My best guess watching this slowly and running the auto captions: Szechuan Sauce Spice Mix: 2 Tbs Szechuan Pepper 1 Tbs Black Peppercorn 1 Tbs Coriander Seeds Grind together, set aside. Base Sauce: 1 Cup Sugar 1 Cup Vinegar or Water?! He says vinegar, but also adds more vinegar, and confuse. Cook 'til caramel, lightish gold. 1 Cup Soy Sauce 1/4 Cup Rice Vinegar 1 Tbs Honey Get all bubbly-ish. Slurry: 3 Tbs Cornstarch 3 Tbs Water Add to the above, mix, reduce/turn off heat. Chicken?!: 1/2 tsp Chicken stock powder or something; he seems to say the word but I don’t see anything connected. Aromatics: 1 large Shallot 3-4 cloves Garlic (And add Spice Mix here) Add to the pot, and presumably mix in, and let at least get past raw, I’d guess 5 min or so even if the heat is off at this point; I also assume that adds the flavor to the sauce. Pour through strainer; looks like none of the bits got through, so X min in the warm thickened sauce better be enough to add the flavor. Um who knows…
Another ADHD person here. I got distracted by my dog the first time I watched it so I had to watch it again. To verify, Translation: moans in delicious
Also have ADHD these two are clearly out of practice. They seem to have missed the full orchestral theme added to the story of the statement "moans in delicious"
I got ADHD, but I'm from Germany! So that makes me special.. I hope. Deciphered it too, will try later. Also you got the dialect wrong: it means *Moans in Papa's Delicious Angelic Voice, snuggling in my ear*
If you could do a slightly more detailed and much slower version of this, I'd appreciate it. I miss that Szechuan sauce and would love to make some, but this was way too fast and unclear for me.
I feel like these cooking shorts keep getting faster lol. Not just this channel but all of them. Idk if that's what people like now or something, but this shit gets a bit jarring at times.
@@Warmug I am aware ❤️, but just a playlist with the signature sauces to where we don’t have to dig or skip half the video to get to the specific sauce recipe we are looking for 🤧😩 or even better RU-vid short reels but just the sauces themselves ☺️☺️☺️
I get this Szechuan peppercorn Black pepper Coriander Sugar Vinegar Boil Caramel Soy sauce Rice vinegar Honey Corn starch Water Mix it Shallot Garlic The powder that consist of blended szechuan peppercorn, black pepper and coriander
Looks great, papa! Quick question: I use the boil method for rice (I know, it's a cardinal sin) and I was wondering, what would be your best metho to both get rid of the leftover starch in the cooked rice as well as dry it out?
Rinse your rice first in cold water until the water isn’t cloudy anymore. Then soak in cold water for 30 mins. I’d recommend searching Gordon Ramsay Rice to see how to do the absorption method. Leaves you with no excess water and perfect fluffy rice every time.
good approximation but not it, got a pot myself and they definitely used hot oil poured over szechaun peppercorns in there, know for a fact because some of the oil got on my finger and it stained it temporarily.
So this is what I got from this tempo.. Black Pepper corns Coriander Sugar Vínegar Boil caramel Soy Sauce Rice vinegar honey Corn Starch Boil Chalots Garlic
Congratulations, you have just done something even the megagenius Rick Sanchez couldn't do. Please share this recipe with him, he'd really appreciate it.
@@Ziatarro Wait....PINK peppercorns? That doesn't seem right. Just from the way that stuff LOOKS...are you sure about this? If that's what it is, my apologies...but either way, thanx for the help
They're just called sichuan peppercorns. Zanthoxylum simulans is the binomial name. The part you use is the paper husk which is a bumpy reddish-pink that covers very hard black seeds. It contains hydroxy alpha sanshool which makes your lips and mouth feel like it's vibrating at about 50Hz. It's pretty great. Has a lovely citrus-like flavor.
@@stevenjacobs2750 Okay...I'll see if I can find those things somewhere. So it's only the husks that are used and NOT the seeds then? And thanks for this
@@Harlem-X if you buy them they come pre-sorted. I have a few trees around I harvest myself and have to check all the pods for seeds. Should be able to get it on online or at Asian markets.
Dude, why no description or link to recipe😢? I was excited and now am disappointed 😳 Or mb you could write what you're adding in text in the video itself, ppl could make a screenshot or pause it...
