Pro Chef Reacts.. to Nick DiGiovanni World's Largest Dumpling (ft. Uncle Roger)
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Hey, don’t worry too much about the grams/ounces for it (but if you’re gonna try use grams.). It will definitely change based on the humidity and temperature where you’re doing it. A much better practice is to give a range of amounts and a description of what the dough should end of feeling like; none of us control the weather 🙂
Love your content. Stay safe, healthy, and happy.
Hello Chef Brian, brand new subscriber here. Love your content, home cook here, worked as a cook in many restaurants in my younger years. Here’s a fun fact. Henry Ford invented the charcoal briquette!
I would think they still fed people rather than toss it. The thing was cooked, after all. It just wasn't pierogi anymore.
Nothing like pumpkin spice rosemary salt to say 'I'm a pretentious twat.'
Saw this video and was also heart broken with the end result. The amount of time and effort is insane, I hope they ate it or maybe gave to a homeless center. Seems like a waste of perfectly good food. Honestly hope they try again, would love to see it work out.😊
The difficulty with that volume of dough is the balance of flouring the surface to keep it from sticking but not working too much of the flour into the dough.
In terms of your question about hot water in dough. Hot water denatures the proteins in flour, which will make the dough very pliable and soft, both to the touch and to the "mouth feel". In cold water the chains in the gluten want to stretch, meaning it doesn't make a good shaped dough. So you'd use a cold water dough for something like an egg based noodle, whereas you'd use a hot water dough for something like samosas. The reason you use hot water for some bread doughs is because the yeast is very sensitive to temperature and, iirc, the yeast activates at a certain temperature which assists with causing the dough to rise.
Cheers for the Shoutout
Same here, 5 year old left home alone with a gas stove while parents worked. Only difference, you became a chef.
Chef Jet Tila has some world records.
such fun.
For the hot water, i think its because you can incorporate more flour to it
If i remember correctly from my science class, when you heat water, the atom seperate making space between them
So it take more of other tuff to saturate the water
(Exemple, if you put salt into cold water till saturation, if you boil that water, you will be able to add more salt to it before it get saturated)
Why didn't they do it outside????
Have you ever tried sweet potato dumplings? I grew addicted to them when my grandmother always made them.
I feel like you have to go more flatter and more sloped filling for it to not break itself apart. I'd just make the steamer machine much harder to make.
I believe Adam Liaw said in one of his dumpling videos the hot water activates the gluten and allows the dough to be thinner than a cold water dough
Nick and Uncle Roger just did a new video where Nick shows Uncle Roger how to make a lobster roll. Uncle Roger was so scared handling the lobster! 🤣🤣
good suggestion for you to react to that would also lean heavily into your experience on running restaurants is Guga's " I ate at SALT BAE, Here's Why I’ll NEVER go back!" It would be interesting to see a professional's views on it.
Dude. Just keep making videos. Ignore those comments saying that white chef in europe overtaking your channel. You need to understand one thing. You are part of the Asian wave, you might be just a speckle compared to kpop stars, but at least you are playing your part to make asian the cool and respected race worldwide. We asians need to unite to overtake white dominance worldwide.
Another point to the potato vs pork dumpling, price
I was so sad for them when they picked up that box thingy lol but that's cool they got the fortune cookie one😊 I want dumplings now
69 comment pog, this was nice vid
omFg u dont Steam pierogies
I discovered what a perogi is a week ago I thought Chinese dumpling to. This is gonna be Nicks new gf to slap instead of food, a 150 pound perogi person 😂
so this was neither pierogi nor dumplings, only pierogi filling but not shape or way of cooking probably also not pierogi dough
"We seriously have a kitchen nightmare"
Normally you need 2 more Sumowrestlers to help out with the rollers and the proper preparation of the dumpling stuffing….
so about the hot water and cold water thing. We do a similar thing at home when making roti or paratha. Rotis are exclusively made with hot water. I think it has something to do with the texture. Typically it makes the roti a bit more lighter. Conversely, cold water makes the paratha more flaky.
Since the dumpling will be steamed I think its to make the dumpling skin feel like its not there.
Again, biryani review, you're gonna love it.
Biryani review when? We need Biryani review.
Nick films in his own studio, he has a few bed rooms but I doubt he actually sleeps in them
16:00 how to make it on to an episode of Snapped! 😂 My girl just looked me dead in the eye and said "you better hope I don't even DREAM of you doing this, or you'll be guilty by association." 🤣
There was (and hopefully still is) a fantastic Filipino restaurant in Edinburgh that sold approx 8" diameter Siopao which was approximately 2/3 of my meals while I was a student there.
RIP pierogi dumpling you will be missed…🥲