I love these science videos so I can understand what is reason behind cooking it this way or other. But I have a question. You just said that you wouldn’t velvetise thighs… but why??? One thing to pick: other 2 are water based finishes and yours is fried in oil. Oh come on who wouldn’t prefer fried chicken over water finished. 😂
After seeing this video, I can clearly tell that although you might be cooks, neither of you are "professional chefs". You are confusing tenderising and velveting, which are two entirely different techniques. In this video, you mixed the two up by calling everything "velveting", without giving a clear explanation of either method, the reason being that neither of you know the difference. In addition, some of your reasons given, are completely off the mark. So full of BS.......
We have just tried your curry sauce we ordered from your shop. Omg !What can I say... absolutely fantastic. I now see why it sells out all the time Keep up the good work
Reminder set! Looking forward to it, since I found the original velveting video I've been doing it since! Still people ask me how I get the meat so tender ❤
Another fantastic video guys. These sorts of tutorials really help people to understand how recipes work, rather than just blindly following steps 1, 2, 3, etc. 🤩
Thank you for another great video. As you have said it's the little things that all add up to make a large difference at the end when cooking, and you guys tell AND show us how it's done!! This is the only site I use for Chinese recipes and my hubby LOVES all of the dishes I have made with your instructions!! And yes I for one would love to have a video on velveting other meats too, as you said these little things are important!!
These guys are amazing. I love Chinese food, who doesn't !. Having tried all sorts of recipes from books and TV and sauces or mixtures from Supermarkets in 40 odd years I have never made a meal that comes within a third of the taste of a take-away. I recently found these guys and followed their vids for Chicken Chow Mein and for the "quick" sweet n Sour sauce. Oh boy !!!!!. My wife seriously thought I had been to the take-away tonight when I cooked a Chicken Chow Mein !. A Big Up to the MSG Massive !. Thank you both so much, I hear crispy shredded Beef calling next.........
We use your method to velvet when cooking chow mein or basic stir frys, and it really makes your homemade food feel like a takeaway treat. You've given me so many tips, so keep it up.
Hi Chin and Choo. Thanks for making this for us. I noticed you came back to my comment on the chow mein video to give me the heads up for this video after I was one of the people that requested it how cool is that. I love you two and the things I'm learning from you. Another one of my food mysteries solved. 26 years of cooking and never found this info anywhere before I've joined the recipe vault and will be ordering your cookbook soon too. Keep going !!!!!
Thank you for sharing your expertise and knowledge with us. I enjoy the insights into the way industry changes its techniques over time, always so informative and interesting to learn.
You are right. The velveted chicken sticks to the wok and then it's a pain to clean and season the hot wok before going on so I'm going to try this and I'll cook the chicken in a non stick pan first and then add it to my carbon steel wok with the other ingredients. I will deglaze the chicken pan with a little rice wine or broth so I don't lose the fond and then add that to the wok, as well. Let's see how it turns out.
What an absolute game changer for me. Gave this a go last night, and worked perfectly. My quest for the ultimate Chinese curry continues, but this technique has brought me a step closer. Love the channel, keep them coming, and all the best to mum and dad.
Great, informative video! I use your version all the time, its flawless. Not only does it use only a couple of ingredients, its quicker as there are fewer steps 👌
I've done the third way for ages now and always comes out amazing. great even on its own as well as used with sauces etc. thanks guys for all the useful tips and great vids. keep up the good work
For the longest time avoided bi-carb, but recently tested it and OMG was a flavour explosion. All who tried my tester batch did & said the same thing (eyes widened, face smiled, voice said: Jeez that's like proper Take-Out!!). Aussies who can't afford dragon flour, try *_Mary Mack's Instant Batter Mix_* -- Makes similar puffy yum batter & double fries good❤
I'm here. You responded to my previous comment on another video and are doing the vid so subscribed finally. I have way to many subscriptions, especially for food.
@@ZiangsFoodWorkshop You're most welcome, forgot to say make that vid as well with regards to velveting the other meats as well please good sir. Thanks very much
I just discovered your channel last night and I love it! The relationship between you and your mum is beautiful. Your mum makes me smile in every video I've watched and the recipes look delicious. I was wondering where I would be able to buy MSG for when I decide to try some recipes?
I bought some Eastern Star curry powder from you and had it sent here to Australia. Today, I made chicken and mushroom curry using chicken after velfeting it. Wow, what a difference it made. I mixed baking soda with water and soaked for approx 4 hours, rinsed off, then boiled for 1 min, then fried before adding into the curry sauce. I'll be doing this everytime from now.
Liked, first of all! Everyone should do that if they took something or were entertained! Going to try this one 7:20, will leave in fridge overnight and cook tomorrow lunch time for a salad dinner. Not quite sure these flavours will work with salad cream over it but I'll give it a go 😁😁 I usually just cut slices, bicarb, rinse, poach, as you showed in other videos. Thanks!
Since watching your videos I use your egg white method for my chicken and it’s o; another level Thanks for another great vid guys, would like to see how to make beef tender please 👍🏻👍🏻
Thanks very much for yet another really great video. I love your channel and you really explain the science between the why's/why nots in a scientific yet very simple way. Question related to the Ziang velveting method, should the ingredients be scaled up proportionally for more chicken (e.g. double the quantities for 2 chicken breasts)? Thanks. Dan
Hi, great to see this summed up in one place. Thanks! Could you tell me where you get those squeezy bottles? I have been looking for those exact ones for years but have never been able to find them.
Awesome. History, theory, techniques. Sadly I missed the live stream but never mind. I learnt loads regardless. Keep it coming! Did mum say moulcer (mouth ulcer)? I do hope so as I thoroughly approve of saving time by combining words (incremental improvement).
Your way of velveting is amazing 👏 Once I've cooked this, can I cool it and freeze it for making meals at a later date? I assume so, but I wanted to check as I have bought too much chicken Thanks
Great Chanel, I'm subscribed and thumbs up. I have a question, i cant find potato starch, but can find Tapioca starch, is that any good? Keep up the videos when you can. 👍🏻 Thanks
Hi lovely people I am so delighted to have found you both! I always thought that cooking 'proper Chinese food' was beyond me but I am inspired to be making your chicken Chow Mein tonight! Can I just enquire please about 'velveting' meat? Does it give the meat a slippery texture when eating? Thanks in advance and best wishes xx
I made a first attempt tonight but I was just using what I had which was frozen cooked chicken pieces and it was lush! Hubby approved and the next time I may even remember to put the beansprouts in.....thanks again.
Excellent, informative video - as allways. One quick question, please. I love your beef, ginger and broccoli stir fry and prep enough of the beef to freeze for future use. Can I similarly prep your chicken in method three and freeze it? Thanks
Hi, great video as always, and nice to understand some of the reasons, I already use your method all the time. The only question I have is why don't you velvet chicken thighs?
Great video, i have tried the last method when i did your chow mein with sauce video, i think i added a little too much garlic powder though😂 Would love to see the beef velveting video, but also could you include the most commonly used cut of beef/steak Many thanks
As said previously, i added too much garlic powder last time. Tonight i used that method and made the chicken and mushroom, and used the soak and rinse then poach method for a chow mein. Both great methods but i found your favourite method gave a more tender chicken.
Just found your channel will have to subscribe now! the explaining rather than just telling us what to use is so helpful so Thankyou 🙏🏼 how much garlic powder potato starch etc do I use for your chicken velveting? Also would I use 4 x the amount for 4 breasts? Many thanks btw I adore your mum! 🥰
I've started adding 1/8t of sodium bicarbonate into my spice mix before cooking sliced chicken and about the same amount when marinating breasts for fried chicken burgers (usually over night). I always cooked the sliced chicken to the point it pulled apart easily (using the spring in the tongs), so the overall texture isn't much different, but it seems easier to hit that sweet spot with the bicarb added.
@ZiangsFoosWorkshop do you scale the amount of bicarb in the Ziang method IE 2/6 tsp for 2 chicken breasts and so on? Thanks keep up the great teaching.
I use the original method, i always poach it now because it can stick like something to a stick. It does make a big difference. I will give you version a try next time i get time to cook a chinease I fancy chicken egg foo young with curry sauce!
Please LIKE and SHARE, it’s totally free but helps us out loads :) thank you ❤
You two are awesome, thanks for everything. Will get your cookbook soon.
I love these science videos so I can understand what is reason behind cooking it this way or other. But I have a question. You just said that you wouldn’t velvetise thighs… but why???
One thing to pick: other 2 are water based finishes and yours is fried in oil. Oh come on who wouldn’t prefer fried chicken over water finished. 😂
After seeing this video, I can clearly tell that although you might be cooks, neither of you are "professional chefs". You are confusing tenderising and velveting, which are two entirely different techniques. In this video, you mixed the two up by calling everything "velveting", without giving a clear explanation of either method, the reason being that neither of you know the difference. In addition, some of your reasons given, are completely off the mark. So full of BS.......
We have just tried your curry sauce we ordered from your shop. Omg !What can I say... absolutely fantastic. I now see why it sells out all the time
Keep up the good work
My cooking has improved 100% thanks to you guys. Keep up the good work. Thankyou.👍👍👍
Great to hear!
Reminder set! Looking forward to it, since I found the original velveting video I've been doing it since! Still people ask me how I get the meat so tender ❤
Yep ..velvet vids for all meats please,thanks
Noted :)
Excellent showcase of these techniques! Thanks so much for sharing them.
Could you do one for velviting flattened pork shoulder steaks ready for a nice bbq, maybe with a nice chinese style maranade or rub 😺
for you 100% yes :)
Tried velveting my chicken last night following your method. Wow, what a difference. Thankyou.
You guys are GREAT!
I've picked up so many tips from you xx
Thanks 😊
Another amazing video I swear by your version of velveting no complaints ever
Another fantastic video guys. These sorts of tutorials really help people to understand how recipes work, rather than just blindly following steps 1, 2, 3, etc. 🤩
Glad you enjoyed it!
So happy to see a new video from you two! Always useful and entertaining ❤
Thanks, we've been release new videos every Wednesday at 2:45pm since January :)
Thank you for another great video. As you have said it's the little things that all add up to make a large difference at the end when cooking, and you guys tell AND show us how it's done!! This is the only site I use for Chinese recipes and my hubby LOVES all of the dishes I have made with your instructions!! And yes I for one would love to have a video on velveting other meats too, as you said these little things are important!!
These guys are amazing. I love Chinese food, who doesn't !. Having tried all sorts of recipes from books and TV and sauces or mixtures from Supermarkets in 40 odd years I have never made a meal that comes within a third of the taste of a take-away. I recently found these guys and followed their vids for Chicken Chow Mein and for the "quick" sweet n Sour sauce. Oh boy !!!!!. My wife seriously thought I had been to the take-away tonight when I cooked a Chicken Chow Mein !. A Big Up to the MSG Massive !. Thank you both so much, I hear crispy shredded Beef calling next.........
Looks great, thank you for these recipes ,especially the third recipe.
Glad you like them!
Your Mum is lovely,
She is actually the best
As always .. love it .... ❤
Thank you :)
We use your method to velvet when cooking chow mein or basic stir frys, and it really makes your homemade food feel like a takeaway treat. You've given me so many tips, so keep it up.
Glad you like them!
Hi Chin and Choo. Thanks for making this for us. I noticed you came back to my comment on the chow mein video to give me the heads up for this video after I was one of the people that requested it how cool is that. I love you two and the things I'm learning from you. Another one of my food mysteries solved. 26 years of cooking and never found this info anywhere before I've joined the recipe vault and will be ordering your cookbook soon too. Keep going !!!!!
Hey!! And thank you so much for supporting us, honestly means the world and to know we’ve helped is even better 😊
Ahh looking forward to this !
Hope you like it!
Thank you for sharing your expertise and knowledge with us. I enjoy the insights into the way industry changes its techniques over time, always so informative and interesting to learn.
Glad we could help!
Many thanks, so many good tips, will try these recipes 🥰
😊😊😊
I've set my reminder 👍
Perfect!
Ziang's Food Workshop, This is fantastic! I subscribed right away!
Awesome! Thank you!
Great video thank you for sharing your all these things, Its been upping my cooking game across all cuisines not just Chinese.
Glad we could help!
Awesome as always guys
Thanks :)
Great video, thanks for sharing your knowledge
Thank you :)
You are right. The velveted chicken sticks to the wok and then it's a pain to clean and season the hot wok before going on so I'm going to try this and I'll cook the chicken in a non stick pan first and then add it to my carbon steel wok with the other ingredients. I will deglaze the chicken pan with a little rice wine or broth so I don't lose the fond and then add that to the wok, as well. Let's see how it turns out.
What an absolute game changer for me. Gave this a go last night, and worked perfectly. My quest for the ultimate Chinese curry continues, but this technique has brought me a step closer. Love the channel, keep them coming, and all the best to mum and dad.
Glad we could help!
This was really interesting to see the different ways it’s been done over the years
😊😊😊
Great info guys. Thanks.
😊😊😊
Gotta love Mum!🥰🥰🥰
She’s the best
i've been doing it the same way as you guys for age but not with the starch, tried it your way (with the potato starch), deffos better.
Thanks for all your amazing tips and cooking tutorials, I’m learning so much…… hope you’re all well…..Jan xx
Glad we could help!
I love the third technique
Same here 😊😊😊
Great! I learn so much from your videos, make sense, so easy to understand .Yes ,Please velveting video 2.0
Thank you! Will do!
Love your videos. Educational, informative and entertaining. Thanks 🤩
Glad you like them!
Great video! 👍 Also your mums super cute, reminds me of a less drunk version of my own mum 😂
😂😂😂😂
Great, informative video! I use your version all the time, its flawless. Not only does it use only a couple of ingredients, its quicker as there are fewer steps 👌
Glad it was helpful!
Awesome and informative, Thank you... :)
Glad you enjoyed it!
I've done the third way for ages now and always comes out amazing. great even on its own as well as used with sauces etc. thanks guys for all the useful tips and great vids. keep up the good work
It’s by fair the best way in our eyes
@@ZiangsFoodWorkshop 100% agreed
Perfect
Exceptional and educational, thanks for the tutorial…
You’re welcome 😊
Oh my gosh!! Yall are so cute together!🙌❤️
❤️❤️❤️
Awesome Dx
👍Awesome thanks.👍
No problem 👍
Awesome ❤️
Thanks 🤗
Ziang's Food Workshop, This is great! Let's be friends and have fun together!
Great tutorial guys 👌interesting point about the sesame oil. Cheers.
Glad it was helpful!
For the longest time avoided bi-carb, but recently tested it and OMG was a flavour explosion. All who tried my tester batch did & said the same thing (eyes widened, face smiled, voice said: Jeez that's like proper Take-Out!!). Aussies who can't afford dragon flour, try *_Mary Mack's Instant Batter Mix_* -- Makes similar puffy yum batter & double fries good❤
I'm here. You responded to my previous comment on another video and are doing the vid so subscribed finally. I have way to many subscriptions, especially for food.
Thank you :)
@@ZiangsFoodWorkshop You're most welcome, forgot to say make that vid as well with regards to velveting the other meats as well please good sir. Thanks very much
I started using your version and now I can make chicken sate using Jimmy's and tastes just like my favourite takeaway version. Thanks.
Glad we could help!
Been wondering about velveting mince- pork, chicken. Also meatballs! Cheers guys 💪
noted :)
Another good one, I've had great results using your methods. Requesting ,Velveting pork please😊
McCormick Ube Flavour 20ml and noted :)
I just discovered your channel last night and I love it! The relationship between you and your mum is beautiful. Your mum makes me smile in every video I've watched and the recipes look delicious.
I was wondering where I would be able to buy MSG for when I decide to try some recipes?
Thank you and we sell it on our webstore www.ziangs.com
You know your game! 👍👍👍
Thanks :)
I bought some Eastern Star curry powder from you and had it sent here to Australia. Today, I made chicken and mushroom curry using chicken after velfeting it. Wow, what a difference it made. I mixed baking soda with water and soaked for approx 4 hours, rinsed off, then boiled for 1 min, then fried before adding into the curry sauce. I'll be doing this everytime from now.
😊😊😊😊😊😊
Brilliant 👍 👏 and now for the beef.😊😊😊😊
Noted 😊😊😊😊😊
Liked, first of all! Everyone should do that if they took something or were entertained! Going to try this one 7:20, will leave in fridge overnight and cook tomorrow lunch time for a salad dinner. Not quite sure these flavours will work with salad cream over it but I'll give it a go 😁😁 I usually just cut slices, bicarb, rinse, poach, as you showed in other videos. Thanks!
Hope it worked out well for you!
final version of velveting is the best imo, when ive done it, love it for beef, pork (velveting)
agreed :)
3rd way all day long, quickest, easiest, comes out great 👍🏻 big up the #msgmassive
#MSGMASSIVE 4 life
Bravo guys keep up the hard work love from Cyprus
Thank you :)
Brilliant 👍🏻👍🏻👍🏻😎
Thanks 😊
Wow thanks.
You are most welcome
I'd love a video on velveting beef 😊
Noted 😊😊
Zaing's way just looks soooo much nicer 😋😊
Since watching your videos I use your egg white method for my chicken and it’s o; another level
Thanks for another great vid guys, would like to see how to make beef tender please 👍🏻👍🏻
Great to hear!
Great video. I'd definitely be interested in seeing how you velvet other meats.
Will do!
I'd love to know how to velvet other meats. Thank you for sharing x
Coming soon!
@@ZiangsFoodWorkshop brilliant. Thank you x
Love it.
Would love pork next.
Any recommendations on food colouring for pork as well?
A vlog on velveting pork and beef would be great 👍
Coming soon! Will be doing a video on each on separately
good stuff guys
Thanks :)
@@ZiangsFoodWorkshop I've learned loads from you two; Choo is also unintentionally hilarious
Thanks very much for yet another really great video. I love your channel and you really explain the science between the why's/why nots in a scientific yet very simple way. Question related to the Ziang velveting method, should the ingredients be scaled up proportionally for more chicken (e.g. double the quantities for 2 chicken breasts)? Thanks. Dan
yeah just watch the salt levels though as its easy to go over with it
I’ll give #3 a try. I’m curious if you ever use koji
Yet another great video! Cheers! And love mum she’s awesome. Can’t find potato starch anywhere in any top supermarkets, is online my best bet?
we sell it on our webstrore www.chinandchoo.com/shop :)
@@ZiangsFoodWorkshop thank you I’ll take a look
Lovely people
Thank you 😊
Brilliant, thank you both 👏.
Beef would be cool, I'd you don't mind ☺️.
Like deployed 👍
😊😊😊 noted, just need to get more people to ask then we’ll get it done :)
Nom nom nom 😊
Thanks :)
Hi, great to see this summed up in one place. Thanks! Could you tell me where you get those squeezy bottles? I have been looking for those exact ones for years but have never been able to find them.
ANOTHER great video, thanks for sharing the knowledge. Quick question, can you steam a velveted chicken breast ?.
Yes 100%
@@ZiangsFoodWorkshop Thanks guys.
Awesome. History, theory, techniques. Sadly I missed the live stream but never mind. I learnt loads regardless. Keep it coming! Did mum say moulcer (mouth ulcer)? I do hope so as I thoroughly approve of saving time by combining words (incremental improvement).
Next time!
"Take it out, shake it off, use it as and when you need it" - This applies to some other things in life also ;)
Your way of velveting is amazing 👏
Once I've cooked this, can I cool it and freeze it for making meals at a later date?
I assume so, but I wanted to check as I have bought too much chicken
Thanks
I wondered this too, I want to cook a large portion of curry in advance of a party I’m making a buffet for
Great Chanel, I'm subscribed and thumbs up. I have a question, i cant find potato starch, but can find Tapioca starch, is that any good?
Keep up the videos when you can. 👍🏻 Thanks
No tapioca has an odd taste, we sell all the stuff takeaways use on our webstore ziangs.com
Hi if I was velveting 4-5 chicken breasts would I use 4-5 x more bi-carb or would that be too much? Ps curry paste has arrived can’t wait to make
Hi lovely people I am so delighted to have found you both! I always thought that cooking 'proper Chinese food' was beyond me but I am inspired to be making your chicken Chow Mein tonight! Can I just enquire please about 'velveting' meat? Does it give the meat a slippery texture when eating? Thanks in advance and best wishes xx
Yes and no, if using the right amounts it just tenderises the meat, if you use to much it goes slimy
@@ZiangsFoodWorkshop thanks- I can't handle the slimy!
I made a first attempt tonight but I was just using what I had which was frozen cooked chicken pieces and it was lush! Hubby approved and the next time I may even remember to put the beansprouts in.....thanks again.
Excellent, informative video - as allways.
One quick question, please. I love your beef, ginger and broccoli stir fry and prep enough of the beef to freeze for future use. Can I similarly prep your chicken in method three and freeze it?
Thanks
Yes you can!
Many, many thanks :-)
Hi, great video as always, and nice to understand some of the reasons, I already use your method all the time. The only question I have is why don't you velvet chicken thighs?
because its tender as it is, it has a huch higher fat content so doesn't dry up and go tough
@@ZiangsFoodWorkshop cool, thanks :)
Great video, i have tried the last method when i did your chow mein with sauce video, i think i added a little too much garlic powder though😂
Would love to see the beef velveting video, but also could you include the most commonly used cut of beef/steak
Many thanks
Noted :)
As said previously, i added too much garlic powder last time. Tonight i used that method and made the chicken and mushroom, and used the soak and rinse then poach method for a chow mein. Both great methods but i found your favourite method gave a more tender chicken.
Just found your channel will have to subscribe now! the explaining rather than just telling us what to use is so helpful so Thankyou 🙏🏼 how much garlic powder potato starch etc do I use for your chicken velveting? Also would I use 4 x the amount for 4 breasts? Many thanks btw I adore your mum! 🥰
I've started adding 1/8t of sodium bicarbonate into my spice mix before cooking sliced chicken and about the same amount when marinating breasts for fried chicken burgers (usually over night). I always cooked the sliced chicken to the point it pulled apart easily (using the spring in the tongs), so the overall texture isn't much different, but it seems easier to hit that sweet spot with the bicarb added.
Will your method of velveting chicken work in making chicken fried rice with it thank you take care and stay safe
Ziang's way is the only way! Once you try it there's no going back.
its so good right!
@@ZiangsFoodWorkshop Absolutely. It's a game changer.
Would be interesting to see perhaps a blind taste test with different methods used in dishes 😁
worst idea ever, go home ed you're drunk, but might do it for chin and choo reviews
@@ZiangsFoodWorkshop 😂😂
@ZiangsFoosWorkshop do you scale the amount of bicarb in the Ziang method IE 2/6 tsp for 2 chicken breasts and so on? Thanks keep up the great teaching.
Yeah you scale :)
So there is no point in adding alcohol to the mix, velveting is like opposite of marinating? Great video, thanks!
You can but it’s just for flavour, or if it’s in a batter to make it crispier as the booze evaporates at 74c so bubbles form faster
Can you do dry fried ribs please
I’ll add it to the list
I use the original method, i always poach it now because it can stick like something to a stick. It does make a big difference. I will give you version a try next time i get time to cook a chinease I fancy chicken egg foo young with curry sauce!
Thanks for sharing!
King prawns please!
Noted ;)
Hi, Chin and Choo. What is the recipe where you use lye water?
We will make a video :)