I hope all of you like the new look; we are changing it gradually. Be sure to check out my review of Chef Wang Gangs fried rice! ua-cam.com/video/vebiFBwwsQA/v-deo.html
Congratulations on the new home and studio. You have come really far since your first videos where you were the hardcore technical chef reviewing Uncle Roger videos. Now you have everything you need to be successful on UA-cam: A studio, a set video style, and a cat.
What's impressive is that Future Canoe's not cutting corners on ingredients of Yangzhou fried rice (Sea cucumbers aren't cheap) while he's also improvising like using kettle for pouring the eggs for getting that hairy texture.
@@blackblaze4830 well, I mean the way he cooks is similar to what viewers would do when cooking dishes via YT videos (Also accounting to not cutting corners on ingredients).
@@ChefJamesMakinson considering Yangzhou fried rice needs specific ingredients in order to be considered as one, then it's pretty much justified for spending some in order to reach that authenticity.
I burst out laughing @7:23 when James does a disapproving head shake when canoe mentions about how the phallic differences between cucumbers 😂😂 glad to have found you chef. A new subscriber!!
when dealing fresh bamboo shoot. after removing the shell, put it into boiling water and cooking about 20 mins, that way can remove the bitterness of bamboo shoot.
@@yishinliu2246 yeah but some just chop it up and let it soked in water then they fry it so its still has some bitterness to it for what ever dish they make with bamboo shoot
Great review video. I know that "failures" are less impressive, but when someone shows how it was improved, it gives so much more authenticity and knowledge. Also, I finally started building my own house, with only electricity connected as the source. Of course, it will take 3-4 years, but I'm looking forward to induction cooking some nice dishes.
Orange polo are you gonna put your knee down as as well!! such a thing as homage, and then bootleg😂 actually like you, but you need to do your own thing, start to look desperate😮. Look like you’re 😮😮 the original uncles back!!! Please do your own thing !!! Desperation is not a good look !!!!!
As a farmer in Austria - In the EU using hormones and antibiotics in feed are outlawed. Antibiotics are only allowed in cases of ilness or preventative in very special circumstances. (Contagious disease in the stable) For those that don't know Antibiotics can increase milk yield or meat growth. If any antibiotic is used on a specific animal it cannot be classified as organic even if everything else was up to standard. Farmers use Prebiotics, Probiotics and Phytobiotics. They can lead to smaller but similar effects.
Always good to see a new video from you James, youre that perfect midpoint between a serious review and an Uncle Roger review. You've probably become my favorite reviewer of late. Over even Uncle Roger, Vincenzo, and Brian Tsao.
@ChefJamesMakinson Also, and idea for a gadget review, if you're interested in doing those, Nordic Ware makes an indoor/outdoor kettle Smoker, that allows you to smoke foods indoors with minimal smoke leaving the cooker. It's a little tricky to get the hang of, but i've made smoked BBQ ribs in them and they tasted great.
Hey James! The kettle "looks" like a teapot, because it's a goose neck kettle. Those are usually used for drip coffee. The long and thin neck makes it easier to control the water flow, which you should keep relatively constant when brewing a pour-over.
Completely agree @NidraxGaming, my son is a barista and they usually have the cup on a scale with a timer, ensuring the exact amount of water over the required time. Too hard to do with a kettle with a normal spout.
I have become addicted to your channel. It's what a cooking show should be with good tips and solid advice from a legitimate professional that you can do at home and some nice insight into what goes on in a resturant. Very very wholesome all in all and a learning experiance :)
YAAAAAAAAAY, CHEF!!! Congratulations!!! I have been in the hospital for days and finally got to see your recent videos. I am SO excited for you that you get a new space and more room to work on the channel!!! And it was great seeing Simba again. He’s definitely gotten bigger.
the most crazy thing to me is, that ive been here since the beginning with only a few people and now look where you are. Your dad certainly was very proud of you.
5:31 Peas are optional for your fried rice. But if you want to make Yangzhou fried rice specifically (which is what FutureCanoe is making), peas are required for the recipe.
Greetings from Uruguay 🇺🇾✌️ I want to leave the recipe (silly and simple) that made me love rice: - Oil in a pot, with 2 cups of water for every 1 cup of rice, you add lemon, depending on the size, whole or half. - When the water is boiling, we put the rice to fry for a short time, stirring. - After putting the hot water in, you add salt and put the lid on. Here's the controversial issue: I leave it covered on medium/high heat for 5 minutes, then turn it off and cover the lid with whatever and wait 10 to 12 minutes. Call it lemon rice or rice with lemon or lemon-flavored rice but it is still what made me love rice alone and I won't even tell you about my favorite combination is... (grated cheese).
I haven't been youtubing much but finally have been catching up. I noticed that play button setup behind you right away, I really like how you set up your background. I was like "How long has this been there?" so I'm glad I just happened to watch the first vid of the new look haha. Very much dig it!
My lessons from switching to induction years ago. I would not go back: 1400W is minimum, 1600W is good and 2k is great. Size of the coil matters, buy cookware or the stove based on the diameter of the bottom surface. Bigger coil is fine, the same is best. Get a temp meter, or stove with a probe. The intuitive signs of temperature do not work with such fast and uniform heating. Easiest example is boiling water - there is no gradual increase in bubbles before the rolling boil. Avoid systems that do not give you temp or watts. No light, medium and high. That is nonsense - there is no way to calculate results without knowing the cookware. It has to adjust as it goes, preferably based on temperature. do not use pans or pots that have 2mm or less thick bottoms. The heat will not spread and it will burn in seconds. Just because it works, does not mean the cooking will be fun. Example: Stamped pots out of thin stainless steel plates. it will be blue and red hot in seconds and only directly above the coil.
James, it's definitely time for you to use that HexClad in a cooking video! FC did a really good job and I'd definitely try that recipe if someone else made it, because it's too expensive for me LOL Cheers to the new studio and Simba!
I hope you share some winter season/regional recipes soon. I would like to try new recipes out during the up coming holidays. Also, how do chefs make soup dishes look good? My soups always look like seasoned waste water with fresh herbs on top.
well he did good job neway for the fried rice.the best part for FutureCanoe channel only took him less a year to get 1m sub thats a great thing for him job greatly well done.
Good morning to you from Hong Kong 🇭🇰 SAR, Chef James. Some Chinese fried rice (Cantonese cuisine) use mixed frozen veggies such as corn 🌽, peas 🫛, and carrots 🥕 that can be bought from supermarkets.
so, I think Uncle Roger will roast him for that first try, not putting the soya in right, no msg, clumpy eggs and rice, no wok.... but.... he learned from that and his second attempt turned out to be a decent recreation of Chef Wang Gang recipe. Not enough for an Uncle title I dont think, but definitely on the right track.
Add two thirds of water in a pan. Add one third of rice. Light up your stove. Clock the content when it starts boiling. Lower your heat. Simmer but still boiling. Boil for exact 7 minutes. Taste. The rice must be just done. If you notice a tiny hard grainy piece then cook just for half a minute longer. Do not over cook! Now drain the water. Put rice back into pan and put a lit on it for at least 15 minutes. In the meanwhile just stirr two times and it lit back on. Your rice will be ready to serve after 15 min. If you like to wok your rice then let it cool of. Best is to get it cold for at least a view hours. But better motto is ‘Cook today for tomorrow’. By the way, this counts for more dishes like a pizza dough. Make today, use tomorrow.
I can actually say he did a great job. It may not look exactly like the original dish, but his dedication to the recipe (unlike some others * cough * Jamie Oliver * cough *) is really commendable. It may not be cosmetically similar, but a fantastic try that I’d actually consider trying. 😸
7:53 These are probably chicken with white feathers that are bred specifically to produce meat (more muscular than the red/brown variety). The meat you buy in the store is probably water-chilled as well. During that process water gets into the meat making it bigger (the water will evaporate during cooking, and the meat will shrink)
What I used to do early on in learning to cook and checking the hot oil for frying before I got a thermometer and before I was able to just look at oil and tell if it's ready is throwing in a single grain of rice to see how it reacts. It's a trick I learned from an old Mexican woman who was an absolutely amazing home cook.
I love Future Canoe. He genuinely inspired me to try recipes above my self-assessed level. I tried homemade bagels for the first time, they ended up deflating a bit, but the taste was there and it was a fun experience. I’ll do a redemption run and I’m sure I can improve for the next batch. I’ll get it right eventually!
First time making the swirled eggs the oil was not hot enough. And probable he was not stirring that well. Hot oil and speed and pouring in a small but steady amount of egg are key here.
Things I love in this video, using your finger to see if the oil is hot enough - used my fingers to pick up a chip that dropped back into the hot oil once. In my defence I was 8 mths pregnant with kids wanting more fries. Moving to a house with no gas - I tried for several minutes with my lighter trying to light the elements, took my mother to point out that it was an electric range. (Sad). Jack exaggerating because he "put the effort in", maybe anything more than getting off the couch in front of the TV is an effort. (My opinion). Picturing Nigella's mouth "bouncing with rice". 😁 Thanks for a great review, let us know when you are trying out that new wok of yours.
We had to get a new free standing range (electric stove+oven) some years ago. I had to make a choice between ceramic and induction (the oven HAD to be convection with grill and pyrolysis!). After thinking it through I desided to get the ceramic one because I already had cooked with one almost 30 years and learned how to use it thoroughly and I did not want to start learning a new way of cooking with induction and burn our meals, I took the lazy route. Maybe next time then 😊
1:06 So Future Canoe has Cuckoo... That is a Korean brand. I have that brand but not the same model but yeah, as other brands, it works and it has different options of cooking
The second try there were multiple things I feel that did help it more. 1) Cook ware, instead of a wide flat bottom the narrower wok bottom helped keep the oil in one place allowing for better frying in a concentrated spot. 2) appears he used a little bit more oil. 3) Having the wider area of the wok would help making the egg floss as a wider space means it's less likely to pour more egg on top of already cooking egg. 4) the control of the kettle / tea pot would help stream a finer strands. 5) The rice had longer time to cool and dry, making it easier for it to break apart. First try was not bad and could see it working out better with one simple thing. Putting less rice on a baking sheet and leaving it uncovered, I only suggest this if it will be used in a few hours and your fridge does not have strong smells to it. I also imagine the use of MSG over salt would have a significant impact as well. Mind you this is just from some no body that does not have any culinary learning besides TV / UA-cam.
If you dont have yet, Try using Cast Iron on your induction. It gets hot so fast. But dont buy one that is bigger than your Cooking surface. Otherwise you have a hot center and cold sides XD
I hope all of you like the new look; we are changing it gradually. Be sure to check out my review of Chef Wang Gangs fried rice! ua-cam.com/video/vebiFBwwsQA/v-deo.html
Big grats! Hope you'll give us a lot of cooking and reactions video from the new studio!
I liked the new studio 👍
make sure to put a rice cooker to gain the attraction for uncle roger, uncle james
Congratulations on the new home and studio. You have come really far since your first videos where you were the hardcore technical chef reviewing Uncle Roger videos. Now you have everything you need to be successful on UA-cam: A studio, a set video style, and a cat.
@@Hybris51129 fax
What's impressive is that Future Canoe's not cutting corners on ingredients of Yangzhou fried rice (Sea cucumbers aren't cheap) while he's also improvising like using kettle for pouring the eggs for getting that hairy texture.
Cheese
If you do thinngs a lot you gonna improve so his earlier vids makes sense 😅 and its lovly when his improving
he spent money on this one
@@blackblaze4830 well, I mean the way he cooks is similar to what viewers would do when cooking dishes via YT videos (Also accounting to not cutting corners on ingredients).
@@ChefJamesMakinson considering Yangzhou fried rice needs specific ingredients in order to be considered as one, then it's pretty much justified for spending some in order to reach that authenticity.
I love that future canoe mentions in the comment when someone ask him why this one is very well made, he said "I afraid of uncle roger"
"The redemption" made my heart sing.
I screw up at home all the time. But UA-camrs rarely admit they screwed up and do it again. Bravo.
That is what I like about the show also (and maybe the reason why people like his stuff). It's just a normal guy doing simple cooking videos :)
The whole point of future canoe is him doing it with what he has on hands.
I absolutely love FutureCanoe's deadpan humor and silly antics.
I love when you’re upset, your British accent comes out. It’s adorable.
"Having a wee" is such a British expression and I'm so glad James has kept this. 😂
His hidden Ramsay flourishes.
I burst out laughing @7:23 when James does a disapproving head shake when canoe mentions about how the phallic differences between cucumbers 😂😂 glad to have found you chef. A new subscriber!!
Thank you!
when dealing fresh bamboo shoot.
after removing the shell, put it into boiling water and cooking about 20 mins,
that way can remove the bitterness of bamboo shoot.
thanks mr asian chef man
@@yishinliu2246 yeah but some just chop it up and let it soked in water then they fry it so its still has some bitterness to it for what ever dish they make with bamboo shoot
Great review video. I know that "failures" are less impressive, but when someone shows how it was improved, it gives so much more authenticity and knowledge.
Also, I finally started building my own house, with only electricity connected as the source. Of course, it will take 3-4 years, but I'm looking forward to induction cooking some nice dishes.
Orange polo are you gonna put your knee down as as well!! such a thing as homage, and then bootleg😂 actually like you, but you need to do your own thing, start to look desperate😮. Look like you’re 😮😮 the original uncles back!!! Please do your own thing !!! Desperation is not a good look !!!!!
Thank you, and thanks for showing Simba! He is awesome!
i can tell you where jack puts all his effort into: keeping his face straight and not spitting the food out right away
As a farmer in Austria - In the EU using hormones and antibiotics in feed are outlawed.
Antibiotics are only allowed in cases of ilness or preventative in very special circumstances. (Contagious disease in the stable)
For those that don't know Antibiotics can increase milk yield or meat growth.
If any antibiotic is used on a specific animal it cannot be classified as organic even if everything else was up to standard.
Farmers use Prebiotics, Probiotics and Phytobiotics. They can lead to smaller but similar effects.
Chef James' US/English background coming in strong with confusing a teapot and a kettle but also being super protective of kettles xD
😂😂
@@wiiza4ever electric kettles are the best
He was so offended his accent almost went East Ender...and he isn't even an East Ender!
Pot and kettle call each other out often, I can see the confusion
@@NovikNikolovic Pot is for brewing and serving.
Kettle is for heating water.
Easy Peasy.
Always good to see a new video from you James, youre that perfect midpoint between a serious review and an Uncle Roger review. You've probably become my favorite reviewer of late. Over even Uncle Roger, Vincenzo, and Brian Tsao.
Ahhh thank you!!! :) all of them are also great!
@ChefJamesMakinson Also, and idea for a gadget review, if you're interested in doing those, Nordic Ware makes an indoor/outdoor kettle Smoker, that allows you to smoke foods indoors with minimal smoke leaving the cooker. It's a little tricky to get the hang of, but i've made smoked BBQ ribs in them and they tasted great.
Hey James! The kettle "looks" like a teapot, because it's a goose neck kettle. Those are usually used for drip coffee. The long and thin neck makes it easier to control the water flow, which you should keep relatively constant when brewing a pour-over.
Thanks for the info!
Completely agree @NidraxGaming, my son is a barista and they usually have the cup on a scale with a timer, ensuring the exact amount of water over the required time. Too hard to do with a kettle with a normal spout.
I have become addicted to your channel. It's what a cooking show should be with good tips and solid advice from a legitimate professional that you can do at home and some nice insight into what goes on in a resturant. Very very wholesome all in all and a learning experiance :)
Thank you so much! I want to cook more but I have been sick, moved house and my editor quit
YAAAAAAAAAY, CHEF!!! Congratulations!!! I have been in the hospital for days and finally got to see your recent videos. I am SO excited for you that you get a new space and more room to work on the channel!!! And it was great seeing Simba again. He’s definitely gotten bigger.
the most crazy thing to me is, that ive been here since the beginning with only a few people and now look where you are. Your dad certainly was very proud of you.
5:31 Peas are optional for your fried rice. But if you want to make Yangzhou fried rice specifically (which is what FutureCanoe is making), peas are required for the recipe.
the studio looks stunning! and the camera angle is perfect!
Thank you!
That is what I was asking for, a Future Canoe reaction!
6:38 Peeling peas with my hands were the first things I learned in the kitchen at age 7. Fun times
Greetings from Uruguay 🇺🇾✌️
I want to leave the recipe (silly and simple) that made me love rice:
- Oil in a pot, with 2 cups of water for every 1 cup of rice, you add lemon, depending on the size, whole or half.
- When the water is boiling, we put the rice to fry for a short time, stirring.
- After putting the hot water in, you add salt and put the lid on.
Here's the controversial issue: I leave it covered on medium/high heat for 5 minutes, then turn it off and cover the lid with whatever and wait 10 to 12 minutes.
Call it lemon rice or rice with lemon or lemon-flavored rice but it is still what made me love rice alone and I won't even tell you about my favorite combination is... (grated cheese).
I’d use a wooden pair of chopsticks to place in the oil to test whether it’s hot enough before deep frying foods.
Great video! I really enjoy the combination of your expertise paired with videos of cooks with various skill levels.
Glad you enjoyed it!
I haven't been youtubing much but finally have been catching up. I noticed that play button setup behind you right away, I really like how you set up your background. I was like "How long has this been there?" so I'm glad I just happened to watch the first vid of the new look haha. Very much dig it!
Awesome! Thank you! I just moved house so not long
Congratulations on the new place!!! 🎉🎉
Thank you!
@@ChefJamesMakinson;)
Always a treat to watch your videos on sunday afternoons! 😊
Glad you like them!
9:33 "You'll know is hot enough when you here HAAAA"!! Funny video Chef James.
Thank you!
Congrats on your new place!!! I can’t wait to see what you create!
Thank you so much!!
Love the new look! Great Review, very informative. Thanks James!
Glad you liked it!
Thanks Chef James! I always look forward to Sunday morning when you have a new video!
My pleasure! :)
Congrats on the new studio! Simba deserves it.
Normal youtube cooks: THis is AHHHMAZING!
Jack: This chicken is soooo well cooked!
Congratulations on the new place! You deserve it.
Thank you so much!!
OMG I'm so happy to see this😊❤❤
My lessons from switching to induction years ago. I would not go back:
1400W is minimum, 1600W is good and 2k is great.
Size of the coil matters, buy cookware or the stove based on the diameter of the bottom surface. Bigger coil is fine, the same is best.
Get a temp meter, or stove with a probe. The intuitive signs of temperature do not work with such fast and uniform heating. Easiest example is boiling water - there is no gradual increase in bubbles before the rolling boil.
Avoid systems that do not give you temp or watts. No light, medium and high. That is nonsense - there is no way to calculate results without knowing the cookware. It has to adjust as it goes, preferably based on temperature.
do not use pans or pots that have 2mm or less thick bottoms. The heat will not spread and it will burn in seconds. Just because it works, does not mean the cooking will be fun. Example: Stamped pots out of thin stainless steel plates. it will be blue and red hot in seconds and only directly above the coil.
Guess I was wrong after all 🤣
Still looking forward to it!
Congrats on the new house/studio/kitchen/UA-cam room! I'm looking forward to seeing you cooking some things in your new digs!
Thanks so much!!
Nice review. Congratulations on your new studio!
Your videos bring me peace. Thank you.
I watched this before. The fact that he tried following it AND get the same result makes it impressive.
Congrats on the studio!
Thank you!!
Congrats on the new place!
Thank you!
😮 You could have waited before the jump-scare !
What a way to start. My heart nearly couldn't take it.
Idk what’s better: the teapot egg method or his “egg stream” joke? 😂
Yoo, he finally have his studio!! Wohooo
yes! :)
That was hilarious, thank you Chef James 😂
Orange shirt made me think this was Uncle Roger for a hot second 😆
Love your videos chef! theyre amazing
Thanks so much!
Thanks for so interesting and valuable video as always ❤❤❤
Thank you!
James, it's definitely time for you to use that HexClad in a cooking video! FC did a really good job and I'd definitely try that recipe if someone else made it, because it's too expensive for me LOL Cheers to the new studio and Simba!
Hi James,
Thank you for vid!
Also, hi Simba, u're the best❤
Love your videos bud, keep up the great work!!!
Glad you like them!
"8 is not that early"
It is when it's sometimes your bed time 😂
Yay @ Simba! The little rascal has grown up so fast! 😻😻😻
New kitchen looks lovely! Cluttered, but i love how much natural light there is
Thanks For this! Love your content ❤❤❤❤
Glad you enjoy it!
congrats on the studio
Thank you!
I hope you share some winter season/regional recipes soon. I would like to try new recipes out during the up coming holidays. Also, how do chefs make soup dishes look good? My soups always look like seasoned waste water with fresh herbs on top.
stopping at a town for a wee when your in the middle of the desert is certainly classy 😀;)
I thought the kettle was genius till you mentioned a squirt bottle. Wow, I didn't even think of it
To check the temperature of the oil you can dip a satay stick into it. If it releases bubbles, the oil is ready to use.
well he did good job neway for the fried rice.the best part for FutureCanoe channel only took him less a year to get 1m sub thats a great thing for him job greatly well done.
3:45 "Uuuh, my stomach's bubbley" 😂
Speedy recovery James!
Thank you!
his rice cooker is a south korean brand that is widely used domestically
Good morning to you from Hong Kong 🇭🇰 SAR, Chef James. Some Chinese fried rice (Cantonese cuisine) use mixed frozen veggies such as corn 🌽, peas 🫛, and carrots 🥕 that can be bought from supermarkets.
Thanks for sharing! you see it all the time in the US
To check the oil you can use the back end of a wooden spoon. When bubbles form around the stem of the spoon the oil is ready
New studio - James congrats to you :-)
Thank you! :)
thank you for showing us simba. He's a good boy. 😫❤️
Your studio looks very incridible. Wow, That's so interesting.
Thanks so much!
Thanks to Chef James first video on Future Canoe, I was introduced to this great guy.
Very cool!
It's a kettle.
They have spouts like that for brewing fresh coffee with the pour-over method.
so, I think Uncle Roger will roast him for that first try, not putting the soya in right, no msg, clumpy eggs and rice, no wok.... but.... he learned from that and his second attempt turned out to be a decent recreation of Chef Wang Gang recipe. Not enough for an Uncle title I dont think, but definitely on the right track.
Add two thirds of water in a pan. Add one third of rice. Light up your stove. Clock the content when it starts boiling. Lower your heat. Simmer but still boiling. Boil for exact 7 minutes. Taste. The rice must be just done. If you notice a tiny hard grainy piece then cook just for half a minute longer. Do not over cook! Now drain the water. Put rice back into pan and put a lit on it for at least 15 minutes. In the meanwhile just stirr two times and it lit back on. Your rice will be ready to serve after 15 min.
If you like to wok your rice then let it cool of. Best is to get it cold for at least a view hours. But better motto is ‘Cook today for tomorrow’. By the way, this counts for more dishes like a pizza dough. Make today, use tomorrow.
I can actually say he did a great job. It may not look exactly like the original dish, but his dedication to the recipe (unlike some others * cough * Jamie Oliver * cough *) is really commendable. It may not be cosmetically similar, but a fantastic try that I’d actually consider trying. 😸
Ooh CJ coming up in the world with his new studio! 👏
Hello Simba 🥰
🤣 he did grow!
7:53 These are probably chicken with white feathers that are bred specifically to produce meat (more muscular than the red/brown variety).
The meat you buy in the store is probably water-chilled as well.
During that process water gets into the meat making it bigger (the water will evaporate during cooking, and the meat will shrink)
You could also dip the end of your wooden spoon in the oil. If it bubbles around the wood its hot enough usually.
Great video, Chef, thanks!
What I used to do early on in learning to cook and checking the hot oil for frying before I got a thermometer and before I was able to just look at oil and tell if it's ready is throwing in a single grain of rice to see how it reacts. It's a trick I learned from an old Mexican woman who was an absolutely amazing home cook.
4:58 a hundred years to make??? pookie what were you doing in that video 😭😭😭
I love Future Canoe. He genuinely inspired me to try recipes above my self-assessed level. I tried homemade bagels for the first time, they ended up deflating a bit, but the taste was there and it was a fun experience. I’ll do a redemption run and I’m sure I can improve for the next batch. I’ll get it right eventually!
I use my hexclad wok so often. Great for deepfrying small batches without going through too much oil
First time making the swirled eggs the oil was not hot enough. And probable he was not stirring that well. Hot oil and speed and pouring in a small but steady amount of egg are key here.
Things I love in this video, using your finger to see if the oil is hot enough - used my fingers to pick up a chip that dropped back into the hot oil once. In my defence I was 8 mths pregnant with kids wanting more fries. Moving to a house with no gas - I tried for several minutes with my lighter trying to light the elements, took my mother to point out that it was an electric range. (Sad). Jack exaggerating because he "put the effort in", maybe anything more than getting off the couch in front of the TV is an effort. (My opinion). Picturing Nigella's mouth "bouncing with rice". 😁 Thanks for a great review, let us know when you are trying out that new wok of yours.
We had to get a new free standing range (electric stove+oven) some years ago. I had to make a choice between ceramic and induction (the oven HAD to be convection with grill and pyrolysis!). After thinking it through I desided to get the ceramic one because I already had cooked with one almost 30 years and learned how to use it thoroughly and I did not want to start learning a new way of cooking with induction and burn our meals, I took the lazy route. Maybe next time then 😊
1:06 So Future Canoe has Cuckoo... That is a Korean brand. I have that brand but not the same model but yeah, as other brands, it works and it has different options of cooking
Simba is precious! I have an orange boy named Morty and he is very sweet 🧡
Honestly, using the teapot is GENIUS. Yeah it needs to be cleaned well afterwards, but if it's the only tool you have....
The second try there were multiple things I feel that did help it more.
1) Cook ware, instead of a wide flat bottom the narrower wok bottom helped keep the oil in one place allowing for better frying in a concentrated spot.
2) appears he used a little bit more oil.
3) Having the wider area of the wok would help making the egg floss as a wider space means it's less likely to pour more egg on top of already cooking egg.
4) the control of the kettle / tea pot would help stream a finer strands.
5) The rice had longer time to cool and dry, making it easier for it to break apart.
First try was not bad and could see it working out better with one simple thing. Putting less rice on a baking sheet and leaving it uncovered, I only suggest this if it will be used in a few hours and your fridge does not have strong smells to it.
I also imagine the use of MSG over salt would have a significant impact as well.
Mind you this is just from some no body that does not have any culinary learning besides TV / UA-cam.
New setup is looking fresh
Chef James rocking that signature Uncle Roger orange polo-let's goooo!
If you dont have yet, Try using Cast Iron on your induction.
It gets hot so fast. But dont buy one that is bigger than your Cooking surface.
Otherwise you have a hot center and cold sides XD
Gorgeous seeing Simba we love him.
so do i!
My mum has an induction hob takes a while to heat up.
New set-up looks sick!
Yeah my fried rice never came out right until I started to chill the rice uncovered, now it gets a nice crisp.
Love to see your channel improving, and a new office?! Great!!! Now....Collabs, when? Uncle Roger? Vincenzo? Brian Tsao? Guga?
There are already Vincenzo collabs with Chef James
Maybe one day!
@@ctakitimu is there? How did i miss that?! Thanks!
Simba is so adorable!