How Rachael Ray RUINS Vietnamese PHO! Pro Chef Reacts
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- čas přidán 6. 09. 2024
- Join us as we react to Rachael Ray's Pho recipe and then compare it to Uncle Roger's take on this Vietnamese classic. Will there be too much MSG?
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I ALREADY DID! STOP YELLING! :D
@@ChefBrianTsao I do, I'm one of the podcasts percenters.
Bro there is an Indian immigrant in newzealand who cooks international dishes can you plz react to his clips the name of the CZcams channel is boombang this is a request from a fan from india plz make it happen
Ruin what 😂 Phở don’t have onion and bean sprouts 🗑️
Just because you can make a dish in under 30 minutes doesn't mean you should.
Slow is smooth, smooth is fast.
it's called use wat u have or can quickly get. why does everyone miss the my version part. every video almost Noone says authentic.
@@colihon3552because they call it by its authentic name. Instead of saying "my version of Pho" or whatever dish, just say "I am making a soup inspired from Pho".
@@omulamfibie they literally say that alot. even Jaime Oliver lol .healthy.
Meh could be worse
I myself am a Vietnamese who always eat beef Phở for breakfast and watching Rachel Ray destroying that dish really enraged me and I am sure other people would feel the same as well.
Looks like we need to send Rachel ray to the Hanoi Hilton.
Ahh có người Việt nè
Cái bà này không nên đụng đến những món ăn khác của Việt Nam
Get a real Vietnamese Chef and let them cook. Rachael just needs to watch.
I know right 😭😭😭😭
Fyi, Nigella Lawson is also not a chef. She was a restaurant critic who ended up writing a best selling cook book and it lead to her getting her own cooking show which always get filmed in a very sensual style with lots of suggestive comments and innuendos
not much of a difference besides arrogance. exp I'm a A.S.E. certified mechanic. you would probably pick the engineer of the car over me .even though I can do the same thing and do it more often
Also the leading authority on how to correctly pronounce "microwave"
@@kevwwong Say what you will about her cooking skills but it seriously kills me how many people are stupid enough to not realize that that was a joke.
*sniff sniff*
@@-Devy- "Say what you will about her cooking skills but it seriously kills me how many people are stupid enough to not realize that that was a joke."
TBH people losing their $#!+ over it made it funnier.
I know we want to hear about Frenchie getting kicked off a reality show. 😂 He's too real for for a reality show
He'd totally be like "I know you're gonna try to edit around my words, so lemme be 120% clear:
Yes!!!
Watching you guys be irritated at Uncle Roger for how he was treating the kitchen was a nice twist.
Uncle Roger messed the kitchen on purpose 😂 And the broth at last is not the one he put msg, he did it for fun bc he the king of msg 😂😂😂😂
It’s wild because I’ve worked with food since then, and I thought nothing of it the first time I saw it, but seeing it now, I’m reacting the same way as these guys. My fucking heart rate is going up like I’m gonna have to clean that up after finishing the video.
@@jordishima it’s way we feel when people destroy Asian dishes 😂
Or the insane amount of MSG😂😂😂
Pho IS a peasant's dish. Most Vietnamese scoff at the $20 bowls in some fake Wagyu Pho bullshit. If it's more than $3 in Vietnam, it already smells like a scam. Besides, beef in Pho needs some chew to it to give some texture. It can't be thick, it can't be gummy, but also can't be too soft.
Agree, but a less than 3$ pho in vietnam is equal to 15$ in th US :(((((
when you slice it, its to help with how chewy the meat can be thick. It also helps it to cook quickly from the hot soup
i mean there's a michelin star pho restaurant in Hanoi, and im telling you they're always fully booked.
Their pho clearly cost more than 3$
@@sabehhoof5312 Well duh, because they're a MICHELIN STAR RESTAURANT. Everything is going to be more expensive there. It's like saying "Shirts aren't common clothes, I went to gucci and it cost a lot"
@@hazeltree7738 obviously, im just responding to the original comment that said " if its mre than $3 in vietnam, it already smells like a scam"
I’m honestly surprised Frenchie doesn’t know who Nigella is…he’s definitely going to have fun with her 😂😏😂
Yeah, it's nuts! Nigella has been famous forever.
Our son's girlfriend is Vietnamese/American. Her grandma will occasionally send us some Pho over and it's almost always chicken and it's delicious. Don't even get me started on her spring rolls (drooling).
Chicken pho is pretty refreshing. My family recipe always has both beef bones and chicken bones (I like wings, tips) as it adds a bit of sweetness to it. You wont have to use too much sugar when you pop in the chicken bone. Vietnamese people have awesome, refreshing and bright summer food built into their culture. We even have pho for breakfast or before we start work, its so good
@@DashOnWaves Also like to note as a northern vietnamese, sugar is barely present in pho in central and northern vietnam, southerner make up the majority of vietnamese abroad so that why the pho you eat often is sweeter than that in some part of Vietnam. Northern pho is more savory and typically only sweeten by the bone marrow and maybe abit of sugar to make savory note more present.
You don't rinse the noodles under cold water to "shock" them. You rinse them to make sure excess starch doesn't go into your broth.
yeah, some dishes do call for rinsing noodles. particularly the way I'm familiar with it is in korean cold noodle dishes like bibim naengmyeon or bibim guksu, the noodles are rinsed by hand in cold water after they cook to remove excess starch and improve the texture, plus to cool them down under the cold running water.
3 minutes in: poor Brian needs to translate pho broth to Frenchy and then consomme to the rest of us! It's like being in a tri-lingual household... But with English! 😂
Oh boy, Frenchie must tread softly. 😅😅
For real. Had the restrictor plate on for sure
Why?
That facial expression on Chef Paul when Uncle Roger called out "French people" was amazing.
MSG headaches are basically salt/sodium level headaches. Our bodies are tuned to taste Sodium Chloride (table salt) as salty and trigger thirst. MonoSodium Glutamate is also bringing sodium to your systems.
Sodium is a diuretic, meaning it attracts water out of our cells. Now our bodies need this as part of the way we transport materials across cell membranes. But too much sodium, too quickly, spikes the balance in your blood and cerebral spinal fluid. Causing you to be essentially dehydrated and have elevated blood pressure until your kidneys catch up and bring it back in balance (which will happen over about 30 mins or so)
The difference in MSG is that it triggers our savory taste buds, and thus we do not tend to feel the same desire to drink more as we consume it.
So rule of thumb if you want to enjoy a good MSG meal, just make sure order a glass of water too. Tea is fine too, but avoid the soda (as the fructose in sodas are also hiding the taste of a lot of sodium).
So few people thing they just jump on bandwagons. MSG is basically the salt form of glutamic acid. So if you can eat chicken, salted walnuts, cheese, mushrooms etc. you aren't sensitive to MSG. Glad to see someone that understands that basically its the sodium.
A pound of salt has 3x more sodium than a pound of MSG. So if used properly it can help reduce sodium intake.
@@syrupybrandy2788 ofcourse it will be glutamic acid molecules are larger and 4 times heavier than chlorine
99.999% of people who claim to get MSG headaches also make weird jokes about Asian people eating cats. Let's be honest what the real problem is. Like every time they eat Mexican they make jokes about diarrhea. The food isn't the problem.
If MSG is the problem, why is Italian food fine? Italian dishes are absolutely loaded with MSG. Parmesan cheese, tomatoes, mushrooms. Loaded with MSG.
I'm really loving the comparison videos to actually show the proper technique. You also get the humor of dunking on someone and the joy when you guys really like something. It's a winning format.
Rachel Ray is from upstate NY and I remember our local radio station back in the day taking a poll on who was more popular globally, Rachel Ray or Serena Williams. It was such a mess haha.
That seems like something a local radio station would do to fill time.
Brian, your intros are getting closer and closer to the level of ultimate perfection presented by Dr Claw. Just scream “I'll get you next time, Gadget! NEXT TIME!!!” 😀
Love you guys, just keep up this amazing work!
Omg, I've been waiting for Frenchie's reaction to this one! 😂
I always learn so much about cooking from you guys. Like I can make a decent omelette or a stew. But when it comes to techniques like blanching (I never even knew that was a thing) I know nothing.
I can't wait to get some ingredients and try to make a good meal 😊
You guys are very funny and informative! I'd love to see a colab between you and Chef James Makinson! I feel like your backgrounds and energies would mesh well!
I love chef James. He’s the kindest.
Tip if you do have an induction stove I recommend either having a portable countertop propane or butane burner, or getting a good butane cooking torch. This will allow you to char things without taking up much space.
I like this format of reacting to 2 videos instead of just 1 lol
As a Vietnamese, the phở style that you ate (which most people prefer) is phở tái (raw meat cook by broth). The other style we eat is phở chín (beef cook in broth and is very well done). In the video, the fact the meat slices is thick is the problem, it being overcook is not technically wrong, it just a different style. I personally like phở chín more but that because i like well done meat.
Vietnamese here. You can have your pho with different cuts of meat. In fact, the first few items on the menu of a Pho restaurant in Vietnam are different options of beef cuts that the restaurant offers. Last I checked, beef balls were the most popular topping, beating out even the traditional steak.
My favorite dish at my favorite Vietnamese restaurant is beef and tendon pho. So yummy!
Phở biến tấu 🤮 giá đỗ tương đen tương đỏ tương tàu 🤮 tiết luộc , thịt viên 🤮 mày biến bát phở thành bát cám 🐷
I thought Frenchie was going to have his foot in his mouth this entire time, but Uncle Roger's comment about the French made me think he doesn’t have a gag reflex.
He's not even french. He's born in the USA, graduated from a culinary school in the US. The fact that he has a like for french food doesn't mean that he's french either.😅😂😂😂
@@robert-antoinedenault5901 39% Italian so Frenchie is Italian chef :3
@@robert-antoinedenault5901 .....ok, sooooo?
@@seberidoumomiji doesn't work like that!!! 🤯 Where were you educated? 😮 Nationality is determined by where you have citizenship (where you are born and raised). To believe that ancestry/lineage defines you is regarded as a whimsical wish to belong to another nationality.
In his case, his 39% of Italian heritage has no correlation with his nationality either. Because it is a DNA fragment of his predecessors. 😉
@@robert-antoinedenault5901 chill, that's Brian's joke for Frenchie 😆
You should react to Nigel’s reaction to Racheal Ray’s Adobo. It’s painfully hilarious
Awsome video, i'm an amateur cook, and i'm learning from every video you guys bring out. Thanks for the laughs also. It makes my day.
In fact, the Pho you guys having at US or anywhere outside of Vietnam is Southern style Pho, which was spreading abroad by the Southern Vietnamese who ran away in and after the war. Southern style is greatly influenced by Chinese cuisine (Because Ho Chi Minh City has the largest Chinatown in Vietnam and the basic cuisine is still too young compared to the North, so it combines a lot of different cuisine). The southern pho broth is full of five spices, adding/dipping with Hoisin sauce and (Chinsu) chili sauce or Sriracha, while the northern pho wants to keep the broth both look clean and taste clean of the meat flavor with as little as spices that can affect the broth as possible, so they use the special pho chili sauce which only add up the spice (not the earlier sauces that can destroy the clean of the taste). The chicken pho you eat is probably Northern pho, cause there isn't much Southern chicken pho that can be considered "original" so you can't find the rich flavor of the broth compared to normal pho that all the restaurants normally served. Welp, even the Vietnameses ourselves can't decide which one is better, but if you've familiar with one style, it's hard to taste the other style "good" since they aren't nowhere closed except the "pho" noodles and the thin-sliced beef that can be cooked with the broth.
Filet mignon doesn't have all that much flavor, and IMO a strong beefy flavor is great with pho. Big advantage of the thin slicing is that you can use the super beefy cuts with all the tenderness you can get.
“She’s a cook not a chef!”
Viewers: BURN!!! 🔥 But true! 😂
these collabs with Frenchie are awesome 👍
My mom use carrot and daikon inside the broth too, and she's vietnamese, make the broth sweeter. No celery tho.
I think Nigel faked that MSG dump, I suspect he is trolling a bit, lol. Beautiful Pho either way.
Agree! No one in the right mind would add that much MSG into a dish.
In Las Vegas, one of my favorite restaurants is called Pho King!
.. and it was owned by Phuc Dat Bich?
don't sleep on What da Pho?!
Some Ting Wrong approves this thread.
Hi, Chef Brian and Chef Paul! Do a video making Pho as you would like to see it made.👍🏻
For the pho noodle the way you cook it depends on the noodle. The noodle that Rachel Ray uses is a dried noodle and it does take time to cook and a few minutes in boiling water (if not pre-soaked), tasting the noodle to make sure it is fully cooked. If you use the freeze dry already cooked noodle found in the frozen section then it is flash cook.
The broth is the most important part of pho. People make it overnight, also pho broth is better the second day. Also when reheating the pho and bring it to a boil prior to serving, NEVER cover it. I don't know why and what happens but the Vietnamese say the broth went bad when the pot is covered when boiling. One time my mom was heating the broth she made the night berfore (after simmering for 6 hrs and running it through a colander twice to make sure it was clear) for breakfast, my uncle didn't know it was heating and put a lid on it. We had to throw out the whole pot (no one even had any of the broth yet) and start over.
I see Frenchie also cannot leave a staple remover alone when he gets his hands on one. Those things are so satisfying to play with.
Brian, Frenchie & Uncle Roger in a video is happiness
Sometimes, people need to realise that MSG is one of many different salt forms. So when people add regular salt and MSG, they are doubling the amount of salt. And this is where people get headaches and feel thirsty. Simply just too much salt in the food ☺
The "saltiness" of MSG is about a quarter that of regular table salt by weight.
@@klieu90210 yeah but if you're eating a ton of any kind of food at once that has a form of saltiness in it, you're gonna get a headache
same feeling I get trying to finish a country brunch
For the beef lovers
for the beef cuts, I would advise to go for a quality meat piece (not dry aged which is more suitable for searing)
If you like raw and beefy flavor, you can just put the beef cut on the side and dip it with the sauce as you go. Otherwise you have the risk of having the beef cut over cooked.
Only thing is you will need a soup that stays very hot.
You can use bibimbap ceramic bowl to keep the heat ultra hot.
I've also tried with sliced prime rib (black angus) by my butcher, and also with A5 grade wagyu (direct from Japan)
a little beef fat really boost its flavor.
and save the fat from the soupe and let it cool.
use it when you boil the Banh Pho by (1/3 teaspoon) it will reduce the bland flavor for the rice noodles..
My brother-in-law is vietnamese, and he makes the Pho broth using ox tail. So good.
Italians don't put pasta in cold water. When the pasta is cooked, put it straight into the sauce. Or when you're cooking lasagne sheets, put them in the baking dish as soon as they're al dente. If you want pasta in a soup, cook the soup and then put the pasta in the soup after it's al dente. Never put it in cold water. The starch and salt in the pasta will be lost. And that's why not only will the sauce not stick to the pasta, it will turn to mush in the pan. No oil either. Boil the pasta and put it straight into the pan where the sauce is. Otherwise you're doing it wrong. The only exception to this is when you've made ragù. You put as much ragù as you need in an extra pan. Ragù is usually cooked in a pot like in a restaurant. Add the freshly cooked pasta. Mix it together and put it on the plate. And so you do it quickly, one after the other, and it must be served immediately. Until all the pasta is used up. If you want more you can cook more. Unless you mix it together from the start. That's the only truly Italian way to make pasta. And a tip: in Italian cuisine we don't do fried pasta. Only boiled pasta that you put in sauce (pasta al salsa), pasta that you put in soup (pasta al zuppa/brodo) and pasta that is baked in the oven (pasta al forno). The only exception is spaghetti all'assassina. The only non-traditional way dish that is tolerated in Italian cuisine. I hope I was able to clarify something. If you want Asian fried noodles. Which has nothing to do with us Italians. Use Asian noodles. Because they definitely go better than Italian pasta. Because they are intended for this type of cooking. 🇮🇹
So MSG sensitivity is not a thing. What most people especially most western people are is dehydrated. And MSG is high in sodium. All the things people complain about with MSG as symptoms are the same symptoms of dehydration. Normally when we eat salty food we also drink more water. But since MSG is not salty we don't register as such and don't increase our water intake. I get really annoyed about people talking about MSG sensitivity which has never been proven. If people were MSG sensitive they couldn't eat salty chicken or mushrooms or salted walnuts or cheese. If you can eat those things you aren't MSG sensitive. because all of those basically have glutamic acid and salt which is MSG.
I love watching you 2 guys react to videos, I gave a like once Frenchy reacted to meat being thicker than someone, lol! Frenchy's reaction is priceless and Brian laughed so hard at it that killed me. hahah
Pretty cool the first 5 minuets the views equal the likes on the video! Solid fan base
Uncle Roger inadvertly choose violence against Frenchy 💀
As a Vietnamese myself, I want to mention that we don't have that much MSG ( or bột canh, mì chính) in our Pho or other dishes like Banh Da, Pho Ga, Bun Bo Hue, ... because it's harmfull for our health in the long term (at my place Hải Phòng people use Súp for Phở and a little, very very little MSG ) . In the local eatary, you can absolutely ask for no MSG. Besides, some Vietnamese people also can't handle MSG
fun fact, Phở is better if you have some tỏi ngâm dấm (garlic soaked in vinegar ), but I highly recomend tasting the original favor before adding anything else
fun fact 2, eat Pho, and Pho only, with crispy fried dough stick, very very good, worth trying
fun fact 3, we don't really cook and shock the Pho in cold water, that's the funiest things I see in Rachael video ( the whole step of making Pho is funny too. The process of making Pho is pretty complicated I must said, that's why the local Pho is the best bc they manage to prepare that complicated dish in a small amount of time and serve it to you in 1 to 2 minutes after you order, ). They will cook the Phơ noodle ( bánh phở ) lightly, and will take it out into a bowl, it is not fully cooked yet, after that they will combine all the ingredient, like beef, spring onion,... and lastly, the broth will be added last, in order to fully cooked the pho, sometime the beef ( most of the time the beef is not that raw ) and heated the dishes, this is also the reason why Pho broth is hot, super hot
there is more imformation about Pho, as I mention Pho is complicated to make, different family have different ways to make and enjoys Pho
In Vietnam we do use hot water for blanching meat. I don't know why not start with cold water.
Watching Rachel Ray really hurts me. My family makes phở at home and for the bánh phở we kind of just quick cook it in boiling water for 10-20 seconds. Because it's for family, our shortcut is to get USDA choice/prime ribeye slices from Costco to make it easier for us. Also because we make it at home, everyone get's a share of the bone marrow and it's the best thing compared to restaurants. As a tip, we use pinapple on top of the spices for the broth making because it tenderizes the meat on the bone, removes the heavy beef smell of the broth, and adds a very slight sweetness to the broth (usually it's negligable). We don't use MSG and because we're a big family, we make batches to feed us for 2 weeks. For leftovers, you can freeze the broth and it lasts a while. Another fun thing is that if you eat the broth a day or 2 later, the flavor is much richer.
The nutrish dog food is looking good but when is she gonna start the pho 😂
As a Vietnamese I don't really like Pho more than Bun Bo( Beef Rice Noodle), but I'm still glad Pho is widely loved by people outside of Vietnam and you made very entertaining video, nice stuffs
About the running the noodles under cold water.
Italian paasta is made to have sauces adhere, that works best if the starch the noodles release gets to stick to them, so directly out of the pot and into the sauce.
Asian noodles that are used in broths often cook for a very short time and they start breaking down if they boil or are heated to long. Ramen for example is boiled and imemdiately cooled, because the texture breaks down if the noodle is cooked further and yes, that happens in the broth as well. Therefore ramen is eating quickly and directly after being served. Rice noodles also break down, but for a different reason than ramen (ramen is made with kansui, which changes the texture and attributes of the noodle. very often alkali soaked foods break down entirely in water, see chinese fake squid.)
the beef dont really need to be frozen to be cut, instead if you have experience or your cutting still is mastered, you will find it so easy to cut the beef in the thin paper slices. It often said that if you leave the beef slice and then drop it, it will be blown up by the wind
Even though we know Uncle Roger does things for the bit, it still grinds my gears 😬
Thai Basil, Holy Basil and Italian are replacable but do not expect it will have the same result, like replace guanciale with pancetta, and pecorino with parmigiano in carbonara, it will different for sure but still work and good in its own way.
10:23 Freezing it does make it easier to slice thin but that's now how we do it nor do we serve it frozen so that the ambient temperature would defrost it. Freezer or refrigerator is not a common unit that every Vietnamese household would have (unlike the US or western countries) and it's only in recent decade they started to have this unit in their house(still not every house has it). Pho has been there for decades so there was no frozen-ready-to-slice-to-serve beef. You simply slice the way it is without freezing. The beef is sliced thin and served with the hot pho. The hot broth will cook the thin slice of beef.
Depending on the region some Pho does have garlic in the broth but it's not used as a dominant flavour.
The Rachael Ray vid should have had a viewer discretion warning.
I'm now officially tired of Uncle Roger's MSG shtick. Great video guys!
I think it's about 2% of people who are allergic to MSG and get the headache. The rest of us are just fine.
My mom got sodium headaches.
I put enough salt on things to get hypertension jokes as a teen.
(I got basically all the brainweird that runs in my dad's side, which means that the salt is kinda self-medicating for the sensory shenanigans that come with dad/our side's weird. It's also why I put electrolyte powder in all my water.)
We need Frenchie's upscaled Pho with Fillet Mignon. Please more cooking videos, chefs.
4:16 That part about Nigella Lawson makes it sound like he wants to be introduced.
The cold water rinse makes great mac and cheese. Rinses the extra starch off and helps keep the mac al dente texture.
Although Nigel said that you don't put a lot of msg in the Pho, I felt Brian and Frenchie's pain really well. 🤣
11:53 "So, if you have a fillet, and you try to slice it that same thinness, it actually may fall apart." I mean, if you were going to actually cook it actively and/or for any length of time, sure. But if you're just pouring hot broth over it and letting it steep in the hot broth until fully cooked, that's not cooking it hot enough, or long enough, to make it fall apart. It should actually be just fine.
7:06 "...so the bones have a lot more gelatin in them." Technically incorrect, in two ways. One, it's *collagen* that the bones have more of. Gelatin is a non-natural substance created by processing collagen. But yes, by the time you're consuming the broth, it's definitely gelatin, because just simply heating the collagen a whole bunch, is one of the ways to turn it into gelatin.
Oh, and two, bones don't have *either* of those things *in* them. The collagen comes from those connecty bits in between the bones.
So, the correct way to phrase that statement, would've been "...so the bones have a lot more collagen on them."
...just for the sake of accuracy. XD
That beef is gonna be tougher than Calculus III, and taste like a shoe.
Calc III was easy. But that beef is gonna be nasty.
Vietnamese Phở has many branches, Hanoi Phở, Nam Định Phở, Southern Phở...
Each of them has different type of ingredient and eating style. The bean sprout is for Southern, in Hanoi we don't have bean sprout in Pho
I am surprised how knowledgeable Uncle Roger is about Pho especially about the using MSG in (northern) Vietnam
When I cook, particularly when I'm in a rush, I always make a bit of a mess, but I also always clean up after myself
One shortcut I do and it's really a time saver, get the spice bags from GIA VI NAU PHO - pho hoa pasteur. $4 for 2 bags. Toss one into your broth, after you bolied the bones and meat and skimmed the scum.
hello peope, you make my week-end, love you guys
I still remember showing to my mom who's Vietnamese one of the videos where Uncle Roger reacts to people massacring Pho and she barely lasted 2 minutes before telling me to shutoff the video because the pho was ruined.
Hey serious question, how / where would you get serious chef training these days? It's always been a passion of mine.
Nice episode this one, but next week one guaranteed will be certified banger!
7:48 "For some reason, we buy tons of it, and then we need to get rid of it." It's not "for some reason." It's because it adds a nice flavor to the dish you add it to. And you get rid of it because the leaf, itself, is indigestible to the human digestive system, you're only including it so that the heat makes it leak all its flavorful oils into your dish.
...and since I just know somebody's going to try to make the comment if I don't address it here: YES, a bay leaf DOES add flavor! Every article you've ever read saying otherwise, or cook who's given you anecdotes about how they've never tasted a difference; have all been using *old* bay leaf. Drying the leaf out robs it of a lot of its flavor, and leaving it sitting around in your cupboard for more than four to six months, robs the rest of it. Ask anyone who's ever used fresher bay leaf, and if they still tell you it makes no difference, they either haven't ever had the dish without, or are a filthy, filthy liar!
A large amount of MSG cooking at high temperature might cause minor damage to your neural system.
But it's nothing more than a headache and backache, which will go away in an hour or so.
IDK if it's a Chef thing more than it is a cleanliness thing. I wouldn't dare make a mess of or leave a mess in someone else's kitchen/house because I don't do the same in mine.
I don't know if its the low quality of the video or not but I think Rachel bought the wrong type of noodle, it is suspiciously round.
I’m British and love both you guys so be gentle on reacting to Nigella please 🙏🤣
dont remember what the video was named but recently watched a video of one of the guys that made pho popular and he was a strict man with his customers. he would throw people out for almost nothing. and he perfected the pho broth making it almost as clear as spring water . his view was that the broth was the star of the show and he cut no corners and the clearer the broth was the better the pho and more care went into making the dish
nice one chefs, love the passion!
Rumour has it Frenchie tried to do his own version. He called it Dien Bien Pho. It didn't turn out well.
How do you split the bone to serve the marrow?
In Edmonton, one of my favorite&city's best Vietnamese restaurants makes one of the best pho similar to their restaurants recipe in Vietnam. Their broth having a very strong onion flavor with a hint of star anise and mint/cilantro/thai basil plus bone marrow.
1990. She did that to Mexicano food. She is the TACO BEll Lady
You usually want to put noodles in cold water to improve their circulation, give them more energy, and better skin.
11:52 A lot of things are best made using layman's tools instead of a fancy alternative. Homemade Shampoo is best made by straining it with an old rag, because it'll leave enough pulp and stuff in the final solution to help grab and remove the grit in your hair. A microfiber cloth won't let anything through, turning your shampoo into more of a scented oil.
"Once you start with the mistake you have to continue on with the mistake". Nope Frenchy, I'm calling bullshit. That's what divorce lawyers or assassins are for
10:20 If your beef is thick, Use a hammer to pound it very thin, never freeze the meat
My mom, whose Pho is so good, every restaurant we go to that has pho can never match up, was traumatized by Rachel Ray.
We use the refrigerated banh pho, which only needs 10 seconds in boiled water, then we run under cold water to make it chewy and stop it from turning to mush. Cold water running is good.
Maybe I don’t remember correctly, but I think the pouring of the MSG was just for the video. I don’t think he used that much. I’m pretty sure I saw a comment or something that said that.
Pho, formaldehyde optional....(I remember reading back in the 90's, there was a scandal in Vietnam involving several pho noodle factories being caught adding formaldehyde to there noodles.)
Someone: How can I make the Vietnamese have a heart attack?
Rachael Ray: Just cook pho in my way.
Uncle Roger being able to back up his sh-t talking is very satisfying. He knows his stuff.
Hi, I love you guys so much I think y'all are awesome I just want to say one thing. I don't think the quote on quote bad cooking videos is harsh, let me explain. People need harsh criticism when it comes to cooking, it is something people put in there bodies for fuel. If done improperly could possibly harm someone or worse to a person, so y'all I know are educating them to make sure everything taste good and won't poison someone. The constructive criticism is super helpful even for me someone who's been cooking since a freshman in high school (I'm 24 now), I even catch myself saying (some from Guga i wont lie) a lot of things you both have said when I'm cooking. Keep up the good work you both are amazing personalities I love this and y'alls podcast very much, hugs and kisses from Texas
If y'all end up reading this you have full permission to use a butchered southern accent XD
FYI ...poorman theory fail. We commonly use filet mignon along with other cuts.
I cut my steak over 1/4 inch with sirloin and with the boiling-hot broth it still went grey all the way through. The fact that Ray had less luck than someone who can't afford fresh seed-spices is... concerning
You should have franchise react to Joshua weissman teaching uncle Roger to be a chef
MSG: Weird how people who claim to have problems with MSG only have it with Asian food. Not tomatoes, cheese, mushrooms, Doritos. Just Asian food. Weird. When people claim to get MSG headaches, I always spike their food with tons of Accent. Zero complaints ever, when it wasn't in Asian food. Weird.
In our example we mentioned it happens after a gluttonous amount of dim sum.