced, but I will say pronunciation is pronounced pro•NUN•ciation not pro•NOUN•ciation. 😄
I have always loved your videos sometimes I enjoy watching your reactions videos than uncle Roger tbh hehe anyways can’t wait to see you both making collab you just earned another sub ❤❤
Glad you like them!
Such an underrated channel, very entertaining and awesome content!
Very true!
Glad you think so! :)
(:@@ChefJamesMakinson me too
Take it to the precipice of online cooking - fried rice. And then watch the love and hate flow in.
I've seen your cooking vids and am confident that it will be successful.
It's time to make some Fried Rice and annoy uncle Roger till he pays attention😂
🤣🤣 agreed!
I would love to see you on the 'So You Wanna Get Fat' podcast with Chefs Brian Tsao and Paul 'The Animal' Denamiel.
James really has to get his butt back over into the USA to do collaborations.
I'm talking with Brian and we are trying to find the right dates
be tricky@@ChefJamesMakinson only guessing though
@@ChefJamesMakinson Heck ya!!! I can't wait to see you guys link up!
Gordon ramsey is my spirit animal in the kitchen... when it gets really busy I sound like him with every ticket 🤣🤣🤣🤣.. especially when they are full of mods.....
Haha 😝... 'Ucle Roger not taking any prisoners'. Nicely said.
Dish seems great. Especially because it's all beef and not porky like meats.
Keep the show going.
So there is chicken dish I love, but havent been able to get it from very intense to a satisfying nuance flavor. It is chicken sauteed in lemon white wine sauce (buerre blanc?), with shavings of italian ham, quartered artichokes, and capers. Similar to chicken piccata. There is cheese involved, either pecorino or parm. Usually came atop linguini, or if avoiding carbs, then spinach.
Where is the disclaimer at the begining?
Rated R
Swearing
Se..al A..se of Vegtable
Nice video like allways, James.
Have a nice sunday and upcoming week
Thank you so much! Have great week!
And sexual references.
Just found your channel about a week ago and have literally not moved. I’ve been on a bender watching your videos. Great channel 👍
I'm glad to hear that! let me know if you have any questions!
“Less Obama, more Wesley Snipes” 💀
Uncle Roger is hilarious
Uncle Roger was happy wow didn't expect this.
He still doesn't like Jamie Oliver though.😅😅
I doubt that Jamie olive oil will be a person he ever likes.
I'm about to try to make Kimchi for the first time. Wish me luck, people. It's a "Vegan" version, because I can't stand fermented shrimp or fish sauce. But, still should be pretty good if I don't balls it up.
Hi Chef! The Vietnamese way to write it is: Phở. Now do you see the little question mark on the letter O? That means that you should pronounce the word like you are asking a question. Pho? So just say the word like you said in the video, but make sure the make it sound like you ask a question for just that specific word.
Interesting!
Yes, you pronounced it correctly. :)
Cool, thanks! :)
Old granmama taught me if your lid is bigger than the pot, wash it nice and clean, with hot water and soap, not your meat. 😂. And turn it upside down in the pot. Then it will still seal, but no mess on the counter top.
He is probably sponsored by that store. Otherwise he is just trying to pad his videos out. Makes it very difficult to watch even edited down videos of his though,
Can we help Chef James get more subscribers. Been watching his channel for a while and the tips he gives us actually helpful. Chapeau to you chef. Keep it up
Just saw his subscribers changed from 278k to 279 only before.
Yes please! :)
@@ChefJamesMakinson (:
"You want it blacker. Less Obama, more Wesley Snipes." And that was when I freaking lost it, ROFL!
Small note to add on the Glass stock pot. Nick has broken a few of these on video before by either overheating or like James said, by too quick of a heat transition on his cold counter top.
He does say these are a Pure cosmetic purchase for his video's either way when he does break one.
Don't buy these for home cooking.
Not needed and just adds danger at home.
I haven't seen it in videos yet but yes I would be very careful with one
Some suggestions for recipes - please try Hyderabadi cuisine - Haleem, hyderabadi biryani, bagare baigan (this recipe is considered a mark of a true chef in Hyderabad - made with brinjal)
You should start a series in which you make Uncle Roger's Favorite Dishes wrong way and the title should be "Messing Uncle Roger's Favorite Dishes until he reacts to me". Sometimes you have to be a little crazy to grab attention.
😆🤣
Collab with Jamie Oliver to teach him how to actually see if Uncle Roger buries the hatchet.
You totally should make Pho, I wanna see that c:
I may!
When nick busted out the grater for the sugar i actually laughed out loud. Having never seen the video, I like the insight from you :)
Glad you enjoyed it!
Thats a Himalayan salt grinder not a microplane OSMO is his salt company's namo lol
I like your explanations for those newer to cooking. Seasoning and knife skills are the hardest things to learn 100%. Explanation is key
Despite Uncle Roger and your criticism of Gordon Ramsey’s butter chicken (I tried it several times and loved it by the way!) I would love to see your version please.
On a similar note, my grandma would add a potatoe to meat based soups and somehow it kept the broth clear, along with straining through a siev or gauze. For a paprikash like dish sometimes she would sear it a bit first on the oil of the paprika, onion, flour thickening base and somehow that prevented the meat from oozing any weirdness XD.
Ohh finally a video about uncle Roger and uncle nick 😆😍
Ive waited for this for half a year now hahaha
Instead of a bowl and film for peppers, a bag works fine. Even a paper bag.
U should start uploading more than 1 video in a week. 1 could be u making a new recipe and the other could be u reviewing a recipe. That way we get more content with you and more enjoyment every week.
You do realize he's still a full-time chef, right?
true@@Deviant_Libertarianbut we still are lucky to get the occasional rare time when he does upload twice a week, which are really special times to me
That's the plan! but it been hard trying to do it.
bet@@ChefJamesMakinson it is
We're travelling from Australia for Alaska Cruise on May 21 departure. Still need to travel to Anchorage to transfer to Whittier.
Can you advice on how not to overpack for that time of the year?
I wouldn't pack much but that just me.
"In kitchen we don't have hammers" - probably you haven't seen a Central / Eastern European kitchen where Schnitzels are made.
stone mortar and pestle for that salt.... every kitchen needs one. same with workshop, one of the handiest tools ever.
when cooking noodles, one thing that i saw my grandma and many other chef do in my area is, they cook the noodle in boiling water, then dunk it into running water and then dunk it into the broth before putting it into a bowl, follow by toppings and the broth...
First. Make Uncle Roger make a tortilla. I want to see him do that flip.
Second. Pho is a crazy creature. Do it with deep care or you.... You know what Uncle Roger will say.
At home. You can make fast Pho. As long as it tastes like lime, sugar, then chile IN ORDER. You did ok. Perfence is for later. Aim for that. Use whatever meat you want, or no meat, you are all still on point.
The difference between "Phở Bó" & "Phở Gà" in Vietnam 🇻🇳 :
Phở Bó means Beef Noodle Soup.
Phở Gà means Chicken Noodle Soup.
That's the difference.
once upon a time, i charred a sausage with a gas burner and i remember this weird taste and i assumed it's because of the gas. to this day i still curious is it okay to charred things directly with gas burner? cause many people did that
I think I already said this before Chef James, I said that Nick really stuck by the book instead of using his “MasterChef” wit with making Pho.
Trying to watch Hell's Kitchen on cable was unbearable, couldnt understand anything Gordon was saying because there was so many bleeps 😂
Hi chef james! Recently i watched chef jean pierre's garlic bacon soup and made it, its soooooo goooood! Maybe I'm biased cos i love garlic, but I'd really like to see more recipes with garlic as a main ingredient 😊
I understand taking video when you're shopping for the meal. The thing is, there are certain things that you can not get anywhere else that you can get at an asian mart. And so if I'm doing any cooking pantasian style, I would want to suggest to someone who I'm showing how to cook. This is where you go. This is why you go there. And that would probably point out some alternatives. Like if you want that high quality meat that you can find pretty easily at an asian you should probably visit your butcher or your local meat market. So here in Detroit, for example, I would tell somebody well, if you can't find an Asian mark, go to Piquette Market. They have the best cuts of meat, but you're not gonna get your wages extremely marbled meat , so keep that in mind. I think that's an important thing for someone who's learning how to cook to learn. And taking it a step further, how do you shop for these meal plans in a way that leads to the least amount of waste. Maybe you don't have to do it every video but I think it's a really important thing to do for most of your videos. Especially because a lot of people don't Really know what to look for when they're buying groceries and things like that. All of that being said, that's not exactly what nick is doing, Which is very unfortunate. For example, if you're making a fish dish, it would be really good to tell people here's how you can see which fish is in season or is a fresh catch. Look for cloudy eyes because that's not a fish that you want to buy.
13:20 i think he knows what hes saying
How to earn Uncle title:
- Ask your sibling to have kids
Another good review. Waiting to see what recipes you'd use. But I would like to see how you make the fondant potatoes and what would be good pairing with it.
Coming soon! I have to remake the 2 I just filmed. I used my new camera and the settings were off
@ChefJamesMakinson Ahh, that's great to hear. Unfortunate that the settings were off.
the biggest issue with nick is the fact he has a ton of experience, he could do the recipes properly, but chooses to make simple mistakes. now i wont say he isnt a good cook, but there are some simple mistakes that he should know due to his experience as a trained chef.
Is it weird that i always feel awkward when Nick is running fingers through the ingredients?
Thank you as always chef James for a quality reaction and tips. From a food sinner in vacation in Bangkok (because it's hotter than hell now) 😂
Just him & his dirty mind.
@@Enthusiastic-Trainspotter-BNE indeed... Mixing food with nsfw never works for me 😎
yes@@trinquisitor_th2993 why I had unsubscribed from nick channel
So nice of you! it was here too last week now its 10c and raining haha
Dear Chef Makinson,
Let's really push the envelope Fried Rice & remember Jack is rooting for YOU!👍👍
Yes! Thank you!
@@ChefJamesMakinson Chef Makinson you are very welcome
Chef James, great insight you added to the video as always! Sadly, very much a PG-13 video from Nick, lol. I think you need to make Pho or Egg Fried Rice, ASAP!
Great suggestion!
Thanks for the upload.
Can't wait for the next cooking video
More to come soon!
There's a chain in northern VA called "Pho King".
I’m not Vietnamese, but I dated a woman from there and then it’s more like singing you have to really try to say it. You can’t just speak it. You have to say like Ph then sing upwards with o just look it up and you’ll see what I mean. Sometimes the Vietnamese won’t even say their words correctly. They’ll just sing it correctly instead and people will understand it’s kind of weird. But super fascinating in worth learning it’s one of the oldest spoken languages that’s still around.
I've had to use that type of chinois with the bar across the bottom and I have to say those kind of little annoyances are a good reason to always have a well stocked toolbox in the home. A few snips from a cheap set of metal cutting shears and problem solved.
I've definitely shattered a glass pot before by putting it on my counter next to my fridge after cooking lol. Now I even use trivets for every pot I use, glass or not.
Yeah Nick can get a bit weird on the camera and definitely plays it up a bit but he can definitely cook when he really puts his mind to it.
He made some serious impressions during his MasterChef challenge.
I'm all for more cooking videos and seeing how creative you can get with these dishes. I feel like you could be cheeky enough to make us doubt some of your decisions but end up with a great end product.
There's a lot of Pho places with meme names. Pho Queen, What the Pho, Pho Khang. It definitely helps me remember the pronunciation
Cmon 300K!!! You are a fresh breeze in a stale online chef community!
🤣