I love garlic, but nobody wants to just bite into a whole clove like that. The Gilroy Garlic Festival can't come around soon enough. All the garlic foods you can dream.
I'm white / Native American and a small bastard mix of just about every race under the sun because my family apparently got around in history, but that's too much garlic for even my family and I put multiple heads of garlic in my Korean Army Stew when I make that stuff. ( See I make Asian food that's whole purpose is " It can be customized. " - that way it's hard to screw it up by making it " too Western " by having to try to adapt it to my family's tastebuds since I like Asian food the way it comes, but they prefer the most Westernized versions like " Chinese takeout. " )
No Rachel Ray isn't a chef. She's basically an influencer before there were internet influencers. She's a media personality who found a niche in cooking. She has always openly admitted she has no actual training. She got on tv and radio by teaching people who to cook extremely simple and quick meals they could do at home because she found a lot of people she knew didn't want to cook because it seemed too hard or time consuming.
Influencer indeed. I remember her having her own show on the food network back in the day where she would go to restaurants and basically do a review of the food. She wouldn't go back in the kitchen and show cooking or anything like how other shows about food generally do. She was literally a Instagram/TikTok food reviewer way before those platforms were invented. EDIT: i believe the show was actually on the travel channel not food network
Yeah, I'm pretty sure Nigel uses professional chef in the sense "she does this for a living" which is not really right. Nigel does make mistakes here abd there.
@@santtumoilanen3065 While that is a fact but let's be honest, we don't really think of it as part of Asia even though it is. So yes, that is correct, but what we usually think of asians, we don't think of Indians
First world problems haha. Whenever people think of asians, they only see mostly the chinese, japanese, Korean, indian etc but they forgot the southeast asia part
Rachel Ray isn't just terrible with Asian food, she's terrible in general. Vincenzo has done a couple of reacts of her videos when she's made Italian food too and they're absolute disasters.
Siling labuyo is just what we call red chili. It's similar to the Thai chili, but smaller. It has a mild level of heat. While it's not a common ingredient in adobo, some people add it in because it can add a little kick without overpowering the adobo's flavor. Also, Uncle Roger's right. Filipinos are easy to please. Just remember the Silver Swan brand for soy sauce and the Datu Puti brand for vinegar. You will be welcome to any Filipino dinner table for the rest of your life.
In addition, siling labuyo has a somewhat-higher level of heat than that of Thai chili. _Labuyo_ is the Tagalog term for the word "wild", and _sili_ is the Filipino word for "chili". You'll sometimes find these bushes popping up in vacant lots within cities. Birds usually eat them, which is fairly annoying if you're trying to grow them at home. The easiest way to differentiate a Thai chili bush vs a siling labuyo bush is that the chilies of the siling labuyo point *up* as they ripen, whilst Thai chilies point down.
@@alcor4670let me correct you. “Labuyo” is not the Tagalog word for wild, it is the word for “wild chicken”. Chickens are native to Southeast Asia, and labuyo is a chicken specie endemic to most of the Philippine islands.
@@EliF-ge5bu The word _labuyo_ itself is quite old and somewhat obscure, and it denoted "something you find in the wild." Lumaki ako sa Bocaue, Bulacan. Madalas gamitin ng mga matatanda sa amin noon yung salitang _labuyo_ para sa mga bagay-bagay na napipitas at nahuhuli nila sa mga masusukal na parte sa gubat noon. And besides, you could easily Google the etymology and definitions of the word -- which incidentally is a homonym.
I love how we all had high hopes seeing her adobo recipe and collectively thinking that there was no way she could f this up....and then 2 seconds into making the rice, Rachael snapped out of it and got back to her normal self 😅
Lmfao speak for your self! After seeing her fuck up Mexican dishes one after the other. I got my popcorn ready for this train wreak. Racheal needs to stick to microwaving dinners 😂
To be fair, her Adobo itself is not as bad as I expected. Different regions have their own different versions, heck almost every household has it's own spin to it. What's important is the base ingredients are the same. But that "garlic rice" needs to be damned to the depths of hell!!! I almost sent my phone flying...I got so mad 🤬🤬
If you remove the jalapenos, the end product looked classic Adobo but I don't know about the taste with vinegar and black pepper going straight into the pot first. And that garlic rice, that's just too painful!!!
I want to show my mom this video. She is too reputation based that she wouldn't believe desecrations of this caliber are being committed by famous chefs and celebrity chefs. She just dismisses them as "their take."
So to help with that. Rachel Ray has never been a chef. She's a celebrity, but she was never a chef. She worked a bunch of other roles around restaurants(in the area I live in) but she never actually made it onto the line as a cook, let alone as a chef.
The "it's their own take" defense is complete nonsense. It's really not complicated: If you're claiming you're making a particular dish, you make that particular dish, not your own version of it. If you're claiming you're making your own, personalized version of a dish, then you make your own version of it and don't just copy the original recipe. Imagine you saw pasta bolognese on the menu, ordered it, and your pasta had sesame seeds all over it and the bolognese sauce had tomatoes substituted for bell peppers. How amused would you be when it was explained to you that this was just "our chef's take on it"? Or if you bought any one thing and they gave you something else that's similar but not the same? You are free to experiment and create your own versions of traditional dishes, I encourage people to do so because everybody has different tastes. But DON'T PRETEND that whatever you've made is something it is not. You're disrespecting the dish, where it came from and you're confusing and misleading people as to what you've actually made, nothing good comes out of it. As somebody with a passion for cooking it infuriates me when I see people show no respect for this craft. If you want to make THE dish, then make THE dish, not your own version. And if you want to make your own version, then say that this is not the original dish but YOUR OWN VERSION. It's not hard! You wouldn't call 4 door saloon a jeep just because you can drive it and it has 4 wheels. You wouldn't call spoon as spade just because they look the same and both could be used to dig a hole. So STOP calling your dishes something they are not, specific dishes have specific names for a reason, just like everything else! Just because whatever you made shares some general characteristics does not make it the same thing... I am at a loss why so many people fail to understand this concept in cooking specifically when they have no issue applying it to everything else.
Every region in the Philippines has their own culture so every Filipino dish has different versions. Adobo included. There is adobong puti (w/coconut milk), spicy adobo (w/labuyo), piniñahang adobo (w/ pineapples), etc. It would be impossible to find any Filipino dish that is cooked exactly the same way in the Philippines 😂
I have members of my larger family from differing regions and ethnicities in The Philippines. When we go gather at one place we all disagree about adobo ingredients 😂. But no one disagrees, my Sisig is the best. 👍
Hey Chef Brian, Im currently in a rough patch of life.. Lately I have binged your back catalogue and it helps alot to keep my mind in a better place. I have even started cooking new things for myself for the first time in a few years. Felt like i needed to say this. Keep doing what you do, you are really good at it! Thanks❤️
I have a few Filipino acquaintances and they were horrified by this and completely sided with me and Uncle Roger. I even suggested on how to improve the garlic rice: no corriander seeds and no sesame seeds. If you are obcessed with texture, here's how to fix it: make roasted garlic and sautee it in the pan and add rice from the day before or let the rice dry if made on the same day. The roasted garlic will have more balanced flavor as well. Finally, slice garlic and deep fry it to make garlic chips. Sprinkle with a 50-50 fine salt-MSG seasoning and crush the chips to make crumbles. The crumbles will be far more pleasant to eat. They loved the idea. It's complex but at least it won't be an abomination like what Rachael did. As for the adobo, white vinegar can be replaced with the slightly less acidic rice (wine) vinegar.
i cannot understand westerners obsession with "texture", if they love it so much then they should just undercook their food. edit: i swear if people start undercooking rice because of my comment, im going to lose it...
No need to be offended by the adobo, because that dish is a joke to begin with. No one fucks up the Adobo better than Filipinos. Who do you think gave Rachelle Ray that recipe???? Proud Filipinos who never been to Philippines gave her that recipe or her cleaning lady from Cebu island who has never eaten Lechon or Kare Kare.
Accourding to google, Rachel Ray has worked in different roles in the hospitality industry as well as a reataurant manager but has NEVER worked in a restaurant as a chef. Her climb to fame is mostly due to her charisma and outgoing personality. As a trained chef myself, that makes a lot more sense now then😅😄
I figure the "don't be afraid to fail" should have the caveat "unless you're about to misrepresent an entire culture's cuisine in front of an audience of millions."
I do believe Cooking With Jack also has an exception due to things like recipes that end with raw chicken, raw buffalo, and cooking a chili with heavily freezer-burned meat.
Since sinagag needs day old rice, she could have cooked it in chicken stock. The garlic also needs to be chopped finer and browned. Maybe she could have added some spring onions as toppings. Its such a simple side dish, I'm amazed you can get it wrong.
I love that you clarified the olive oil usage!! Ya she's totally not trained, I saw her 3 meat bolognese video and it literally gave me anxiety when she added creme in the beginning lol
hi chef brian im a filipino siling labuyo is the spiciest chili in the Philippines its similar to thai bird chili in thailand but smaller... the spice level its no super spicy but it has a verry nice kick to it.. its like a tabasco but a little bit spicier.. and we cook our garlic rice just like making egg fried rice.. hot oil garlic then rice add salt or a sprinkle of msg to taste.. but we put red onions and egg sometimes and called it sina-ngag or filipino fried rice
siling demonyo is not originated in bicol region.. it originated in england.our kababayan brought the seed here in the ph and planted it.. . the original name of siling demonyo is naga viper and i think it was declared the worlds hottest chili in 2011 by guiness .. yes its the most spiciest chili in ph but the siling labuyo is a wild chili that u can find only in the ph.. and its comparable to birds eye chili in thai@@miguelpangilinan4566
Hot adobo doesn't necessarily have chilli in it. It's the VINEGAR that gets used that has spice in it. My father's adobo was always faintly spicy because when he's putting the vinegar into the bottle, he shoves a chilli into the bottle as well. So when you make your adobo sauce, the soy sauce and vinegar (spiced) marinade gets cooked out, it'll have that taste on it. That and he approved of when I used to put vinegar on my rice. I'm weird, go away.
Yes, there's always at least 1 bottle of vinegar in the house that has a chili in it. We like spicy and we live in the States, so it's thai chili in our vinegar. I also do 7up, so the spice is basically just flavor, even with the hotter pepper
One thing that I used to do was mix chicken stock with the rice water (usually acquired from cooking the whole chicken in the rice cooker, but you can't do it with the new ones with the floppy clear lids). Grate in garlic and top mix with furikake seasoning after it cooks and cools.
To be fair to Rachel, she did say "soy, I'm using temari," so that's one time she acknowledged that the weird ingredient is her choice, and honestly it probably doesn't make much difference, certainly not as much as not marinating the chicken. On the other hand, the weird order and what the hell did she do to that poor rice?
As someone who regularly cooks adobo, you should add loads of garlic in it. You can just cook adobo and not marinate. Use Filipino Bird's eye Chili(labuyo) not the green one. But of course you can add potatoes and quail eggs in it 😋😋😋😋😋
While Filipino Adobo has more than a few versions since each family makes their own version, Rachel’s version is from another planet. It is based on the Spanish Adobado, although there are pre-colonial recipes such as the Adobong Puti which is simpler and uses salt instead of the more common recipe using soy sauce. Flavor profile is a balance of salty and sour where the meeting of the two flavors give you a sense sweetness. Common modern ingredients of soy sauce-based adobo is LOTS of garlic, soy sauce, vinegar, black ground pepper, bay leaf and a small amount of sugar. The ratio of soy sauce and vinegar is 3:1 but they are blended together as a marinade with the smashed head of garlic, maximum 1 tbsp freshly ground black pepper, 2-3 bay leaves and a little sugar. Never cilantro or parsley. Our family typically does not use Sili Labuyo, but I use it because I like heat. Not Jalapeño as it adds a different flavor profile along with the heat. We brown the chicken, then add the marinade into the pot. We let the chicken braise in the marinade until the chicken is tender. No spring onion or onions needed. Flavor profile of sili labuyo is VERY different from the the Jalapeños Rachel uses. Also while cooking, since I cooked some last night, the smell of vinegar permeates your kitchen. Garlic rice isn’t made in chicken stock! It is a way to use leftover rice by sautéing smashed or minced garlic until fragrant and adding in day-old cold rice. Never with coriander seed!
As a celiac, along with my mother, my brother, and my other brother (who is in denial), and my two kids. Gluten is a HUGE issue for all of us. HOWEVER, a little splash of soy sauce has not killed any of us. A big plate of Italian pasta, well, it won't kill us, but let's just say that the art in the bathroom will become very familiar.
Another great show, thanks... I'm a sixty year old retired male, who cooks food daily from around the world but I research everything because I have the time and it's worth it... I made Adobo for the first time recently and noticed in minute one that she didn't marinate the chicken... That's the most important part ... I think "Six turns around the pan" might be the Metric System? LOL... Take care man.
Chef, I spent about three months in the Philippines in the army. We were on patrol one day and came out of the jungle into a clearing in the hills above Olongapo and into a tiny village. We traded some stuff with the locals, and I got a baggy with dried fish, vinegar, and those chilies. It was delicious, and those chilies were very spicy. We set up a perimeter, and I began to notice these tiny pepper plants, no taller than six inches or so, all over the clearing. I never knew what they were called until this video. By the way, I'm a chef and Filipino American, and my grandfather's recipe for adobo doesn't include sugar.
17:43 Yep, Niece Rachael is not a professional chef. She worked at the Macy’s candy counter and moved up the ranks. When she was offered a position as a buyer, she was disappointed it was not going to continue to be in food but clothing or something. (I watched her E! True Hollywood Story or some bio program years ago.) She then moved on to manage a restaurant like she saw her mom do growing up. Then she became a buyer for a gourmet market. From there she got the idea to do “30 Minute Meals,” and the rest is history. I am 99% sure she made her Adobo with extra virgin olive oil. “EVOO” is her signature. Cue an Uncle Roger, “hiyaah.” *”I have no formal anything. I'm completely unqualified for any job I've ever had."* - Rachael Ray, being self-aware. 😂
Siling labuyo, (or sili for short) are tiny but fierce little guys. My cousin in the Philippines loves spicy food and throws like 10 of them on her soy sauce to any meal she eats LOL. I wouldn't use them personally cause I'm a little baby when it comes to spice. I physically jaw dropped at the garlic rice... it's all kinds of wrong. It's literally just fried rice with garlic LMAOOOO 😂😭
The only circumstance I can think of where I might replace cilantro with parsley is if I'm serving a dish to someone with the "cilantro tastes like soap" gene.
Corporate cooking shows are soulless? Who coulda guessed 😂I’m just sad people are genuinely deceived about culture because of shows like Rachel’s or Jamie Olive oil. I’d prefer watching Chef Brian put melons into sandwiches😂😂😂 or Food Party, I miss that show
I love how Uncle Roger always says "We usually" when talking about any Asian cooking techniques, even if they aren't Malaysian or Chinese. XD lol He is standing up for his Asian nieces and nephews worldwide!
I am a cook from the Philippines so for me adobo here has variations depending on the region but there is exception, if you cook adobo make sure the main ingredients are present which are pepper corn, vinegar, soy sauce and dried bay leaf. The rest will follow like if you want to add chili, go ahead but make sure the ingredient that will be added is a native ingredient in the Philippines...
Hey chef....at least she teaches you what not to do lol 😂😂. I'm from Trinidad & Tobago 🇹🇹 and my ancestors would be crying after seeing what she did with that rice lol 😂. Great review as always bud. Cheers ✌️ 🍻
Making spare rib adobo tonight. Too many different adobo recipes for one to be considered 'authentic'. My secret ingredient - sake (and using Filipino soy and vinegar; Datu Puti FTW). Don't like this Ray's take, but browning, braising, then re-browning skin-on chicken thighs is my method.
“Authentic” doesn’t mean only one version is correct, it means that it’s a true representation of the dish, meaning it’s how people from that culture would actually make it and doesn’t contain ingredients they wouldn’t use. Like parsley in adobo…
Great video Chef! Yeah, Rachel Ray actually got the adobo done pretty well... It just goes to show you shouldn't just improvise on stuff you don't know about, especially when you're on TV. Also, did your wife teach you that coconut rice recipe? Because that's actually s pretty famous Malaysian dish called Nasi Lemak
In regards to the Filipino chili I’m not actually sure if it’s related to any other chili. All I know is that it’s actually a lot spicier than you’d think by looking at it. Nothing too crazy tho like a ghost pepper but definitely spicier than a jalapeño
10:17 when you watch those people you feel like a person is speaking to you, when you watch a television show, you feel like a company is speaking through you.
For a chili that's only 1-2cm in length, siling labuyo is quite potent for its size, spicier than thai chili. And I think the reason why a lot of Filipino dishes do not have spiciness incorporated into it is 'cause Filipino food culture is communal; that's why in typical Filipino eateries, chilis are placed together with the condiments for people who prefer their servings spicy.
I love the basic adobo (soy sauce, vinegar, bay leaf, etc) and the adobong pula or red adobo. I love my grandma’s version of it (She added the vinegar at the last part of cooking) Adobong pula has achuete seed and has no soy sauce.
RACHEL RAY THIS IS HOW YOU COOK CLASSIC FILIPINO GARLIC RICE: 1. CHOP YOUR GARLIC WELL(WESTERN TERM: BRUNIOSE), 2. HEAT THE WOK AND POUR SOME DESCENT AMOUNT OF VEGETABLE OIL, 3. FRY THE GARLIC UNTIL GOLDEN BROWN, 4. PUT IN THE DAY OLD RICE AND FRY IT, 5. SEASON IT WITH SALT AND MSG. IF YOU WANT CHICKEN FLAVOR IN IT, USE CHICKEN POWDER OR CHICKEN CUBE.
I remember coming home from school in the early 2000s to watch Food Network. Emeril Live, East Meets West, Yan Can Cook, Grillin & Chillin, late night Iron Chef Japan. Even Curtis Stone's "Take Home Chef". All fantastic shows. Where the hell has anybody's credibility gone?
Just remember Rachel Ray has her own line of dog food. Somehow she manages to screw that up too! Natural ingredients like peas, veggies, and brown rice, with antioxidents and taurine. You know, the stuff that dogs forage for in the wild. When they're hungry, they can be seen dehusking rice in the fields with their paws.
6:42 Ah… about Tamari, it isn’t actually “Gluten Free”, that’s just the side-effect of it having little to no Wheat used in its production. It isn’t always no wheat, so you have to be careful about using it and find the ones that actually are wheat free.
Part of what gets me is, for the rice, she says, "We're gonna take ANOTHER whole bulb of garlic, crush it, and throw it in with chicken stock." NONE of that garlic was "Crushed". Some of it was rough chopped or cut in half. That's it! (Ok like 3 cloves were "Crushed" (Sort of, MAYBE) but the rest looks like what I described previously.)
Adobo is generally an easy dish to make and I didn't think I'd spot so many things wrong in this process. The way we usually do it is to saute a ton of garlic (my grandmother says the secret to delicious adobo is more garlic lol she ain't wrong), add in the meat (be it pork or chicken), add in soy sauce and vinegar, bay leaf, some pepper, MSG, and once the taste is good, we leave it in low heat until it's cooked.
Right on point. The best adobo is cooked slowly, after the boil, you put it on a simmer mode until the meat is tender and the liquid part has been reduced.
@@ChefBrianTsao I really hope that Rachel (or Jamie Oliver) will never mess with Malaysian Nasi Lemak. I don't wanna go on a cursing spree myself lol 🤣
@@mst7724You know, I literally had the same conversation with my friends last month on FB Messenger, saying: “To all Filipinos, I am sorry that Rachel Ray destroyed the chicken adobo and garlic fried rice.” “Gosh, she had ruined various other Asian recipes, such as Chinese Orange Chicken, Pad Thai, and Vietnamese Pho too.” “I honestly fear, for the day she decides to do her own take on Malaysia’s national dish, the Nasi Lemak.” Dear fellow Malaysians, let us pray that day never comes, and I hope we didn’t jinxed ourselves.
I got advice on chicken adobo from a Filipino grandmother that my mom works with, she said to use pickle juice instead of vinegar! Your story about coke reminded me of that
Labuyo is straight up a different species of pepper, Capsicum frutescens. Even here it's confused with thai chilis. Real labuyo is really small and really hot. It's the same species as tabasco pepper so perhaps they're similar?
There is bastardised versions and then there is that rice, just vile… some of these videos make me question if they have any culinary training at all… have I been to culinary school, do I have 26 yrs in restaurants yes, would I need culinary school to know not to do this NO
In my preference of cooking adobo i'd use vinegar in the latter part when i'm almost done cooking but put it around the beginning of cooking process, uncle roger might be right it will be too sour and not balanced.
The only thing I didn't like at this Indian place I used to get food from was Fennel seed in the rice. There was plenty of flavor in the lamb Saag I didn't need a tablespoon of Fennel seeds thrown in the rice.
Just an aside on the olive oil issue. Any one had Japanese olive fed wagu? Me not but it's on my bucket list. Italian food is popular all round the world with local variations that vinchezo hates. But in Japan there is one island that can grow olives for Italian style or true restaurants. The residue of pressing the olive oil is fed to local wagu. So olive fed wagu has become a noted thing. Obviously not Kobe or Hokkaido. But still a thing. possibly with a5 grade.
Natural brewed Tamari is so much more than Gluten-Free Soy Sauce. lol It is the liquid that accumulates during the process of ripening Miso during production and the oldest known version of Japanese-style soy sauce! It provided the flavor profile that Japanese brewers would pursue even after switching to half grain! There are many reasons to use Tamari instead of regular Japanese Soy Sauce, very few of which traditionally involve dietary restrictions. lol It provides a richer/deeper flavor than regular soy sauce, and with less of the fermented aroma. Because Washoku (Japanese Cuisine) is very focused on balance and purity, Tamari is actually a very useful ingredient! ...all of this to say that you are totally right Chef Tsao! I almost cried when she poured that Tamari in there! XD lmao Please don't waste expensive ingredients like that!
Original recipes: ok you go here then turn right, then you’re good. Messed up cooks: ok done. I will go here then turn left then right then left then right then I’m gonna move the mountain and then I’m gonna swim to Normandy.
I don't get the big clumps of garlic in the rice. If I want to make garlic rice I either add garlic powder when I add the water or I make garlic oil and add that to the rice. That may not be the right way either (I'm white, so I never had asian parents to teach me this stuff), but at least I don't end up with big ass chunks of garlic in my rice.
Spring onion whites are not used in Filipino adobo. We also hardly use spring onion in adobo. The problem with these chefs is they overcomplicate things. Adobo is just soy sauce, vinegar, pepper corns, garlic and bay leaves. That’s it. You have the option to sear the chicken. But often times we just marinate and simmer. Sugar is optional.
Adobo can be cooked in a hundred different ways (accdg to your preference) as long as the basic ingredients are present..i prefer to saute the meat first, boil it with a little water to make them tender. .when the water evaporates let the oil from the meat juice out, put chilli and brown sugar. In our hometown, we cook it with anato. My husband grew up having their adobo swimming in water (almost like a soup) 😊 When I cook adobo I do it my way and his way to satisfy both our adobo preference
It's funny re: the olive oil, because I was buying some instant ramen and I thought it was really interesting to see this Korean brand advertising specifically that the jjajang noodles had olive oil. It had a picture of olives and it seemed like the selling point for the brand, lol. It was Wang Korean Olive Gan Jajang.
Bruh, garlic rice is just rice with a literal extra step. Just add garlic when frying the rice. How hard is it to fck up. Like cooking rice in its simplest form is literally just boiling a clean rice.
you *can* say Siling Labuyo is a somewhat relative of the Thai Bird's Eye Chili, but it's quite endemic to PH, it's smaller and is usually used for dipping sauces or even in cooking that needs a higher level of spice profile that normal bell peppers or black peppers don't have... I have never seen chili's added in actual Adobo, but the last one I had is Adobo Diablo which is served in a sizzling plate, uses Siling Labuyo, quite spicy and highly delicious... I dunno where the hecko did Rachel and Suit Guy read Mexican Habanero is in Filipino dishes... Silver Swan is a local brand of soy sauce which miiiiight be said as one of the best flavored soy sauces in the local market... My mom uses it and it has that authentic taste, plus when you inherit recipe's from your mother-in-law (yes, that's what happened to my mom), there's no changing of brands because everyone will literally notice the difference in taste... What the hecko is wrong with these idiots and their murdering of rice and our food?!? I rated this as worse than Kay's Cooking's first Rice recipe, in Garlic Rice, it's meant to be minced or diced the fried to incorporate the flavor to the oil and stir fry it, plain and simple... Putting seeds in rice is the WORST thing to do in it... P.S. Spring Onions in Adobo? I've never heard of it... Cilantro or Parsley? Still not a thing...
i am pretty sure olive oil that has a high smoke point,..is usually heavily processed as well, because unprocessed olive oil has a smoke point of around 120°C...
Hey Brian, enjoying the content as usual. I still work at La Strega restaurant here in Vegas, but I've started knifemaking part-time. Currently making a 10 inch San Mai chef 🔪. Am going to try and make a Damascus blade next. Why keep buying knives when you can make your own to your personal specs? Keep up the great content!
I have a lot of non asian friends who ask me why Asians always use a rice cooker. I always have to explain. Back in my parents' and grandparents' days, they had to make rice the hard way with a pot and charcoal stove. Now that we live in a better land, why are we making it the old fashioned way when we have technology that can make it for us and even then makes it perfect every time... plus it's convenient 😂 I have never been to an Asian household with no rice cooker.
I grew up next to a vietnamese family , ate with them all the time . they always had a rice cooker. when I got married I bought my wife one after trying her minitue rice.
I completely agree with Chef Brian. There was a time I used to enjoy watching Jamie Oliver or Nigella Lawson cook, and I thought they knew what they were doing. Now that I see many UA-cam creators or professional chefs teaching proper techniques or locals providing authentic recipes, I am less and less impressed by these so called "TV Celebrity Chefs". Now, when I hear about a foreign dish, I want the authentic recipe. I want to know how the locals do it. What these celebrity chefs can do is say "We are making an Asian inspired dish" instead of saying "authentic". Saying that, it isn't difficult for these TV chefs to gather authentic recipes or actual ingredients given producers spend a lot of money on these shows. The TV chefs can make a authentic dish using real ingredients and can later suggest substitutes if the said ingredient is unavailable in the local market or hard to find. In 2024, thanks to the internet, there's no place for these celebrity chefs to hide. People will easily catch their bluff. These Tv chefs should update their way of cooking or presenting if they want to stay relevant in modern times.
How to cook adobo: Sauté red onion and garlic or can put ginger as well when its all brown put chicken or pork once its slightly cook add pepper and chili then add soy sauce and brown sugar and bay once the meat is cooked you can put the vinegar but take note DO NOT STIR DO NOT COVER IT let the vinegar cook for 5-10min. now you can serve it with chives on top.
One of the big reasons Asian cuisine doesn't use Olive oil even today is because it has a relatively low smokepoint. The good stuff, extra virgin, being even lower than the general (because of the organic impurities in it). Most real olive oils (extra virgin, virgin and even most refined ones) range 200-215C, while only highly processed olive oil that is mixed with a load of other oils can do 245ish. This while a lot of Asian cuisine uses oils that all have smoke points starting at 230C, going up to 275C. And no, second pressing does not have a "much higher" smoke point. Second pressing is only 5-15C higher smoke point, which is still far lower than what the most used oils in Asian cuisine start at.
fried rice is actually what we do to our leftover rice from the day before so basically we don't make fried rice from a freshly cooked rice, it has to be somewhat "dehydrated" which happens after it sits for a day
She managed united all Asian against her thanks to that horrible garlic rice.
Pay respects to our white rice and our farmers 🌾🍚
I love garlic, but nobody wants to just bite into a whole clove like that.
The Gilroy Garlic Festival can't come around soon enough. All the garlic foods you can dream.
That garlic rice has given me nightmares and made all of our ancestors cry.
I'm white / Native American and a small bastard mix of just about every race under the sun because my family apparently got around in history, but that's too much garlic for even my family and I put multiple heads of garlic in my Korean Army Stew when I make that stuff. ( See I make Asian food that's whole purpose is " It can be customized. " - that way it's hard to screw it up by making it " too Western " by having to try to adapt it to my family's tastebuds since I like Asian food the way it comes, but they prefer the most Westernized versions like " Chinese takeout. " )
I'm not even Asian and I'm mad at her garlic rice...
Uncle Roger needs to get some new material it’s getting old👎
No Rachel Ray isn't a chef. She's basically an influencer before there were internet influencers. She's a media personality who found a niche in cooking. She has always openly admitted she has no actual training. She got on tv and radio by teaching people who to cook extremely simple and quick meals they could do at home because she found a lot of people she knew didn't want to cook because it seemed too hard or time consuming.
Influencer indeed. I remember her having her own show on the food network back in the day where she would go to restaurants and basically do a review of the food. She wouldn't go back in the kitchen and show cooking or anything like how other shows about food generally do. She was literally a Instagram/TikTok food reviewer way before those platforms were invented. EDIT: i believe the show was actually on the travel channel not food network
now I feel dumb since I just made a comment explaining this instead of scrolling down to see somebody had done it more succinctly already.
Yeah, I'm pretty sure Nigel uses professional chef in the sense "she does this for a living" which is not really right. Nigel does make mistakes here abd there.
@dondashall Yeah, but Nigel isn’t even a chef whatsoever… he’s just a comedian
@@Sniperboy5551 I know, which is why they are forgiven, but since we are discussing this particular mistake I gave this info for context.
Seriously. So many Asian dishes are so straightforward. These chefs are making things unncessesarily hard on themselves.
Ye
Maybe that's what indian and spanish is better than asian food🤔🤔🤔 Oh yeah I said it
@@WillsonT011 tho india is part of asia
@@santtumoilanen3065 While that is a fact but let's be honest, we don't really think of it as part of Asia even though it is. So yes, that is correct, but what we usually think of asians, we don't think of Indians
First world problems haha. Whenever people think of asians, they only see mostly the chinese, japanese, Korean, indian etc but they forgot the southeast asia part
Actual title: _Rachel Ray makes decent adobo. Messes up basic af RICE_
I dont know about decent adobo. From the first step of the cooking I dont know what is it but it ain't adobo at all 😅
Rachel Ray isn't just terrible with Asian food, she's terrible in general. Vincenzo has done a couple of reacts of her videos when she's made Italian food too and they're absolute disasters.
Oh! Have you seen her make pozole?
@@santiagoperez5431 No, I saw the toasted cacio e pepe (WTF?) and her absolute fuckshow of a bolognese.
@@santiagoperez5431 lol i love the mexican moms react to that video.
@@ColtGColtG I found that too, great video (because of the moms).
@@santiagoperez5431her Pozole is almost a war crime I think, I work with some Mexican moms and they were so offended with it.
Whole coriander seeds in the rice….Rachael Ray make my Indian ancestors cry.
Even my european ones 😢
@@wolfgangpeter2995 🤣🤣🤣🤣update, Rachael’s rice has made every ethnicity of ancestors, all current and future generations cry.
@@nialabalgobin6016idk whether to Laugh at This or Cry, Indian btw 😔
@@TheRealYDA if you had to eat that rice you’d be crying lol go with crying
Not just India , the whole world.
Siling labuyo is just what we call red chili. It's similar to the Thai chili, but smaller. It has a mild level of heat. While it's not a common ingredient in adobo, some people add it in because it can add a little kick without overpowering the adobo's flavor.
Also, Uncle Roger's right. Filipinos are easy to please. Just remember the Silver Swan brand for soy sauce and the Datu Puti brand for vinegar. You will be welcome to any Filipino dinner table for the rest of your life.
Filipinos are easy to please, just look at Jollibee’s menu 😂
In addition, siling labuyo has a somewhat-higher level of heat than that of Thai chili.
_Labuyo_ is the Tagalog term for the word "wild", and _sili_ is the Filipino word for "chili". You'll sometimes find these bushes popping up in vacant lots within cities. Birds usually eat them, which is fairly annoying if you're trying to grow them at home. The easiest way to differentiate a Thai chili bush vs a siling labuyo bush is that the chilies of the siling labuyo point *up* as they ripen, whilst Thai chilies point down.
Can I just show up with a bottle of each & get fed?
@@alcor4670let me correct you. “Labuyo” is not the Tagalog word for wild, it is the word for “wild chicken”. Chickens are native to Southeast Asia, and labuyo is a chicken specie endemic to most of the Philippine islands.
@@EliF-ge5bu The word _labuyo_ itself is quite old and somewhat obscure, and it denoted "something you find in the wild." Lumaki ako sa Bocaue, Bulacan. Madalas gamitin ng mga matatanda sa amin noon yung salitang _labuyo_ para sa mga bagay-bagay na napipitas at nahuhuli nila sa mga masusukal na parte sa gubat noon.
And besides, you could easily Google the etymology and definitions of the word -- which incidentally is a homonym.
I love how we all had high hopes seeing her adobo recipe and collectively thinking that there was no way she could f this up....and then 2 seconds into making the rice, Rachael snapped out of it and got back to her normal self 😅
Lmfao speak for your self! After seeing her fuck up Mexican dishes one after the other. I got my popcorn ready for this train wreak. Racheal needs to stick to microwaving dinners 😂
To be fair, her Adobo itself is not as bad as I expected. Different regions have their own different versions, heck almost every household has it's own spin to it. What's important is the base ingredients are the same.
But that "garlic rice" needs to be damned to the depths of hell!!! I almost sent my phone flying...I got so mad 🤬🤬
If you remove the jalapenos, the end product looked classic Adobo but I don't know about the taste with vinegar and black pepper going straight into the pot first. And that garlic rice, that's just too painful!!!
😢😢😢
its bad lol
Petition to call chefs ruining traditional foods Gentrified Foods.
This be some Gentrified Adobo right here.
Gentrifood.
I want to show my mom this video. She is too reputation based that she wouldn't believe desecrations of this caliber are being committed by famous chefs and celebrity chefs.
She just dismisses them as "their take."
What take modification is cool but at least do it properly and not destroying the dish
Is she Filipino?
Yeah I would be completely fine if they said that it's their own version instead of saying that it's the traditional version
So to help with that.
Rachel Ray has never been a chef. She's a celebrity, but she was never a chef. She worked a bunch of other roles around restaurants(in the area I live in) but she never actually made it onto the line as a cook, let alone as a chef.
The "it's their own take" defense is complete nonsense. It's really not complicated: If you're claiming you're making a particular dish, you make that particular dish, not your own version of it. If you're claiming you're making your own, personalized version of a dish, then you make your own version of it and don't just copy the original recipe.
Imagine you saw pasta bolognese on the menu, ordered it, and your pasta had sesame seeds all over it and the bolognese sauce had tomatoes substituted for bell peppers. How amused would you be when it was explained to you that this was just "our chef's take on it"? Or if you bought any one thing and they gave you something else that's similar but not the same? You are free to experiment and create your own versions of traditional dishes, I encourage people to do so because everybody has different tastes. But DON'T PRETEND that whatever you've made is something it is not. You're disrespecting the dish, where it came from and you're confusing and misleading people as to what you've actually made, nothing good comes out of it. As somebody with a passion for cooking it infuriates me when I see people show no respect for this craft. If you want to make THE dish, then make THE dish, not your own version. And if you want to make your own version, then say that this is not the original dish but YOUR OWN VERSION. It's not hard!
You wouldn't call 4 door saloon a jeep just because you can drive it and it has 4 wheels. You wouldn't call spoon as spade just because they look the same and both could be used to dig a hole. So STOP calling your dishes something they are not, specific dishes have specific names for a reason, just like everything else! Just because whatever you made shares some general characteristics does not make it the same thing... I am at a loss why so many people fail to understand this concept in cooking specifically when they have no issue applying it to everything else.
Every region in the Philippines has their own culture so every Filipino dish has different versions. Adobo included. There is adobong puti (w/coconut milk), spicy adobo (w/labuyo), piniñahang adobo (w/ pineapples), etc. It would be impossible to find any Filipino dish that is cooked exactly the same way in the Philippines 😂
there's even adobo with sprite
The pineapple one looks amazing
I have members of my larger family from differing regions and ethnicities in The Philippines. When we go gather at one place we all disagree about adobo ingredients 😂. But no one disagrees, my Sisig is the best. 👍
I don't think the issue was really with the adobo it was her failed attempt at the garlic rice.
Adobong puti does not have coconut milk....adobong puti is the one without soy sauce, the one with coconut milk is adobo sa gata
Hey Chef Brian,
Im currently in a rough patch of life.. Lately I have binged your back catalogue and it helps alot to keep my mind in a better place. I have even started cooking new things for myself for the first time in a few years. Felt like i needed to say this.
Keep doing what you do, you are really good at it! Thanks❤️
Thank you for your kind words! ❤️
Hang in there, everything is temporary in life, even sorrow.
Cooking for yourself is a good form of self love. You have to eat anyway so why not. Hang in there, you are on the right track.
As a measurement, ‘turn of the pan’ seems particularly unhelpful!
I have a few Filipino acquaintances and they were horrified by this and completely sided with me and Uncle Roger. I even suggested on how to improve the garlic rice: no corriander seeds and no sesame seeds. If you are obcessed with texture, here's how to fix it: make roasted garlic and sautee it in the pan and add rice from the day before or let the rice dry if made on the same day. The roasted garlic will have more balanced flavor as well. Finally, slice garlic and deep fry it to make garlic chips. Sprinkle with a 50-50 fine salt-MSG seasoning and crush the chips to make crumbles. The crumbles will be far more pleasant to eat. They loved the idea. It's complex but at least it won't be an abomination like what Rachael did. As for the adobo, white vinegar can be replaced with the slightly less acidic rice (wine) vinegar.
i cannot understand westerners obsession with "texture", if they love it so much then they should just undercook their food.
edit: i swear if people start undercooking rice because of my comment, im going to lose it...
No need to be offended by the adobo, because that dish is a joke to begin with. No one fucks up the Adobo better than Filipinos. Who do you think gave Rachelle Ray that recipe???? Proud Filipinos who never been to Philippines gave her that recipe or her cleaning lady from Cebu island who has never eaten Lechon or Kare Kare.
Accourding to google, Rachel Ray has worked in different roles in the hospitality industry as well as a reataurant manager but has NEVER worked in a restaurant as a chef.
Her climb to fame is mostly due to her charisma and outgoing personality. As a trained chef myself, that makes a lot more sense now then😅😄
I really don't understand that then... because her personality on screen and voice are like nails on a chalk board to me.
I figure the "don't be afraid to fail" should have the caveat "unless you're about to misrepresent an entire culture's cuisine in front of an audience of millions."
I do believe Cooking With Jack also has an exception due to things like recipes that end with raw chicken, raw buffalo, and cooking a chili with heavily freezer-burned meat.
Since sinagag needs day old rice, she could have cooked it in chicken stock. The garlic also needs to be chopped finer and browned. Maybe she could have added some spring onions as toppings. Its such a simple side dish, I'm amazed you can get it wrong.
Thank you for the the tips, I will cook it, the Asian way 😂. Your neighbor from Indonesia
I love that you clarified the olive oil usage!! Ya she's totally not trained, I saw her 3 meat bolognese video and it literally gave me anxiety when she added creme in the beginning lol
hi chef brian im a filipino siling labuyo is the spiciest chili in the Philippines its similar to thai bird chili in thailand but smaller... the spice level its no super spicy but it has a verry nice kick to it.. its like a tabasco but a little bit spicier..
and we cook our garlic rice just like making egg fried rice.. hot oil garlic then rice add salt or a sprinkle of msg to taste.. but we put red onions and egg sometimes and called it sina-ngag or filipino fried rice
Siling labuyo is not the spiciest in the Philippines, there's still siling demonyo from the Bicol region.
siling demonyo is not originated in bicol region.. it originated in england.our kababayan brought the seed here in the ph and planted it.. . the original name of siling demonyo is naga viper and i think it was declared the worlds hottest chili in 2011 by guiness .. yes its the most spiciest chili in ph but the siling labuyo is a wild chili that u can find only in the ph.. and its comparable to birds eye chili in thai@@miguelpangilinan4566
Hot adobo doesn't necessarily have chilli in it. It's the VINEGAR that gets used that has spice in it.
My father's adobo was always faintly spicy because when he's putting the vinegar into the bottle, he shoves a chilli into the bottle as well. So when you make your adobo sauce, the soy sauce and vinegar (spiced) marinade gets cooked out, it'll have that taste on it. That and he approved of when I used to put vinegar on my rice. I'm weird, go away.
Yes, there's always at least 1 bottle of vinegar in the house that has a chili in it. We like spicy and we live in the States, so it's thai chili in our vinegar. I also do 7up, so the spice is basically just flavor, even with the hotter pepper
I mean.....Vinegar in rice isn't weird at all. It's sometimes used as a rice seasoning.
One thing that I used to do was mix chicken stock with the rice water (usually acquired from cooking the whole chicken in the rice cooker, but you can't do it with the new ones with the floppy clear lids). Grate in garlic and top mix with furikake seasoning after it cooks and cools.
To be fair to Rachel, she did say "soy, I'm using temari," so that's one time she acknowledged that the weird ingredient is her choice, and honestly it probably doesn't make much difference, certainly not as much as not marinating the chicken.
On the other hand, the weird order and what the hell did she do to that poor rice?
i really appreciate the abundance of information that come with every critique. More power to you chef!
i just love it when uncle roger goes "no no nooo" in panic ..🤣🤣
its HILARIOUS....
As someone who regularly cooks adobo, you should add loads of garlic in it. You can just cook adobo and not marinate. Use Filipino Bird's eye Chili(labuyo) not the green one. But of course you can add potatoes and quail eggs in it 😋😋😋😋😋
While Filipino Adobo has more than a few versions since each family makes their own version, Rachel’s version is from another planet. It is based on the Spanish Adobado, although there are pre-colonial recipes such as the Adobong Puti which is simpler and uses salt instead of the more common recipe using soy sauce.
Flavor profile is a balance of salty and sour where the meeting of the two flavors give you a sense sweetness. Common modern ingredients of soy sauce-based adobo is LOTS of garlic, soy sauce, vinegar, black ground pepper, bay leaf and a small amount of sugar. The ratio of soy sauce and vinegar is 3:1 but they are blended together as a marinade with the smashed head of garlic, maximum 1 tbsp freshly ground black pepper, 2-3 bay leaves and a little sugar. Never cilantro or parsley.
Our family typically does not use Sili Labuyo, but I use it because I like heat. Not Jalapeño as it adds a different flavor profile along with the heat.
We brown the chicken, then add the marinade into the pot. We let the chicken braise in the marinade until the chicken is tender. No spring onion or onions needed. Flavor profile of sili labuyo is VERY different from the the Jalapeños Rachel uses.
Also while cooking, since I cooked some last night, the smell of vinegar permeates your kitchen.
Garlic rice isn’t made in chicken stock! It is a way to use leftover rice by sautéing smashed or minced garlic until fragrant and adding in day-old cold rice. Never with coriander seed!
Rachel's version has too much vinegar.
As a celiac, along with my mother, my brother, and my other brother (who is in denial), and my two kids. Gluten is a HUGE issue for all of us. HOWEVER, a little splash of soy sauce has not killed any of us. A big plate of Italian pasta, well, it won't kill us, but let's just say that the art in the bathroom will become very familiar.
😂
Another great show, thanks... I'm a sixty year old retired male, who cooks food daily from around the world but I research everything because I have the time and it's worth it... I made Adobo for the first time recently and noticed in minute one that she didn't marinate the chicken... That's the most important part ... I think "Six turns around the pan" might be the Metric System? LOL... Take care man.
Chef, I spent about three months in the Philippines in the army. We were on patrol one day and came out of the jungle into a clearing in the hills above Olongapo and into a tiny village. We traded some stuff with the locals, and I got a baggy with dried fish, vinegar, and those chilies. It was delicious, and those chilies were very spicy. We set up a perimeter, and I began to notice these tiny pepper plants, no taller than six inches or so, all over the clearing. I never knew what they were called until this video. By the way, I'm a chef and Filipino American, and my grandfather's recipe for adobo doesn't include sugar.
Adobo should not be sweet. It must be garlicky, salty, peppery and sour at the same time. Sometimes they put a little bit of sugar instead of MSG.
17:43 Yep, Niece Rachael is not a professional chef. She worked at the Macy’s candy counter and moved up the ranks. When she was offered a position as a buyer, she was disappointed it was not going to continue to be in food but clothing or something. (I watched her E! True Hollywood Story or some bio program years ago.) She then moved on to manage a restaurant like she saw her mom do growing up. Then she became a buyer for a gourmet market. From there she got the idea to do “30 Minute Meals,” and the rest is history. I am 99% sure she made her Adobo with extra virgin olive oil. “EVOO” is her signature. Cue an Uncle Roger, “hiyaah.”
*”I have no formal anything. I'm completely unqualified for any job I've ever had."* - Rachael Ray, being self-aware. 😂
Siling labuyo, (or sili for short) are tiny but fierce little guys. My cousin in the Philippines loves spicy food and throws like 10 of them on her soy sauce to any meal she eats LOL. I wouldn't use them personally cause I'm a little baby when it comes to spice. I physically jaw dropped at the garlic rice... it's all kinds of wrong. It's literally just fried rice with garlic LMAOOOO 😂😭
The only circumstance I can think of where I might replace cilantro with parsley is if I'm serving a dish to someone with the "cilantro tastes like soap" gene.
It doesn't taste like soap. It smells like soap. If you have a raging cold, you can sorta sneak it past people.
Corporate cooking shows are soulless? Who coulda guessed 😂I’m just sad people are genuinely deceived about culture because of shows like Rachel’s or Jamie Olive oil. I’d prefer watching Chef Brian put melons into sandwiches😂😂😂 or Food Party, I miss that show
I love how Uncle Roger always says "We usually" when talking about any Asian cooking techniques, even if they aren't Malaysian or Chinese. XD lol He is standing up for his Asian nieces and nephews worldwide!
I am a cook from the Philippines so for me adobo here has variations depending on the region but there is exception, if you cook adobo make sure the main ingredients are present which are pepper corn, vinegar, soy sauce and dried bay leaf. The rest will follow like if you want to add chili, go ahead but make sure the ingredient that will be added is a native ingredient in the Philippines...
I hate to break it to you but bay leaves are not native to the Philippines they are from the Mediterranean.
You forgot the garlic dear...
Hey chef....at least she teaches you what not to do lol 😂😂. I'm from Trinidad & Tobago 🇹🇹 and my ancestors would be crying after seeing what she did with that rice lol 😂. Great review as always bud. Cheers ✌️ 🍻
Big up fellow trini 🇹🇹 ✌️
Making spare rib adobo tonight. Too many different adobo recipes for one to be considered 'authentic'. My secret ingredient - sake (and using Filipino soy and vinegar; Datu Puti FTW). Don't like this Ray's take, but browning, braising, then re-browning skin-on chicken thighs is my method.
“Authentic” doesn’t mean only one version is correct, it means that it’s a true representation of the dish, meaning it’s how people from that culture would actually make it and doesn’t contain ingredients they wouldn’t use. Like parsley in adobo…
Coriander seed because she was out of chili jam. Uncle Roger's tears are the secret ingredient. They're the chef's kiss.
"Anything that adds texture or flavor, go for it." Thanks Rachel, I look forward to debuting my Grape-Nuts Garlic Rice video soon.
chicken doesn't look half bad but haven't tested what boiled garlic tastes like...
No, she no professional experience. She was only a line cook. Most of her recipes are from her mothers
Great video Chef! Yeah, Rachel Ray actually got the adobo done pretty well... It just goes to show you shouldn't just improvise on stuff you don't know about, especially when you're on TV. Also, did your wife teach you that coconut rice recipe? Because that's actually s pretty famous Malaysian dish called Nasi Lemak
Yep! She did indeed haha
In regards to the Filipino chili I’m not actually sure if it’s related to any other chili. All I know is that it’s actually a lot spicier than you’d think by looking at it. Nothing too crazy tho like a ghost pepper but definitely spicier than a jalapeño
10:17 when you watch those people you feel like a person is speaking to you, when you watch a television show, you feel like a company is speaking through you.
For a chili that's only 1-2cm in length, siling labuyo is quite potent for its size, spicier than thai chili. And I think the reason why a lot of Filipino dishes do not have spiciness incorporated into it is 'cause Filipino food culture is communal; that's why in typical Filipino eateries, chilis are placed together with the condiments for people who prefer their servings spicy.
I love the basic adobo (soy sauce, vinegar, bay leaf, etc) and the adobong pula or red adobo. I love my grandma’s version of it (She added the vinegar at the last part of cooking) Adobong pula has achuete seed and has no soy sauce.
Hello congrats for uncle title .. aka soon 😂
RACHEL RAY THIS IS HOW YOU COOK CLASSIC FILIPINO GARLIC RICE: 1. CHOP YOUR GARLIC WELL(WESTERN TERM: BRUNIOSE), 2. HEAT THE WOK AND POUR SOME DESCENT AMOUNT OF VEGETABLE OIL, 3. FRY THE GARLIC UNTIL GOLDEN BROWN, 4. PUT IN THE DAY OLD RICE AND FRY IT, 5. SEASON IT WITH SALT AND MSG. IF YOU WANT CHICKEN FLAVOR IN IT, USE CHICKEN POWDER OR CHICKEN CUBE.
Sup… So when’s the uncle title coming?
I remember coming home from school in the early 2000s to watch Food Network. Emeril Live, East Meets West, Yan Can Cook, Grillin & Chillin, late night Iron Chef Japan. Even Curtis Stone's "Take Home Chef". All fantastic shows. Where the hell has anybody's credibility gone?
Just remember Rachel Ray has her own line of dog food. Somehow she manages to screw that up too! Natural ingredients like peas, veggies, and brown rice, with antioxidents and taurine. You know, the stuff that dogs forage for in the wild. When they're hungry, they can be seen dehusking rice in the fields with their paws.
rice is fine for dogs. they're evolved to eat most of what we eat. though im curious if it is wet dog food.
The siling labuyo is still quite the bastard when it comes to heat, I don't know if it's similar to thai chilis, sadly.
I've added minced garlic to rice in the rice cooker, but I was just looking to add some flavor, not make an Asian dish.
It almost looks like Rachel saw a blurry picture of garlic rice and guessed how to make the dish from that. 😆
6:42 Ah… about Tamari, it isn’t actually “Gluten Free”, that’s just the side-effect of it having little to no Wheat used in its production. It isn’t always no wheat, so you have to be careful about using it and find the ones that actually are wheat free.
Part of what gets me is, for the rice, she says, "We're gonna take ANOTHER whole bulb of garlic, crush it, and throw it in with chicken stock."
NONE of that garlic was "Crushed". Some of it was rough chopped or cut in half. That's it! (Ok like 3 cloves were "Crushed" (Sort of, MAYBE) but the rest looks like what I described previously.)
She makes her own brand of dog food, does that count as "professional chief "🤔
Adobo is generally an easy dish to make and I didn't think I'd spot so many things wrong in this process. The way we usually do it is to saute a ton of garlic (my grandmother says the secret to delicious adobo is more garlic lol she ain't wrong), add in the meat (be it pork or chicken), add in soy sauce and vinegar, bay leaf, some pepper, MSG, and once the taste is good, we leave it in low heat until it's cooked.
Right on point. The best adobo is cooked slowly, after the boil, you put it on a simmer mode until the meat is tender and the liquid part has been reduced.
Chef John over on "Food Wishes" & the "Sorted Food" guys are prime examples of authentic YT food personalities.
Now u see why my Filipino friend was on a cursing spree when I showed him this Rachel Ray Adobo. 🤣
😂
@@ChefBrianTsao I really hope that Rachel (or Jamie Oliver) will never mess with Malaysian Nasi Lemak. I don't wanna go on a cursing spree myself lol 🤣
@@mst7724You know, I literally had the same conversation with my friends last month on FB Messenger, saying:
“To all Filipinos, I am sorry that Rachel Ray destroyed the chicken adobo and garlic fried rice.”
“Gosh, she had ruined various other Asian recipes, such as Chinese Orange Chicken, Pad Thai, and Vietnamese Pho too.”
“I honestly fear, for the day she decides to do her own take on Malaysia’s national dish, the Nasi Lemak.”
Dear fellow Malaysians, let us pray that day never comes, and I hope we didn’t jinxed ourselves.
I got advice on chicken adobo from a Filipino grandmother that my mom works with, she said to use pickle juice instead of vinegar! Your story about coke reminded me of that
I literally jumped seeing the notification 😂😂
Labuyo is straight up a different species of pepper, Capsicum frutescens. Even here it's confused with thai chilis. Real labuyo is really small and really hot. It's the same species as tabasco pepper so perhaps they're similar?
There is bastardised versions and then there is that rice, just vile… some of these videos make me question if they have any culinary training at all… have I been to culinary school, do I have 26 yrs in restaurants yes, would I need culinary school to know not to do this NO
Saw you and Frenchie in Guga's new video, and now watching Racheal Ray ruin more food, hell yeah.
Have you done Rachel Ray trying to make a veggie mexican pozole. Oh man my mexican family lost their mines 😂😂😂😂😂😂
In my preference of cooking adobo
i'd use vinegar in the latter part when i'm almost done cooking
but put it around the beginning of cooking process, uncle roger might be right it will be too sour and not balanced.
The only thing I didn't like at this Indian place I used to get food from was Fennel seed in the rice.
There was plenty of flavor in the lamb Saag I didn't need a tablespoon of Fennel seeds thrown in the rice.
Hey! Congrats on 100k!
Hi Brian, I just got your stickers yesterday. They are pretty cool. Nice video today, keep up the good work 👍
Just an aside on the olive oil issue. Any one had Japanese olive fed wagu?
Me not but it's on my bucket list.
Italian food is popular all round the world with local variations that vinchezo hates. But in Japan there is one island that can grow olives for Italian style or true restaurants. The residue of pressing the olive oil is fed to local wagu. So olive fed wagu has become a noted thing.
Obviously not Kobe or Hokkaido. But still a thing. possibly with a5 grade.
Natural brewed Tamari is so much more than Gluten-Free Soy Sauce. lol It is the liquid that accumulates during the process of ripening Miso during production and the oldest known version of Japanese-style soy sauce! It provided the flavor profile that Japanese brewers would pursue even after switching to half grain! There are many reasons to use Tamari instead of regular Japanese Soy Sauce, very few of which traditionally involve dietary restrictions. lol It provides a richer/deeper flavor than regular soy sauce, and with less of the fermented aroma. Because Washoku (Japanese Cuisine) is very focused on balance and purity, Tamari is actually a very useful ingredient! ...all of this to say that you are totally right Chef Tsao! I almost cried when she poured that Tamari in there! XD lmao Please don't waste expensive ingredients like that!
I do love the adobo version of Andy Cooks....both chicken and pork can be cooked the way he cooked the pork..
No she's not a professional chef more of a celebrity chef. Keep up the great videos I love watching them
❤️
im half filipino and half japanese and our adobo doesnt have sugar
we do patis shoyu apple cider vinegar black pepper onion and garlic. simplicity
Original recipes: ok you go here then turn right, then you’re good.
Messed up cooks: ok done. I will go here then turn left then right then left then right then I’m gonna move the mountain and then I’m gonna swim to Normandy.
@ChefBrianTsao you need to come to Oakland and go to Senor Sisig …. THEIR GARLIC RICE IS BEYOND BOMB!!! Everything there OMG….
I don't get the big clumps of garlic in the rice. If I want to make garlic rice I either add garlic powder when I add the water or I make garlic oil and add that to the rice. That may not be the right way either (I'm white, so I never had asian parents to teach me this stuff), but at least I don't end up with big ass chunks of garlic in my rice.
Spring onion whites are not used in Filipino adobo. We also hardly use spring onion in adobo.
The problem with these chefs is they overcomplicate things. Adobo is just soy sauce, vinegar, pepper corns, garlic and bay leaves. That’s it. You have the option to sear the chicken. But often times we just marinate and simmer. Sugar is optional.
That rice must have been from a failed science experiment in Area 51🤣🤣🤣
we in the carribean call that chilli "bird pepper"...love your reaction videos btw
Adobo can be cooked in a
hundred different ways (accdg to your preference) as long as the basic ingredients are present..i prefer to saute the meat first, boil it with a little water to make them tender. .when the water evaporates let the oil from the meat juice out, put chilli and brown sugar. In our hometown, we cook it with anato. My husband grew up having their adobo swimming in water (almost like a soup) 😊 When I cook adobo I do it my way and his way to satisfy both our adobo preference
It's funny re: the olive oil, because I was buying some instant ramen and I thought it was really interesting to see this Korean brand advertising specifically that the jjajang noodles had olive oil. It had a picture of olives and it seemed like the selling point for the brand, lol. It was Wang Korean Olive Gan Jajang.
1:09 I thought a Dutch oven involved a bed, blanket and refried beans.
Bruh, garlic rice is just rice with a literal extra step. Just add garlic when frying the rice. How hard is it to fck up.
Like cooking rice in its simplest form is literally just boiling a clean rice.
Can we talk about how sick that song at the outro was though 🤘
I'm not even Asian and I heard my ancestors screaming that she F'd up the rice.
Dude that killswitch engaged poster in the background is dope af
you *can* say Siling Labuyo is a somewhat relative of the Thai Bird's Eye Chili, but it's quite endemic to PH, it's smaller and is usually used for dipping sauces or even in cooking that needs a higher level of spice profile that normal bell peppers or black peppers don't have... I have never seen chili's added in actual Adobo, but the last one I had is Adobo Diablo which is served in a sizzling plate, uses Siling Labuyo, quite spicy and highly delicious... I dunno where the hecko did Rachel and Suit Guy read Mexican Habanero is in Filipino dishes...
Silver Swan is a local brand of soy sauce which miiiiight be said as one of the best flavored soy sauces in the local market... My mom uses it and it has that authentic taste, plus when you inherit recipe's from your mother-in-law (yes, that's what happened to my mom), there's no changing of brands because everyone will literally notice the difference in taste...
What the hecko is wrong with these idiots and their murdering of rice and our food?!? I rated this as worse than Kay's Cooking's first Rice recipe, in Garlic Rice, it's meant to be minced or diced the fried to incorporate the flavor to the oil and stir fry it, plain and simple... Putting seeds in rice is the WORST thing to do in it...
P.S. Spring Onions in Adobo? I've never heard of it... Cilantro or Parsley? Still not a thing...
Great video!! As a fellow musician, I noticed the clap track Immediately
i am pretty sure olive oil that has a high smoke point,..is usually heavily processed as well, because unprocessed olive oil has a smoke point of around 120°C...
Hey Brian, enjoying the content as usual. I still work at La Strega restaurant here in Vegas, but I've started knifemaking part-time. Currently making a 10 inch San Mai chef 🔪. Am going to try and make a Damascus blade next. Why keep buying knives when you can make your own to your personal specs? Keep up the great content!
I have a lot of non asian friends who ask me why Asians always use a rice cooker. I always have to explain. Back in my parents' and grandparents' days, they had to make rice the hard way with a pot and charcoal stove. Now that we live in a better land, why are we making it the old fashioned way when we have technology that can make it for us and even then makes it perfect every time... plus it's convenient 😂 I have never been to an Asian household with no rice cooker.
I grew up next to a vietnamese family , ate with them all the time . they always had a rice cooker. when I got married I bought my wife one after trying her minitue rice.
I completely agree with Chef Brian. There was a time I used to enjoy watching Jamie Oliver or Nigella Lawson cook, and I thought they knew what they were doing. Now that I see many UA-cam creators or professional chefs teaching proper techniques or locals providing authentic recipes, I am less and less impressed by these so called "TV Celebrity Chefs". Now, when I hear about a foreign dish, I want the authentic recipe. I want to know how the locals do it. What these celebrity chefs can do is say "We are making an Asian inspired dish" instead of saying "authentic". Saying that, it isn't difficult for these TV chefs to gather authentic recipes or actual ingredients given producers spend a lot of money on these shows. The TV chefs can make a authentic dish using real ingredients and can later suggest substitutes if the said ingredient is unavailable in the local market or hard to find. In 2024, thanks to the internet, there's no place for these celebrity chefs to hide. People will easily catch their bluff. These Tv chefs should update their way of cooking or presenting if they want to stay relevant in modern times.
Please stop her from murdering our Filipino adobo and garlic fries rice!!!!!😖
How to cook adobo:
Sauté red onion and garlic or can put ginger as well
when its all brown put chicken or pork
once its slightly cook add pepper and chili
then add soy sauce and brown sugar and bay
once the meat is cooked you can put the vinegar but take note
DO NOT STIR DO NOT COVER IT let the vinegar cook for 5-10min.
now you can serve it with chives on top.
I want that powdered toast man toy you got on that wall lol.
One of the big reasons Asian cuisine doesn't use Olive oil even today is because it has a relatively low smokepoint. The good stuff, extra virgin, being even lower than the general (because of the organic impurities in it). Most real olive oils (extra virgin, virgin and even most refined ones) range 200-215C, while only highly processed olive oil that is mixed with a load of other oils can do 245ish.
This while a lot of Asian cuisine uses oils that all have smoke points starting at 230C, going up to 275C.
And no, second pressing does not have a "much higher" smoke point. Second pressing is only 5-15C higher smoke point, which is still far lower than what the most used oils in Asian cuisine start at.
If you get a clove in your biryani, it's good luck... unless you choke on it... then it's death.
fried rice is actually what we do to our leftover rice from the day before
so basically we don't make fried rice from a freshly cooked rice, it has to be somewhat "dehydrated" which happens after it sits for a day