Behind the scenes in my local Chinese takeaway
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- Опубликовано: 23 авг 2024
- Patreon: www.patreon.co...
The chef explaining a few things to me. I apologise if anyone can’t understand my Glaswegian accent..Most of my recipes are from this takeaway ..Being a delivery driver does have it's advantages..
I do understand your accent, in fact your a good chef , and my inspiration!
Thank you! 😃
Love it. Watching this to get ready for my Friday night one!
Awe thanks Joe enjoy.
I've got to try your takeaway, Alex - it looks too good to pass up. But... I'm in London and google maps says it's an 800 mile return trip (definitely worth it though!) Thank you so much for your videos! (and please publish a book!)
Thanks mate i'm looking into a book at the moment but really it's just early days yet..
Im currently sat in my local takeaway hewring all the clattering from thw kircheb got ne wonder giw the nake all rhe different dishes so quickly and simultaneously
Most meals are cooked in under a minute but that’s all down to the prep which can take days. Everything is twice cooked. Large amounts are frozen and then reheated per order and mostly deep fried. The only thing that’s fresh is the veg. It’s a fine example of fast food. Also the burners they use contribute to that , cheers mate 👍
Thaz dun it again alex made me want a takeaway lol, only kidding pal that dish looks lovely might try it Sunday for our lass instead of a Sunday dinner mate, ps keep them videos coming mate from thi owd pal from Yorkshire mi owd cocker 😂👍👏👍👏
Thanks once again Philip..From one owd cocker to another..
This looks good
Thanks Bill , I appreciate that 😊
Ooh god u deliver, ull know the pain when u hear the words friba, C~Vale, Duke, bloody pride oil 😭😭🤣🤣🤣 i do the same lol what company u with?
Chicken and chips lol..I'm Glasgow based..I also use C Vale for tutorials etc..People think they are getting fresh chicken but that's not the case..Just about everything is frozen.
@@ukchinesetakeawayrecipesbyalex yeah exactly, almost everthing is frozen, some shops get the odd flat box of fresh chicken from pak poultry but even chips are frozen and stuff
Chinese Most iconic food in Europe Sweet n Sour 😂😂😂
Yes indeed, full of umami flavours that set the taste buds on fire, some make it better than others , that was my staff meal that night, it was beautiful,cheers mate ❤️
this looks like a slightly thicker wok? do yoy also know the brand name?
It’s a London carbon steel wok, I think. Been years since I’ve worked in that takeaway but what I can say most all use London carbon steel, hope some of that helps 👍
what is that liquid next to him that he keeps going to??
Hi Gabriel it's only water.It helps to lubricate the wok used mainly for rice and noodles. It's because of the intense heat that things dry up very quickly .Water is the easiest option rather than using more oil .Many have said to me in the past that their rice or noodles stick to the wok and have always said to them just use a splash of water if that happens .Cheers Gabriel.
@@ukchinesetakeawayrecipesbyalex wow! okay, i figured that but was not sure and that makes sense.
Hi good evening my self delivery driver looking for part time job available plz request let down 12 years experience?
💜💜💜💜💜💜💜💜💜 nice 💜💜💜💜💜💜
Many many thanks
Kung pow..
Bosh
Cheers mate I appreciate that ❤️
Have to say Alex , the dishes you are producing, are just as visually appealing as the one above , if not better. The only difference I noticed is his use of the wok, he has a very casual approach, whereby he seems to allow the ingredients to stay in contact with the wok longer, I assume he's getting the caramelization / wok hei taste, is this something he does with all his dishes rather than the expectant flipping and tossing, or is it purely for video purposes. 👍👍👍
Before he cooked the dish i said to him take his time and explain more as he was going along...You can hear me in the background asking several things....Normally on a busy night this would have been made in seconds and your right it was for educational purposes mainly for my benefit,,..I can say that sauces don't really require wok hei but i tend to do add it to the dish and this is created with flash frying..It's just one helluva taste and i love it..The caramelisetion from the sauce and veg is ample enough..It tasted amazing..There's not many drivers would get the red treatment carpet like that...They treated me like family..He asked me one night if i liked lobster..Something i'd never tried..The following night he brought two live ones is..He humanly killed them and showed me the best way to do it..Not sure if the lobster was happy with the results though..He boiled them up in the wok and then used an array of condiments..It tasted incredible best thing i've ever had..
Hi just found your cool channel. Can you make a video for crispy chicken in onion and garlic sauce. And barbecue sauce that is a red sauce that is sweet not like the brown texas style stuff.
I'll get something up soon Eddie sounds good
Crispy chicken in onion and garlic sauce sounds AWESOME.....never found that around takeouts before.......!!!
Lovely.
Thanks Aki
Alex you are sooo lucky
Thanks Sham..It was a dream come true for me..It's not every day you have access to a Chinese kitchen..Not sure many would...