How To Cook With A Wok
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- Опубликовано: 8 сен 2024
- This guide shows you how to cook with a wok. Find loads of other how to videos at: www.videojug.com.
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My grandmother cooked for a living and started teaching my sister, brother and myself how to cook while we were in elementary school. While I was in the Army I picked up a few things. During my tours in South Korea I really picked up things mostly from watching cooks in restaurants and street vendors. In 1991 I went to truck driving school in another state and found out that I had to provide my own food for breakfast and dinner. They provided lunch. I went to WalMart to get something to cook with and ended up with a wok and a chef's knife 🔪. The first time I took it to the dorm's kitchen I was surprised at the reactions of some of the other students. "What is that?" "What do you do with that?" I couldn't believe so many had never seen a wok of any kind before. Yes, I got a good laugh and then started to educate them. They were actually interested. I showed them how to stir fry, steam, deep fry, make soup using the wok. At least once a week somebody wanted to borrow it to fry chicken or pork chops but that was too much deep fried food for me. With what I ate and the way I cooked I managed to drop at least ten pounds in the ten weeks I was there. I need to go get it from my sister because she doesn't use it and it probably hasn't been used since before our mother died in 2011. I'll just hang it next to the one my wife and I have now.
Thanks for your good story about living life and cooking. Yes, do go get that wok -- where it doesn't get lost. Then, you can keep it and remember the "easy & fun days" back, before life got complicated.
My search of whats that smokey burned flavor but not burned food. Ive been wondering whats that flavor everytime I eat fried rice. I even bought smokey flavor seasoning to see if thats it. Then finally after watching so many fried rice cooking. ITS all about the Wok!
@@mokong214, and don't forget the sesame oil. It doesn't take much. Bok choi is also a good thing to stir-fry. Try it with chicken and carrots and maybe mushrooms in the mix. I also try different sauce combinations like 2 Tablespoons soy sauce with 1 Tablespoon Balsamic Vinegar and 2 Tablespoons honey. Whatever herbs, spices you put on the meat put in that. I generally mix it up in a bowl first and then put it in the pan. Remember, you can use the same basic ingredients and change the meat and get different flavors.
To all the people in the comments complaining about order. His order is correct, he has full control over the process and the heat, nothing is going over cooked. Chinese always cooks the fragrants and herbs first to infuse the oil
Absolutely...100% agree with you
Loving the passive agressive "and that's how you cook with a wok, ok ?"
U wot m8
U Wok m8
WTF! (Wok The Fuck)
That’s how you walk the wok and talk the tok
Passive aggressive????? Ummmm ok
very clearly explained and informative.
Wow! That must’ve been one of Jeremys first videos. One for the archives and it’s interesting to see how he is so much smoother and relaxed more recently. Wok Wednesday is a treat.
I love the wok but I still kind of use it like an ordinary skillet. This video is pretty helpful in helping me understand how they do it at the wok restaurants. I do think the wok is superior even if you use it as a skillet, but I want to do it properly for a change. Too bad I don't live in London because I'd love to get a workshop lesson from this guy.
"And that's how you use a Wok, ok?"
Me: "O-ok..."
I giggled at that too. "Ok thanks bud..."
Damn dude this was 2012! Glad to see this guy doing well, good stuff and good energy
Very clear and easy to understand. So that's what all that tossing is about! Learn something new every day. Thanks!
Glad to be of help guys. We've got loads more useful videos on our RUclips Videojug channel you should check out!
Chef in the video is brilliant at teaching and very informative. I hope he goes on to great things, my friend you’ve had a great impact on me. 👍🏽
This seems like the sort of thing that’s easy to learn and difficult to master
Lol, agree
Practice makes perfect.
I’m Asian American, but I wish I lived in England or Australia so I can be an Asian who speaks with a British/Australian accent like this guy!
Watching from the Philippines. I love using the wok to cook my Chinese foods.
🇵🇭😊❤
just bought an electric wok , as been using a frying pan n stir-fry wasn't coming out so good , already much improved with the wok , and now have even better technique from you on handling it better Thanks Heaps
Jeremy Pang is a great teacher. Thank you for featuring him on your channel.
+Misisipi Mike CAST iron ???? CASTING is when you take a molten LIQUID metal and pour it on a CAST molding to cool and harden. This is made from a cut sheet metal pressed in to shape. And why do you keep adding little bit and little bit more oil, until you are SATURATING everything to sogginess? All you are doing by adding too much oil is lowering the wok temp so that you CAN NOT get any searing burn mark for that smoky taste. NOT a good teacher.
You're right. it IS carbon steel he's using (and describing).
On the rest of your comment: Why would his dishes be soggy? From what i see in the vid, he's using a total of something between 1 and 2 tablespoons of oil in the entire dish which seems quite reasonable to me.
Before adding the oil he pushes the previous ingredients to the side and pre-heats the oil before adding the fresh ingredients so why would this lower the temperature?
Despite repeating yourself, your arguments don't seem all that convincing... Perhaps you should upload your favourite method and show the world how it's done the right way?
Just Mey Are you Deaf, Dumb AND BLIND? Can't you see with your own EYEs that it's soggy? Do you REALLY need someone to make a Culinary Video Production, to show you how not to sogg up your ingredient? Instead of adding ever more and more oil, how about adding alot in the beginning with Chicken first (Cuz he says that the Chicken is the one that needs through cooking), then Max Heat and toss other ingridents, while oil level goes down (with every ingr) and surface heat up up HOT1!! to sear? Do you really need people to make video of how to ride bicycle STRAIGHT to demonstrate? Are you DEAF dumb and Blind?
+Andrew Jackson you are bit of a knob innit
@@andrewjackson7476 She's a bit slow..
I like how he says yeah. Very informative video. Cute cook
Oh yeah
I need that wok ring for stove! much wider than the stuff announced in Amazon. Thanks for the video, so basic and well explained. Other “experts” should take notice. I’d like a vidoe on how to setup the kitchen for wok stir frying, turns out selecting the containers for oil and such is hard by trial and error. And so is having other materials at hand.
Thank you. An excellent demonstration. It takes the mystery out of wok cooking.
This guy is awesome, no-nonsense, and good explanation!
Just bought a wok and am looking for a nice technique to use this video is very nice and clear and informative and he gave great tips about the oil.
comments are quite churlish. who cares if he speaks english. he actually sounds British but the point here is to understand what the wok is and how amd why it is used
Many People are Stupid
Excellent
I understand him just fine. Great job!.
Commenting on tbe way he talks??? Smh. 😢
Hong Kong was a British colony
FINALLY!!!!! i was looking for this kind of tutorial for years!!!! you are AWESOME, i wish i was living in the uk to learn at your school!
I've been cooking for over 20 years. I need one year WOK experience for a casino job.. I'm going to count it because I used a WOK all the time years ago. Aromatics first and then protein and a veggies and a little water for steam... Got that hand technique and a spatula working at the same time.
Excellent guidance at the beginner's level. Perhaps could be helpful a list and sample of the ingredients and the vegetables mainly used with the Wok or Stir Fry cooking. Thanks a lot for your very good material. Dr. G. E. Martinez
Finally a good wok video. I saw a few before this but they were very long winded. I like this approach more. Just information without fuzz
Someone finally explains the flipping.
DoNot Need right?! Would have never done this on my own. He did a great job explaining everything.
This sounds silly but it’s taught is some cooking schools. Put a handful or so of round brown stones in the wok and practice the flip. They must be the naturally rounded ones like found in streams. Not the crushed stone with broken edges. BTW, it works. I tried it myself.
@@dougtaylor7724 Are you trying to scare away the ghosts?? 😂
Thanks a lot for these basics!👍 I will remember your advices next time I am using my wok and I hope one day I will be an expert in cooking with a wok.
lots of great tips! Thanks
Very informative, enjoyed watching and thanks for sharing.
I watch Jeremy elsewhere and he’s great! Love the Asian with the British accent.
I Love the video! Jeremy makes it look so easy.💯
Thanks for sharing, I’m new to wok cooking and this is great information. Thanks again
I like your Pommy accent just awesome
Amazingly helpful. Thanks.
What a great explanation. I've been thinking about getting a wok. Think that's why I don't do so well. Cooking in a pan just not the same I guess.
I appreciate this video. I have a wok I bought long ago I just had a rough time using it properly. Thank you for teaching me the way of the wok.
Thank you, I just got my first one for my birthday looking forward to using it now.
Thank you so much for this guide!
Great explanation actually
Jeremy looks so young! Also, he's gotten WAY better on camera. Check out School of Wok to see his more recent videos
Thank you for this tutorial. I had things sticking to my wok because I had added the oil on top of my food and not sparingly. I had to constantly cook every ingredient separately, becuz the sticky sauce with coat the wok instead of the food and cut off the circulation. I worried about overcooking or undercooking each ingredient. Now ik for sure when the chicken is done.😊
Excellent...A great mouth watering example.
Well made and thought out. Thanks
Thank you! Really good explanation.
Nice video. I want start cooking on my wok again and I would like to know where can I get that nice wok ring you are using ?
Thank you. This video was educational. I got my first wok today :)
Thanks for the quick lesson. Where do I learn that in Texas.
Thanks so much, great tips, nice and clearly explained.
I really enjoyed watching and learning about Asian cuisine cooking with a Wok. Now I want to know more and more. I'm hooked to your RUclips channel now. Awesome 👍 job.
Thank you for this informative video. I'm now a little more at ease to cook with my wok.
thank you this is super helpful!
Good demo and explanation.
Great video, thank you!!
Vegetable oil or olive oil are commonly used, although sesame oil is lovely to use when cooking up oriental dishes. Let us know how you get on!
Oh, dear! No, the Chinese don't use olive oil. No, they don't cook with (toasted) sesame oil, which is used sparingly as a final flavoring. The poster needs to educate her- or himself about these rudimentary facts.
arthurboehm So true. Never olive oil. Sesame oil is a condiment, not to cook with.
I love the Asian, with a British accent, cute. Nice presentation on Wok cooking. Italian here loves woks and Asian cooking.
Thank you for such a great video...
You are amazing!!! Great teacher!!
The way you explain, though. 👌🏼
Excellent wok video mr. Pang ! That is quite alot of oil your using in that dish . Question now would be : may I asked what type of oil you are using ? Thanks
awsome how-to vid.
Great thanks glad you found it useful : )
Absolutely love the accent 💯
Superb vid, many thanks......information about the manufacture of the Wok a little awry
This was really very well explained! thanks mate
Well done! Is all of this live or is any of the video edited? Because if not then the whole process took like 4 min, very cool. Definitely an upgrade from the 10-15 min I used to do on the pan
Wok tends to get heat up very quickly. Once he get the hang of it, everything is breezy.
“How to use a wok”
Me with an induction stove: wow very useful
Uncle Roger doesn't approve
It should work to, it's not ideal but that shouldn't stop you
Can always get a flat bottom wok, works if you don't have an alternative. :)
great video
Cheers mate... good lesson
Approximately how much oil did he use in total while making the dish in the video?
great lesson. thanks
This is by far the best voice over I've ever seen/heard.
Better cook usually speaks less English.
best Chinese chef don't speak English
If I wanted noodles, when would I add those? Thank you!
what kind of cooking spoon are you using? Thanks
Thanks bro 👍👏👏
A very informative video. Thank you.
Great Video
"Ok?" - Ok. Thanks.
the last part was so funny lmao @ smiley face and "OK?!" thanks for the great video though ;)
Nicely done!
Thank You.
Thanks so much for the help!!!
Very interesting. Thanks for the video.
Outstanding
Nice video. Thank you. Very informative.
I learned a lot. Ty
Where did you get that Wok Support from?
You inspired me! Thanks
Question? Why are you using a flat bottom wok with a ring on a gas stove? And what brand, size and length is you ladle? Thanks
Well I am more interested in that fire ring for the wok. Where did you get that?
Very nice demonstration! Would like to know what oil and sauce you used.
What a godsend this is. Please, don't ever take this video down
Great video thank you
So what kind of oil do you use for wok stir frys?
Thank you so much excellent lesson
I love that. What kind of sauce do you use? Thank you.
That's quite a chav accent. I was expecting him to say "Oi i'll fucking mash ya!"
I thought he sounded like Tom Daley.
Any thought s on smoking oil caramelization being carcinogenic ? I'm thinking about starting wok cooking but this does concern me.
Thank you so much chef 🙏
Tnx ... this helped me a lot
this is great..thank you
good important tips...thanks
He didn't even have to say anything, I just saw him and knew he could teach me the wok.