On a totally unrelated note, this channel goes across the world and somehow turns world foods into grilled cheese. Id love to get your professional opinion on it. kzfaq.info/get/bejne/od1pqNalzLyne3k.htmlsi=2D_Ziki5kjuAB_Eb

You can make a poached egg with a hard yolk but runnny wites by using sous vide .... yolks cook at a lower temprature than whites.

Well, so this one time we were staying at a Radisson... and at the end of our dinner we were informed that it was complimentary. So we decided to order dessert... and didn't like anything on the menu. So my two cousin sisters and I decided to 'combine' two separate desserts and then customise it even further with chopped dry fruits and requested if that was possible [ EoD, it was delicious... BTW ]. One of the base desserts was a simple Banana Split. 10 minutes later we saw the Chef peeping out of the service doors to spot 'who the hell' ordered it (we knew cuz the waiter told us 😉)! 😅

I have a HexClad skillet, griddle, and wok, and I love them. I will still use a traditional non-stick pan when I'm cooking an egg that I don't want to break, because the non-stick surface is way better than a stainless steel pan but nowhere near as good as a traditional non-stick. And this has nothing to do with the quality of the non-stick surface and everything to do with how the surface is designed. The biggest complaint I see about HexClad plans is from people who get them and try the "blow an egg of the pan" trick that they put in their marketing material, then get annoyed when it doesn't work. And I just have to tell them that their complaint is valid because HexClad isn't a drop-in replacement for a real non-stick pan in 100% of cases. It's really good at bridging the gap between stainless steel and non-stick, but there are still things that will just work better when cooked in a regular stainless steel or non-stick pan. And I don't know why they insist on pushing the egg angle in their marketing and for people they sponsor because eggs are one of those things. It gives people unrealistic expectations that inevitably result in understandably negative experiences.

Maybe not the strangest. A guy would order this "dish" from time to time, and this was at a private club, so, there was no such thing as saying "no". Two pieces of bread, toasted only on one side. Crust cut off, and cut corner to corner, so you had 4 triangles. The toast had to be arranged so they overlapped. Topped with shrimp salad, hollandaise, guacamole, and 4 pieces of grilled (yet cold) asparagus. Here is some advice for any up and coming cooks or chefs... If you want to become fast, at lest here in America, work as a short order cook for six months or so. That will help you to cook clean, organized, and become fast.

I may!! :)

We all look forward to it ☺️

Thank you!! 🙂

​@@ChefJamesMakinsonbut now you are sponsored? You are not allowed to bad mouth your sponsor anymore.. i wish i asked all my critical questions before you got the sponsorship then. I am happy for you tho. It seems like a decent product atleast!

I speak Hindi and still missed the joke..thanks for clarifying!

Thank you for explaining!

Thank you!

​@@nsn5564 I'm proud 🥲, now lol I understood that part with my sub par understanding of hindi

@@ChefJamesMakinson you should avoid killing the essence with your room temperature IQ

good to know! :)

out of curiosity, why would vegetarians (not vegans) choose an eggless omelette? my partner's family is South Indian and when they eat vegetarian they love eggs, plus they are affordable

@@babywigeonBecause in India, Vegetarians = No Meat & No Eggs. I know "technically" it isn't vegetarianism, but it's what India calls Vegetarianism.

More than 80 % Indians are non veg and in my state 95% non veg.

​@alkaniteghost6111 no fish, either!

Thank you!

I would love to learn more!

@@ChefJamesMakinson You must, because from our ancient tradition our elders give us from childhood. Are giving us gluten, vegan, vegetarian, eggetariran etc when you were not even into. you guys were not even knowing kind of names. do check *Desi khana* daily routine cooking skills. + in addition deserts too are gluten, vegan egg free. etc. Hope you enjoy indian culture of not only eating habits but every thing. in our colourful culture. I love Bharat. Jai Hind.

​@@lightningcat9327bro chill... Why so bitter?

@GargiSingh-op2je why do you feel bitter, bro? You chill & read comment properly.

@@lightningcat9327 well for starters The chef here is very humble and gentle And it seemed like you were bashing him for being less knowledgeable in this area Or maybe I overreacted

The fact that this exists ruins that whole scene for me now 😂

Also explains the "breadsticks, what are they made of?" line if he is using bread.

plot twist it was ranveer who ordered it

Me too when i see the scene im just like what eggless omelet 😂😂😂 but after i see this i understand

hahaha yeah it does depend on where you are, in the US people always change the menu. when I go out I almost never ask to change it unless I can't eat something like shrimp. I really need to get some chills, I miss making salsas haha

It’s a bit of a slap in the face to your hosts, and especially the chef, to expect significant changes to be custom ordered especially for you if you’re presented with a menu to choose from. It takes time to put together a menu to begin with and of course you have to plan and budget not just for your produce but how to manage service to be able to make it all work successfully. Unless you have a serious intolerance or allergy - which any competent server ought to establish from the outset - you’re asking for a lot more than you might imagine when you ask for dishes to be tweaked to your preferences. With many years behind me working front of house, I always wanted an opportunity one day to explain this to a guest so that they’d have some understanding of what they were really asking for. Chefs used to hit the roof when we asked for ‘specials’ - I had to remind them not to take out their frustration on the servers. Annoyingly however, we had to keep running such requests past the kitchen every time rather than politely decline to accommodate the request, since the chefs would change their mind and make an exception whenever they chose to, depending on circumstances we were never made aware of. At my last place, the actual owner’s stance was a firm but polite refusal except where an allergy or intolerance was involved, and even then we would offer to leave things out of a recipe but never, for example, attempt change the fundamentals of the dish. We were asked for a pepperless Carbonara once (basically egg and bacon pasta!) at our Italian-run restaurant, since the dish was going to be served to a child: the answer (from the owner) was a charming but firm ‘no’; being born and raised in Rome himself, he said he was brought up on authentic Carbonara etc. He’d grudgingly give in to people who insisted on having Parmiggiano grated over their pasta frutti di mare etc, but some things couldn’t be messed with. Some guests expect to be treated as if they own the place, believing ‘the customer is king’, whereas I always felt they’re guests in the proper sense of the word: that is to say, as well as possessing rights and entitlements appropriate to their status, they have a degree of responsibility to respect the standards and house rules of their hosts - the carefully-planned, balanced and budgeted-for menu is a key part of that. Chefs are generally better judges than non-professionals of what works where food preparation is concerned, and they do want their guests to be happy: trust that they know what they’ve doing and don’t insult them by implying that you know how to do it better. Don’t like it? Well, pick an alternative - menus are usually designed with contrasting tastes accounted for - so ask your server and if necessary they can consult with the chef to ensure you end up with a dish you can enjoy. Don’t like the menu or the way things are done? Rather than challenge what’s on offer, maybe expand your horizons, take a calculated risk and try something new, at the recommendation of your server? If what you’re after is a private dining experience in a restaurant open to the general public, that seems a bit conceited and arrogant to me. If that’s the sort of experience you require, you can book a private dining experience at home, but not at restaurant prices!

@@1972hermanoben I would argue that refusing a customers request (within reason) is equally conceited and arrogant, even if the customer doesn't have a good reason, and should just order a different dish. Of course its inconvenient and annoying.... but I have never once in my life had a job without annoying inconveniences.

@@Shiftarus I can’t agree with you, sorry. When a customer walks into a restaurant, they do so on the understanding that they accept the house rules and customs, up to and including the thoughtfully-compiled, budgeted-for, planned-for and prepared-for menu. It’s the same with any other business, as with anyone’s home - my house, my rules. That’s not evidence of conceit nor arrogance: it’s establishing and standing by one’s boundaries and standards. To present yourself at someone else’s business with the expectation or hope that the established ways of doing things be altered to suit your personal requirements is not of itself arrogant nor conceited, but to insist on an entitlement to having your demands acceded to most definitely is. You can ask, of course, but it’s neither arrogant nor conceited of a business not to comply with your request: in fact the act of making a request when what you are actually implicitly doing is issuing a command is the height of boorishness. You ask for a special case to be made as a favour, then be prepared to accept the answer either way: a request is just that - it leaves it up to the responder to decide, for whatever reason, what their answer will be. If you can’t grasp this, something was missed from your education as a toddler: we can’t always have what we want. Of course all jobs have their ‘inconveniences’: as someone who’s worked for decades I’m well aware of that. As a business owner, one of the benefits of the job is deciding how to shape your working life and what business decisions you wish to take. I choose not to inconvenience myself as much as possible and I set up my business practices to ensure that it stays that way. I take the fallout from those decisions, good as well as bad. Some people work jobs, taking the rough with the smooth and whatever inconveniences the job entails; others run businesses where, to some extent, you get to mitigate many of the inconvenience an employee might have to contend with. You don’t have to give anyone your service any more than they have to give you their custom. If someone asks for you to serve them, you reserve the right to limit and proscribe your offering. Customers and businesses have choices. You choose to eat at my restaurant ergo you accept the range of choices my restaurant advertises for you to select from. You’re perfectly free to ask for whatever, but I am perfectly free to decide what my response will be. How is that hard to understand? Restaurants work incredibly hard, handling the needs of diners with all sorts of intolerances, religious practices and allergies. Nobody charges extra to mitigate any added costs to the business of allowing for this. We do our level best, believe me. But plain capriciousness or brattiness just won’t play, I’m afraid. We’ll nuke your steak if you insist, but we won’t rewrite our menu for you, no. We have gone to great trouble and no little expense to offer you a menu that reflects the best we have to offer. Don’t like it? You’re welcome to return when we are running a menu you prefer. Again, if you want a personalized menu, book a private dining experience or - if you ask for special consideration at a restaurant - be prepared for a graceful but firm ‘no’, if that’s the answer you get.

Interesting!

good to know!

Peaked as in mountain peak.. not little.

Nice!

I make scrambled tofu loaded with veggies about twice a month. Love it!

You can make Tofu from scratch, it's a bit involved but a fun experiment. Very similar process to making a non cured cheese like paneer.

It's similar to scrambled cottage cheese dish we eat. Before I started eating eggs, that was an egg equivalent meal for me.😅

tofu scrambled "egg" is something i've had and can conceive of. this one's strange

I can see why he is so popular!

​@@ChefJamesMakinson he hosted one amazing show where he travelled around indian and talked about the origin of indian cuisine from that area

@@paxonite-7bd5 Which show?

@@youtubeking2686 it was on a channel named epic I can't recall the name of the show

​@@youtubeking2686 Ranveer Brar was a judge of MasterChef India show 🇮🇳

Naa caste based diet is not really a thing. There are brahmins who eat meat and there are other castes who are vegetarians. What you will see is the region affecting the diet. For eg the state of haryana is fairly vegetarian with high consumption of milk and so does Rajasthan. Where as if u look at North East states they are almost purely meat eating regardless of religion and caste. Coastal states consider fish as veg food. While states like Gujarat wld not even allow even the smell of eggs in their kitchen.. regardless of where u are in India u can rest assured you will find restaurants and places that will serve you vegetarian food ( ie without meat fish and eggs) in abundant varities!

It is very much a thing, Brahmins are not supposed to eat meat, it is absolutely taboo. Most of my extended family has never touched meat and don't allow it in the house but some of us like my family are more modern and rebellious than conservative. So we do eat meat, especially since we have lived abroad a lot.

@@nsn5564 ofcos if can be true to your family but my best friend who is a tamilian Brahmin and btw comes from a very conservative family is a non vegetarian . The entire family is. As opposed to me who is a Buddhist and a vegetarian.. another eg is the ckp community in Maharashtra . Their non vegetarian food is renowned. I know of Bengali Brahmins who are fish eaters. the concept of pure vegetarianism is historically new. Even thou it is better to hav a veg diet as meat is considered tamas, consuming meat was never frowned upon. Infact it was the rise of Jainism which made a 'pure' vegetarian diet popular across all castes and regions.. and if we look at India as a whole today.. it's mostly the geography and socio/ cultural influence of that region that dictates our diets.. 🤷🙏

Eating meat for Brahmins was optional depending on region, eg. Kashmiri, Bengali, Konkani Brahmins have meat or fish based diet. Many people give up meat later in life, especially if they turn religious .

That's not true. I'm from dalit community. And i swear Most of my relatives or people I know from my community don't even eat egg. My own grandma didn't even touch egg her whole life. So it's depend on family to family.

those days are ones you will never forget. but 24 thats a long day

I've really wanted to be a cook. I've worked many 14 hour to 24 days. Mostly hard labour's due to the fishing industry. I would so like to make food professionally.

Lol, I remember a f&b colleague of mine was punished with a royal shift once. He came into duty drunk the day before.😂 Safe to say, he had a good experience 😂

I don't work as a cook but I've pulled 48 hour shifts in the Marine Corps before... long days lol

okay

Croissants, lobster and gruyère sounds like a fantastically decadent combo. You’re wasting the subtle qualities of each ingredient, but get a magnificent dish.

sounds like it would be popular with a lot fo people

Please don’t compare James to Jamie Olive Oil, that’s an offence to James 🤪

😉

😂

😂😂😂😂

Eggless omelette 😂 ​@@ChefJamesMakinson

🤣

I thought it would be chia seeds 😮

😂😂😂😂 you should have said yes, so are pineapples. they grow faster in cold weather

Lmao

😂😂😂😂 some dogs live better then us

thank you for the explanation!

The style of cooking egg yes :)

As he said, it's a deception. He's making pudla (at least that's what we call it at home - not sure what other regions/people call it) with his own twist of adding bread.

In India everything is converted to eggless including cakes, cookies, mayonnaise.

​​@@sinsunjaiin India I literally cannot find any difference between an egless cake or a cake with egg Both of them are super delicious 😋

@@pranjal1537 if its well made

same, I was also expecting chickpeas! so cool what we can do with ingredients

Thank you for the explanation!!

Yes, I had the same thing growing up in New England. They were often folded into scrambled eggs.

Hahaha 🤣 Sundays are the best!

@@ChefJamesMakinsonYep. NASCAR, F1, Football, or Cooking videos. LOL

​@@IanGouki So there are more people like me 😮

😂😂😂

What show is it?

@@Remix916 @RanveerBrar

​@Remix916 the show is called Whites

@@NoSanaNoLifeOh, it's from THAT show? I was looking for that the other day, and unfortunately is not on iPlayer. Took a little digging to find it on the "not so above board" side of the internet lol

😂

regarding the strangest order. I work in physical rehab facilities nowadays and recently when preparing drinks one of the residents asked for a "chocolate milk and lemonade smoothie." not separate. all together.

It's hard not to curse haha 😆

What?! Haha

Hope you enjoy it!! :)

I really like watching him cook!

I may! But I have to get an omelet pan. Hexclad sent me the big ones

I agree

I have tested them and so far very good, but like everything check for yourself

@@ChefJamesMakinson, if I get them as currently planned, I can let you know what I think. Now, trying to decide on a pizza oven. Maybe the ARC XL.

Couldn't agree more!

Yes. Black salt can give some eggy vibes.

That's not taste good when you add gram flour with a lot of onions it taste like egg

Thank you!! he does do great!

If you make a good poolish your dough should be stretchy and strong by default. And the bread will taste so much better too! Also if your bread dough is coming apart it might also be a sign you've not worked it enough, aka your gluten has not developed properly yet, that's what makes it stretch nicely. So, knead it more! And let it rest afterwards before you continue to stretch it! And yeah, adding starch to your dough will definitely make it thicker and easier to stretch. Corn starch is a quick and dirty cooking hack if you want to thicken something. Your dough is too watery and loose? Corn Starch. Sauce not thick enough? Add some corn strach. Of course you'll get better results if you do things properly, including with a proper bread dough, so I would only recommend doing it if you don't have any other choice which in most cases translates to: not enough time to do things properly.

you can just buy strong flour

Still not something for a busy breakfast service

@@ChefJamesMakinson True.

Thank you!!

@@ChefJamesMakinson np

😂😂

Happy Easter!!

@@ChefJamesMakinson 🐇🐇🐇

Maybe one day!

Very soon!

Hahaha 🤣

@@ChefJamesMakinsonKeep up the good work sir! I enjoy watching your videos.

Actually, both post on Sundays 😅 But today I'm very disappointed with Uncle Roger's weejo. Promoting some brainless teenagers wasting food for no reason. He should be demoted to Nephew Roger 😢

😉

Sure 😊

Same to you!!

🤣 maybe!

nice!

Yes he is!

Great to hear!

Thank you so much!! :)