Enjoying our content? Join the Canto Cooking Club - bit.ly/40BBad8 Support us on Patreon - www.patreon.com/madewithlau Get the full recipe here - madewithlau.com/recipes/ultimate-guide-to-hot-pot Do you have any more questions about knife skills? Also, let us know what other recipes you'd like to see next!
Please have Daddy Lau show us how to chop and break down a cooked poached whole chicken! Every time I heard that knife whacking the counter I knew my parents were chopping chicken! They never let me do it. I would love to learn how! Separating leg and wing joints isn’t that hard but cutting through the breast and back bones to get those perfect portions is a skill I would love to learn!
@@CourtneyinSF Ooo that's a great idea! We were planning to do bak chit gai for our upcoming Chinese New Year series. I think that might involve doing all the things you just mentioned? But if not, we'll definitely cover it!
Would like to know more about the single bevel-ness of his knife. Did he purposefully flatten one side initially? My Chinese chef knife is similar but is double beveled.
I am just a Caucasian who loves sampling dishes from every continent. And when I try to replicate a recipe, I source the best ingredients and techniques to honor it's roots. I am fearless in my kitchen and I love what this channel is doing by selflessly giving itself the viewers...tried and true methods for creating the dishes and the history of the chef's skill. I am humbled by the content from your family. You guys are creating a legacy that has enlightened me to understand tradition more than I previously knew of. Happy New Year to the Lau family!!
@@MadeWithLau Oh, that's interesting. Left handedness is quite rare among women (If roughly 10% of people are left handed, roughly 10% of left handed people are women). My mom is ambidextrous, while I am equally clumsy with both hands. :P
I’m of pure Mexican decent and didn’t come to learn hot pot but came to learn the ways of the knife meat cutting skills, excellent! I learned SO MUCH from this Dad! I love simple insider tricks that not everyone thinks about, like the nail test for sharpness and sharpening on a plate, very simple yet effective and wise! Also due credit to the son for the awesome editing/filming skills. Thank you for this 🙏🏽
So much of the Chinese kitchen is about the sound, even that crisp sound of metal knife-edge gliding over the rough ceramic bottom of the plate reminded me so much of helping my grandma in the kitchen when I was a kid.
I'm so glad this channel exists. It reminds me of the cookbook my grandmother left the family so we could make all her recipes. I hope a lot of Cantonese-Americans get the satisfaction from this that I get from watching Brazilian recipes. (Also I'm totally gonna try hot pot this looks delicious. )
Thank you so much for the kind words! What an incredible gift your grandmother left you! I hope to share the same one day with our family. Hope you love trying hot pot!
I love the Good Eats style refrigerator shot, and the tutorial on how to sharpen the knife! It's very satisfying to see the thin slices of near being cut, and scoring the squid will affect it's shape as it cooks
Thank you so much for the kind words! We're so grateful to be able to share the tips and video with you :) The refrigerator shot and especially all the cutting shots - really fun to put together haha. Glad you appreciated it!
生日快樂! That looks like an amazing birthday meal! It's so touching how Daddy Lau kept saying how there needs to be more food because it's your birthday. Considering how him and Mommy Lau mentioned in a previous video about how they would only eat chicken twice a year during a parent's birthday, it definitely makes one appreciate the hard work our parents did as immigrants in order to provide a better future for their families. Thank you for sharing and I hope to be as proficient as Daddy Lau with my knives one day!
Awww thank you so much Michelle! I totally agree - they are true testaments to hard work paying off. Everything I have is because of them! We are so blessed. Thank you for all the love and support!
@@MadeWithLau Also, the Amazon link to Daddy Lau's knife is unavailable but this one looks similar/the same and is in stock! www.amazon.com/Dexter-Outdoors-Chinese-chefs-knife/dp/B00ART3S1M?ref_=ast_sto_dp Sharing so that you can update the link and get a portion of the sales :)
I love your videos so so much. I am a first generation Cantonese in the USA and I don't have anyone here to teach me. Thank you so much, I can learn 💕💕
Oh wow Gwendolyn! We are so grateful to know that you found our channel so that you can learn from Dad & Mom 🙏🏼❤️ Hope you are having a wonderful year and we can't wait to keep sharing more with you!
Awesome segment as usual =) I smiled when I heard chef Lau say "it's your birthday, so I'll make more food for you". It's so endearing! Will you be showing us the different type of sauces used for dipping in the 3rd part? Keep up the awesome work!
Awww thank you! That part was so sweet :) Yes! My dad usually just makes one big batch of a single sauce (which is REALLY good) and keeps the soup base pretty simple, but we'll definitely be sharing the recipe!
I have a small soup bowl that I picked up at a yard sale when I was a kid about 30 years ago for 10 cents that I use for mixing sauces, drinking tea or using the bottom to sharpen my knife. Nice seeing other people do that.
I’ve been looking for the perfect do it all knife. Even though your video isn’t just about the knife, it inspired me to get the same one. Your videos are so well put together, keep up the awesome stuff my man!
This video popped up on my YT feed and I’m glad it did. Amazing skill and a ton of valuable information all from one video. I love the way you put the video together, on par if not better than Chef John.
Oh wow thats awesome! We're so glad you found us! Thank you so much for the kind words and high praise - we really appreciate it. Are there any videos/recipes you want to see next?
This video is fantastic! It's my first "Made With Lau" video and you've definitely got me supporting! The information and editing does not go unappreciated, hope you are all well
Western chefs knives never worked well with me, in 2018 I took a trip to China and a few gracious chefs let me try their knives and I was hooked. The handedness for the bevel is something I knew nothing about, many thanks to your father! Got a #3 chefs knife as a gift today and I'm so excited to get a day off to play with it!
Love the Meat Cleaver. It's so convenient for scooping up the veggies after cutting then transferring it into the wok. And watching these chefs cut and dice in such a fast rapid pace in such a safe manner is also impressive. It's a skill that I would like to master to prepare dinner faster and am beginning to learn to adjust my speed now.
i've recently Dived into Chinese cooking, partly because i love to cook and also because my partner is chinese and i hope to win over her family with my cooking skills!! i really love the history and backround you put into the vids as it helps with perspective for the techniques and the dishes themselves. You've more than earned my sub and you guys deserve way more than you currently have, hands down best cooking channel i've ever seen
I have a lot of respect for your father, an excellent chef alot of knowledge,he cooks from his heart ,I would buy his book , hint hint thank you cheers
Can’t wait for part 3! By the way could Daddy and/or Mommy Lau share their recipe for ginger and vinegar pigs trotter? I have been wanting to make some for my wife as we are both far away from our families and won’t be able to see them for the foreseeable future
Oh yes definitely! My wife's mother actually made that for us after the birth of our son and it was so tasty. I'd love to learn how my dad makes it too. Will add to our list! 🙌
your father is a proffesor in culinary and metals !! i appreciate so much this site !! u have a huge audience !! Genius ! hope u get payed well ! u dont learn sooo much in any university !!
I learned so much as usual! I screamed a little when Daddy Lau tested the knife on his thumb nail, lol! I have a couple of chinese knives from my grandmother, they are at least 50 years old and have been sharpened so much that they are half the height they were originally. I really appreciate the detailed instructions on how to take care of them! I would love tips for newbies on how to maintain the right temperature on an electric hot pot cooker and whether I should keep adding water as it evaporates, basic tips like that. Thanks so much! Happy Birthday!
Ahaha yeah I did too! If only you could see my face as I was filming that part. That's crazy that the knives have been sharpened that much! Those are great questions!! Thank you for sharing those. I will definitely write those down and try to address them in our next video!
Thanks so much for the kind words Todd! I was super impressed the first time we hit record. He just jumped right in and started talking to the camera like it was no big deal 🙇🏻♂️
oh man that's pretty much how i used to make squid when i was working in a resto. The boss was Cantonese but it was a japanese resto. after cutting the squid, i would toss it in baking powder, corn starch and then quickly deep fry it. and then toss it in a mix of salt, chili powder and whatever that other secret ingredients were. so good. Oh the memories.
Thank you so much Faith! We're looking forward to sharing with you :) The way my dad makes them, they're not bouncy, but still very tender and delicious!!
I thoroughly expected the sharpening stone recommendation to be one of Amazon's Chinese shitters. Perhaps because Mr Lau sr. is using some ancient Norton or the like. Instead, it recommends the King 1000/6000, which genuinely is a great sharpening stone. Though you could probably use a 300-500 grit stone as well. It takes a long time to put an edge on a blunt knife with a 1000 grit whetstone.
You're welcome! We need to do a series on good woks haha. Will get back to you on that! This isn't the same exact brand but pretty similar to the one my dad cooks with for these videos: amzn.to/3aUeo9k
My late father is a cook. He have these knives which is quite old some of them were from his parents. And I as a newbie in cooking since I am into baking, I got confused because he have 3 kinds of "cleaver" as I call those knives. One is heavy, and the other two were thin. If I haven't watched this video, I would still be confused as to why my father have those knives even though they are are "the same" to me and I won't be able to know that one of his knives that I call "cleaver" is in fact a Chinese knife. 😅
Good video and I learned a lot. In our biggest Asian store in CT they don't sell squid. So I already checked at Stew Leonard's and it is cleaned $8.99/ pound. As far as raw shrimp I have to check more, not the prices you have in California. I am interested in hot pot soup base if you dad make them from scratch.
@@MadeWithLau With the big respect to your father as a PRO for knife skills. People who are new or not experienced should probably get meat slicer for home for affordable price. Just for cutting meat for hot pot or for stir fry dishes.
Can you recommend a knife/cleaver? I am always slow to add kitchen equipment because I like the best and hate spending money. It is the only blade missing from my "quiver."
The brand doesn't really matter, what matters is how you take care and maintain it. I have an unknown brand cleaver that still works fine after years of using it to cut bone and keeping it sharp.
hey, quick question, I haven't found an answer to this anywhere. Im a chef, and i've been using a chinese chefs knife for almost a year now, and It really grew on me, I do almost everything with it, except to fillet a fish, or something, I still use a filleting knife. there is one thing I can't do with it though in a easy way and that is to core a tomato (remove the hard core of tomatoes).. for that, I still need to grab my paring knife. how do chinese chefs core tomatoes? do they even core tomatoes? I can't imagine a way to do it comfortably with a Chinese chefs knife, except to maybe split the tomato and make a "V" cut or something, but that doesnt help, if I need a whole tomato
Hi Lee! Thanks so much for watching dad! He is using a Dexter knife 8" x 3-1/4". If you want to buy online here's a link to pretty much the same one: amzn.to/3hnhfsu
I just wanted to point out that fowo is not mandarin as you stated. Your dad actually said common Chinese (which in most cases is Mandarin) but in this case your dad meant it as a regional thing. In certain parts of Cantonese speaking China (and Hong Kong) they call it dabinlouh but in other parts of Cantonese speaking China, they call it fowo, which is also still Cantonese. In Mandarin, it is pronounced huoguo.
Yes, that is the confusing part about the chinese, 菜. Like if we go to a restaurant and they will ask us, what kind of 菜 do you want? I used to think they meant just the veggies and not 'dishes' instead! lolz!
@@chocobrowniewin It's easier to understand when you think that a standard Chinese meal always has vegetables in it. Therefore using 菜 to mean dish is logical.
these knives are dangerously sharp and hefty enough to cut under their own weight. These knives are very dangerous around reckless people. incredible knife non the less. keep out of reach of children and generally clumsy people, no joke.
@@MadeWithLau Its funny but this is exactly the Dexter Russell Chef knife is the same chinese cleaver that i use even though i own several other chinese made brands. They have equally fine knives in china but don't sell them in the States. Dexter Russell is the preferred knife used by the first immigrants going west and also commonly used for trading to the native americans. It has been around a long time.
@@buckbeans1 how neat! Very cool that you own several other chinese made brands in addition to the Dexter Russell Chef knife. Is there one that is your favorite? What makes you enjoy it the most?
That's awesome! All these secrets we've never known haha. Honestly it's more economical because my dad only needs to use his stone a few times a year. But definitely doesn't do the same job either.
If you look at the bottom of any glazed ceramic bowl, you will find the very bottom to be unglazed and this is the part used by a lot of people all over the world to sharpen. The sand used in making the bowl is abrasive enough to sharpen Knives . Not too fine but enough in a pinch
You can tell how much Daddy Lau cares for his family. It's your birthday, we got to make more! Great tips on knife sharpening & love the technique for preparing squid.
He really does! So much love comes through each meal he prepares for us. So incredibly grateful to him ❤️ Thanks for watching another video and taking the time to comment!
This is LITERALLY one of the most informative hotpot prep videos I've seen. Thanks for going into such detail. I'm preparing hotpot for my friend's 30th birthday this Friday. Your tips will be implemented!
