i completely agree. for some reason i find recipes from other cooking channels/personalities a little intimidating to recreate but when kenji rolls in with “but you can use y or z ingredient if you don’t have x lying around” it seems so much more relaxed and doable. thanks kenji!!
For real, it's such easy watching hearing Kenji explain the food science behind what he is doing, where the recipes come from, and where you can get ingredients or what the alternatives are. Kenji's cooking show and the late night episodes are my go-to for fun recipes and just killing time
I wouldnt use such strong language (you are probably being hyperbolic i know), but kenji really let me evolve in the kitchen. I used to have such massive hesitation in the kitchen that revolved a lot around lack of available ingredients. Kenji is really good at highlighting the important parts/techniques in a recipe and propogating the attitude of just cooking without too much stress. (I think the go-pro style helps aswell, i thought by now it would become way more common on foodtube but it hasnt suprisingly)
That’s because he understands why he’s doing things. Teachers that don’t understand the subject are the worst at passing on knowledge, they struggle to explain things. Kenji really understands everything and so can explain it simply.
He's great, I must say. It's the 'why' explanations that really help, plus there's almost no production values - just the POV cooking and calm tutorial. He doesn't feel the need to put a meme up every 3 words and accompany it with stupid stock music.
The way he slices that chop holy crap! I suck at sharpening knives. I wish there was a knife set with an automatic sharpener made for those specific knives that always gave a good edge.
that moment at 2:04 when you talk about the controversial step of washing your pork, take the pork to the sink and go ahead and get some dish soap and I was like, well, okay this step seems to be reaaally controversial
I always freak out a bit when my friend or family is washing something with dish soap with food in the sink because soapy water splashes and I don't want dish soap in my food. I recognize the quantity is pretty small it probably won't cause harm, but it's the same idea as hairs in food.
@@RiamsWorld My in-laws do the same but even worse: they leave, rinse out, and wash dirty dishes on the same side that they prep food on, often while food is still in the sink. I'd *never* feel comfortable having a sieve with wet meat in it directly touching a sink grate directly over the drain like that. I know he prolly keeps it spotless, but still.
Kenji I hope you understand your incredible ability to teach and display the the importance of technique and elements of cooking. I’ve been following for a few years now and have been cooking for about 10. No one has taught me more, thank you
I just want to say that I actually do appreciate alternative methods of cooking the dishes from the book for people with food sensitivities. My daughter has an egg allergy and it's nice to see some other ways to approach the dish. It's just nice to see how flexible the rules and recipes can be. Thanks for all the great content!
The best lesson I have learnt from 5 years of watching these videos..... bowls bowls bowls bowls bowls. Buy as many as you can, and use the for every kitchen top purpose.
When the meat is cut that thin, I would postulate that the kneading/squeezing process is both forcing water into the tissues and tenderizing what is an otherwise lean cut so it doesn't have much connective bits to break down or fat to render. This allows the cooking process to infuse the sauce back into the meat and make FLAVOR! Go ahead, prove it Kenji!
Love the approach and your videos. Constantly consuming your work, it's made a wonderfully positive impact on my life in the kitchen, and overall confidence. Also great to see allyship so easily worn, and spoken as you do in your videos. Truly is the hidden gem in all your material. Here for it everytime! Love the nails btw, the rest have their own problems ;)
I'm ethnically Chinese but I've only heard about Mushu Pork from American popular culture as some sort of takeout dish and I have always wondered what the dish is actually made of
Chris and Steph are great! It's a trip, when channels reference each other back and forth.... nevermind when it's someone as noteworthy as Kenji doing the referencing!
I’m seriously happy to see how much recognition they’re getting for their solid thorough work. I remember when their videos was just Chris awkwardly trying to toss food in their wok. Now they’re a legitimate authority on regional Chinese food
The pork wash/massage is obviously one way to do it, but I believe that Chinese cooks (like my ex-wife) just turn that cleaver over and tenderize it by whacking it with the dull side. I reckon that's why Kenji says the wash/massage is "controversial." I've got one of those wobbly-handled woks but it only has one handle. You have to screw in the little circle at the end tightly before you use it or you might dump all the food on the floor.
Made this last night--restaurant quality--the flavors are spot on! Not sure about the dried lily though. The ones I found were smaller than what Kenji used. Saved myself a little work and got dried shredded woodears.
@@ericw9655 There is no backstory. He does it, or his daughter does it, there is literally nothing about it that should be of concern. Get over it, and yourself.
@@GerardPinzone Your comment makes no sense, the man's a professional who has many years under his belt in the culinary industry. What on earth gives you the impression he doesn't take safety seriously? Maybe you didn't have to post a comment without thinking it through.
I have the Joyce Chen cookbook! I've also been to a couple of restaurants that were hers, or were run by a chef trained by her, Mu Shu Pork was my favorite dish as a teenager, it drove my parents crazy that that was what I ordered every time we went to the chinese restaurant. I get it every once in awhile. I don't think I have ever tried making it. I have to try this
I just made this tonight using your recipe and Marion's kitchen recipe for the mandarin pancakes that didn't come out so great I should have used your recipe Kenji 😂 but the mushu pork was delicious I did add carrots and cabbage and added shiitake mushrooms with Wood ear mushrooms and dried day lilies double the sauce because I used 2 loin chops but I forget to add sugar but I didn't miss it since I did add MSG 😋 , just wanted to say it tasted fantastic 👍 thanks Kenji
I love snacking the blossoms of day lilies, but I've never incorporated any into my cooking. Maybe I can grow a bunch and use them for this! Never seen them in a store before.
Hey Kenji! A big fan from Argentina over here. I'd love to watch a section in which you cook regional foods from other countries for the first time. For example Empanadas or Locro from Argentina (pretty sure your wife knows what I'm talking about) but Kenji's way PS: Your nails rocks!
It has been literally decades since I've had Mu Shu pork and no restaurant in the area I live now offers it. I've ordered The Wok and I hope that is one of the recipes in it. Amazon has the ingredients available and I did see frozen Mu Shu wrappers at the one half-decent Asian market in the region so I should be set! I no longer have a gas range so I bought an induction wok (not induction compatible but an actual small appliance) two years ago so I could continue using a round bottom wok. I have to say that I get better heat output out of that thing than I did on my old gas range. I do have my little 15K butane burner but it sets off all the house alarms so I only use it while camping.
You've probably addressed these issues before so perhaps you can point me to your answers or resources: Using 1) baking soda as a meat tenderizer and 2) the use of MSG as a flavor enhancer. My concerns are 1) the added sodium from either could be unhealthy (?) and 2) baking soda seems to make meat oddly textured - tender but spongy.
You can reduce the amount of sodium chloride to compensate but I don't fuss over the sodium in MSG as it is about 1/3 of that of regular table salt. I've had luck velveting meat with cornstarch and egg whites but baking soda does do a better job.
If you live in China you can buy a stack of the pancakes for about 10 yuan in most markets and hoisin sauce for 30 yuan. But it's not a common recipe in restaurants, at least I haven't seen it. They use the pancakes for kaoya.
This is incredible, I've been planning to make this for a few weeks and just Monday I made this recipe from The Wok. Id have to guess Kenji and I made this the same night? Nbd but kbd.
@@JKenjiLopezAlt haha well at least we thought about it the same week ;) Eagerly waiting the pancake video. Ours came out way smaller and we had a hard time getting them thin without breaking. maybe too cold in our Northeast apartment.
When you're too early to head over to the pancake upload... Keeping my eyes peeled. Did you suggest chicken instead of pork as a traditional substitute for this particular dish? Or is it generally a substitute for pork in Chinese cuisine? Or just as another option. Asking out of interest in this recipe and others in The Wok (I own a copy but not yet a good wok, been moving around recently) as someone working to keep to religious diet restrictions. By the way, was in LA two months ago and visited Pine and Crane after seeing you share it - liked the DTLA location so much I went to the Silver Lake one a couple days later. Lovely restaurants.
Love the videos! I'd be curious to know how much of the tenderization and marinade absorption of the pork is attributed to the washing vs just the act of massaging the meat
Fun fact: Mushu is actually Chinese for the flower of burclover (yellow in color). The dish is named after the plant since stir fried egg is yellow and looks like burclover's flowers :)
Hi Kenji, thank you for all the effort you put in to educating and inspiring us. One question: I cannot for the love of g o d find some nesting metal bowls to buy. Do you, or anyone else here know a good website to get some? Thanks!
I bought five different nesting sizes (2 each size) of vollrath stainless steel bowls (47930, 32, 33, 35, 38) from webstaurant store. They’re great. I’d buy them again, though I might go with a slightly heavier gauge. I use them every day.
Diamond crystal salt has been discontinued in many of my local stores. If that's the salt you use, I was only able to find it at Whole Foods and Amazon.
Kenji, I've been a fan of yours for years and I teach culinary arts to high school students. I've decided to use a go pro to film myself making demo videos for them and I'd like to ask you what your favorite settings are for your camera? Thanks! Keep cooking!
Made With Lau says that washing/wringing the meat is to get rid of myoglobin, which results in the texture and tenderness improvement, can you shed any insight into this scientifically?
Hey Kenji. Is it smart to dry brine a boneless prime rib in the fridge for a couple days? And am I supposed to salt it again before putting in the oven? Or just add the pepper and then put it in? Many thanks and much love
Not Kenji and a week late but I figured it’s better late than never. It’s a good idea to dry brine it in the fridge, provided that you calculated the right amount of salt (between 1.5 - 2% of the total weight of the prime rib). Depending on the size of the meat, it may take more than 2 days for the salt to reach the center and distribute evenly throughout the whole piece, so take that into consideration. I once dry brined a leg of ham and didn’t leave it enough time, the exterior was too salty and the center was bland. You don’t need to salt again before cooking, adding fresh ground pepper would be good at this point, just make sure the surface is wet enough for it to stick.
It's apparently a 20 yr old wok from Target, brand is Typhoon or something like that. He's got a video on all his pots and pans -> ruclips.net/video/_1UL_vgbDu0/видео.html
I bought the 13.5" yosukata flat-bottom per recommendation on serious eats (written by Tim Chin, not kenji) and am very pleased with it. Had it for several months and use it a ton. Seasoned quickly, thin but sturdy, like the handle, etc.
I remember a few months ago you posted where we could get the wooden spoons and spatulas you use! I can’t find it anymore so could I ask where you got them again??
Cleaver question for you - thinking of turning my Dexter Russell double-bevel knife into a single-sided edge, a la Made With Lau. Good idea/bad idea? PS - just got "The Wok" and loving it.
Kenji, I hope you have a solution for this, it isn’t cooking technique per se but you have a solution based approach to things, so wondering if you can either recommend or provide some solution for the grease and smell from Asian cooking. You could have the most powerful extractor hood in the world but it won’t work if you just trying to create a vacuum in your home. How does a restaurant manage? Is there some sort of cooling system before the vaporised grease hits everything and makes clean up harder?
Would be super amazing if it would be possible to add mesurments in grams also. It sometimes gets frustrating to watch and constantlly stop to convert the mesurments.
How often do you replace your sponges? My wife puts ours in the dishwasher, but they are always wet at the end, so I never trust that it gets cleaned. I just soaked all our cleaning stuff in a basin of vinegar because I was removing rust from a bunch of beer bottles.
I hope this isn’t too much to ask, but I notice with your wok you’re managing to not only stir but also consistently flip the food without the spatula, but is it okay to ask how necessary flipping via the wok is to cooking. I lack the necessary arm strength to really heft the cookware I have but in general I’m also afraid of spilling food everywhere, any tips for alternatives or possibly on just how to properly use my pans or wok to flip the food?
Aloha... Kenji, admire your cooking style and chill vibe in the kitchen!!! Question... What was the knife you used in this video for the pork? I asked a knife question about a 9 months ago which I got a response... thanks bud!!! I'm a home chef... and worked in white table linen restaurant in NOLA... love the whole culinary experience from start to finish.... just a fellow foodie!
Super late to the Mushu party, but I wanted to ask a really odd question out of left-field...where did you get those stack-able stainless steel prep bowls?! I love those.
Kenji, great video as usual, but I was wondering where did you get those sliding drawers for all your spices? I hope to attain enough spices to warrant a storage space like that.
Thank you. I love these simple 1 pan, 35 bowl dishes.
No one. No. One. Is a better teacher of a recipe, why you use certain techniques, and what the results are. Thanks for another great one, Kenji! ❤
i completely agree. for some reason i find recipes from other cooking channels/personalities a little intimidating to recreate but when kenji rolls in with “but you can use y or z ingredient if you don’t have x lying around” it seems so much more relaxed and doable. thanks kenji!!
For real, it's such easy watching hearing Kenji explain the food science behind what he is doing, where the recipes come from, and where you can get ingredients or what the alternatives are. Kenji's cooking show and the late night episodes are my go-to for fun recipes and just killing time
I wouldnt use such strong language (you are probably being hyperbolic i know), but kenji really let me evolve in the kitchen. I used to have such massive hesitation in the kitchen that revolved a lot around lack of available ingredients. Kenji is really good at highlighting the important parts/techniques in a recipe and propogating the attitude of just cooking without too much stress. (I think the go-pro style helps aswell, i thought by now it would become way more common on foodtube but it hasnt suprisingly)
That’s because he understands why he’s doing things. Teachers that don’t understand the subject are the worst at passing on knowledge, they struggle to explain things. Kenji really understands everything and so can explain it simply.
He's great, I must say. It's the 'why' explanations that really help, plus there's almost no production values - just the POV cooking and calm tutorial. He doesn't feel the need to put a meme up every 3 words and accompany it with stupid stock music.
The worst part about this is that now I'm hungry for something that don't have ANY of the ingredients for. Looks amazing.
The way he slices that chop holy crap! I suck at sharpening knives. I wish there was a knife set with an automatic sharpener made for those specific knives that always gave a good edge.
I am hungry as a wolf, but I am sick and have nothing at home.. Even if I had stuff I wouldn't be able to do anything
I think one important part people overlook in this video is the cleaning you do after your work after every bit! The dish looks lovely!
that moment at 2:04 when you talk about the controversial step of washing your pork, take the pork to the sink and go ahead and get some dish soap and I was like, well, okay this step seems to be reaaally controversial
I always freak out a bit when my friend or family is washing something with dish soap with food in the sink because soapy water splashes and I don't want dish soap in my food. I recognize the quantity is pretty small it probably won't cause harm, but it's the same idea as hairs in food.
@@RiamsWorld My in-laws do the same but even worse: they leave, rinse out, and wash dirty dishes on the same side that they prep food on, often while food is still in the sink. I'd *never* feel comfortable having a sieve with wet meat in it directly touching a sink grate directly over the drain like that. I know he prolly keeps it spotless, but still.
Jamon is getting much better with the catch! The spirit of Shabu lives on!
I think Jamon has always been good at catching, Shabu always missed haha. Rip
Hambone not Jamon
@@Hannahorse715 in older videos Kenji spelled it Hambone, but in more recent years and on camera he calls him and spells his name as “Jamon”
@@Hannahorse715 Jamon
Kenji I hope you understand your incredible ability to teach and display the the importance of technique and elements of cooking. I’ve been following for a few years now and have been cooking for about 10. No one has taught me more, thank you
He’s the best when it comes to the “why” part behind all the instructions 😊
I just want to say that I actually do appreciate alternative methods of cooking the dishes from the book for people with food sensitivities. My daughter has an egg allergy and it's nice to see some other ways to approach the dish. It's just nice to see how flexible the rules and recipes can be. Thanks for all the great content!
The best lesson I have learnt from 5 years of watching these videos..... bowls bowls bowls bowls bowls. Buy as many as you can, and use the for every kitchen top purpose.
When the meat is cut that thin, I would postulate that the kneading/squeezing process is both forcing water into the tissues and tenderizing what is an otherwise lean cut so it doesn't have much connective bits to break down or fat to render. This allows the cooking process to infuse the sauce back into the meat and make FLAVOR!
Go ahead, prove it Kenji!
Jamon looks like he needs a hug. I was glad to see he didn’t eat the leek root.🐾
Jamon is the best kitchen overseer. Duty first as usual.
Love the approach and your videos. Constantly consuming your work, it's made a wonderfully positive impact on my life in the kitchen, and overall confidence.
Also great to see allyship so easily worn, and spoken as you do in your videos. Truly is the hidden gem in all your material. Here for it everytime! Love the nails btw, the rest have their own problems ;)
What are you talking about?
@@nikolai3620 fr , bros waffling
Ally? 😅🙄
@@nikolai3620 iykyk
guys, gals, and nonbinary pals
Seeing the box of golden curry cubes on the pantry made me feel vindicated. I love that stuff. So easy and tasty.
I'm ethnically Chinese but I've only heard about Mushu Pork from American popular culture as some sort of takeout dish and I have always wondered what the dish is actually made of
I am Chinese and it's one of my absolute fav
I just made it and can't get over how delicious it was.
Chris and Steph are great! It's a trip, when channels reference each other back and forth.... nevermind when it's someone as noteworthy as Kenji doing the referencing!
I’m seriously happy to see how much recognition they’re getting for their solid thorough work. I remember when their videos was just Chris awkwardly trying to toss food in their wok. Now they’re a legitimate authority on regional Chinese food
The pork wash/massage is obviously one way to do it, but I believe that Chinese cooks (like my ex-wife) just turn that cleaver over and tenderize it by whacking it with the dull side. I reckon that's why Kenji says the wash/massage is "controversial."
I've got one of those wobbly-handled woks but it only has one handle. You have to screw in the little circle at the end tightly before you use it or you might dump all the food on the floor.
Made this last night--restaurant quality--the flavors are spot on! Not sure about the dried lily though. The ones I found were smaller than what Kenji used. Saved myself a little work and got dried shredded woodears.
Feel like I’m watching Kenji Porkez with the amount of pork on this channel recently.
Great job 👏🏻
consistently amazed at Kenji's intact nail polish while working in the kitchen everyday
It’s a little distracting, tbh. Any idea what the backstory is on it?
His daughter paints them
@@ericw9655 There is no backstory. He does it, or his daughter does it, there is literally nothing about it that should be of concern.
Get over it, and yourself.
@@netherane Maybe he should keep his daughter away from the kitchen knives.
@@GerardPinzone Your comment makes no sense, the man's a professional who has many years under his belt in the culinary industry. What on earth gives you the impression he doesn't take safety seriously?
Maybe you didn't have to post a comment without thinking it through.
I have the Joyce Chen cookbook! I've also been to a couple of restaurants that were hers, or were run by a chef trained by her, Mu Shu Pork was my favorite dish as a teenager, it drove my parents crazy that that was what I ordered every time we went to the chinese restaurant. I get it every once in awhile. I don't think I have ever tried making it. I have to try this
Extremely colorful cooking style…..and the hands to prove it.
I just made this tonight using your recipe and Marion's kitchen recipe for the mandarin pancakes that didn't come out so great I should have used your recipe Kenji 😂 but the
mushu pork was delicious I did add carrots and cabbage and added shiitake mushrooms with Wood ear mushrooms and dried day lilies double the sauce because I used 2 loin chops but I forget to add sugar but I didn't miss it since I did add MSG 😋 , just wanted to say it tasted fantastic 👍 thanks Kenji
I love snacking the blossoms of day lilies, but I've never incorporated any into my cooking. Maybe I can grow a bunch and use them for this! Never seen them in a store before.
Hey Kenji! A big fan from Argentina over here. I'd love to watch a section in which you cook regional foods from other countries for the first time. For example Empanadas or Locro from Argentina (pretty sure your wife knows what I'm talking about) but Kenji's way
PS: Your nails rocks!
Yes please, Argentinian bbq with chimichurri 😋
My first Chinese cookbook was The Key To Chinese Cooking by Irene Kuo. I will always appreciate her.
Love the content! Love The Wok; page 103-110. On my next to cook list.
Kenji, you are my Bob Ross of cooking
Hey Kenji…just got my copy of The Wok. Fantastic..Thanks for all your hard work.
Always funny that a pro cook's "1tbsp" of oil is usually more like 4. Always wonder whether it's intentional.
you are so practical and amazing. you should be in a cooking movie
This was a particularly great video, Kenji!
Those with a chicken egg allergy/reaction might be able to consume duck eggs. We eat them because they taste better and more have nutrients too!
I love Jamon, so patient
It has been literally decades since I've had Mu Shu pork and no restaurant in the area I live now offers it. I've ordered The Wok and I hope that is one of the recipes in it. Amazon has the ingredients available and I did see frozen Mu Shu wrappers at the one half-decent Asian market in the region so I should be set!
I no longer have a gas range so I bought an induction wok (not induction compatible but an actual small appliance) two years ago so I could continue using a round bottom wok. I have to say that I get better heat output out of that thing than I did on my old gas range. I do have my little 15K butane burner but it sets off all the house alarms so I only use it while camping.
Looking forward to making this! I just got your book along with some Earlywood tools ,, congrats on making the NYT best of list.
Hey, Kenji! As always, love the content. Been curious, what's the collection of stainless bowls you use for mise?
They’re just some no-name stainless bowls from the restaurant supply store.
Check out Dollar Tree for a variety of stainless bowls in the pet section. Cool, inexpensive resource for light use!
@@SandwichLady Haha I got a big one way back when for giving the baby a bath in the sink. I still have it.
You've probably addressed these issues before so perhaps you can point me to your answers or resources: Using 1) baking soda as a meat tenderizer and 2) the use of MSG as a flavor enhancer. My concerns are 1) the added sodium from either could be unhealthy (?) and 2) baking soda seems to make meat oddly textured - tender but spongy.
You can reduce the amount of sodium chloride to compensate but I don't fuss over the sodium in MSG as it is about 1/3 of that of regular table salt. I've had luck velveting meat with cornstarch and egg whites but baking soda does do a better job.
@@lilliputlittle thanks!
Looks great! Going to try this with some seitan as I have a family history of Cancer and need to avoid the igf-1 in meat---thanks for posting
If you live in China you can buy a stack of the pancakes for about 10 yuan in most markets and hoisin sauce for 30 yuan. But it's not a common recipe in restaurants, at least I haven't seen it. They use the pancakes for kaoya.
This is incredible, I've been planning to make this for a few weeks and just Monday I made this recipe from The Wok. Id have to guess Kenji and I made this the same night? Nbd but kbd.
I made this maybe a month ago.
@@JKenjiLopezAlt haha well at least we thought about it the same week ;) Eagerly waiting the pancake video. Ours came out way smaller and we had a hard time getting them thin without breaking. maybe too cold in our Northeast apartment.
Amazing food as always, can't wait to try making this. Haven't had it in years.
Looks bomb Kenji. My mom really likes Mushu Pork. I may have to try making this for her sometime
When you're too early to head over to the pancake upload... Keeping my eyes peeled.
Did you suggest chicken instead of pork as a traditional substitute for this particular dish? Or is it generally a substitute for pork in Chinese cuisine? Or just as another option.
Asking out of interest in this recipe and others in The Wok (I own a copy but not yet a good wok, been moving around recently) as someone working to keep to religious diet restrictions.
By the way, was in LA two months ago and visited Pine and Crane after seeing you share it - liked the DTLA location so much I went to the Silver Lake one a couple days later. Lovely restaurants.
Chicken works fine, maybe add some bicarb and/or oil to the marinade so it doesn't dry out as easily when cooking (if using breast)
Love the videos! I'd be curious to know how much of the tenderization and marinade absorption of the pork is attributed to the washing vs just the act of massaging the meat
Fun fact: Mushu is actually Chinese for the flower of burclover (yellow in color). The dish is named after the plant since stir fried egg is yellow and looks like burclover's flowers :)
actually it's named after the dragon from mulan :)
Thanks! That is so cool to know.
I once explained to a friend of Mexican ancestry that the Chinese invented the taco.
slightly similar to Sundanese Lumpia except they use cheaper meats or even just bamboo shoots and bean sprouts
Jamon got his treat!!!
Day Lilly Flavor (from google): The taste is somewhere between asparagus and green peas.
The nails are fierce! U go Kenji!
Hamon just keeps looking with patience, as if to say, "Uhmm... Dad, I'm down here...."
Kenji! was it better with the slurry? worse? side step? I would love to know!
Thanks for another brilliant video! i'll have to try it soon!
Full Dad points to Kenji! The nails!
This is off topic, but I can’t find pigs trotters anywhere. My local H Mart has pork back bones. Do you think that would work for Tonkotsu?
Hi Kenji, thank you for all the effort you put in to educating and inspiring us. One question: I cannot for the love of g o d find some nesting metal bowls to buy. Do you, or anyone else here know a good website to get some? Thanks!
I bought five different nesting sizes (2 each size) of vollrath stainless steel bowls (47930, 32, 33, 35, 38) from webstaurant store. They’re great. I’d buy them again, though I might go with a slightly heavier gauge.
I use them every day.
Diamond crystal salt has been discontinued in many of my local stores. If that's the salt you use, I was only able to find it at Whole Foods and Amazon.
Same here. Stop and shop no longer carries it
Yup, I haven't seen it in quite awhile unfortunately.
Kenji, did you hear that Mary Chung restaurant in Cambridge is closing after 40 years. Had a lot of Moo Shi there over the years.
12:18 aww. I think this is the first time the snap-cut broke continuity.
hey i have the same cleaver. the shi ba zi is my favorite knife, and one of my least expensive.
Kenji, I've been a fan of yours for years and I teach culinary arts to high school students. I've decided to use a go pro to film myself making demo videos for them and I'd like to ask you what your favorite settings are for your camera? Thanks! Keep cooking!
Made With Lau says that washing/wringing the meat is to get rid of myoglobin, which results in the texture and tenderness improvement, can you shed any insight into this scientifically?
Hey Kenji. Is it smart to dry brine a boneless prime rib in the fridge for a couple days? And am I supposed to salt it again before putting in the oven? Or just add the pepper and then put it in? Many thanks and much love
Not Kenji and a week late but I figured it’s better late than never. It’s a good idea to dry brine it in the fridge, provided that you calculated the right amount of salt (between 1.5 - 2% of the total weight of the prime rib). Depending on the size of the meat, it may take more than 2 days for the salt to reach the center and distribute evenly throughout the whole piece, so take that into consideration. I once dry brined a leg of ham and didn’t leave it enough time, the exterior was too salty and the center was bland. You don’t need to salt again before cooking, adding fresh ground pepper would be good at this point, just make sure the surface is wet enough for it to stick.
I love you for making this dish
Hi Kenji, what is the brand of wok you have? I have had bad experiences finding the right one
Check out the SeriousEats buying guide. There's a whole article principally written by Kenji with some standard recommendations
He has talked about it before, is in the play list?
It's apparently a 20 yr old wok from Target, brand is Typhoon or something like that. He's got a video on all his pots and pans -> ruclips.net/video/_1UL_vgbDu0/видео.html
I bought the 13.5" yosukata flat-bottom per recommendation on serious eats (written by Tim Chin, not kenji) and am very pleased with it. Had it for several months and use it a ton. Seasoned quickly, thin but sturdy, like the handle, etc.
My Mammafong has served me well
Looks delicious. My only point of reference for Moo Shu pork is from a Seinfeld episode many years back…
Oh man, is that a new camera or is it just not used as often? Either way, it looks great and is a very nice new angle
I remember a few months ago you posted where we could get the wooden spoons and spatulas you use! I can’t find it anymore so could I ask where you got them again??
One of my favorites.
fun and delicious!
I´m not quite sure, but did you squeeze the pork? :-D
Breaking down the stigma of this must be made one way or it’s not right is so huge to opening up more people to cooking this. Love it
If you don't have the time or wherewithal to make the pancakes, flour tortillas are a very close approximation for a weeknight dinner.
I can't find dried daylilies locally. But daylily season is coming soon, and I grow and lot of them. How do I harvest and dry my own?
Cleaver question for you - thinking of turning my Dexter Russell double-bevel knife into a single-sided edge, a la Made With Lau. Good idea/bad idea? PS - just got "The Wok" and loving it.
This tasted soooo good. Thanks. Can you do a gomae recipe one day?
Kenji, I hope you have a solution for this, it isn’t cooking technique per se but you have a solution based approach to things, so wondering if you can either recommend or provide some solution for the grease and smell from Asian cooking.
You could have the most powerful extractor hood in the world but it won’t work if you just trying to create a vacuum in your home.
How does a restaurant manage? Is there some sort of cooling system before the vaporised grease hits everything and makes clean up harder?
Anyone know where the mandarin pancake vid is located?
Would be super amazing if it would be possible to add mesurments in grams also. It sometimes gets frustrating to watch and constantlly stop to convert the mesurments.
Thank you for this one.
How often do you replace your sponges? My wife puts ours in the dishwasher, but they are always wet at the end, so I never trust that it gets cleaned. I just soaked all our cleaning stuff in a basin of vinegar because I was removing rust from a bunch of beer bottles.
Dampen and then microwave to sterilize them.
I hope this isn’t too much to ask, but I notice with your wok you’re managing to not only stir but also consistently flip the food without the spatula, but is it okay to ask how necessary flipping via the wok is to cooking. I lack the necessary arm strength to really heft the cookware I have but in general I’m also afraid of spilling food everywhere, any tips for alternatives or possibly on just how to properly use my pans or wok to flip the food?
using a spatula or something similar should work just as well, no need to flip it with the whole pan.
This is too funny I was trying to try this other day when wife and I got take out. Our go to place didn't have it. So now I can try to make it
Aloha... Kenji, admire your cooking style and chill vibe in the kitchen!!! Question... What was the knife you used in this video for the pork?
I asked a knife question about a 9 months ago which I got a response... thanks bud!!!
I'm a home chef... and worked in white table linen restaurant in NOLA... love the whole culinary experience from start to finish.... just a fellow foodie!
Aloha,
I'm not Kenji, but the knife looks like a SHI BA ZI ZUO cleaver to me.
What is the purpose of the rack in your sink? I have seen this in other Chef's videos before and was wondering why you have it...
Thank you for such an in depth and informative video! Is this possible to make without a wok, or is that the only recommended way?
Super late to the Mushu party, but I wanted to ask a really odd question out of left-field...where did you get those stack-able stainless steel prep bowls?! I love those.
Any restaurant supply store or Chinese supermarket.
@@JKenjiLopezAlt thanks!
Is the recipe and video for Mandarin Pancakes available now, or is that a future video? A link would be great if it is available.
I’m going to wash the pork.
*takes pork to sink, grabs a sponge and soap*
I’m just holding my breath…. Lol. Love these videos
Kenji is the classy Vince Offer.
how far in advance can you marinate the pork (or any protein) when using this velveting technique?
I really like that set of metal bowls, any chance you (or someone else watching the video) could share what brand they are or point to them somewhere?
Restaurant supply store. No brand.
we used to call them "chinese burritis"
6:23 "Pluck off this little..." *CHOMP* "inner bit which can be tough..."
Thank you
Is it possible to make good asian food without MSG ?
Well yea you could be it’s literally like cooking without salt
Love seeing kenjis videos early I feel so special to be one of the first people to enjoy them.
Kenji, great video as usual, but I was wondering where did you get those sliding drawers for all your spices? I hope to attain enough spices to warrant a storage space like that.
If I remember correctly he said he built them himself in a previous video.
@@hithere2540 I figured that would be the answer, just wanted to know if there was a place to get them.
What kind of oil are you using? Does anyone know?