Pro Chef Reacts to… Uncle Roger Reacts to…Rachael Ray Chicken Pad Thai
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Who doesn’t love Pad Thai? This delicious rice noodles dish is a classic in Thai cuisine but preparing it authentically may require …
https://www.youtube.com/watch?v=6dXM0itfDO0
Suggestion. Might react to Nate from the internet. Vid stars Guga foods. They try ruining steaks. Titled something like why guga wouldn’t put this vid on his channel. It was pretty good.
Am i the only one who thinks palm sugar makes everything taste like froot loops?
Am I the only one noticing the teeny tiny glitter thingys on Brian's mic 😆
Are we sure Rachel Ray is a "professional chef" anymore?…I mean if you are a proper chef you would research this crap and not just make it the way they think it might go…at least Gordon traveled all over and such always learning
As a half Thai-Japanese, hearing "Thai sushi" made me hear both sides of my ancestors cry as well lol
Light brown sugar isn't so good with padthai. Palm sugar is way way better.
I think it would taste terrible. Tamarind has a high amount of sweetness already. She must have put a quarter cup of sugar (I guestimated). The chili wouldn't balance it out to my eye. And it was so terrible, she couldn't even eat it for camera. I smell burning. I smell no sourness to balance it out–the lime juice is going to turn bitter when cooked. And the flowers aren't going to add the correct flavors and conflict badly with the rest of it.
You know the dish is bad when the chef can't eat their own cooking for camera. They probably did that take and then realized that they couldn't air it. There's not even the traditional closing statement.
Notice, also the noodles broke up and disappeared when she attempted to "fold" things in.
lol You make it and find out how horrid it is. 'cause from what I know of flavor profiles, that would taste nasty.
I just think soy sauce is better than adding salt in Asian food
"That's how I judge a Phad Thai"
I won't order Thai food by Uber or whatever. Unless you are at the restaurant, noodles are a mess everytime.
I really love how we are all the point where we go "WTF?" at the same time now. That is not "What the Pho?" which is a great play on words.
I’m going to make Jambalaya but only 1/8 of it will be rice. See how that turns out. I think that is basically Reuxless Gumbo.
As a Thai I think it's gonna taste AWFUL. Please!!!!! don't name this dish Phad Thaic. I feel offended about it because it's not even close for just some fried shitty noodles. Sorry but I would throw it in the garbage.
pretty terrible? it's catastrophic.
Bad? How can you call it bad if it's not Pad Thai at all?
What I've noticed is that, in Southeast Asian cuisine, it's very few dishes that have soy sauce. In fact, I was surprised to hear kecap manis was a thing since I was beginning to think Southeast Asian cuisine didn't use soy sauce (instead appearing to opt for fish sauce) AT ALL.
The way she just tosses her food and act like she doesn't give a shit is so disrespectful to actual chefs and anyone who actually enjoys eating food 😒
Rachael Ray is an embarrassment to America and the culinary world.
I like to mix recipes depending on what products I have in the fridge (like spaghetti with veg and yakisoba souse for example), so am sure that none of what I'm cooking is authentic, imho there is no shame in being inspired by a recipe. Where the shame part starts is where a person is trying to teach a large audience that probably don't know the real dish how to make "your version" and they suddenly decide based on your recipe that they don't like that dish so they will never even try ordering the original. Also it's pretty weird to see a cook not wanting to taste their own dish.
the cross contamination thing you talked about. a place near me serves a king Pao chicken that tastes like fish. Every time.
She didn't even show herself tasting it because she threw it in the bin where it belongs. That chicken is going to be guaranteed overcooked to buggery.
There are a few facts to consider when you watch a Rachel Ray video. 1. Pre food network her only cooking experience was as a product demo girl. She exists specifically to cater to the tastes of the generic American housewife. 2. Her recipes are developed with the standard American diet in mind. A serving must have at least 4 oz of protein and she will need at least 2 vegetables in the dish otherwise people will feel like they need to make a side dish and skip it. 3. She expects any ingredient not available at a supermarket to be substituted. That’s why she has barely any fish sauce and is basically making tamarind flavored teriyaki. She is expecting both the tamarind and the fish sauce to be left out. Americans are squeamish about undercooked egg, and since the mangled noodles are going to make this dish look wet, the egg has to be precooked so that no one thinks they are eating undercooked eggs.
That look closer to Char Kuey Teow instead of Pad Thai