Salut lovely people ✌️ ! Learning new skills is definitely one of my favourite thing in life ! About that, I am still learning Chinese atm... Still suck, but I'll get there eventually 🤞. Your turn : What are you going to learn next 😉 ? To get the Blue-Fridge Notebook, go to : salutcompany.com
I would suggest you practice with ice instead of rice. That way if you screw up your grip you will only get your hand a little cold instead of a burn. Also might consider doing some wrist and arm weightlifting practice. There are a lot of methods to do so.
I love your videos, man. You make everything seem like an action movie, which is super entertaining and informative. Thanks for letting me be a small part of your fried rice journey! Can't wait to see where it takes you. I'm sure you'll knock it out of the park.
Ahh yes One of the many skill/self-improvement channels I’m subscribed to has commented on one of the many other skill channels Love you guys In process of forming them habits
@@ahadabdul6263 When you are not a chef that works with a heavy wok on a daily basis, it is pretty hard. It took me a while before my boss said my wok tossing is good.
Alex has mastered to deliver a cinematic masterpiece every ducking time.... the dedication, the focus, the energy Alex invest in making videos for us, he is one of my role models.. And yes the editor Josh and all the personals who are giving their all to produce this... Love you all ❤️
Agreed, and I like that you mentioned Josh and others involved! :) I wonder what's the name of camera operator - he or she was responsible for that action montage shots :) (and we saw one man during the visit at the hotel's kitchen.
this is going to be a long series and I love it lol. it's going to take at least 3 more videos until he puts ingredients in the pan lol. building a stove, seasoning his wok, and cooking rice. thanks for doing all of the legwork for us so we can learn all the skills in one place, and not burn our house down trying to build a jet engine stove out of wood lol
"Let me know what you are cooking these day's" (In your Ramen vid). I have just discovered the world of BEANS. I am filling up the freezer with ready made portions. I am making bacon sausage beans, chicken dahl and Ethiopian lamb stew with home made berbere. I also made one of the best hot dogs in the universe. Argentinian Chorizo inside a grilled baguette with chimichurri, ketchup sauerkraut, and harissa tomato paste sauce
The wok at my work is actually lightweight... but the ladle hurts my wrist 😔 I also can't pour on a wok box very well. I just started working 5days ago and I can't for the life of me to flip the rice with it. I don't want it to fly all over 😭
this video is the reason why i started exercising again, alex and hampton you're both wonderful and thanks for inadvertently getting me to improve my health again
“And before i make a stove, i must first attain complete mastery over the art of metallurgy and the physics and chemistry of combustion. To do that i must gain mastery over the manipulation of atoms and molecules.” - Alex in the next video probably.
When i am an apprentice, my master let me do the same motion for 7 hours a day for a month, 20 minutes stir-fry 10 minutes break, do this motion till nothing fall out from the wok, i am too frustrated when i fall, but keep going it will eventually pay off. Goodluck.
ALEX listen to me. The reason it looks like youre having trouble with it is because you are jerking your hand back at the wrong time. The wok is large, so it takes longer to have the rice move from the center, to the top portion, where you can flip it from (compared to a smaller pan) it became easier with the ladle because you push the rice back to help compensate for the wrong timing. Do it slightly slower, actually wait until the rice is pooled at the back and youll see how much less strength and effort it takes. Its simple mechanics. Like loading a ball onto a catapult, but you are letting the arm loose before the ball is in place
This video series is honestly so inspiring. Not only is he approaching a foreign culture and cuisine with the utmost respect, the level of detail he's putting into his education of the topic is commendable. Really a wake up call that I need to start approaching my passions with this kind of energy. Keep on woking and rolling my friend.
I can already imagine an anime revolving these kinds of stuffs. "To cook the best fried rice, you must have the strength, techniques, and discipline. So, you must do 100x finger pushups every day." Bruh...
Check out Food Wars. MC has a cooking battle against the Chinese culinary club. There’s this scene of like 100 students just practicing stir frying for hours to perfect it
@@reb8213 check out food wars. There’s one cooking battle against the Chinese culinary club where they show like 100 students just practicing this for hours
Alex, I love this! I picked up an identical wok to yours and have been dead set on following along with my own parallel wok journey. I must say, the flipping technique has been TOUGH. Thank you for this video and breaking down your progress! I’ve thoroughly enjoyed this feeling of being able to try and “learn the wok” with you, and then compare how your progress has lined with mine each week!
I don't have the equipment to make use of a Cantonese wok, but I have been inspired to work on my wok technique with a Northern/long-handled wok as well. In particular developing a more _efficient_ technique-I've tended to lift the wok up like I would a lightweight sauté pan because I already have that in muscle memory, so I end up tiring myself up _so quickly_. ... the multitudes of rice grains that have fallen to the floor can attest to my practise time.
This is so cool because I’m learning how to use a wok like a professional at the exact same time as Alex. I got hired at a Thai food restaurant 3 months ago and have been implementing all kinds of Asian methods, ingredients and equipment to practice cooking with since I was hired. This is super helpful :). I got into Alex’s channel back when he was making sourdough
I just wanted to tell you that your videos are incredibly motivating for me, even outside of cooking. Your mindset helps me feel much more positive and really pushes me to overcome my depression! Thank you for that!
@@Clynikal So? Are you trying to make some racist statement saying that because he's Malaysian his support for the CCP doesn't count? Or that it's ok for him to censor Strictly Dumpling's criticism of them?
I totally relate to the pain of deluding yourself into thinking something’s gonna work even though there is no reason for it to ever work in a million years
As a self-taught metalsmith and jeweler, who went on to teach others, I respond to and respect Alex so much. He brings ALL of the necessary ingredients: - Beginner’s mind, - Curiosity, - Willingness to focus on process before product, - Understanding that practice is required to “know” something in the hands and body, not just the mind, - Desire to achieve mastery, and finally, - Boundless enthusiasm BRAVO, Alex, bravo. 👏🏾
Love this series! My mom used to run a restaurant and one time I went into the kitchen to learn some taiwanese dishes from the chef. At the end I shook his hand and it felt like he was gonna crush my hand. In high school I played volleyball and was the setter. I thought I had decent strength, but shaking the chef's hand shocked me. You wouldn't know a chinese chef has grip of death power.
Cantonese call this “拋鑊” which translate to "Tossing the wok". Never heard of "翻鍋", maybe they confused the words, they do sound a bit similar. Edit It soon became apparent to me that I can't speak putonghua.
I was thinking, and i don’t do this often, but you could probably find a way to make the wok stove also function as a tandoor so you can explore Indian and middle eastern cooking and spices.
For building the stove Chef Wang Gang from previous episode actually have a video where he explained the price of building one as well as the purpose of the design. Might be good reference material.
Buff Alex scares me. The dedication. If this man wakes up one day and goes "The journey to take over the world"?... I, for one, welcome our new Alex overlord.
🎶Rising up straight to the top Had the guts, got the glory Went the distance, now he’s not going to stop Just a man and his will to cook….🎶 A slight variation from ‘Eye of the Tiger’ - you own it!
You know if Uncle Roger reviews this series, he’s going to rip him for taking 2 months to get it right, if he gets it right for Uncle Rogers standards.
@alex for the shot at 12:19 did you use some sort of vertical dolly, or had someone in the studio with you? Fantastic photography, research and practice as always :)
Well done Alex! This is probably the most entertaining video so far. I'd like to personally thank you for all your content. You and your blue board especially have taught me the science behind a lot of things and have inspired me to create and modify things on my own instead of simply following recipes. You are, without question, the #1 FoodTuber out there and I sure hope you stay independent. I look forward to your future projects.
Alex, I have noticed in the end of the video when you were showing your progress, the rice that you flicked up was hitting the top of the ladle , as it wasn't moving back enough, and was falling out of the wok - might be worth working on it
