watched vid expecting you boiling cabbage in water , then I see an fully carved out expensive ham thinking it was for decoration. then suddenly he saws it and pulls out different animals for his stock, and then im suddenly learning biochem. RUclips did well recommending me this channel!
Baby Magnum No, chicken broth is not suitable for vegetarians, as it involves parts of dead chickens. Ovo-lacto-vegetarians will eat eggs and milk, but they would not have chicken broth.
@@SoulHydron Actually translation is spot on, the literal meaning is boiled water cabbage. It is called that because the broth is suppose to be as clear as boiled water.
For this cabbage and water recipe you will need: 1 Spanish ham, 1 pork knuckle, a whole chicken, a whole duck, scallops, a bunch of ground meat, and eggs. And maybe 1 cabbage leaf. Oh, and let me spend half of the video explaining protein structures with in depth animations because we wouldn't want a cloudy broth now, would we?
This strikes me as something a person would make purely to show they have the resources to make it. I can imagine it being served in some old emperors court.
@Julien the baby Not everything that is "sophisticated", is automatically good. This is a dish heavy on resources and work, for nothing all that special. I mean it's basically steamed cabbage in ham stock, sorry a consomme.
@@leelauer517 Yep that's it, but this is not the full version at all. What I will tell you is, it is normal when you look through it and that's the reason it's a Chinese dish. Not only molecular cuisine is good, but without a machine, a Chinese meal can also be as good as those "molecular cuisine"
You are absolutely right about that. With this dish, the elite can pat themselves on the back thinking that they're being humble by eating cabbage like a commoner, when in fact it is extremely and egregiously wasteful in nature. I'm thinking the things that went into preparing this one leaf cost enough money to pay the bills of a normal household for a month.
Damn, that leg of pork is legit like over $4000 dollars for a full leg, and it's just casually in this video. edit: black label is the most expensive, which is what he has
You nailed this explanation, chemically and culinarily. I considered myself lucky enough to be able to understand all of it, especially your chef John pun. You must have spend a decent amount of time on youtube. I am sold, waiting for more videos from you.
That’s the most impressive food video I’ve seen so far. That title 开水白菜 is such an understatement， which quite nicely juxtaposes with the lively explanation of the chemistry behind the broth. 中华美食文化博大精深
Best cooking video I have ever seen! Better delivered than a BBC documentary! Bravo and you will be one of the most famous Chinese chef in history in no time!
You think this is "hardcore learning", but it's actually just how Asians normally speak. Personally, I like throwing parabolas and standard deviations into my normal everyday conversation.
Unexpectedly learned a lot from this video! I can't use Chinese so I can't fully understand your other videos yet but this video just made me subscribed, I really want to watch them and see what else I can learn! I sincerely hope that you will do more English videos with this much in-depth information, be it biochem or anything you are interested in, as they are as much educative as they are interesting!
Well well I’m not the only chef with a degree in chemistry and culinary arts. Making consommé was a real test of proficiency in culinary school. Don’t let that raft break! Very expensive to produce but worth the effort.
If you can keep this level up, I bet you will have a ton of subscribers in a couple months. I would really love to get more of this clean, calm cooking with some light chemistry and physics mixed in. You'll probably reach a lot more people if you continue in English, but I already subscribed before I saw this. (:
honestly i was not expecting a chemistry lesson in the middle of a cooking tutorial. but it was dope. and the accent, your accent, chef, it's got a special vibe. i like it.
iv been watching cooking videos all my life I never seen this method of clarifying soup its genius I never seen anything like this before it just blew me out of the water just how simple yet such affective use of ingredients can enhance the beauty of a dish such as a simple boiled soup and make it so clear I want to see much more techniques like this that aren't explored on youtube and this just made my jaw drop in awe well-done sir you shocked me in the best ways i will be using this method within a week with simpler cheaper ingredients and I cant wait to see how beautiful I can make my dish look
Nuttnutella ruclips.net/video/Pn0PyUe5tx8/видео.html From this video you will say another best chef from China cooking the same dish. The broth in this video is just as clear as water. I was shocked also seeing it for the first time.
Chinese chefs are not like western chefs using "grams, ml", they believe in their experience and when they teach their students they don't tell how much to use, so that makes a huge difference between each chef and also let cooking have more difficulties lol
Biochem major here! What a brilliant idea for eliciting the general public’s interest in scientific literacy! The graphics are on the level of many great biochemical visualization projects I’ve seen! A minor question though, do disulfide bonds actually get broken when denatured by temperature only? I remember learning that to completely denature a protein (including disulfide bonds), you need to add specialized reagents such as beta-mechaptorthanol, which is probably not involved in regular cooking.
Someone ask question:"what is the theory of chinese food?" The theory is whatever you eat is not what it calls, whatever it tast like is not what it suppose to be, but good.
Chinese cabbage is my all time favorite!! I need to learn how to make this but the recipe seems to be a little bit too much for me....Anyways, good job on the video quality as always!
i thoroughly enjoyed watching this video. Always appreciate a bit of science explanation behind whey we do what we do. Where do you get an iberico ham leg without any meat ? Do they sell it like that ?
this is amazing, i came for a normal recipe but i ended up with the grand prize of knowing the science behind some culinary techniques, thank you very much
Me: *sees dish named Cabbage In Boiled Water and thinks,"Hmm, that could be good with a little salt. What else do they add?" Chef: *starts with jamon* Me: *drivel*
Video should be titled “explaining biology using soup”.
And chemistry
*chemistry lol
Not biology, not chemistry, but biochemistry.
"if you want to make a soup, first you must invent the universe"
When you make Harvard chemistry but came out with a chef degree. LOL
Cooking is just chemistry you can eat!
@@Novumic cooking is the best part of being a chemist!
4 rich only. no stupid simple man will pay 4 that taste
Yeah for a moment I thought his was going to start measuring the liquid amounts in mols
He graduated from Tsinghua University, the best university in China
watched vid expecting you boiling cabbage in water , then I see an fully carved out expensive ham thinking it was for decoration. then suddenly he saws it and pulls out different animals for his stock, and then im suddenly learning biochem.
RUclips did well recommending me this channel!
I'm so happy RUclips recommended me this channel!
Certainly one of the best videos of that generation!
Came for food, get a chemical bio something science lesson
Organic quantum particle neuro bio electro-chemistry.
Biochemistry
@@manictiger 😫😅
Organic Chemistry is the term you're looking for
It's gastronomic chemistry 😄
Ramsay: Chef, describe the dish.
Yang: Hold my biochem explanation.
season
Literally lmao
A chef who doesn’t master bio-chem is not a good RUclipsr
Iunno Matty Matheson's pretty good :P
Orgo Chef?
不会生物的厨师不是一个好RUclipsr
six six six
666
I bet vegetarians would love this cabbage recipe!
No, the broth should be a chicken broth.
Vivian M vegetarians can eat chicken broth, vegans can’t.
Baby Magnum no
Baby Magnum what
Baby Magnum
No, chicken broth is not suitable for vegetarians, as it involves parts of dead chickens.
Ovo-lacto-vegetarians will eat eggs and milk, but they would not have chicken broth.
Came here after the moon chase festival. I guess this is what Ningguang eats on a daily basis LOL.
"Cabbage in boiled water" has got to be the most misleading title I've seen on RUclips.
step 1: prepare 6 different animal meats and a basket of vegetables
I mean it's supposed to be a translation. Translations tend to sound weird.
@@SoulHydron Actually translation is spot on, the literal meaning is boiled water cabbage. It is called that because the broth is suppose to be as clear as boiled water.
it is just tranlated directly from chinese name.😂
chinese people invented reverse click bait aka incognito mode
When your Chinese Dad wanted you to major in chemistry and you like cooking.
For this cabbage and water recipe you will need: 1 Spanish ham, 1 pork knuckle, a whole chicken, a whole duck, scallops, a bunch of ground meat, and eggs. And maybe 1 cabbage leaf. Oh, and let me spend half of the video explaining protein structures with in depth animations because we wouldn't want a cloudy broth now, would we?
a mortgage amortization of 40 years..
這應該是我看過最有質感的廚藝頻道了
This strikes me as something a person would make purely to show they have the resources to make it. I can imagine it being served in some old emperors court.
Actually you are right. This dish was invented for serving the Empress Dowager Cixi.
@Julien the baby Not everything that is "sophisticated", is automatically good. This is a dish heavy on resources and work, for nothing all that special. I mean it's basically steamed cabbage in ham stock, sorry a consomme.
@@leelauer517 Yep that's it, but this is not the full version at all. What I will tell you is, it is normal when you look through it and that's the reason it's a Chinese dish. Not only molecular cuisine is good, but without a machine, a Chinese meal can also be as good as those "molecular cuisine"
Lee Lauer this was not for you to make at home. This is for the ppl who owned more than 100 chiefs
You are absolutely right about that. With this dish, the elite can pat themselves on the back thinking that they're being humble by eating cabbage like a commoner, when in fact it is extremely and egregiously wasteful in nature. I'm thinking the things that went into preparing this one leaf cost enough money to pay the bills of a normal household for a month.
When you get an unexpected chemistry lesson from a cooking video lol
Its biology
@@thecoolboy86gaming82 I think it's more org chem?
a chemist scientist turned chef.
Bio-chem
@@elementalbalance08 its biochem
my mom thought im studying, and she got confused when i told her its a cooking video
Good English narration, music, history. The chemistry was next level
LOL
Damn, that leg of pork is legit like over $4000 dollars for a full leg, and it's just casually in this video.
edit: black label is the most expensive, which is what he has
Beef ? .. jamon ? ... Is it not pork ?
Oops, yea it is pork, I accidentally type beef
Its only bone left, so maybe only 400ish, i think
Hes using leftovers bro ;)
サイレントボイス black label I think is the highest quality of all where the parents of the pig are also pure breeds.
"chef john of your mixed bouillon" NICE
NOICE
NICE
I was waiting for someone to say this! Best me to it lol
This dish literally same as film making all the hard works are behind the scene and the cabbage just serve as actor.
Golden words my man
That’s lit!
You nailed this explanation, chemically and culinarily. I considered myself lucky enough to be able to understand all of it, especially your chef John pun. You must have spend a decent amount of time on youtube. I am sold, waiting for more videos from you.
从B站过来点赞！
马蹄厨房 Martin's Cuisine 我还以为是高仿号 喜欢你的视频
太强了吧马蹄哎
omg, this is like the most simple yet complicated dish I ever saw.
That’s the most impressive food video I’ve seen so far. That title 开水白菜 is such an understatement， which quite nicely juxtaposes with the lively explanation of the chemistry behind the broth. 中华美食文化博大精深
Best cooking video I have ever seen! Better delivered than a BBC documentary! Bravo and you will be one of the most famous Chinese chef in history in no time!
I came to see your cooking, then had a review for my biology as a bonus. Thanks, man. Keep up the good work!
he’s an architect xd
I got jebaited into learning biology from a soup video. This is what I get for skipping my biology class.
but do you know how to implicit differentiate tho?
You think this is "hardcore learning", but it's actually just how Asians normally speak.
Personally, I like throwing parabolas and standard deviations into my normal everyday conversation.
@yang ji it's biochem actually, organic chem barely touch on protein synthesis
This is more chemistry than biology
没有最浮夸只有更浮夸 加油 期待下个作品
吼....這次拍成本高喔!
這廚藝頻道很有質感.也很用心.期待更新
这道菜你做的不了太好
下脚料可以吃半个月。
杨老师您好！每一次看您的视频都觉得在欣赏一部优美的文艺美食电影。您对中华美食传递绝对是独一无二的。期待您的新作！
另外一说 我在看您视频。我老婆旁边在听（南非人）告诉我这位英国小哥居然这么懂中餐。
白菜：我想开了
手：不，你沒有
菜刀：我想通了
秋天的菊花
开水：走你
都是高人
"To master the cabbage soup you must first pass your biology class"
-Chinese cabbage soup guy
刚看过老饭骨的传统家庭做法 又有幸见识到您结合西式技法与食材的版本。很开心看到中华传统名菜能以不同的风味在世界范围流传下去
可我覺得他把吸飽湯汁的菜再洗過擰乾，味道都沒了吧……
这就是传说中的分子料理学嘛？惊呆了，之前在小说《美食供应商》的评论和一部电视剧中看过这道菜，没想到原来这么复杂，有这么多讲究和门道，赞一个！
If you want an English comment, here you are. Cheers for Chinese dishes dude LOL!
最后那个一片白菜的摆盘可以说极其米其林了😂
应该说是很怀石
3:31 underrated Chef John pun from Foodwishes. Literally read it with his voice in my mind. 🙈🙈
Man uses the entire animal kingdom to make cabbage soup.
什麼寬油勸退 這已經是物理上勸退了
化学吧
金钱劝退了
@@qingzenghong89 生物
William biochemistry
我智商劝退了
I'm a molcular biologist, have no idea why youtube reccomended me this but...now I know. Bang on.
Unexpectedly learned a lot from this video! I can't use Chinese so I can't fully understand your other videos yet but this video just made me subscribed, I really want to watch them and see what else I can learn!
I sincerely hope that you will do more English videos with this much in-depth information, be it biochem or anything you are interested in, as they are as much educative as they are interesting!
我覺得這個youtuber 很厲害，做事好嚴謹，廚具也酷， 但是一個視頻的成本好高啊。
Well well I’m not the only chef with a degree in chemistry and culinary arts. Making consommé was a real test of proficiency in culinary school. Don’t let that raft break! Very expensive to produce but worth the effort.
You got an instant subscriber!
看过的最好的蛋白质结构的讲解 竟然是在美食节目里面
跟在某hub看美食作家王刚差不多
附议 老饭骨那里看过一次开水白菜还在想为什么？啧啧啧
來看做菜的，結果上了一堂 biochemistry ...
The title should be "Biochemist boil cabbage in water."
一定是因为最近厨艺见长，复刻网上的菜品或者烘焙每次都大成功，导致我有点自我膨胀了，我居然胆敢点开这样的视频。不过也好，我学会了什么叫敬畏。
props to the chef john and binging with babish references
@Cipher my guess is that the camera is focused just below the neck/face perhaps?
This username.......monster lol!
Damn, how have I been missing this high-quality resource? Instant subscription for sure
came for food,now registering an biochemistry degree in case can't understand
Grammar wrong bro. Learn some english first before you register that degree. :)
Thank you it was pleasure watching you cook
did you just explain a whole semester of mexican high school in 7 minutes?
wow this video was awesome and so informative. Came here to see what the famous dish was and left with so much knowledge and appreciation.
不会做3d建模的厨师不是好RUclipsr
2333 这种都有专门的软件啦，从蛋白信息网站上下一个数据文件就能直接显示，根本不需要自己建
@@sqian2004 他的锅是自己建模的
@@喵队长 惊了
@@sqian2004 厨师是国内建筑系大佬，做菜就是个爱好，建个模还不是小菜
不會電腦動畫的建築師不會是個懂生物化學的料理RUclipsr
If you can keep this level up, I bet you will have a ton of subscribers in a couple months. I would really love to get more of this clean, calm cooking with some light chemistry and physics mixed in. You'll probably reach a lot more people if you continue in English, but I already subscribed before I saw this. (:
lmao the presentation is almost a meme
all these hard work for one piece of cabbage floating in broth
insane traditional chinese sophistication
honestly i was not expecting a chemistry lesson in the middle of a cooking tutorial. but it was dope. and the accent, your accent, chef, it's got a special vibe. i like it.
当你讲到生物的时候，我觉得我自己不是差个食材的问题了，我是差个🧠
生化知识来得措不及防 不过好专业的讲解哦！赞！
看完感觉学了一节生物课哈哈哈
还有历史课
甚至还提到了范德华力。
@Chauncey Billups biochem 是在生物里学的
這是我第一次看到靠譜的開水白菜！讚一個。
最牛逼的工业建模软件Rhino（动画影视最牛逼的还是MAYA，3DMAX只能说在家装设计比较普遍吧～）在一个厨房美食节目中发挥得淋漓尽致！！简直无法用言语表达，太屌了！！杨建厨的视频每期必追！物理、生物、化学、营养、工程、架构，全都有完！最后好像是不是IT也有了？哈哈！！
Asian Binging with Babish
- Great cook
- Funny jokes
- Calming voice
- Will teach you a thing or 2 while cooking
Schooled over soup and how! Thanks this was crazy cool!!
iv been watching cooking videos all my life I never seen this method of clarifying soup its genius I never seen anything like this before it just blew me out of the water just how simple yet such affective use of ingredients can enhance the beauty of a dish such as a simple boiled soup and make it so clear I want to see much more techniques like this that aren't explored on youtube and this just made my jaw drop in awe well-done sir you shocked me in the best ways i will be using this method within a week with simpler cheaper ingredients and I cant wait to see how beautiful I can make my dish look
Nuttnutella ruclips.net/video/Pn0PyUe5tx8/видео.html From this video you will say another best chef from China cooking the same dish. The broth in this video is just as clear as water. I was shocked also seeing it for the first time.
來看做美食滴 結果上了一節chemistry課 😱
Damn man those infographic are killer. Insta subscribe
现在国内建筑行业这么不景气吗
明显是有钱有时间，还是个学霸。给您同样的工具食材，缺个脑子也做不出来~
明显是在开玩笑啦
@@siyushen4525 哈哈哈哈 是啊 我学景观设计的 估计也要改行了😂
@@vivianwong3840 嗯 这么专业 且对厨房狂热一般人做不出来
不懂梗又自以为是的人可真多啊
Wow, the effort put into this video!!! Subscribed!
This is why Chinese cuisine is hardest to learn than all kind of cuisine in this world
Chinese chefs are not like western chefs using "grams, ml", they believe in their experience and when they teach their students they don't tell how much to use, so that makes a huge difference between each chef and also let cooking have more difficulties lol
Wow what a video! Fascinating. Thank you.
做得太好了。大師的菜、老飯骨、楊光UP主做的三個開水白菜各有特點，也都互相補充。
大師的菜：任大師的風範，節目處理得好，襯托大師的風采。
老飯骨：鄧大師深入淺出，用家常的手法作餐廳的味。
UP主：相信科學，理科生要看的廚藝視頻，原理通了自然一通百通。
看不下去B站低齡化、沒有對廚藝研究後的隨意發言後，特地來YT上留言支持UP主。
Completely stunned. I'm from Sichuan Province. This video is so beautiful and makes me so proud of our traditional culture. Thanks! Chef
My grandmother use one Axe to cut the bone, "hola" from Madrid, Spain
Biochem major here! What a brilliant idea for eliciting the general public’s interest in scientific literacy! The graphics are on the level of many great biochemical visualization projects I’ve seen! A minor question though, do disulfide bonds actually get broken when denatured by temperature only? I remember learning that to completely denature a protein (including disulfide bonds), you need to add specialized reagents such as beta-mechaptorthanol, which is probably not involved in regular cooking.
可以從高湯的澄清講到蛋白質結構....算我服了你啦!!!!但是，可以多出點片嗎QQ
That was insane. You are amazing!
Someone ask question:"what is the theory of chinese food?" The theory is whatever you eat is not what it calls, whatever it tast like is not what it suppose to be, but good.
Yes
Actually at least half of them are the same as their name, but things that are famous always have a "terrific" name that makes it sounds very coooool.
博主做的非常用心，从B站过来的，有些d丝说话是真的过分，支持一下博主，科学生活硬核分析，强！
Chinese cabbage is my all time favorite!! I need to learn how to make this but the recipe seems to be a little bit too much for me....Anyways, good job on the video quality as always!
請問什麼時候才會有下一隻片，十分的期待!
i thoroughly enjoyed watching this video. Always appreciate a bit of science explanation behind whey we do what we do. Where do you get an iberico ham leg without any meat ? Do they sell it like that ?
Wow! That's so much work! Good job!
If this is 2119, we might learn quantum behide making soup.
lol
Totally looking forward for the new English videos! :D
Chemist, biologist, physicist and cook all in 1
this is amazing, i came for a normal recipe but i ended up with the grand prize of knowing the science behind some culinary techniques, thank you very much
Here ration to survive for a week in jungle
He: let's make cabbage soup.
Subscribing just because I thought the long biochemistry was hilarious. Great video.
The protein part is so out of nowhere lol
This is the real Chef that I am looking for for a long time!!!!
这不是cooking show，这是有机化学课。
amazing video, im now going to be following this closely and i loved the chef John addition.
跪着看完！学习到很多谢谢老哥
keep it up! there is no one doing such content like this, awesome vid!
看得目瞪口呆……感觉之前没有吃到开水白菜的精髓
Simple > Complex > simple. I'm going to use this lovely video to help tutor levels of protein structure. Cabbage in boiled water was a bonus.
Me: *sees dish named Cabbage In Boiled Water and thinks,"Hmm, that could be good with a little salt. What else do they add?"
Chef: *starts with jamon*
Me: *drivel*
有两个问题想问：
1) 首先汤里的风味物质主要来自 亲水性氨基酸 和 疏水性氨基酸 以及小分子油脂等是么，那么味蕾感知风味的机制具体来说是什么呢？尤其很多食物加盐与不加盐带出了很不同的风味体验，可否理解为味蕾感知风味的方式可能是通过与金属阳离子结合的小分子氨基酸盐（比如谷氨酸钠）？疏水性氨基酸与食用盐氯化钠反应方式会与亲水性的不同么？以及制作酱汁香油时是否其实是用油萃取一级结构的氨基酸链？ 2）扫汤这一步是不是主要通过蛋白肉糜形成新的复杂氨基酸网带走了疏水性氨基酸，因此损失了部分风味，但是蛋白与肉糜中一些不同种类的亲水性氨基酸一级链又进入了清汤因此增贴了新的风味？根据氨基酸种类有限的数量与风味的数量似乎不匹配，是否可以推测味蕾可能具有感受小型一级结构氨基酸链的能力（在各种酶的共同作用下）（问着问着多了许多问题）
Alton Brown: I know the science of food.
Chefitect Yang: Hold my beer.
really interesting! thanks! :D