Hey! so I'll get to some notes in a second I think, but before I grab my morning coffee and put pen to paper, just in case someone's watching this and being like "WTF? Where's Kenji"... first bit with Kenji in this video is at 3:32 Basically, when we were planning our side of the video, I really thought we talked about restaurant longyau/dumping the oil in a side bowl in the conversation. Turns out I was wrong and it was something we chatted about over email. His opinion on that if you're curious: "Yes, I’m with you on the dumping oil thing. It doesn’t make sense for home cooks. The technique I advocate in my upcoming book is to rub a small amount of oil with a paper towel before heating, which acts as an indicator of wok temp, then when it’s smoking, to add fresh oil and swirl." (something that also totally makes sense to us, as an aside) Really thought that was in the convo, muffed up because 2+ hours was a lot to edit lol Huge thank you to Kenji for sitting down and chatting with us. Super nice of him, and like probably most of y'all I've been a enormous fan of his work for the better part of the decade (I, like I think a lot of people, when confronted with a new dish, immediately google "kenji seriouseats [insert food item here]" haha) Edit: I'm feeling a bit lazy today, didn't get a ton of sleep last night (and we had a bit of filming to do for the next video this morning). Gunna flake on the notes for now, feel free to ask any questions here though!
I didn't know Kenji (just Kanji :D ) I'll check him out. But I was mostly looking for you guys when I accidently found you. I love yout take on Chinese cooking and this encyclopedia of propery researched methods you put forth. My issue with all the westernized chinese cooking channels is their westernicity whereas you bring acceptable compromises to help westerners meet autenticity and equivalence in an intelligent fashion.
That's exactly what I google first for most things but if it's Chinese I look up you guys 👍. I found your channel a couple months ago because he mentioned you guys in a video. I learned so much from you!
This is called Chinglish, and at least for me, Cantonese people everywhere in Canada did this to some degree (although it's usually injection of certain English words into a Chinese phrase). In both languages there are certain words that capture what you want to say more accurately than the equivalent in the other language. To "long" something is not _quite_ rinsing something. It is actually colloquial Cantonese, which is why there isn't even a character for it, it's so specific, and that is why she used it specifically.
My grandfather passed before I was born, but I grew up hearing stories of him like he was some mythical character. I always heard that he was an absolute demon with a wok and could cook like no other, and he was regularly shooing my grandmother out of the kitchen so he could work. When he first came to the states, he was very confused by western stoves and was very dejected until he found a wok burner. He bought it in an instant and cooked every meal on if from then on. I really wish he would've taught my elders how to cook like him, so I'm left scrounging the internet for knowledge of Chinese cookery. I can't ever truly express how grateful I am for your content and how much of a goldmine all of your videos are. Thanks so much!
Great comment. It describes my frustration before finding this channel. No one in my familly cooks foreign influences nor uses a wok. And I'm a complete uncompromising dictator when it comes to my time in the kitchen, yet I welcome any criticism or comments and appreciation for they help to please... but yeah, kitchen dictator, tyrant of the foodzes and methods to prepare them. This channel helps so very much, I've learned so much here, nothing compares.
I think there is a tendency that when someone is really good at cooking in a family, they tend to dominate the kitchen and make all the nice things rather than letting someone else cook to learn. The other family members don't disagree with this because they want the best food, instead of someone's practice dinner!
@@Wingedshadowwolf Wow. I am so guilty of this. Thanks for articulating it so well. I'm gonna clean up my act. It's funny. I never hesitate to share detailed recipes but this obvious step has eluded me. Man, I wish I could have s do over of the last 20 years
Eh..he isn’t more wrong than your average tv chef. His disadvantage is that he has a lot of footage available on RUclips for people to use. You really have to be careful using footage from food network because they love throwing copyright strikes otherwise people would be using Rachel Ray.
Honestly, if you guys sold shirts with "But first, Longyau / 滑锅', I'd buy it, and now you could have 'As long as you get some yau, and you long it' on the back
I'm a retired chef and learned to cook American Chinese in the hotels and later also worked for that pf chain, you know what I mean. I have been stuck in restaurant mode and criticized my home cooking because I was so accustomed to restaurant cooking. You guys just made me realize I can let go! 😂 thanks
I guess I’m Biased but this is the best Cooking Channel they helped me through my inability to eat when I was going through chemo. There is just so many ways to make the things I did not like before taste so delicious if you cook the way Chineese prepare their vegetables and meats. I feel so much better so much more energy and the cancer is in remission. I love this channel !!!
Oh boy your channel has really grown these years! I remember when I searched for a good 红烧肉 recipe for my study mates and stumbled upon the vid. And now a collab with Kenji, really happy for Y’all! Stay safe :)
I truly enjoyed this episode. Since beginning to cook Chinese meals I’ve found that investing in the outdoor hi-temp wok burners are, as you pointed out, the perfect middle ground between Chinese restaurant and home kitchen. Currently in the process of converting my old disused stainless grill to a home for the burner. That way I have an outdoor appliance with a lid to house the burner between uses. Never liked the taste of gas grilled food anyway! I was also very pleased to see you link to The Wok Shop in San Francisco. Tane Chan, the owner for nigh on 50 years has been a marvelous source of information and very reasonably priced Chinese kitchen utensils. Ive gotten on the phone with her for a quick call and ended up in lengthy discussions. Such a marvelous woman who truly knows her business. Now, I’ve read all of Grace Young’s books and although I find them enjoyable they lack something. So when I really want to see technique and learn new things this channel is my go to source for my own version of “Wok Hei”. Thank you both! Keoki
Haha, I've been to the Wok Shop in SF to buy my first wok. I spoke with the owner, and I'm sure she's very knowledgeable, but I'm not sure if she was super helpful. I'm sure you picked up on the fact that she's a very "intense" woman. I heard her screaming at a customer on the phone before she helped me out 😅. Anyway she was telling me what I need before she asked anything about my cooking experience or the type of burner I was using. She insisted multiple times that I needed a flat bottom wok because that would work best with my stove, but I was actually intending on using it in my kamado. Either way, I got the wok I wanted after a bit of back and forth. I've since purchased a larger wok with wooden handle elsewhere, but I'm also looking into a high BTU outdoor burner. I may pop in soon to get a larger wok with a handle that has an angle that suits me, after my new wok burner arrives. I'll have to show her a video of the burner so she understands that I'm not just working with a stovetop burner.
These techniques are sometimes done implicitly and are scattered throughout your videos, it's nice to see them condensed and thoroughly explained. Also, it's nice to see people come together during the pandemic, especially all of these great minds. 11/10 video.
I appreciate this video to summarize most important techniques for our Cantonese cooking!! It is good to spread the world and everyone can enjoy home authentic Chinese cooking!!😊
I recently learned that when making salad, pour the dressing along the wall of the salad bowl instead of onto the greens, which is important for a even dressing. This also partially explains the way how you put liquid around the side of the wok.
A real struggle for me being from the US is being a huge fan of genuine szechuan cuisine. Outside of Chinatown its nearly impossible anywhere I've lived or visited, with some rare exceptions, to find genuine szechuan cuisine. So a video like this, just like your last one is a huge resource for those of us obsessed with Chinese cooking. I think the "crowding the wok" concept is something that while simple, could transform a lot of people's concepts on how to approach Chinese cooking. Cheers guys and thanks again! Stay safe yall.
i honestly think you are one right on about not crowding will transform cooking but also add that i would suggest many people crowd their western style pans as well and the same would be true if they stopped doing this. Say not to steaming your delicious foods people!
A friend of mine taught me how to get Wok Hei at home. It works well too. He said, take a blow torch, get it to a blue flame until it's hissing and fire away at your food sweeping it across back and forth. I did get that restaurant taste and now I enjoy homemade stir fry at home.
Very important details and pointers in this video presentation. You've presented helpful tips that are almost never mentioned in other videos. This is a very helpful video. Thank you.
Just getting into stir frying and wok use. Been having the hardest time over the last year with excess sticking but the dishes were still decent. . I don't know how I missed long yau for a year . Used it correctly ( I believe ) for the first time tonight. Nothing stuck and it was a saucy dish. I almost cried. Thanks!
I don't cook the same kinds of meals you do/use the same pieces of cookware but hearing about things like "overcrowding the wok" are really interesting and make a lot of sense, I'll have to keep that in mind when I'm cooking using just a regular frying pan on the stove!
Conveniently, I already have a diy propane burner and furnace set up to melt stuff like aluminum. If I ever get into wok stir fry, I might just plop the wok on top of that furnace and let it get crazy hot.
Amazing amazing collab. This channel has come so damn far -- I remember in a video a couple years ago y'all (rightfully) referred to Kenji as the best food writer of this generation. And now y'all are right there on par with him :)
I started working in a Chinese market's hot-food take-away section, and they have the proper 火炉 burners with I think two or three 炒锅 stations. Its my first time being in person near such a proper setup, and has me really eager to learn to use my mom's woks. Super helpful video to get me started on key ideas. I'm going to check out Kenji's video because greens and beef was my grandfathers specialty 我爷爷的特长。 Chef Wang's videos look great too, so those are next.
This is great you guys. I like the conversational tone and the theory behind this. It’s a little different than your other videos. Those are great as well, but I wanted to remark on the change in tone of this video. Keep up the good work! And good to see Kenji as well!
Great video. So true about how not to put too much food in the wok. My wife is first generation American from Hong Kong and hates cooking so I have been learning "Chinese" cooking and stir fry. I do know other cooking techniques, but stir fry is definitely something to learn. Have all ingredients ready and in front of you and don't try to stir fry a huge batch like you would soup or pasta sauce.
There's really no issue. If you look at any good or fancy pasta dish, it will be cooked independently, not in large servings. No, I'm not talking about "meat sauce" on spaghetti. Cause yes, I know those can be cooked in bulk. Or spaghetti and meat balls. Lol
Just a tip: My first experience with a wok 20 years ago and following attached instructions to 'season' it, set the ceiling on fire... haha. I am not sure if it was because the place was recently painted or what... So, I highly recommend new people practise outside and get used to using woks first. As demonstrated many times in this channels videos, they often cook on a balcony outdoors. Anyway, enjoying this channel so much I have subbed. I spent several years in Taiwan, I would love to see a channel that is similar in professionalism to this on that country's various cuisine. Thanks!
Great vid, as always. IMHO the most fundamental step in most American kitchens to closer achieve that “restaurant quality” next level taste, is to start using MSG ASAP.
I'm glad you guys are addressing the whole "wok hei" thing. There's this weird macho space race happening on youtube with everyone trying to make bigger and bigger burners. That's great, but you can turn out great Chinese food with a normal stove and good technique. Last night I made the best stir fry I've ever made with my cast iron fry pan.
yep, my dad use similar way to long yau too, just a bit peanut oil in the beginning and adding more after he heats up the wok. Keep up the video, i think you guys video is very educational!
Oh, uh... Wang Gang wasn't used here with his knowledge lol. Sometimes we use clips of him to illustrate points (and I always think of 'fair use' in term of 'the golden rule' haha, so we'll always credit and link him, of course).
On a regular home stove you will get better results if you split your stir fry recipes into smaller portions and only combine them up at the end. Everyone seems to understand that you can't just chug 3 lbs of minced meat into a cast iron skillet and expect it to turn out brown, but it works even worse with woks because they usually don't retain heat as well as a cast iron skillet.
That was very interesting and informative. I learned more about wok stir-frying than from years (off and on) of trying to replicate that unique Chinese restaurant taste experience. I have a stainless steel wok. Maybe I should get a plain steel one. My stove is electric. No gas here!
First of all, congratulations you two. It's so obvious how much effort you put into this channel, it's amazing to see you being successful (plus, you know, I feel cool because "I knew about them before they were popular") Also, I think it got glossed over a little quickly in the interview, I don't know if Kenji followed your explanation because you all switched to talking about restaurant flavors, but I *totally* understood what you said about wok hei getting mixed up and mixed together with the problem of an overcrowded wok. People going, "oh yeah, it didn't turn out quite right because there's this thing called 'wok hei' that you just can't get on a home stove" . . . nah, it didn't turn out quite right because your vegetables are steamed, not stirfried, because you tried to do like three times as much as you should have. At least, I have seen my friends complaining like that all the time Anyways, thanks so much for all the hard work! Durian pizza recipe video coming soon??
@@ChineseCookingDemystified Cough cough, ChefChao or A Yuan would be the real clutch move. Restaurant style and all is great, but these smaller rural cooks are putting out some amazing stuff.
Wow you guys are incredibly patient and gracious, he really went on a tangent and didn't listen too incredibly well (after watching the interview on both channels...it kind of felt like he was talking AT you, not WITH you). It reminded me that he is a celebrity chef, and not the authority on everything. I have learned so much from you and am really glad that he has gotten some education from you guys too!
Every time I make fried rice I wind up overcrowding my wok, and I still haven't quite gotten the hang of it. It's also rough with an electric range, but it has been a great addition to my kitchen.
Buy a portable gas Japanese/Korean burner. Set it on top of your electric stove under the hood (obviously, you wouldn't turn on your electric stove-if you can't remember, put some duct tape over the knobs.) More 🔥BTUs
Very informative video! I will switch to using my ‘wok spatula’ to drizzle/sizzle/reduce my sauces down the hot wok sidewall in a horizontal arc versus a small cup with my ‘generic’ Chinese marinade/sauce recipe (shaoxing, black vinegar, sesame oil, light soy, dark soy, oyster sauce), which I normally add at the wok’s 3 o’clock azimuth and stir/fold it into the ingredients. Really enjoy your recipes and insights. I currently cook outdoors with a Taiwanese commercial grade ‘medium pressure regulator’ propane wok burner and a 14” round bottom Mandarin wok, that produces excellent wok hei with the proper technique.
very informative video. i was born and raised in south central china and I didn't know the term wok hei 镬气 until recently. After some research I think it comes from a combination of maillard reaction and stir fry flame (flame in the wok). The stir fry flame, which is often seen in chinese restraunt cooking but not home cooking, may bring an effect simillar to grilled steak dripping fat on the coals.
growing up in a 7-person household, crowding the wok its just the way it is lmao. ill try cooking half the amount to see the difference, cuz the part about the food releasing moisture makes soo much sense
I agree with your take on the wok hei as being a flavor that the food gets being cooked in a high temperature. My dad tends to burn his food when cooking other things but his fried rice has the wok hei effect compared to everything else he cooks. My mom is more careful with the temperature but her fried rice is completely different since it doesn't have the wok hei.
I've been watching this channel regularly for recipe ideas and always wondered what the Chinese characters are for "longyao;" I assume it's one of those Cantonese words that doesn't have a character for it. Thank you for the more in depth explanation!
Love your channel! If it wasn't for you, I wouldn't have had been able to understand Wang Gang's techniques as well as I do. Your episodes brighten my week! All tge bestà
It would be interesting to hear your thoughts on cooking with induction hobs, too. Something like a large carbon steel /seasoned stainless 3 layer saucier would be my first thought. One would lose the heat control of a wok but you would at least gain some lateral heat diffusion instead of being limited to a tiny portion of the pan that actually gets hot.
So the common glasstop induction in Western kitchens feels, to me, like an improvement on electric coil stoves. That said, outside of my parent's place... I've only ever ever cooked over gas, so I'm probably not the best person to ask. To be honest, if I was in the States, I'd probably keep a little gas camper burner handy (like the one we use in the videos) specifically for use when stir-frying. But that's just me, and my probably irrational love for gas. They also sell induction wok burners (used in some old buildings in Hong Kong), which seem to be great, but also seem to cost an arm and a leg.
@@ChineseCookingDemystified I cooked on gas a too short 4 months of my life... Cooking with a wok for me is like hell, a torture that reminds me of how I miss gas and how my stove makes me want to go to the outdoor jet engine you showed here but I do get that the smaller one you usually use is good enough and I'll get one.
Its just not the same. You can certainly get nearly there using different types of stoves and different pans, i used to just use a cast iron skillet on a flat top electric. Can get it hot enough and the heat retention means keeping it hot when new ingredients, but doesn;t have the change in temp control of a wok. Your induction would have fine control and the carbon pan better control than cast iron but still not so much overall. Both just are not a wok on gas though. Induction is really uneven and carbon is very uneven, a tri ply would help with evening out heat but isn't non stick. Ultimately none are going to be the same as a wok swirling liquids around the sides. Which i guess as i write this out that is obvious, but if its the odd stir fry anyways can certainly get close enough.
I really enjoy your channel and have cooked many of the dishes you feature. I would like to see more homestyle recipes and seasonal ingredients. Thanks
thanks for another great video! Happy to see a crossover of two of my favorite channels! I want to mention that I'm totally going to try Kenji's blowtorch idea for wok hey, just to see what it's like - I'm on electric.
I don't know if you guys are going to see this as it's an old video, but I've had a lot of success emulating a wok burner at home by removing the metal lid that spreads the flame of the stove and lighting the gas "hole" directly, it creates a very concentrated heat spot at the middle and gives that scorched oil taste quite effectively
This is like the ultimate RUclips Chinese cooking team-up: CCD, Kenji, and Wang Gang. Just need to throw in Andong and 小高姐 and we got our own off-brand Chinese food Avengers!
Adding to the induction cooktop: I have an electric ceramic cooktop, and a really small (12") flat-bottomed wok. I can get decent results if I take my time and don't overfill the wok. I will soon get a good butane burner and a larger wok, because sometimes you just need it, so I'll be able to cook with gas again.
I'm glad you addressed the word longyau. I recently became a bit interested in the Cantonese language and was reading up about it, but while I figured that the yau must refer to jau4(油), I could not find any thing in any online dictionary that made much sense as "long". I thought I was going crazy. Glad to see it's not my fault for not finding anything. Good resources for Cantonese seem to be hard to find. A lot of online Cantonese dictionaries, at least CantoneseEnglish ones, seem to mostly focus on the written words rather than the spoken ones. By the way, is my unskilled ear hearing it right that the tone on 'long' is 5 (low rising)? Also if it's not too much to ask, could you tell me the radicals in the character for 'long'?
long] (open [o]) is 2 tone (high rising). To SWIRL or SWISH a liquid. [long2 hau2] -- rinse mouth -- "to gargle" [long2 yat1 long2 go3 bui1] -- give the cup a rinse As for the character, nsupercolloquial. If someone had to, I guess they would put the 口 mouth radical with wave 浪 [long6] because of the sound = 𠺘 But I just did some research & the original character for the Cantonese word is 盪, now pronounced as [dong6] "to toss about; swing; rock" -- not for liquids, but for people on swings, or even loitering Some Chinese words have vastly different readings, like 樂 [lok6] "joy" [ngok6] "music" & a rarer reading for the verb [ngau6] "to enjoy." Cantonese has even more readings, literary as well as vernacular/ colloquial readings for the same character. Some of the pronuncations are fossilised pronunciations of Middle Chinese, & are so different from the official reading of a character that most ppl won't recognise them. [long2] is a good example. Thanks for inspiring my research! Enjoy your studies on Cantonese culinary culture & linguistics!
Hey! so I'll get to some notes in a second I think, but before I grab my morning coffee and put pen to paper, just in case someone's watching this and being like "WTF? Where's Kenji"... first bit with Kenji in this video is at 3:32
Basically, when we were planning our side of the video, I really thought we talked about restaurant longyau/dumping the oil in a side bowl in the conversation. Turns out I was wrong and it was something we chatted about over email. His opinion on that if you're curious: "Yes, I’m with you on the dumping oil thing. It doesn’t make sense for home cooks. The technique I advocate in my upcoming book is to rub a small amount of oil with a paper towel before heating, which acts as an indicator of wok temp, then when it’s smoking, to add fresh oil and swirl." (something that also totally makes sense to us, as an aside)
Really thought that was in the convo, muffed up because 2+ hours was a lot to edit lol
Huge thank you to Kenji for sitting down and chatting with us. Super nice of him, and like probably most of y'all I've been a enormous fan of his work for the better part of the decade (I, like I think a lot of people, when confronted with a new dish, immediately google "kenji seriouseats [insert food item here]" haha)
Edit: I'm feeling a bit lazy today, didn't get a ton of sleep last night (and we had a bit of filming to do for the next video this morning). Gunna flake on the notes for now, feel free to ask any questions here though!
I didn't know Kenji (just Kanji :D ) I'll check him out. But I was mostly looking for you guys when I accidently found you. I love yout take on Chinese cooking and this encyclopedia of propery researched methods you put forth. My issue with all the westernized chinese cooking channels is their westernicity whereas you bring acceptable compromises to help westerners meet autenticity and equivalence in an intelligent fashion.
Chef Wang is the absolute don of wok cooking on RUclips, he needs bigged up more than he gets
That's exactly what I google first for most things but if it's Chinese I look up you guys 👍. I found your channel a couple months ago because he mentioned you guys in a video. I learned so much from you!
@ChineseCookingDemystified can you update your links to wokshop? They seem to have built a new website and these links don't work
"As long as you get some yau, and you long it" may be the best thing I've ever heard on this channel
Her demeanour is fabulous I'm trying really hard not to profess some strong emotions
@@atmansoni6406 *Chris has entered the chat.
Yup, this evening I intend on longing the shit out of some yau.
This is called Chinglish, and at least for me, Cantonese people everywhere in Canada did this to some degree (although it's usually injection of certain English words into a Chinese phrase). In both languages there are certain words that capture what you want to say more accurately than the equivalent in the other language.
To "long" something is not _quite_ rinsing something. It is actually colloquial Cantonese, which is why there isn't even a character for it, it's so specific, and that is why she used it specifically.
Put that on a t-shirt!
My grandfather passed before I was born, but I grew up hearing stories of him like he was some mythical character. I always heard that he was an absolute demon with a wok and could cook like no other, and he was regularly shooing my grandmother out of the kitchen so he could work. When he first came to the states, he was very confused by western stoves and was very dejected until he found a wok burner. He bought it in an instant and cooked every meal on if from then on. I really wish he would've taught my elders how to cook like him, so I'm left scrounging the internet for knowledge of Chinese cookery. I can't ever truly express how grateful I am for your content and how much of a goldmine all of your videos are. Thanks so much!
Great comment. It describes my frustration before finding this channel. No one in my familly cooks foreign influences nor uses a wok. And I'm a complete uncompromising dictator when it comes to my time in the kitchen, yet I welcome any criticism or comments and appreciation for they help to please... but yeah, kitchen dictator, tyrant of the foodzes and methods to prepare them. This channel helps so very much, I've learned so much here, nothing compares.
I think there is a tendency that when someone is really good at cooking in a family, they tend to dominate the kitchen and make all the nice things rather than letting someone else cook to learn. The other family members don't disagree with this because they want the best food, instead of someone's practice dinner!
Thank you for sharing about your grandfather. No one cooks really well in my family, so I had to learn a lot on my own.
@@Wingedshadowwolf Wow. I am so guilty of this. Thanks for articulating it so well. I'm gonna clean up my act. It's funny. I never hesitate to share detailed recipes but this obvious step has eluded me. Man, I wish I could have s do over of the last 20 years
@@Hullj Better late than never.
I love the fact that every cooking channel will at some point call out Jamie Oliver for being wrong.
Jamie who?
Yeah. We’re all so cool now that we can look backwards and dis Jamie Oliver for not being as cool then as we are now.
And they also look up to Kenji for good advice/tips/recipes.
@@donbushek Haha yeah in fairness, they were old videos. But they're just... such a good example of poor technique :) For educational reasons only!
Eh..he isn’t more wrong than your average tv chef. His disadvantage is that he has a lot of footage available on RUclips for people to use. You really have to be careful using footage from food network because they love throwing copyright strikes otherwise people would be using Rachel Ray.
Haha the dog “hey hooman pay attention to me!”
Honestly, if you guys sold shirts with "But first, Longyau / 滑锅', I'd buy it, and now you could have 'As long as you get some yau, and you long it' on the back
second that, please add a merch store
I'm a retired chef and learned to cook American Chinese in the hotels and later also worked for that pf chain, you know what I mean. I have been stuck in restaurant mode and criticized my home cooking because I was so accustomed to restaurant cooking. You guys just made me realize I can let go! 😂 thanks
This is hands down the best cooking channel on RUclips right now. All cuisines have so much to learn from Chinese cooking.
I guess I’m Biased but this is the best Cooking Channel they helped me through my inability to eat when I was going through chemo. There is just so many ways to make the things I did not like before taste so delicious if you cook the way Chineese prepare their vegetables and meats. I feel so much better so much more energy and the cancer is in remission. I love this channel !!!
Yeah you're definitely biased here. Must be the chemo /s
Coming here right after finishing up the hour long talk session on Kenji’s channel. Today’s been a blessing
Oh boy your channel has really grown these years! I remember when I searched for a good 红烧肉 recipe for my study mates and stumbled upon the vid. And now a collab with Kenji, really happy for Y’all! Stay safe :)
I never realized the different techniques of wok cooking until I saw this video. Many thanks.
I've been assuming Long You is 龙摇😂😂😂
And I imagine a wiggling dragon every time I swing my wok. 🐲
Shaking 🐉 lol 😂😁
if chinese cooking was animated into something kid friendly (or kid eye catching), that would be the perfect visual!
That's how he pronounces it LOL i thought it was Putonghua as well.
So you guys and Kenji are my three favourite food people. I'm beyond excited about you all doing a video together. Thanks for everything you do!
I truly enjoyed this episode. Since beginning to cook Chinese meals I’ve found that investing in the outdoor hi-temp wok burners are, as you pointed out, the perfect middle ground between Chinese restaurant and home kitchen. Currently in the process of converting my old disused stainless grill to a home for the burner. That way I have an outdoor appliance with a lid to house the burner between uses. Never liked the taste of gas grilled food anyway! I was also very pleased to see you link to The Wok Shop in San Francisco. Tane Chan, the owner for nigh on 50 years has been a marvelous source of information and very reasonably priced Chinese kitchen utensils. Ive gotten on the phone with her for a quick call and ended up in lengthy discussions. Such a marvelous woman who truly knows her business. Now, I’ve read all of Grace Young’s books and although I find them enjoyable they lack something. So when I really want to see technique and learn new things this channel is my go to source for my own version of “Wok Hei”. Thank you both! Keoki
Haha, I've been to the Wok Shop in SF to buy my first wok. I spoke with the owner, and I'm sure she's very knowledgeable, but I'm not sure if she was super helpful. I'm sure you picked up on the fact that she's a very "intense" woman. I heard her screaming at a customer on the phone before she helped me out 😅. Anyway she was telling me what I need before she asked anything about my cooking experience or the type of burner I was using. She insisted multiple times that I needed a flat bottom wok because that would work best with my stove, but I was actually intending on using it in my kamado. Either way, I got the wok I wanted after a bit of back and forth. I've since purchased a larger wok with wooden handle elsewhere, but I'm also looking into a high BTU outdoor burner. I may pop in soon to get a larger wok with a handle that has an angle that suits me, after my new wok burner arrives. I'll have to show her a video of the burner so she understands that I'm not just working with a stovetop burner.
The most Chris comment in the collab video:
To make mayonnaise, the first thing we’re gonna need is... mayonnaise
Kenji: Well, if you start with a dab of store bought mayonnaise, it's easier to emulsify things.
Love love you all repeat telling and educate Long Yao!
These techniques are sometimes done implicitly and are scattered throughout your videos, it's nice to see them condensed and thoroughly explained. Also, it's nice to see people come together during the pandemic, especially all of these great minds. 11/10 video.
I appreciate this video to summarize most important techniques for our Cantonese cooking!! It is good to spread the world and everyone can enjoy home authentic Chinese cooking!!😊
I just bought Kenji’s The Wok book this weekend. I have learned so much from reading it. Over 600 pages of Wok Awesomeness!!!
All your plants look so happy 😀
Thank you! I learned so much! I just bought a wok, (35.54 cm) and now I have info. 💙
I recently learned that when making salad, pour the dressing along the wall of the salad bowl instead of onto the greens, which is important for a even dressing. This also partially explains the way how you put liquid around the side of the wok.
This is the collaboration I didn't know I needed until I saw it.
Calling it now, collab of the decade. Straight 🔥🔥🔥
A real struggle for me being from the US is being a huge fan of genuine szechuan cuisine. Outside of Chinatown its nearly impossible anywhere I've lived or visited, with some rare exceptions, to find genuine szechuan cuisine. So a video like this, just like your last one is a huge resource for those of us obsessed with Chinese cooking. I think the "crowding the wok" concept is something that while simple, could transform a lot of people's concepts on how to approach Chinese cooking. Cheers guys and thanks again! Stay safe yall.
i honestly think you are one right on about not crowding will transform cooking but also add that i would suggest many people crowd their western style pans as well and the same would be true if they stopped doing this. Say not to steaming your delicious foods people!
I love kenji! So glad to see the co-op content
these videos are some of the most inspirational things i've watched ever
My wok mon and wok tan just came in. Coincidence? I THINK NOT. Love your content and appreciate your easy to follow style!
didn’t even watch yet but bless this collab already
A friend of mine taught me how to get Wok Hei at home. It works well too. He said, take a blow torch, get it to a blue flame until it's hissing and fire away at your food sweeping it across back and forth. I did get that restaurant taste and now I enjoy homemade stir fry at home.
This is described in detail on Kenji's channel. Comes from FoodLab.
@@wzigrang Oh! Kool! Glad someone figured out how to get it. Lol I love using this technique!
Very important details and pointers in this video presentation. You've presented helpful tips that are almost never mentioned in other videos. This is a very helpful video. Thank you.
Just getting into stir frying and wok use. Been having the hardest time over the last year with excess sticking but the dishes were still decent. . I don't know how I missed long yau for a year . Used it correctly ( I believe ) for the first time tonight. Nothing stuck and it was a saucy dish. I almost cried. Thanks!
I don't cook the same kinds of meals you do/use the same pieces of cookware but hearing about things like "overcrowding the wok" are really interesting and make a lot of sense, I'll have to keep that in mind when I'm cooking using just a regular frying pan on the stove!
This is one that I've returned to a few times. Thanks again!
Is it just me or is Steph's English setting better at an alarming rate, it sounds way more clear than the last time. Keep up the hard work Steph!
Thought that was just me. Yes, it is.
Conveniently, I already have a diy propane burner and furnace set up to melt stuff like aluminum. If I ever get into wok stir fry, I might just plop the wok on top of that furnace and let it get crazy hot.
I'm sure you can get some wok hei then!
Been waiting on this collab since the dawn of time. Hyped beyond belief!
Amazing amazing collab. This channel has come so damn far -- I remember in a video a couple years ago y'all (rightfully) referred to Kenji as the best food writer of this generation. And now y'all are right there on par with him :)
I started working in a Chinese market's hot-food take-away section, and they have the proper 火炉 burners with I think two or three 炒锅 stations. Its my first time being in person near such a proper setup, and has me really eager to learn to use my mom's woks.
Super helpful video to get me started on key ideas. I'm going to check out Kenji's video because greens and beef was my grandfathers specialty 我爷爷的特长。 Chef Wang's videos look great too, so those are next.
And your plants look so lush and healthy!
This is great you guys. I like the conversational tone and the theory behind this. It’s a little different than your other videos. Those are great as well, but I wanted to remark on the change in tone of this video. Keep up the good work! And good to see Kenji as well!
Thank you.. Peace and blessings to you and your family
Love the idea of you two being in separate rooms of your apartment on a zoom call together
Great video. So true about how not to put too much food in the wok. My wife is first generation American from Hong Kong and hates cooking so I have been learning "Chinese" cooking and stir fry. I do know other cooking techniques, but stir fry is definitely something to learn. Have all ingredients ready and in front of you and don't try to stir fry a huge batch like you would soup or pasta sauce.
I'm usually stir frying for 6-8 people, so i cook in 3-4 batches 2 servings at a time.
Takes forever
There's really no issue. If you look at any good or fancy pasta dish, it will be cooked independently, not in large servings.
No, I'm not talking about "meat sauce" on spaghetti. Cause yes, I know those can be cooked in bulk. Or spaghetti and meat balls. Lol
@@ikyiAlter exactly this, many people put far too much in western skillets just as they do woks. Basically Americans have massive portions...
@@stormshadowctf It takes what it takes .. no compromising if you don't want subpar stuff
@@bobbiusshadow6985 what do you do when you have a large party of people? You cant just cook all day and have 2 people eating at a time. Pointers?
Just a tip:
My first experience with a wok 20 years ago and following attached instructions to 'season' it, set the ceiling on fire... haha. I am not sure if it was because the place was recently painted or what...
So, I highly recommend new people practise outside and get used to using woks first. As demonstrated many times in this channels videos, they often cook on a balcony outdoors.
Anyway, enjoying this channel so much I have subbed. I spent several years in Taiwan, I would love to see a channel that is similar in professionalism to this on that country's various cuisine.
Thanks!
Awesome. My two favorite RUclipsrs teaming up. So glad y'all got together. MORE!!
Wow, first Uncle Roger and now Chinese Cooking Demystified roasting Jamie Oliver. Hilarious! xD
"Yeah. We’re all so cool now that we can look backwards and dis Jamie Oliver for not being as cool then as we are now."
This is an actual fair critique where as roger just mocks him for being experimental and using some different techniques
@@superpcstation Roger is also a comedy channel. If you can even call Asian accent and asian stereotypes comedic
Don't keep on ignoring your dog, he/ she has feelings,too...hehe...keep on posting your informative videos.
Are your dog and your microphone made out of the same material?
Both made out of fluffiness.
Hahahaha!
Great vid, as always. IMHO the most fundamental step in most American kitchens to closer achieve that “restaurant quality” next level taste, is to start using MSG ASAP.
I'm glad you guys are addressing the whole "wok hei" thing. There's this weird macho space race happening on youtube with everyone trying to make bigger and bigger burners. That's great, but you can turn out great Chinese food with a normal stove and good technique. Last night I made the best stir fry I've ever made with my cast iron fry pan.
Thank you for this wonderful video. I just bought a new Wok and I’m watching your channel to learn more about it and how to cook in it.
Love your videos, so happy for you guys being able to talk with kenji
yep, my dad use similar way to long yau too, just a bit peanut oil in the beginning and adding more after he heats up the wok.
Keep up the video, i think you guys video is very educational!
Kenji Lopez-Alt, Chinese Cooking Demystified AND Chef Wang? That's some Marvel-esque crossover material.
Oh, uh... Wang Gang wasn't used here with his knowledge lol. Sometimes we use clips of him to illustrate points (and I always think of 'fair use' in term of 'the golden rule' haha, so we'll always credit and link him, of course).
@@ChineseCookingDemystified Hahah, well, maybe a Marvel-esque crossover movie with a Chef Wang reference, then :p
On a regular home stove you will get better results if you split your stir fry recipes into smaller portions and only combine them up at the end. Everyone seems to understand that you can't just chug 3 lbs of minced meat into a cast iron skillet and expect it to turn out brown, but it works even worse with woks because they usually don't retain heat as well as a cast iron skillet.
OMG you have NO idea how happy this collaboration makes me. Holy mother of god you made my weekend.
Schnauzer lover and owner here . Your fur baby is adorable
Thanks for your explanations. I noticed a big improvement when I limited how much I was putting into the wok at a time.
Favourite channel on RUclips
That was very interesting and informative. I learned more about wok stir-frying than from years (off and on) of trying to replicate that unique Chinese restaurant taste experience. I have a stainless steel wok. Maybe I should get a plain steel one. My stove is electric. No gas here!
My god this was an AWESOME video
First of all, congratulations you two. It's so obvious how much effort you put into this channel, it's amazing to see you being successful (plus, you know, I feel cool because "I knew about them before they were popular")
Also, I think it got glossed over a little quickly in the interview, I don't know if Kenji followed your explanation because you all switched to talking about restaurant flavors, but I *totally* understood what you said about wok hei getting mixed up and mixed together with the problem of an overcrowded wok. People going, "oh yeah, it didn't turn out quite right because there's this thing called 'wok hei' that you just can't get on a home stove" . . . nah, it didn't turn out quite right because your vegetables are steamed, not stirfried, because you tried to do like three times as much as you should have. At least, I have seen my friends complaining like that all the time
Anyways, thanks so much for all the hard work! Durian pizza recipe video coming soon??
Thank you for your dedication and knowledge. It is much appreciated.
we need a CCD x Wang Gang collab next!
Oh man, I wish haha. Honestly might be the only thing that could top chatting with Kenji.
@@ChineseCookingDemystified Cough cough, ChefChao or A Yuan would be the real clutch move. Restaurant style and all is great, but these smaller rural cooks are putting out some amazing stuff.
@@ChineseCookingDemystified is he really far from you guys? Why can't this collab be reality??
@@boltup5566 CCD is based in Guangdong while Wang Gang is in Sichuan province and I'd imagine that's a long trip for either of them.
@@gcal8263 Yeah that looks far on the map. Thanks!
Wow you guys are incredibly patient and gracious, he really went on a tangent and didn't listen too incredibly well (after watching the interview on both channels...it kind of felt like he was talking AT you, not WITH you). It reminded me that he is a celebrity chef, and not the authority on everything. I have learned so much from you and am really glad that he has gotten some education from you guys too!
i just love the schnauzer puppy. They are super affectionate and smart!
Every time I make fried rice I wind up overcrowding my wok, and I still haven't quite gotten the hang of it. It's also rough with an electric range, but it has been a great addition to my kitchen.
Buy a portable gas Japanese/Korean burner. Set it on top of your electric stove under the hood (obviously, you wouldn't turn on your electric stove-if you can't remember, put some duct tape over the knobs.) More 🔥BTUs
Very informative video! I will switch to using my ‘wok spatula’ to drizzle/sizzle/reduce my sauces down the hot wok sidewall in a horizontal arc versus a small cup with my ‘generic’ Chinese marinade/sauce recipe (shaoxing, black vinegar, sesame oil, light soy, dark soy, oyster sauce), which I normally add at the wok’s 3 o’clock azimuth and stir/fold it into the ingredients. Really enjoy your recipes and insights. I currently cook outdoors with a Taiwanese commercial grade ‘medium pressure regulator’ propane wok burner and a 14” round bottom Mandarin wok, that produces excellent wok hei with the proper technique.
Such smart Cooking info ... Absorb Reflect and then Create..
Your dog is awesome!
very informative video. i was born and raised in south central china and I didn't know the term wok hei 镬气 until recently. After some research I think it comes from a combination of maillard reaction and stir fry flame (flame in the wok). The stir fry flame, which is often seen in chinese restraunt cooking but not home cooking, may bring an effect simillar to grilled steak dripping fat on the coals.
growing up in a 7-person household, crowding the wok its just the way it is lmao. ill try cooking half the amount to see the difference, cuz the part about the food releasing moisture makes soo much sense
Congrats on being able to work with Kenji.
Thank you for the real cooking techniques
This was very informative! I'm trying to hone in on my wok skills and this was awesome. Much appreciated!
That puppy is so cute ❤️
I agree with your take on the wok hei as being a flavor that the food gets being cooked in a high temperature.
My dad tends to burn his food when cooking other things but his fried rice has the wok hei effect compared to everything else he cooks. My mom is more careful with the temperature but her fried rice is completely different since it doesn't have the wok hei.
I've been watching this channel regularly for recipe ideas and always wondered what the Chinese characters are for "longyao;" I assume it's one of those Cantonese words that doesn't have a character for it. Thank you for the more in depth explanation!
Love your channel! If it wasn't for you, I wouldn't have had been able to understand Wang Gang's techniques as well as I do. Your episodes brighten my week! All tge bestà
It would be interesting to hear your thoughts on cooking with induction hobs, too. Something like a large carbon steel /seasoned stainless 3 layer saucier would be my first thought. One would lose the heat control of a wok but you would at least gain some lateral heat diffusion instead of being limited to a tiny portion of the pan that actually gets hot.
So the common glasstop induction in Western kitchens feels, to me, like an improvement on electric coil stoves. That said, outside of my parent's place... I've only ever ever cooked over gas, so I'm probably not the best person to ask. To be honest, if I was in the States, I'd probably keep a little gas camper burner handy (like the one we use in the videos) specifically for use when stir-frying. But that's just me, and my probably irrational love for gas.
They also sell induction wok burners (used in some old buildings in Hong Kong), which seem to be great, but also seem to cost an arm and a leg.
@@ChineseCookingDemystified I cooked on gas a too short 4 months of my life... Cooking with a wok for me is like hell, a torture that reminds me of how I miss gas and how my stove makes me want to go to the outdoor jet engine you showed here but I do get that the smaller one you usually use is good enough and I'll get one.
Its just not the same. You can certainly get nearly there using different types of stoves and different pans, i used to just use a cast iron skillet on a flat top electric. Can get it hot enough and the heat retention means keeping it hot when new ingredients, but doesn;t have the change in temp control of a wok. Your induction would have fine control and the carbon pan better control than cast iron but still not so much overall. Both just are not a wok on gas though. Induction is really uneven and carbon is very uneven, a tri ply would help with evening out heat but isn't non stick. Ultimately none are going to be the same as a wok swirling liquids around the sides. Which i guess as i write this out that is obvious, but if its the odd stir fry anyways can certainly get close enough.
your plants are happy and healthy!!
Your dog is sooo cuuutteee!
Love your videos! You are a great inspiration for a new youtuber like me!
I really enjoy your channel and have cooked many of the dishes you feature. I would like to see more homestyle recipes and seasonal ingredients. Thanks
Great video
Kenji is my favorite chef.
Could we feature more of the fur baby? He’s so cute! Maybe a few montages of him being goofy?
wait til you find out they also have a cat 😂
Preciate the tips.
Hey! I caught a glimpse of trader Joe's grape seed oil!
thanks for another great video! Happy to see a crossover of two of my favorite channels! I want to mention that I'm totally going to try Kenji's blowtorch idea for wok hey, just to see what it's like - I'm on electric.
I don't know if you guys are going to see this as it's an old video, but I've had a lot of success emulating a wok burner at home by removing the metal lid that spreads the flame of the stove and lighting the gas "hole" directly, it creates a very concentrated heat spot at the middle and gives that scorched oil taste quite effectively
you do a well informed video. thank you
This is like the ultimate RUclips Chinese cooking team-up: CCD, Kenji, and Wang Gang. Just need to throw in Andong and 小高姐 and we got our own off-brand Chinese food Avengers!
Adding to the induction cooktop: I have an electric ceramic cooktop, and a really small (12") flat-bottomed wok. I can get decent results if I take my time and don't overfill the wok. I will soon get a good butane burner and a larger wok, because sometimes you just need it, so I'll be able to cook with gas again.
I'm glad you addressed the word longyau. I recently became a bit interested in the Cantonese language and was reading up about it, but while I figured that the yau must refer to jau4(油), I could not find any thing in any online dictionary that made much sense as "long". I thought I was going crazy. Glad to see it's not my fault for not finding anything. Good resources for Cantonese seem to be hard to find. A lot of online Cantonese dictionaries, at least CantoneseEnglish ones, seem to mostly focus on the written words rather than the spoken ones. By the way, is my unskilled ear hearing it right that the tone on 'long' is 5 (low rising)? Also if it's not too much to ask, could you tell me the radicals in the character for 'long'?
long] (open [o]) is 2 tone (high rising).
To SWIRL or SWISH a liquid.
[long2 hau2] -- rinse mouth -- "to gargle"
[long2 yat1 long2 go3 bui1] -- give the cup a rinse
As for the character, nsupercolloquial.
If someone had to, I guess they would put the 口 mouth radical with wave 浪 [long6] because of the sound = 𠺘
But I just did some research & the original character for the Cantonese word is 盪, now pronounced as [dong6] "to toss about; swing; rock" -- not for liquids, but for people on swings, or even loitering
Some Chinese words have vastly different readings, like 樂 [lok6] "joy" [ngok6] "music" & a rarer reading for the verb [ngau6] "to enjoy."
Cantonese has even more readings, literary as well as vernacular/ colloquial readings for the same character. Some of the pronuncations are fossilised pronunciations of Middle Chinese, & are so different from the official reading of a character that most ppl won't recognise them. [long2] is a good example. Thanks for inspiring my research!
Enjoy your studies on Cantonese culinary culture & linguistics!
This was super helpful thank you!
“𠺘” or some people use “啷”.