Salut lovely people ✌️ ! Learning new skills is definitely one of my favourite thing in life ! About that, I am still learning Chinese atm... Still suck, but I'll get there eventually 🤞. Your turn : What are you going to learn next 😉 ? To get the Blue-Fridge Notebook, go to : salutcompany.com
I would suggest you practice with ice instead of rice. That way if you screw up your grip you will only get your hand a little cold instead of a burn. Also might consider doing some wrist and arm weightlifting practice. There are a lot of methods to do so.
I love your videos, man. You make everything seem like an action movie, which is super entertaining and informative. Thanks for letting me be a small part of your fried rice journey! Can't wait to see where it takes you. I'm sure you'll knock it out of the park.
Ahh yes One of the many skill/self-improvement channels I’m subscribed to has commented on one of the many other skill channels Love you guys In process of forming them habits
“And before i make a stove, i must first attain complete mastery over the art of metallurgy and the physics and chemistry of combustion. To do that i must gain mastery over the manipulation of atoms and molecules.” - Alex in the next video probably.
@@ahadabdul6263 When you are not a chef that works with a heavy wok on a daily basis, it is pretty hard. It took me a while before my boss said my wok tossing is good.
ALEX listen to me. The reason it looks like youre having trouble with it is because you are jerking your hand back at the wrong time. The wok is large, so it takes longer to have the rice move from the center, to the top portion, where you can flip it from (compared to a smaller pan) it became easier with the ladle because you push the rice back to help compensate for the wrong timing. Do it slightly slower, actually wait until the rice is pooled at the back and youll see how much less strength and effort it takes. Its simple mechanics. Like loading a ball onto a catapult, but you are letting the arm loose before the ball is in place
Alex, I love this! I picked up an identical wok to yours and have been dead set on following along with my own parallel wok journey. I must say, the flipping technique has been TOUGH. Thank you for this video and breaking down your progress! I’ve thoroughly enjoyed this feeling of being able to try and “learn the wok” with you, and then compare how your progress has lined with mine each week!
I don't have the equipment to make use of a Cantonese wok, but I have been inspired to work on my wok technique with a Northern/long-handled wok as well. In particular developing a more _efficient_ technique-I've tended to lift the wok up like I would a lightweight sauté pan because I already have that in muscle memory, so I end up tiring myself up _so quickly_. ... the multitudes of rice grains that have fallen to the floor can attest to my practise time.
As a self-taught metalsmith and jeweler, who went on to teach others, I respond to and respect Alex so much. He brings ALL of the necessary ingredients: - Beginner’s mind, - Curiosity, - Willingness to focus on process before product, - Understanding that practice is required to “know” something in the hands and body, not just the mind, - Desire to achieve mastery, and finally, - Boundless enthusiasm BRAVO, Alex, bravo. 👏🏾
I just wanted to tell you that your videos are incredibly motivating for me, even outside of cooking. Your mindset helps me feel much more positive and really pushes me to overcome my depression! Thank you for that!
Alex has mastered to deliver a cinematic masterpiece every ducking time.... the dedication, the focus, the energy Alex invest in making videos for us, he is one of my role models.. And yes the editor Josh and all the personals who are giving their all to produce this... Love you all ❤️
Agreed, and I like that you mentioned Josh and others involved! :) I wonder what's the name of camera operator - he or she was responsible for that action montage shots :) (and we saw one man during the visit at the hotel's kitchen.
Love this series! My mom used to run a restaurant and one time I went into the kitchen to learn some taiwanese dishes from the chef. At the end I shook his hand and it felt like he was gonna crush my hand. In high school I played volleyball and was the setter. I thought I had decent strength, but shaking the chef's hand shocked me. You wouldn't know a chinese chef has grip of death power.
When i am an apprentice, my master let me do the same motion for 7 hours a day for a month, 20 minutes stir-fry 10 minutes break, do this motion till nothing fall out from the wok, i am too frustrated when i fall, but keep going it will eventually pay off. Goodluck.
This is so cool because I’m learning how to use a wok like a professional at the exact same time as Alex. I got hired at a Thai food restaurant 3 months ago and have been implementing all kinds of Asian methods, ingredients and equipment to practice cooking with since I was hired. This is super helpful :). I got into Alex’s channel back when he was making sourdough
I totally relate to the pain of deluding yourself into thinking something’s gonna work even though there is no reason for it to ever work in a million years
I can't believe this guy. "Gonna have to learn Mandarin so I can find out how to hold a Wok" I LOVE that level of dedication and attention to detail and the fact that he never, ever fails to take the shots along the way to later make his journeys a cinematic master piece is beyond my comprehension. I found this channel because I wanted to make croissants (which I failed at for now, but rematch is scheduled) but now I also want to make Ramen and Wok up some fried rice. Thank you Alex, you are amazing.
@@Clynikal So? Are you trying to make some racist statement saying that because he's Malaysian his support for the CCP doesn't count? Or that it's ok for him to censor Strictly Dumpling's criticism of them?
I really appreciate and respect the way Alex respects dishes and techniques and then teaches them in a entertaining way. thanks man. I think you would make uncle Roger very proud. Thanks man.
This reminds me of teaching kids how to play violin. Muscle memory builds on itself. It looks simple at first glance but it really requires patience, perseverance and practice. Bravo Alex!
I only found your channel, because Hybrid Calisthenics posted that he was a guest in this channel, and I’m so glad he did! I’ve been binging you ever since.
🎶Rising up straight to the top Had the guts, got the glory Went the distance, now he’s not going to stop Just a man and his will to cook….🎶 A slight variation from ‘Eye of the Tiger’ - you own it!
I do not know if you'll ever read this, but know, i discovered your channel recently, and it's awesome. The work you do in underlining the importance of practice and perseverance, the way you make your journey so fascinating... You have the talent of the archievement. That' s why you are great. Please, keep being awesome, and love from Italy ;)
Alex, I have noticed in the end of the video when you were showing your progress, the rice that you flicked up was hitting the top of the ladle , as it wasn't moving back enough, and was falling out of the wok - might be worth working on it
For those of you thinking about attempting this, be very careful to not overdo your training. Repetitive stress injuries are very real and you could develop carpal tunnel from repeating these motions for extended periods of time. Make sure you take breaks, stretch your hands, arms, upper, and lower body. Tension is your enemy here. Stay safe.
Hahahahaha... we were told to practice with dry beans in our pans and woks in school. Hampton is fantastic! Love the collaboration. Taking video editing inspiration from Chef’s Table... very nice! You are my favorite crazy man on RUclips.
You know if Uncle Roger reviews this series, he’s going to rip him for taking 2 months to get it right, if he gets it right for Uncle Rogers standards.
I have been cooking Chinese food for 30 years. I use a POW Wok, with a handle. I use a Wok shovel, but you can use a ladle. I have a professional wok range on my back porch. You will get the WOK motion right when you use a commercial WOK range, because when you don’t, you burn your knuckles.
Hard core stuff! Going out to learn everything you can from the masters and then setting up your own practice rig followed by maintaining a practice regimen - that's totally out there. I salute you.
Now that's some professional Chinese chef techniques! For beginner practice, cooks in the kitchen use the rather flat steel scrubbing pad. The pad they use for cleaning the wok after each dish.
Hi Alex, As an ethnic Chinese I want to thank you for demonstrating that Chinese cooking is in fact not easy. As western Chinese food is generally presented as a fast/food take away alternative, people often fail to understand the nuances and techniques that are required to make a good dish. So thank you for showing this side of Chinese cooking.
I enjoy watching your development on all fronts. Your skill in cooking, film production, and message delivery has improved greatly and I always look forward to your next video. Don't change a thing. Just keep doing what you enjoy as your efforts are paying dividends. Thanks for your work.
Love how you're joking but taking the origins and the essence seriously. It's not just rice cooked in a funny pan but more! Can't wait for your rocket powered wok stove!
Hi, a Cantonese from Hong Kong here. The effort you paid seriously impressed me, damn, you just got another new subscriber. Just a few things: we call it "pow wok / 拋鑊", which means "throwing the wok". The Chinese term 翻鍋 you used isn't necessarily a mistake, it's probably just some non-Cantonese-speaking Chinese chefs explaining Cantonese cooking. On the other hand (no pun intended) we don't really grab the handles (ears we call them) but the wok body. It's more like how you hold a plate, your thumb is on top of the wok and the other four fingers are all under the wok, and the joint between the handle and the wok aligns with the joint between your index finger and your thumb. In such way it's your four fingers to lift the wok, and the handle is against your thenar muscles so that you can balance it. And try not to control the wok with your wrist, that's very damaging in long run. The pros who care about their body parts will use the whole arm to do that. Have fun, and a good fried rice.
The chefs at my local Chinese takeaway always cast an eye on me whilst I watch them cook. I don’t know what they’re thinking,but I am fascinated just to watch them cook.they make it seem effortless. But we all know it’s far from easy. Loving this series
Alex, I suggest lengthening out your forward and back movement with the wok. Think of your hand making more of an oval movement instead of a circle movement. The more forward and back you go the more inertia the stir fry has at the end of it's travel, and if the stir fry has more inertia the shape of the wok will cause that inertia to do the tossing. To use an analogy, it's just like how a yumi is strung at a much lower tension than a western bow. The yumi has a much longer travel distance so the string is able to provide more inertia to the arrow without increasing the power being used.
One thing I’d like to point out-taught to me independently from various chinese and thai sources, is that old rice that’s been drying out in the fridge comes out far better than freshly cooked rice. Try it.
Every step in this quest is fascinating. Thank you for the thoroughness of your intellectual pursuit. Even fried rice requires both critical thinking and physical fitness. Not to mention a whole lot of practice. Wonderful!
It's absolutely wild when two of my worlds collide. I've been following Alex for some time now and I was following Hampton on Tik Tok for a bit. Now they know each other!
Salut lovely people ✌️ ! Learning new skills is definitely one of my favourite thing in life ! About that, I am still learning Chinese atm... Still suck, but I'll get there eventually 🤞. Your turn : What are you going to learn next 😉 ?
To get the Blue-Fridge Notebook, go to : salutcompany.com
jayoe ~ come on we are waiting.
haking....aaand using ansys.....i think the electrical engineer in you would like my project....if i can get it to work!
hahahaha i knew you where gonna put that wooden wok stand on fire or try it xD
I would suggest you practice with ice instead of rice. That way if you screw up your grip you will only get your hand a little cold instead of a burn. Also might consider doing some wrist and arm weightlifting practice. There are a lot of methods to do so.
Alex I've been waiting for you to release the blue fridge notebook for ages! Instant order !
I love your videos, man. You make everything seem like an action movie, which is super entertaining and informative. Thanks for letting me be a small part of your fried rice journey! Can't wait to see where it takes you. I'm sure you'll knock it out of the park.
The most pleasant surpise to find you in the video :D
I love your videos and positivity that motivates people at all levels. It has helped me more than once when I was feeling not good about myself.
two of my favorite people ever! i was so happy to see this
Ahh yes
One of the many skill/self-improvement channels I’m subscribed to has commented on one of the many other skill channels
Love you guys
In process of forming them habits
love your videos! amazing cross over!
“And before i make a stove, i must first attain complete mastery over the art of metallurgy and the physics and chemistry of combustion. To do that i must gain mastery over the manipulation of atoms and molecules.” - Alex in the next video probably.
And he'll bloody do it too. I'm both inspired and annoyed
I'm looking forward to Alex's next cookbook, quantum physics and the Art of cooking
Lolll
lets not forget stoichiometry
Well it'll be a great excuse for an alec steel collab and nile red, maybe?
This suddenly just became a fitness journey lol
Feels like he is trying too hard....
It shouldn’t be..!
@@ahadabdul6263 When you are not a chef that works with a heavy wok on a daily basis, it is pretty hard. It took me a while before my boss said my wok tossing is good.
Once your skill improves, you'll have to continue to practice...
Soon he'll have massive forearms, haha.
It just became a journey of everything
ALEX listen to me. The reason it looks like youre having trouble with it is because you are jerking your hand back at the wrong time. The wok is large, so it takes longer to have the rice move from the center, to the top portion, where you can flip it from (compared to a smaller pan) it became easier with the ladle because you push the rice back to help compensate for the wrong timing. Do it slightly slower, actually wait until the rice is pooled at the back and youll see how much less strength and effort it takes. Its simple mechanics. Like loading a ball onto a catapult, but you are letting the arm loose before the ball is in place
I have no clue, but his confidence convinced me. Listen to him.
This guy woks
This. Though it's too late to help Alex in the video but solid advice nonetheless.
@@zhc3158 he’s probably done recording the whole series.
@Julio Rosado Finally, the legendary 4th master
Never did I EVER expect Alex and Hybrid Calisthenics to interact
Agreed
You know, I didn't expect it either, but here we are.
RUclips is a small world
@@christofat2704 so small yet so big at the same time
And yet not surprising lol
The amount of respect that Alex has for the cooking world is astounding. This man's dedication to the art of it is truly inspiring
Alex, I love this! I picked up an identical wok to yours and have been dead set on following along with my own parallel wok journey. I must say, the flipping technique has been TOUGH. Thank you for this video and breaking down your progress! I’ve thoroughly enjoyed this feeling of being able to try and “learn the wok” with you, and then compare how your progress has lined with mine each week!
Keep up the good work !
Awesome!
I don't have the equipment to make use of a Cantonese wok, but I have been inspired to work on my wok technique with a Northern/long-handled wok as well. In particular developing a more _efficient_ technique-I've tended to lift the wok up like I would a lightweight sauté pan because I already have that in muscle memory, so I end up tiring myself up _so quickly_.
... the multitudes of rice grains that have fallen to the floor can attest to my practise time.
As a self-taught metalsmith and jeweler, who went on to teach others, I respond to and respect Alex so much. He brings ALL of the necessary ingredients:
- Beginner’s mind,
- Curiosity,
- Willingness to focus on process before product,
- Understanding that practice is required to “know” something in the hands and body, not just the mind,
- Desire to achieve mastery, and finally,
- Boundless enthusiasm
BRAVO, Alex, bravo.
👏🏾
student: can i start learning how to make fried rice now?
master: no, you are not nearly strong enough
student: Strong enough?
the wok: yes
master: can you build a stove
alex: of course, I possess every possible trade
I just wanted to tell you that your videos are incredibly motivating for me, even outside of cooking. Your mindset helps me feel much more positive and really pushes me to overcome my depression! Thank you for that!
Same here! :)
Yes, cooking can be very relaxing if you fall in love with it. And you can inspire a lot of people with your recipes ;-)
Wonderful :)
Alex has mastered to deliver a cinematic masterpiece every ducking time.... the dedication, the focus, the energy Alex invest in making videos for us, he is one of my role models..
And yes the editor Josh and all the personals who are giving their all to produce this... Love you all ❤️
Don't forget to credit Josh for that too though - the editing's really impressive.
Agreed, and I like that you mentioned Josh and others involved! :) I wonder what's the name of camera operator - he or she was responsible for that action montage shots :) (and we saw one man during the visit at the hotel's kitchen.
Love this series! My mom used to run a restaurant and one time I went into the kitchen to learn some taiwanese dishes from the chef. At the end I shook his hand and it felt like he was gonna crush my hand. In high school I played volleyball and was the setter. I thought I had decent strength, but shaking the chef's hand shocked me. You wouldn't know a chinese chef has grip of death power.
I think this is this first time I’ve seen someone grab a sewing machine in a cooking video.....
I mean, this guy has used literally every appliance under the rainbow.
Welcome to the channel 😂
My fave are the 3d printed parts on the croissant dough roller
No, because it's not the first time Alex has done that
Haven't been watching the channel long?
When i am an apprentice, my master let me do the same motion for 7 hours a day for a month, 20 minutes stir-fry 10 minutes break, do this motion till nothing fall out from the wok, i am too frustrated when i fall, but keep going it will eventually pay off. Goodluck.
This is what separates great men from the rest, dedication.
This is so cool because I’m learning how to use a wok like a professional at the exact same time as Alex. I got hired at a Thai food restaurant 3 months ago and have been implementing all kinds of Asian methods, ingredients and equipment to practice cooking with since I was hired. This is super helpful :). I got into Alex’s channel back when he was making sourdough
Good luck 💪
It's amazing how you break everything down, critically analyse it and communicate it to us in an entertaining way. Top quality content creator
I love Hampton and it's great to see him working with another one of my favourite RUclipsrs!
I totally relate to the pain of deluding yourself into thinking something’s gonna work even though there is no reason for it to ever work in a million years
Alex just randomly naming a Chinese cook he discovered on the internet "El Profesor" is gloriously bizzare 😂
Also, Alex have you considered friction being a factor in the equation? They use a metal stove and you’re practicing on a wooden one.
Yeah I bet if he just put some metal on the edge it would be a lot smoother
came for cooking, left with physics
Yeah metal on metal friction is a lot lower.
But for practice this should actually help
That should actually make it easier for him once he builds the real thing ;)
“Babe can we have fried rice this week?” “Ugh time to start training again”
Surprised to see you on Friday night here in the US. I usually get to enjoy you with my coffee on Saturday morning!.Thank you for such a fun series!
I can't believe this guy. "Gonna have to learn Mandarin so I can find out how to hold a Wok"
I LOVE that level of dedication and attention to detail and the fact that he never, ever fails to take the shots along the way to later make his journeys a cinematic master piece is beyond my comprehension. I found this channel because I wanted to make croissants (which I failed at for now, but rematch is scheduled) but now I also want to make Ramen and Wok up some fried rice.
Thank you Alex, you are amazing.
Man Nigel Ng is gonna have a blast with this series isn't he.
@@luke_fabis not fuyioh! Fuyioh is for good things.
Shame Nigel's a shill for the CCP
@@luke_fabis Haiya
@@Donmegamuffin but Malaysian……
@@Clynikal So?
Are you trying to make some racist statement saying that because he's Malaysian his support for the CCP doesn't count? Or that it's ok for him to censor Strictly Dumpling's criticism of them?
I really appreciate and respect the way Alex respects dishes and techniques and then teaches them in a entertaining way.
thanks man.
I think you would make uncle Roger very proud.
Thanks man.
I love how I look forward to your videos every week like I used to look forward to my favourite cartoons every Saturday morning as a kid
This whole thing should be called "The Adventures of Alex"!
This reminds me of teaching kids how to play violin. Muscle memory builds on itself. It looks simple at first glance but it really requires patience, perseverance and practice. Bravo Alex!
I only found your channel, because Hybrid Calisthenics posted that he was a guest in this channel, and I’m so glad he did! I’ve been binging you ever since.
🎶Rising up straight to the top
Had the guts, got the glory
Went the distance, now he’s not going to stop
Just a man and his will to cook….🎶
A slight variation from ‘Eye of the Tiger’ - you own it!
The cinematics never fail to impress me. Good luck in following the way of a true Asian cook.
This series in on another level of commitment. Even for Alex.
I can't believe you know Hampton! I'm in the process of doing his starter training routine. This is what RUclips should be about.
Famous last words: "It's not in good shape!"
And then he played with the fire...
That smile at the end of the slow motion sequence ❤️❤️
FABULOUS editing too btw !
Two of my favorite RUclipsrs in the same video! 😊👍
Dude I still can't believe you're 39! I honestly thought you were 25.
I do not know if you'll ever read this, but know, i discovered your channel recently, and it's awesome. The work you do in underlining the importance of practice and perseverance, the way you make your journey so fascinating... You have the talent of the archievement. That' s why you are great. Please, keep being awesome, and love from Italy ;)
Alex, I have noticed in the end of the video when you were showing your progress, the rice that you flicked up was hitting the top of the ladle , as it wasn't moving back enough, and was falling out of the wok - might be worth working on it
Best RUclipsr. Best series. Stoked for what's to come.
Ohh. So much editing on your videos! I'm amazed! 😍
His cinematography is simply THE BEST among cooking channels...
For those of you thinking about attempting this, be very careful to not overdo your training. Repetitive stress injuries are very real and you could develop carpal tunnel from repeating these motions for extended periods of time. Make sure you take breaks, stretch your hands, arms, upper, and lower body. Tension is your enemy here. Stay safe.
Such good advice
The quality of your videos never cease to amaze me
Alex puts more effort into his food than most people put into relationships.
That training arc was amazing!
This collaboration was so not expected but so glorious! I just started calisthenics and think this is such a cool addition to cooking!
You must speak to the god of fried rice. The Uncle himself, Uncle Roger.
You are the MAN! At the end of every video, i always want to see MORE!You are the POG champ on youtube!
Good job man!
I'm almost disappointed there was no eye of the tiger montage.... lol
🤣🤣🤣
I feel ya bud but it would be way too pricy to clear that lol
Soooo happy with the choice of fitness instructor. He is good vibes!
Hahahahaha... we were told to practice with dry beans in our pans and woks in school.
Hampton is fantastic! Love the collaboration.
Taking video editing inspiration from Chef’s Table... very nice!
You are my favorite crazy man on RUclips.
"You dont need salt,you need MSG" -uncle roger
I read this in his accent :-)
@@navyvet84 what is ccp?
@@al-aurum2457 Your soon to be masters: The Chinese Communist Party.
You know if Uncle Roger reviews this series, he’s going to rip him for taking 2 months to get it right, if he gets it right for Uncle Rogers standards.
I love these long form skill development videos because it shows how much work goes into this.
I have been cooking Chinese food for 30 years. I use a POW Wok, with a handle. I use a Wok shovel, but you can use a ladle. I have a professional wok range on my back porch. You will get the WOK motion right when you use a commercial WOK range, because when you don’t, you burn your knuckles.
the production level of this videos are amazing
The day French Guy Cooking became a fitness channel
Great work Alex
Alex : content creator, methodologist, theorist, wiki content contributor, who can sew, make tools, and cook. Great. Multi talented..👍🏻
i love how he could've avoided all of this just by getting a long handle wok 😂 content is content ig
The story telling here is just 🤌 chef's kiss
Hard core stuff!
Going out to learn everything you can from the masters and then setting up your own practice rig followed by maintaining a practice regimen - that's totally out there.
I salute you.
Now that's some professional Chinese chef techniques! For beginner practice, cooks in the kitchen use the rather flat steel scrubbing pad. The pad they use for cleaning the wok after each dish.
Your Cinematography is amazing Alex!
I love the editing, the plotting (especially at the end), one of Alex's more inspirational and funny videos.
Hi Alex,
As an ethnic Chinese I want to thank you for demonstrating that Chinese cooking is in fact not easy. As western Chinese food is generally presented as a fast/food take away alternative, people often fail to understand the nuances and techniques that are required to make a good dish. So thank you for showing this side of Chinese cooking.
I enjoy watching your development on all fronts. Your skill in cooking, film production, and message delivery has improved greatly and I always look forward to your next video. Don't change a thing. Just keep doing what you enjoy as your efforts are paying dividends. Thanks for your work.
Alex is back in spades. Best video in a long time. I mean there's an 80's training/battle prep montage in there, what else do you need?
Dude your videos need much more recognition.
AHHH ALEX AND HAMPTON!! A collab I didnt know I needed!
Simplicity is extreme sophistication. bien dicho!
Thank you Alex for the fantastic vids you produce. Highly entertaining and informative.
I love the fact he really has strong determination and mindset goal to achieve, we should learn from him alot. Well done Alex, proud of you 👏
Man, you just encapsulate every aspect of why we should take our cook/food passionately
I've watched you for 5+ years Alex, keep up the awesome work 😊
Love how you're joking but taking the origins and the essence seriously.
It's not just rice cooked in a funny pan but more!
Can't wait for your rocket powered wok stove!
thanks you Alex !!!! you are a motivation for me, thank you for doing me do what i love... Trying, everyday to be better and better!!!
Uncle Roger: enough already just make the egg fried rice haiyaa.
uncle ccp.
Omg, didn't expect to see Hybrid Calisthenics in here. xD Nice crossover! That guy is awesome.
Alex is on another level of dedication 💪🏻
Never thought I would see workouts in this show. Amazing
Great video man, thanks to Hampton for introducing me to your channel
This is probably my favorite of all of your series, Alex. Very interesting and entertaining Keep it up bud!
Watching your videos makes me happy!
I was not expecting to see Hampton from Hybrid Calisthenics in this video... but I'm so happy I did 😊
Hi, a Cantonese from Hong Kong here. The effort you paid seriously impressed me, damn, you just got another new subscriber.
Just a few things: we call it "pow wok / 拋鑊", which means "throwing the wok". The Chinese term 翻鍋 you used isn't necessarily a mistake, it's probably just some non-Cantonese-speaking Chinese chefs explaining Cantonese cooking.
On the other hand (no pun intended) we don't really grab the handles (ears we call them) but the wok body. It's more like how you hold a plate, your thumb is on top of the wok and the other four fingers are all under the wok, and the joint between the handle and the wok aligns with the joint between your index finger and your thumb. In such way it's your four fingers to lift the wok, and the handle is against your thenar muscles so that you can balance it.
And try not to control the wok with your wrist, that's very damaging in long run. The pros who care about their body parts will use the whole arm to do that. Have fun, and a good fried rice.
Omgggggg the cinematography!!!!!!!😍😍😍😍
Your perseverance is an absolute inspiration. Congratulations, Alex. You make us 😊
Hampton is a wonderful human being. Hello my friend. Have a beautiful day.
The chefs at my local Chinese takeaway always cast an eye on me whilst I watch them cook.
I don’t know what they’re thinking,but I am fascinated just to watch them cook.they make it seem effortless.
But we all know it’s far from easy.
Loving this series
Alex, I suggest lengthening out your forward and back movement with the wok. Think of your hand making more of an oval movement instead of a circle movement. The more forward and back you go the more inertia the stir fry has at the end of it's travel, and if the stir fry has more inertia the shape of the wok will cause that inertia to do the tossing. To use an analogy, it's just like how a yumi is strung at a much lower tension than a western bow. The yumi has a much longer travel distance so the string is able to provide more inertia to the arrow without increasing the power being used.
As someone who is learning latte art at home by watching instagram baristas, I totally understand the satisfaction of learning new skills like this
Uploading at 6am, genuinely love to see it
Metal as an outro is such a perfect selection
That Mother Sauces tee shirt with the mayo correction is awesome
Your videography is literally on a whole other level :O
One thing I’d like to point out-taught to me independently from various chinese and thai sources, is that old rice that’s been drying out in the fridge comes out far better than freshly cooked rice. Try it.
Alex, I love how you build and tell your stories. This one is so fun and can’t wait to see your new wok rig!
Every step in this quest is fascinating. Thank you for the thoroughness of your intellectual pursuit. Even fried rice requires both critical thinking and physical fitness. Not to mention a whole lot of practice. Wonderful!
It's absolutely wild when two of my worlds collide. I've been following Alex for some time now and I was following Hampton on Tik Tok for a bit. Now they know each other!