For those wondering why its called "rapeseed" the term "rape" derives from the Latin word for turnip, _rapa_ or _rapum_ . Which is different from *rape* whose latin origin is _rapere_ meaning to snatch, to grab, to carry off.
But also, not so different - the name of the produce was likely derived from the action in proto-latin, as in the farmers would "rape" the 'rape' at harvest time.
This one was... a lot of work haha. We'll definitely do more of this kind of thing in the future, but probably more akin to the Lao Gan Ma video where it's like ~3-4 minutes of history/video essay and the rest of it a recipe. I'm got a new found respect for people that make video essays. No wonder there's so much time between Lindsey Ellis videos...
@@ChineseCookingDemystified oooh fellow Lindsay Ellis fan, how exciting! My wife thinks I'm crazy for watching videos about the way things could possibly be interpreted.
Indian Bengali here- in northern India they often use ghee for lamps instead of mustard oil, it’s usually used in a similar way to coconut oil, ie for hair and skin moisturisation. As you said, we always heat it to smoke point before cooking with it, but you have to be careful as if you heat it too much it’ll just keep smoking. Don’t know of any low acid varieties, but as you again said, there’s really no issue in eating it, provided you smoke it first. Makes the best mach’er jhol there is! Oh and I love your channel
Yeah that was more or less what I could gather, but to be honest I was just straining to find a picture that could express "it's used for religious purposes in Northern India" that was free and labelled for re-use. Thanks for the clarification though :) It's interesting that both mustard seed oil and caiziyou go through the same smoking process. Sometimes I am curious how much cultural exchange there was, if any, between India and the Chinese Southwest.
Literally the same line of reasoning that led my yoga teacher to conclude that all msg is bad even though it’s a naturally occurring chemical in MANY foods... just don’t inject it into your veins lady and you’ll be fine.
@@adog3129 control group is usually just rats that aren't fed 70%of their caloric intake as oil. Basic rat food, whatever mix the lab used at the time.
@@cr4zyj4ck that would be a good way to prove that eating 70% oil is bad for you. not a good way to prove that certain types of oil are bad for you. the control group would need to be fed an FDA approved oil for the experiment to make sense.
I love your channel so much! One thing to note is that you need to buy the Indian mustard seed oil that is called "kachi ghani" which means cold pressed. It will be dark in color just like you showed in your video with cold pressed rapeseed oil. Most oils in India were traditionally cold pressed, such as mustard oil (north and east India), coconut oil, sesame oil (both coastal and South India), etc. The oil grains would be stone ground in a large stone mill using cattle to turn the stones. This has become a rarity but is still readily available in India. And I agree 100% with you. Cold pressed oils have so much natural flavor! I even rate them higher to virgin olive oil in terms of flavor, aroma etc. Yet another oil worth mentioning is "dende" or African cold pressed palm oil. This is nothing like the industrial palm oil that is used worldwide. Instead it is a deep red and orange colored cloudy oil that is absolutely delicious. You should actually try experimenting with it in Chinese cooking too! It has a ridiculous amount of aroma and flavor, and is very fruity, vibrant, and rich in flavor. A typical West African gumbo recipe (sometimes called kingombo or gumbo) for example will use dende as a finishing oil. Meaning, the oil is not even used for frying or sauteeing, but just used for flavoring and for adding fat and viscosity. It is added directly in the stew after the water, veggies, and meats have been added. It gives it a depth of flavor that is truly remarkable. However, I agree with you, good quality "kachi ghani" or cold pressed mustard oil is also a thing of beauty. I now need to try and source good quality cold pressed rapeseed oil based on your recommendations! Also to note, the Western sensibilities got put off by the word "rape" so they tried to change/mask it. Which is why rapeseed oil is almost never called by that name anymore. And interestingly enough, the traditional way to cook with cold pressed mustard oil in India, especially Eastern India, is exactly as how you describe. Which is to get the oil to smoking point first, then turn down the heat, and then start the cooking process.
I used to go with my father to a Chinese restaurant specialized in Sichuan dishes (the Netherlands). It was a classy restaurant, with many Chinese visitors, both families and business people. We loved the food, and we supposed that "authentic Chinese food" was served here, considering the many Chinese clients. That was over a decade ago. I made some of your recipes Chris and it brought me back to that quality time. The dishes I made this far from your channel taste exactly like in that Chinese Sichuan restaurant in Eindhoven. I've never been in a Chinese restaurant since my father passed away, a decade ago. I have stopped eating pork a decade ago, because, well... bio industry and so. Last year I discovered breaders of "happy pigs", and your You Tube channel. I eat pork again, because of your channel and the taste you bring. I love the meticulousness of your recipes, like many others. It has become a sport to source the "difficult" ingredients of your dishes. Which - luckily -in my country are not that difficult to source. Thank you both for you efforts to explain and to teach. Your channel has opened a world of new flavours in my kitchen and at the same time it has given me dear memories of my father.
There's nothing on a chilly day like a Sarson Ka Saag cooked with mustard oil, topped with a chunk of butter and served with corn roti, overlooking a mustard field in the Punjab.
I'm glad both of you are doing okay during the "special period" and hope things will ease and return to normal. For now, these informational videos are really good and worth the watch!
Absolutely love this style of video. The history, science, cultural differences, and recommended western subs? All phenominal. Take your time and I'd love to see more videos like this!
As a Canadian I feel blessed to have seen that moose drawing. Great educational video, I'd really enjoy more of these if possible (the one on cooking wine was great too!)
@@TEMUJINARTS Moose tourtière is fine, but I find boar and hare is a better mix. Or maybe it's just specific to my parent's northern Québec town and I associate it with nostalgia?
Originally we wanted them to be bison (for the University of Manitoba), but they were kind of hard for Steph to draw in lab coats. So as a hockey fan, "Manitoba Moose" was the first thing that popped in my head besides that haha
Just a short hello from Germany - I´m a long time fan of your channel and was very delighted your recent collaboration with Andong. Keep up your good work and thank you!
Fantastic video! It's great to get some insight into an ingredient you guys have been talking about for quite a while. I tend to over-obsess about using the correct "authentic" ingredients in a recipe, so I'm really looking forward to finally being able to get a hold of this stuff.
Indian here. We use Mustard Oil, Mustard Seeds and even make dishes out of young Mustard leaves(Sarson Ka Saag) and all of it is delicious. I never had a clue that Chinese cooking can be done on mustard oil. I thought Chinese cooking is based around neutral oils, peanut, and sesame oil.
I hope you both are doing okay given everything going on right now. I’m sure things have been challenging and difficult being stuck in your apartment for so long. Thanks for video and keep safe!
I’m Bengali, and I use it both for moisturizing/massage oil, as well as following your recipe to make a crispy chili oil! (it was delicious, thank you!)
@@MrNoipe so good lol. Also these articles on cha bu duo are pretty interesting medium.com/@ItsPhilipChang/cha-bu-duo-is-not-what-you-think-it-means-32084cb3cde2 or www.sourcingallies.com/blog/cha-bu-duo
These in depth about ingredients are awesome. I'd love to see more of it. Even about other food related topics, like understanding the differences between the Eight cuisines, certain specific dishes, and the like
I actually recently cooked with a “extra virgin organic” rapeseed oil, thinking it would be the same as tasteless canola. I was taken a back by the pungent smell and golden color, and surprised by the nutty taste. Wasn’t what I wanted for popcorn, but glad to find out it was caiziyou!
Great detailed documentary, I am from new Delhi of Bengali origin and honestly, I was never a big fan of mustard oil or foods cooked in it. However my trip to Chongqing made me fall in love with Ma La and hotpot and to my astonishment, I discovered it was cooked in rapeseed oil. Having lived in NY for over thirty years, I could never find genuine Sichuan cuisine so Chongqing was a revelation as was rest of China. So much so that I am going back to spend more time and this time I am starting with Chengdu and will pay my homage to mala and other myriads of cuisine there and in rest of China. Thank you for your detailed documentary.
indian mustard oil if it is labelled as Kachigani(kachi(~raw)+ gani(oil press)) is similar to your raw caiziyou. but if it is refined , then it is much more subtle. South India uses peanut oil and sesame oil (exception being Kerala and coconut producing parts) traditionally. Now we use all sorts (palmolein, sunflower, ricebran, peanut , sesame(costs twice as much as peanut oil) and coconut) except Mustard oil. We use raw seeds and their paste/powder as seasoning .
I'm glad you guys posted this, despite your concerns that it might be too much detail to keep our attention. The history is very interesting and informative, and the discussion even more so. As a lover of all cuisines but new student to traditional styles of Asiatic cooking, I find your channel highly informative and I thank you for the educational post. Keep up the good work!
I am a professional of 35 years in the food industry. And I am learning alot from your channel. Thank you for the in-depth knowledge which I truly truly appreciate. Keep up the good work buddy.
Finally!!!!! I live in the UK and can tell you that caiziyou is equally hard to find there. The $35 shipping costs are worth it, I am buying some right now. Thank you! Also I hope you're doing okay with everything going on right now, stay safe!
So excited to watch this! Saving it for when I have time to fully concentrate on it. Thanks for you hardwork guys I get to learn more about the cuisine and food history/culture of my home province. Appreciate it alot this must have taken so much time
In my family we eat hot rice with mustard oil over it with some black salt mix. That's the tastest anytime , fulling meal ever. The taste of raw mustard oil is so unique and tasty, we can't substitute it with any oil. 😋👍
Excellent video. In Indian cooking, there is a technique for prepping mustard oil for use. It involves heating it to smoking point, then add two dried red chillies and maintain the flame for about 30 seconds. Then turn the flame off. The chillies should be black in colour; they are removed and oil is ready to be used. Unfortunately, you cannot batch prep, product can”t be used beyond one day (bitterness).
Thanks so much for this video. You answered many questions I had about this oil. You two are the best and so is Mala Market. I've been purchasing their Szechwan peppers for years and recently purchased some of this rapeseed oil. Thanks again!
I've used cold-pressed rapeseed oil for making chilli oil. I can't comment on how good a substitute it is taste-wise as I've never tried caiziyou. The smoke point of the stuff I have however is significantly higher than this video says is typical - about 200 degrees C or so.
Same here, used a very expensive ($8 for 500ml) Swedish cold-pressed rapeseed oil for my Sichuan chili oil and it turned out beautiful, just the right color. The color of the rapeseed oil itself is quite dark and has a nutty taste and scent. I can't really compare them though, we don't have the real oil here.
Fantastic video. Right up my street. It's the little details like which cooking oil is used that makes the difference. And this video cleared up some confusion I had between the cold pressed rape oil we have in the UK and Canola. I thought it might be the same thing. Really appreciate you specifying which varieties of brassicas were crossed.
I was able to find this (or at least something that seems to be this) at a local market in the Seattle area. It has a distinctive, slightly mustardy scent and had the same color as the oil shown here. It worked really well in the mapo tofu I made. I will use it again and again.
Thank you for this in depth dive on this particular ingredient! I've been trying to source it since seeing your videos for the first time a few years ago. The explanation of manufacturing process and your take on erucic acid is very helpful!
This video makes me happier than you can possibly realize. I'm not even fazed by the paid promotion from Mala Market, because it's a product we want, and that you know we want (and honestly, for being previously absurdly difficult to find, $16 for just shy of a liter of Caiziyou is kind of a steal). The fact that it was followed by some intensively researched ELI5 about Caiziyou and Canola was a very large cherry on top of that cake.
thank you, thank you, thank you! my order with The Mala Market for the oil just went through, so everything seems to be functioning. so excited! it's time to make chili oil here, and I already have good er jing tiao and facing heaven chilis from the same source, plus all my spices.
Woot! Thanks for clarifying that bit about the “for external use only” label on the Indian mustard oil ... I’d been looking at several brands in my local Indian store, including the Dabur one you showed in the video and wondering what’s up with that! Went home without buying any. Now that I know it’s just regular Indian mustard oil trying to pacify the FDA, I’ll buy some next time.
@RISHABH SINHA What’s your recommendation? I was going to go with Dabur simply because it’s a name I know from their other products from when I was growing up
Maya Kurup I had the same thing. Heard about the magical taste of mustard oil, in our local asian supermarket it stands next to the incense and massage oil. One of the men of the supermarket told me (three times!!) "not for eating, remember! Not for eating!" (as if I would instantly drop dead if I ate it). xx bottles later and see, I'm still alive! :-).
If you live near Chicago, the "Park To Shop" in Chinatown carry the big bottles of Caiziyou (the same brand as shown in this video). It's a chain in the Chicagoland area, so worth checking out the other locations. There's a couple in the city as well as in the suburbs.
I'm a certified executive chef with a degree in chemistry, former culinary instructor. Thank you for producing this wonderful, educational video with well researched information. The Internet at its best! Rape seed oil has to be one of the worst names for a culinary ingredient. I tried frying with some very cheap Walmart canola oil and nearly caught my stove on fire. That stuff just ain't right it hisses and spits like a wild banshee.
Hey, love the channel. I'm from Austria, we have local rapeseed oil that definitely has that nutty taste and it is used in cooking quite a bit. The label on the one I have at home says the smoke point is 175°C, so a lot better than the 107° that I saw in your video. I'm going to use that for my first Mapo Tofu this weekend.
How's everything over there? Here in Guangdong we still don't have restaurants back, but the food supply chain is at least mostly back to normal. Inching back into normal reality :)
@@ChineseCookingDemystified Not bad at all I'd say, the lock down measures seem to be quite effective nationwide, so far no serious outbreaks taking place in more populated areas in CQ though areas bordering Hubei inevitably taking impact. We are all past the panic period and into this "limbo" stage for quite a while... Bottom line: Online grocery shopping (via Yonghui channel) around where I live is very convenient and plentiful ! Catering business will have to wait unfortunately though I assume other restrictions in GD and elsewhere should be lifted gradually next month. But right now developments outside China in the next few days and weeks are more and more likely to get out of control >
Thanks for these. I've been buying chinese products lately. Like cooking wine, sichuan pepper. I wanna expand my knowledge more in cooking. So I research a lot now. Thanks for this knowledge with science behind it. From Philippines.
I'm from Switzerland. We make and use a lot of rapeseed oil, cold pressed as you explained. We do NOT use canola oil. Never. I wouldn't even know where to find some. We have olive, sunflower, rapeseed, grape seed, peanut oil, and different animal fats, but no canola oil.
thank you so much for introducing me to this oil I got it today through mala market and my god does it taste/smell amazing. I just made some heretical abomination of yunnan grandma's mashed potatoes, and I have never been happier eating food. Now I truly have something that goes with my sichuan peppercorns! Why the HECK isn't caizi you in every grocery store?
Fascinating video! I was under the impression that mustard seed oil was straight-up banned in the EU, US, and Canada, so I definitely did not know about the "external use only" warning. It seems like sourcing real Caiziyou from Mala Market would definitely be easier and less sketchy.
Living in the UK I've always used Farrington's 'Mellow Yellow' cold pressed rapeseed oil to cook Sichuanese food. The manufacturers claim it has a smoking point of 250 degrees celcius and certainly I've heated it to 180 degrees with no problems.
This video was extremely helpful but I want to make a tiny correction, even though it will probably never reach since this video is fairly old at this point. The health risks commonly attributed to heating oil above its smoke points actually occur when the oil destabilises, which is entirely unrelated to its smoke point.
Fantastic video! I’ve been curious about this for a while... you really did an excellent job here. Thank you for taking the time to research, sketch, and present everything!
Fun Canadiana fact: the small town of Tisdale, Saskatchewan's civic motto (at least until they changed it in 2016) was "the land of rape and honey" as a nod to both its significant local canola and honey industries. I'm not sure whether they changed it for the obvious reason or because they got sick of people stealing the signs outside town that bore the motto, but a little piece of our weird prairie culture died with it. And for metalheads out there, yes, Ministry took the name of one of their albums from a Tisdale souvenir mug that bore the slogan.
Yeah like, I also think the jokes based around the word "rape" are a bit stupid, but I mean... 'land of rape and honey' is probably a bit too good to pass up :)
Spending some of my self quarantine working on Chinese cooking and just made a mapo dafu using caiziyou from Mala Market. A subtle but noticeable difference. Really delicious! I'm sold.
Fascinating departure from the usual recipe video. Loads of work in their with the drawing, research and sourced video. You should be really proud... also it’s so interesting to understand the ingredients that we aren’t as familiar with. Loved it
Smells a bit like sesame oil, tastes kind of like it too but with an unexpected cabbagey flavor. It's good stuff but when it starts sizzling you get hit with the scent of a wet stable. It's worth it, but maybe have a window open. :)
Thank you so much for making these videos and cutting so much BS out of Chinese cooking! Also, I can’t stop saying “longyau” out loud when I cook! haha
Living in Japan, I was going to go with mustard oil. But then I found several brands of rapeseed oil on amazon.co.jp that were advertised as made from domestically-produced organic rapeseeds which are then roasted and expeller pressed. I found it sometimes referred to as "akamizu/赤水." I'm hopeful it hits the mark.
I have four Chinese markets near me where I regularly shop, at least before the virus outbreak. That being said, I’ve been buying from the Mala Market since they opened their store, and followed their Chengdu Challenge even before that. I have almost every item they sell in my pantry. The quality of their products are second to none. BTW the rapeseed oil is in stock. I just ordered it.
Wow, I'm really surprised to see president Jiang's clips (and of course the "excited" reference)! Nice video! Coming from a Sichuanese who lives in the US now.
Thanks for uploading this, I hope you stay safe during this difficult time in China. We completely understand it's difficult to upload at the moment. It would be great if you could continue some videos like this focused on specific ingredients.
Just ran across a singular 2L bottle on the shelf at my local Chinese market and snatched it up Immediately. It felt almost as good ad the time they had a bottle of red star I grabbed even though they don’t and can’t legally sell liquor.
What a fabulous video! I've looked everywhere in the Denver area and no luck despite some excellent asian markets. Will definitely try the Ma La market! It's quite scarey that Schenzen is on lockdown, despite being so far from Wuhan. Stay healthy!
I tried using mustard oil one time to make chili oil -- I cooked it, but not to smoke point. Bleh, super mustardy. I had to toss the whole batch. I'm a little once-burned twice shy now, so haven't given mustard oil another try, but if anyone does -- getting the oil to smoke point is no joke and can't be skipped.
I personally always deep fry something after buying a new bottle of canola oil so that it gets some flavour. Not really a good substitute for this but where I live even peanut oil is hard to find and usually fairly expensive when compared to other oils (the only ones that are commonly used are canola, sesame, and olive, priced in that order from lowest to highest). Doesn't help that I have to commute about 20 minutes to get to a large-ish supermarket (over 30 if I want to try to explore the two closest Asian stores to where I live)
Wonderful vid, loved learning all that history and why canola is so bland. For any fans, Indian mustard oil is fantastic and usually easy enough to find in an Indian grocery store near you, and cheap too.
L O V E D this one! I'll take all the long(ish)-form breakdowns and culinary history vids you got. hope you're both well, and that things take a turn for the better soon.
For those wondering why its called "rapeseed" the term "rape" derives from the Latin word for turnip, _rapa_ or _rapum_ . Which is different from *rape* whose latin origin is _rapere_ meaning to snatch, to grab, to carry off.
Lmao, so "Turnip rape" just means "Turnip turnip"???
English is weird. Haha
@@justiniantbh similar situation: shrimp scampi means "shrimp shrimp"
But also, not so different - the name of the produce was likely derived from the action in proto-latin, as in the farmers would "rape" the 'rape' at harvest time.
☽ аиаѕтаsіо ☾ same with the Sahara desert meaning desert desert. Or the Soviet Union meaning the union union. English is weird
Ferum
I absolutely love these sort of deep dive into an ingredient or method videos you do i'd kill for more of them!
Who are you willing to kill?
Zell Yaj lmao
This one was... a lot of work haha. We'll definitely do more of this kind of thing in the future, but probably more akin to the Lao Gan Ma video where it's like ~3-4 minutes of history/video essay and the rest of it a recipe.
I'm got a new found respect for people that make video essays. No wonder there's so much time between Lindsey Ellis videos...
@@ChineseCookingDemystified oooh fellow Lindsay Ellis fan, how exciting! My wife thinks I'm crazy for watching videos about the way things could possibly be interpreted.
@lentilsoup90: Check out the "Cold Noodles Recipe (Liangpi 凉皮)" by Souped Up Recipes. I don't think you'll be disappointed in her deep dive.
Indian Bengali here- in northern India they often use ghee for lamps instead of mustard oil, it’s usually used in a similar way to coconut oil, ie for hair and skin moisturisation. As you said, we always heat it to smoke point before cooking with it, but you have to be careful as if you heat it too much it’ll just keep smoking. Don’t know of any low acid varieties, but as you again said, there’s really no issue in eating it, provided you smoke it first. Makes the best mach’er jhol there is!
Oh and I love your channel
Yeah that was more or less what I could gather, but to be honest I was just straining to find a picture that could express "it's used for religious purposes in Northern India" that was free and labelled for re-use. Thanks for the clarification though :)
It's interesting that both mustard seed oil and caiziyou go through the same smoking process. Sometimes I am curious how much cultural exchange there was, if any, between India and the Chinese Southwest.
Chinese Cooking Demystified ask the Mongols I guess...
Scientist: "We made a rat drink a shitload of oil and it developed heart issues"
FDA: "BAN THIS OIL AT ONCE"
Literally the same line of reasoning that led my yoga teacher to conclude that all msg is bad even though it’s a naturally occurring chemical in MANY foods... just don’t inject it into your veins lady and you’ll be fine.
i hope they'd have used a control group? one that just got low acid oil or whatever? not gonna go find the study though
"We smashed a bottle of oil against a rat and it FUCKING DIED"
@@adog3129 control group is usually just rats that aren't fed 70%of their caloric intake as oil. Basic rat food, whatever mix the lab used at the time.
@@cr4zyj4ck that would be a good way to prove that eating 70% oil is bad for you. not a good way to prove that certain types of oil are bad for you. the control group would need to be fed an FDA approved oil for the experiment to make sense.
I love your channel so much! One thing to note is that you need to buy the Indian mustard seed oil that is called "kachi ghani" which means cold pressed. It will be dark in color just like you showed in your video with cold pressed rapeseed oil. Most oils in India were traditionally cold pressed, such as mustard oil (north and east India), coconut oil, sesame oil (both coastal and South India), etc. The oil grains would be stone ground in a large stone mill using cattle to turn the stones. This has become a rarity but is still readily available in India. And I agree 100% with you. Cold pressed oils have so much natural flavor! I even rate them higher to virgin olive oil in terms of flavor, aroma etc. Yet another oil worth mentioning is "dende" or African cold pressed palm oil. This is nothing like the industrial palm oil that is used worldwide. Instead it is a deep red and orange colored cloudy oil that is absolutely delicious. You should actually try experimenting with it in Chinese cooking too! It has a ridiculous amount of aroma and flavor, and is very fruity, vibrant, and rich in flavor. A typical West African gumbo recipe (sometimes called kingombo or gumbo) for example will use dende as a finishing oil. Meaning, the oil is not even used for frying or sauteeing, but just used for flavoring and for adding fat and viscosity. It is added directly in the stew after the water, veggies, and meats have been added. It gives it a depth of flavor that is truly remarkable. However, I agree with you, good quality "kachi ghani" or cold pressed mustard oil is also a thing of beauty. I now need to try and source good quality cold pressed rapeseed oil based on your recommendations! Also to note, the Western sensibilities got put off by the word "rape" so they tried to change/mask it. Which is why rapeseed oil is almost never called by that name anymore.
And interestingly enough, the traditional way to cook with cold pressed mustard oil in India, especially Eastern India, is exactly as how you describe. Which is to get the oil to smoking point first, then turn down the heat, and then start the cooking process.
I used to go with my father to a Chinese restaurant specialized in Sichuan dishes (the Netherlands). It was a classy restaurant, with many Chinese visitors, both families and business people. We loved the food, and we supposed that "authentic Chinese food" was served here, considering the many Chinese clients. That was over a decade ago.
I made some of your recipes Chris and it brought me back to that quality time. The dishes I made this far from your channel taste exactly like in that Chinese Sichuan restaurant in Eindhoven. I've never been in a Chinese restaurant since my father passed away, a decade ago. I have stopped eating pork a decade ago, because, well... bio industry and so. Last year I discovered breaders of "happy pigs", and your You Tube channel. I eat pork again, because of your channel and the taste you bring.
I love the meticulousness of your recipes, like many others. It has become a sport to source the "difficult" ingredients of your dishes. Which - luckily -in my country are not that difficult to source. Thank you both for you efforts to explain and to teach. Your channel has opened a world of new flavours in my kitchen and at the same time it has given me dear memories of my father.
There's nothing on a chilly day like a Sarson Ka Saag cooked with mustard oil, topped with a chunk of butter and served with corn roti, overlooking a mustard field in the Punjab.
Why did you do this to me
Now I want that
But cannot have it
I am very sad that saag in the west are mostly made with spinach instead of mustard green
ok boomer
Mgtow, your bloodline is weak and will be forgotten by history
Sounds good... now I'm hungry but I only have beer....
I'm glad both of you are doing okay during the "special period" and hope things will ease and return to normal. For now, these informational videos are really good and worth the watch!
Spirit!
Absolutely love this style of video. The history, science, cultural differences, and recommended western subs? All phenominal.
Take your time and I'd love to see more videos like this!
As a Canadian I feel blessed to have seen that moose drawing. Great educational video, I'd really enjoy more of these if possible (the one on cooking wine was great too!)
Blessed???? Relax there.
Moose tastes great tho. Moose tourtière..mmm
@@TEMUJINARTS Moose tourtière is fine, but I find boar and hare is a better mix. Or maybe it's just specific to my parent's northern Québec town and I associate it with nostalgia?
Originally we wanted them to be bison (for the University of Manitoba), but they were kind of hard for Steph to draw in lab coats. So as a hockey fan, "Manitoba Moose" was the first thing that popped in my head besides that haha
@@ReaperUnreal Try feasant tourtière :P
@@PandemoniumMeltDown :o yes, that sounds great
Just a short hello from Germany - I´m a long time fan of your channel and was very delighted your recent collaboration with Andong. Keep up your good work and thank you!
Fantastic video! It's great to get some insight into an ingredient you guys have been talking about for quite a while. I tend to over-obsess about using the correct "authentic" ingredients in a recipe, so I'm really looking forward to finally being able to get a hold of this stuff.
Indian here. We use Mustard Oil, Mustard Seeds and even make dishes out of young Mustard leaves(Sarson Ka Saag) and all of it is delicious. I never had a clue that Chinese cooking can be done on mustard oil. I thought Chinese cooking is based around neutral oils, peanut, and sesame oil.
I hope you both are doing okay given everything going on right now. I’m sure things have been challenging and difficult being stuck in your apartment for so long. Thanks for video and keep safe!
I’m Bengali, and I use it both for moisturizing/massage oil, as well as following your recipe to make a crispy chili oil! (it was delicious, thank you!)
Please note that the “special period” is also known as the “apocalyptic outside”.
cha bu duo
@@user-wm9qw3mf6w lmao that was fantastic.
@@MrNoipe so good lol. Also these articles on cha bu duo are pretty interesting medium.com/@ItsPhilipChang/cha-bu-duo-is-not-what-you-think-it-means-32084cb3cde2 or www.sourcingallies.com/blog/cha-bu-duo
These in depth about ingredients are awesome. I'd love to see more of it. Even about other food related topics, like understanding the differences between the Eight cuisines, certain specific dishes, and the like
Well that was a very interesting foray into a whole new world of cooking oil history. Who knew???
I actually recently cooked with a “extra virgin organic” rapeseed oil, thinking it would be the same as tasteless canola. I was taken a back by the pungent smell and golden color, and surprised by the nutty taste. Wasn’t what I wanted for popcorn, but glad to find out it was caiziyou!
This is my favorite video I have watched of yours this far. If you did more, longer educational/historical videos like this, I would not complain.
Great detailed documentary, I am from new Delhi of Bengali origin and honestly, I was never a big fan of mustard oil or foods cooked in it. However my trip to Chongqing made me fall in love with Ma La and hotpot and to my astonishment, I discovered it was cooked in rapeseed oil. Having lived in NY for over thirty years, I could never find genuine Sichuan cuisine so Chongqing was a revelation as was rest of China. So much so that I am going back to spend more time and this time I am starting with Chengdu and will pay my homage to mala and other myriads of cuisine there and in rest of China. Thank you for your detailed documentary.
Love the dig at Italians and the mention of cacio e Pepe
indian mustard oil if it is labelled as Kachigani(kachi(~raw)+ gani(oil press)) is similar to your raw caiziyou. but if it is refined , then it is much more subtle. South India uses peanut oil and sesame oil (exception being Kerala and coconut producing parts) traditionally. Now we use all sorts (palmolein, sunflower, ricebran, peanut , sesame(costs twice as much as peanut oil) and coconut) except Mustard oil. We use raw seeds and their paste/powder as seasoning .
By far the best info I’ve seen on rapeseed oil. You guys are awesome. Thank you.
I'm glad you guys posted this, despite your concerns that it might be too much detail to keep our attention. The history is very interesting and informative, and the discussion even more so. As a lover of all cuisines but new student to traditional styles of Asiatic cooking, I find your channel highly informative and I thank you for the educational post. Keep up the good work!
This video’s editing and lines remind me of History Matters...EXCITED!
一起提高姿势水平
I miss the old days when it was 10 minute history.
I am a professional of 35 years in the food industry. And I am learning alot from your channel. Thank you for the in-depth knowledge which I truly truly appreciate. Keep up the good work buddy.
Finally!!!!! I live in the UK and can tell you that caiziyou is equally hard to find there. The $35 shipping costs are worth it, I am buying some right now. Thank you! Also I hope you're doing okay with everything going on right now, stay safe!
So excited to watch this! Saving it for when I have time to fully concentrate on it. Thanks for you hardwork guys I get to learn more about the cuisine and food history/culture of my home province. Appreciate it alot this must have taken so much time
5:23 Excited
This was utterly fascinating. Thank you for the many hours you must have spent researching this 👏
In my family we eat hot rice with mustard oil over it with some black salt mix.
That's the tastest anytime , fulling meal ever.
The taste of raw mustard oil is so unique and tasty, we can't substitute it with any oil. 😋👍
Excellent video. In Indian cooking, there is a technique for prepping mustard oil for use. It involves heating it to smoking point, then add two dried red chillies and maintain the flame for about 30 seconds. Then turn the flame off. The chillies should be black in colour; they are removed and oil is ready to be used. Unfortunately, you cannot batch prep, product can”t be used beyond one day (bitterness).
love the detailed scientific background on the topic.
Same, really adds value to the video
Yes Brassicas! So happy to see the love for that plant family that is responsible for like, 90% of the most delicious vegetables
Thanks so much for this video. You answered many questions I had about this oil. You two are the best and so is Mala Market. I've been purchasing their Szechwan peppers for years and recently purchased some of this rapeseed oil. Thanks again!
I've used cold-pressed rapeseed oil for making chilli oil. I can't comment on how good a substitute it is taste-wise as I've never tried caiziyou. The smoke point of the stuff I have however is significantly higher than this video says is typical - about 200 degrees C or so.
Hmm... I've never used it myself, I was just going by wiki and a few reports I heard from people on the subject. Good to know though!
Hope you meant Celcius, not Fahrenheit.
@@yusm Yes, degrees C. I realize now it could be a bit confusing as 200 F is about 100 C. I've edited my comment to clarify.
@@yusm Yeah we use Celcius here on this channel.
As an American originally I kinda like Fahrenheit for weather, but Celcius is better in the kitchen
Same here, used a very expensive ($8 for 500ml) Swedish cold-pressed rapeseed oil for my Sichuan chili oil and it turned out beautiful, just the right color. The color of the rapeseed oil itself is quite dark and has a nutty taste and scent. I can't really compare them though, we don't have the real oil here.
Fantastic video. Right up my street. It's the little details like which cooking oil is used that makes the difference. And this video cleared up some confusion I had between the cold pressed rape oil we have in the UK and Canola. I thought it might be the same thing. Really appreciate you specifying which varieties of brassicas were crossed.
I’m from Sichuan. I must say this is legit and very knowledgeable even for me !
I was able to find this (or at least something that seems to be this) at a local market in the Seattle area. It has a distinctive, slightly mustardy scent and had the same color as the oil shown here. It worked really well in the mapo tofu I made. I will use it again and again.
Thank you for this in depth dive on this particular ingredient! I've been trying to source it since seeing your videos for the first time a few years ago. The explanation of manufacturing process and your take on erucic acid is very helpful!
my bottle is out for delivery today! thanks you two, and mala market!!
As a Chinese, I burst out a fine laughter when I see Jiang Zeming memes in video.
Keep silent and make a fortune. (winks)
Despite the meme videos of him I think Jiang was quite a capable president and a skilled diplomat and planner unlike Winnie the Pooh and his ilk.
@@Kavino xi is getting too right wing.
@@bilibiliism in a way , Xi is going "left", as in going back to Mao and Stalin's way- building a nation and party "worshiping" him and only him
This video makes me happier than you can possibly realize. I'm not even fazed by the paid promotion from Mala Market, because it's a product we want, and that you know we want (and honestly, for being previously absurdly difficult to find, $16 for just shy of a liter of Caiziyou is kind of a steal). The fact that it was followed by some intensively researched ELI5 about Caiziyou and Canola was a very large cherry on top of that cake.
this is awesome! love the new experiment in format, looking forward to more interesting deep dives like this
This is my favorite channel. It's the first time I not only subscribed, but hit that annoying bell button.
thank you, thank you, thank you! my order with The Mala Market for the oil just went through, so everything seems to be functioning. so excited! it's time to make chili oil here, and I already have good er jing tiao and facing heaven chilis from the same source, plus all my spices.
Woot! Thanks for clarifying that bit about the “for external use only” label on the Indian mustard oil ... I’d been looking at several brands in my local Indian store, including the Dabur one you showed in the video and wondering what’s up with that! Went home without buying any.
Now that I know it’s just regular Indian mustard oil trying to pacify the FDA, I’ll buy some next time.
Don’t get Dabur though, not the best in my experience (I’m Bengali and living abroad)
@RISHABH SINHA What’s your recommendation? I was going to go with Dabur simply because it’s a name I know from their other products from when I was growing up
Maya Kurup I had the same thing. Heard about the magical taste of mustard oil, in our local asian supermarket it stands next to the incense and massage oil. One of the men of the supermarket told me (three times!!) "not for eating, remember! Not for eating!" (as if I would instantly drop dead if I ate it). xx bottles later and see, I'm still alive! :-).
If you live near Chicago, the "Park To Shop" in Chinatown carry the big bottles of Caiziyou (the same brand as shown in this video). It's a chain in the Chicagoland area, so worth checking out the other locations. There's a couple in the city as well as in the suburbs.
I'm a certified executive chef with a degree in chemistry, former culinary instructor. Thank you for producing this wonderful, educational video with well researched information. The Internet at its best! Rape seed oil has to be one of the worst names for a culinary ingredient. I tried frying with some very cheap Walmart canola oil and nearly caught my stove on fire. That stuff just ain't right it hisses and spits like a wild banshee.
Hey, love the channel. I'm from Austria, we have local rapeseed oil that definitely has that nutty taste and it is used in cooking quite a bit. The label on the one I have at home says the smoke point is 175°C, so a lot better than the 107° that I saw in your video. I'm going to use that for my first Mapo Tofu this weekend.
Very well done research as always, I'm happily getting lessoned right on the edge of Sichuan(Chongqing).
How's everything over there? Here in Guangdong we still don't have restaurants back, but the food supply chain is at least mostly back to normal. Inching back into normal reality :)
@@ChineseCookingDemystified Not bad at all I'd say, the lock down measures seem to be quite effective nationwide, so far no serious outbreaks taking place in more populated areas in CQ though areas bordering Hubei inevitably taking impact. We are all past the panic period and into this "limbo" stage for quite a while...
Bottom line: Online grocery shopping (via Yonghui channel) around where I live is very convenient and plentiful !
Catering business will have to wait unfortunately though I assume other restrictions in GD and elsewhere should be lifted gradually next month.
But right now developments outside China in the next few days and weeks are more and more likely to get out of control >
Thanks for these. I've been buying chinese products lately. Like cooking wine, sichuan pepper. I wanna expand my knowledge more in cooking. So I research a lot now. Thanks for this knowledge with science behind it. From Philippines.
I'm from Switzerland. We make and use a lot of rapeseed oil, cold pressed as you explained. We do NOT use canola oil. Never. I wouldn't even know where to find some. We have olive, sunflower, rapeseed, grape seed, peanut oil, and different animal fats, but no canola oil.
thank you so much for introducing me to this oil
I got it today through mala market and my god does it taste/smell amazing.
I just made some heretical abomination of yunnan grandma's mashed potatoes, and I have never been happier eating food. Now I truly have something that goes with my sichuan peppercorns! Why the HECK isn't caizi you in every grocery store?
Chris, you left no stone unturned on this post. You and Steph, remain the recipe gatekeepers of earth’s Oldest Living Civilization.
Salute to you folks for continuing to produce in these anxious times.
Fascinating video! I was under the impression that mustard seed oil was straight-up banned in the EU, US, and Canada, so I definitely did not know about the "external use only" warning. It seems like sourcing real Caiziyou from Mala Market would definitely be easier and less sketchy.
This channel makes me wanna travel all of China and eat some delicious food
Living in the UK I've always used Farrington's 'Mellow Yellow' cold pressed rapeseed oil to cook Sichuanese food. The manufacturers claim it has a smoking point of 250 degrees celcius and certainly I've heated it to 180 degrees with no problems.
This video was extremely helpful but I want to make a tiny correction, even though it will probably never reach since this video is fairly old at this point.
The health risks commonly attributed to heating oil above its smoke points actually occur when the oil destabilises, which is entirely unrelated to its smoke point.
Hey! If the quality is as high as this fantastic and informative video, take as long as you need!
This was great! I love food history and it would be awesome if you guys did more of these.
Fantastic video! I’ve been curious about this for a while... you really did an excellent job here. Thank you for taking the time to research, sketch, and present everything!
Brilliantly researched, great job!
I liked the mustard picture you used when explaining the brassicas.
Fun Canadiana fact: the small town of Tisdale, Saskatchewan's civic motto (at least until they changed it in 2016) was "the land of rape and honey" as a nod to both its significant local canola and honey industries. I'm not sure whether they changed it for the obvious reason or because they got sick of people stealing the signs outside town that bore the motto, but a little piece of our weird prairie culture died with it.
And for metalheads out there, yes, Ministry took the name of one of their albums from a Tisdale souvenir mug that bore the slogan.
Yeah like, I also think the jokes based around the word "rape" are a bit stupid, but I mean... 'land of rape and honey' is probably a bit too good to pass up :)
The digs at Deng Xiaoping at 4:59 were the closest this channel has ever come to talking politics and frankly I'm here for it
Fuschia Dunlop recommends Cotswold Gold Rapeseed oil in the UK. She says it's similar to traditional Sichuan oils
I'm really liking this new historical science and information bent to your channel. Still keep the great recipes coming. I love the addition 😀
Spending some of my self quarantine working on Chinese cooking and just made a mapo dafu using caiziyou from Mala Market. A subtle but noticeable difference. Really delicious! I'm sold.
Fascinating departure from the usual recipe video. Loads of work in their with the drawing, research and sourced video. You should be really proud... also it’s so interesting to understand the ingredients that we aren’t as familiar with. Loved it
Glad you guys are alright
Not an Indian but a traditional Bengali message with mustard oil really hits the spot
Really appreciate the amount of research that went into this video! Very interesting!
Smells a bit like sesame oil, tastes kind of like it too but with an unexpected cabbagey flavor. It's good stuff but when it starts sizzling you get hit with the scent of a wet stable. It's worth it, but maybe have a window open. :)
"A boring title to compesnate for a borderline clickbait-y thumbnail" is my favorite video.
Thank you so much for making these videos and cutting so much BS out of Chinese cooking! Also, I can’t stop saying “longyau” out loud when I cook! haha
Living in Japan, I was going to go with mustard oil. But then I found several brands of rapeseed oil on amazon.co.jp that were advertised as made from domestically-produced organic rapeseeds which are then roasted and expeller pressed. I found it sometimes referred to as "akamizu/赤水." I'm hopeful it hits the mark.
This is one of your most educational videos yet!
I have four Chinese markets near me where I regularly shop, at least before the virus outbreak. That being said, I’ve been buying from the Mala Market since they opened their store, and followed their Chengdu Challenge even before that. I have almost every item they sell in my pantry. The quality of their products are second to none. BTW the rapeseed oil is in stock. I just ordered it.
Love the mix of science, history, and food. All my favorites. :) Great job!
i was really hoping we wouldve gotten the original 20+ minute video, still fascinating none the less
Haha I think I would've gone insane if I cut any longer of a video :)
Wow, I'm really surprised to see president Jiang's clips (and of course the "excited" reference)! Nice video! Coming from a Sichuanese who lives in the US now.
"Now enter capitalism"
Pictures of Deng Xiaoping
*Chuckles nervously in socialism with Chinese characteristics*
Gotta love this reference that only Sinophiles or Sinologists can understand in the West.
CCD confirmed as holding to the maoist line
Comrades Chris and Steph are true anti-revisionists.
Thanks for uploading this, I hope you stay safe during this difficult time in China. We completely understand it's difficult to upload at the moment. It would be great if you could continue some videos like this focused on specific ingredients.
If anyone is based out of NYC, I just found some for sale at Hong Kong Supermarket in Manhattan's Chinatown. Can't wait to use it!
I'd like to point out that olive oil is the main cooking fat in southern France while it is butter in Northern Italy.
Just ran across a singular 2L bottle on the shelf at my local Chinese market and snatched it up
Immediately.
It felt almost as good ad the time they had a bottle of red star I grabbed even though they don’t and can’t legally sell liquor.
What a fabulous video! I've looked everywhere in the Denver area and no luck despite some excellent asian markets. Will definitely try the Ma La market! It's quite scarey that Schenzen is on lockdown, despite being so far from Wuhan. Stay healthy!
Perfect level of informative!
I tried using mustard oil one time to make chili oil -- I cooked it, but not to smoke point. Bleh, super mustardy. I had to toss the whole batch. I'm a little once-burned twice shy now, so haven't given mustard oil another try, but if anyone does -- getting the oil to smoke point is no joke and can't be skipped.
Your videos are always of great quality but you really went all in with this one. It was very informative as well, thank you!
you two are incredible. thanks so much for all this hard work.
Just bought Indian mustard oil for our own usages. Very well researched video!
Massages all day!
Thank you so much for this video. I rarely comment on anything, but this was truely enlightening to me!
I personally always deep fry something after buying a new bottle of canola oil so that it gets some flavour. Not really a good substitute for this but where I live even peanut oil is hard to find and usually fairly expensive when compared to other oils (the only ones that are commonly used are canola, sesame, and olive, priced in that order from lowest to highest).
Doesn't help that I have to commute about 20 minutes to get to a large-ish supermarket (over 30 if I want to try to explore the two closest Asian stores to where I live)
Wonderful vid, loved learning all that history and why canola is so bland. For any fans, Indian mustard oil is fantastic and usually easy enough to find in an Indian grocery store near you, and cheap too.
L O V E D this one! I'll take all the long(ish)-form breakdowns and culinary history vids you got. hope you're both well, and that things take a turn for the better soon.
Awesome work, guys. I'm a big fan of all things brassica, but I knew zilch about caiziyou. Take care, Zhongguo jiayou!
Interesting new deep dive format, goes well with the 'demystified' concept of the channel. nice.