Hey! so I'll get to some notes in a second I think, but before I grab my morning coffee and put pen to paper, just in case someone's watching this and being like "WTF? Where's Kenji"... first bit with Kenji in this video is at 3:32 Basically, when we were planning our side of the video, I really thought we talked about restaurant longyau/dumping the oil in a side bowl in the conversation. Turns out I was wrong and it was something we chatted about over email. His opinion on that if you're curious: "Yes, I’m with you on the dumping oil thing. It doesn’t make sense for home cooks. The technique I advocate in my upcoming book is to rub a small amount of oil with a paper towel before heating, which acts as an indicator of wok temp, then when it’s smoking, to add fresh oil and swirl." (something that also totally makes sense to us, as an aside) Really thought that was in the convo, muffed up because 2+ hours was a lot to edit lol Huge thank you to Kenji for sitting down and chatting with us. Super nice of him, and like probably most of y'all I've been a enormous fan of his work for the better part of the decade (I, like I think a lot of people, when confronted with a new dish, immediately google "kenji seriouseats [insert food item here]" haha) Edit: I'm feeling a bit lazy today, didn't get a ton of sleep last night (and we had a bit of filming to do for the next video this morning). Gunna flake on the notes for now, feel free to ask any questions here though!
I didn't know Kenji (just Kanji :D ) I'll check him out. But I was mostly looking for you guys when I accidently found you. I love yout take on Chinese cooking and this encyclopedia of propery researched methods you put forth. My issue with all the westernized chinese cooking channels is their westernicity whereas you bring acceptable compromises to help westerners meet autenticity and equivalence in an intelligent fashion.
That's exactly what I google first for most things but if it's Chinese I look up you guys 👍. I found your channel a couple months ago because he mentioned you guys in a video. I learned so much from you!
This is called Chinglish, and at least for me, Cantonese people everywhere in Canada did this to some degree (although it's usually injection of certain English words into a Chinese phrase). In both languages there are certain words that capture what you want to say more accurately than the equivalent in the other language. To "long" something is not _quite_ rinsing something. It is actually colloquial Cantonese, which is why there isn't even a character for it, it's so specific, and that is why she used it specifically.
My grandfather passed before I was born, but I grew up hearing stories of him like he was some mythical character. I always heard that he was an absolute demon with a wok and could cook like no other, and he was regularly shooing my grandmother out of the kitchen so he could work. When he first came to the states, he was very confused by western stoves and was very dejected until he found a wok burner. He bought it in an instant and cooked every meal on if from then on. I really wish he would've taught my elders how to cook like him, so I'm left scrounging the internet for knowledge of Chinese cookery. I can't ever truly express how grateful I am for your content and how much of a goldmine all of your videos are. Thanks so much!
Great comment. It describes my frustration before finding this channel. No one in my familly cooks foreign influences nor uses a wok. And I'm a complete uncompromising dictator when it comes to my time in the kitchen, yet I welcome any criticism or comments and appreciation for they help to please... but yeah, kitchen dictator, tyrant of the foodzes and methods to prepare them. This channel helps so very much, I've learned so much here, nothing compares.
I think there is a tendency that when someone is really good at cooking in a family, they tend to dominate the kitchen and make all the nice things rather than letting someone else cook to learn. The other family members don't disagree with this because they want the best food, instead of someone's practice dinner!
@@Wingedshadowwolf Wow. I am so guilty of this. Thanks for articulating it so well. I'm gonna clean up my act. It's funny. I never hesitate to share detailed recipes but this obvious step has eluded me. Man, I wish I could have s do over of the last 20 years
Eh..he isn’t more wrong than your average tv chef. His disadvantage is that he has a lot of footage available on RU-vid for people to use. You really have to be careful using footage from food network because they love throwing copyright strikes otherwise people would be using Rachel Ray.
I'm a retired chef and learned to cook American Chinese in the hotels and later also worked for that pf chain, you know what I mean. I have been stuck in restaurant mode and criticized my home cooking because I was so accustomed to restaurant cooking. You guys just made me realize I can let go! 😂 thanks
I guess I’m Biased but this is the best Cooking Channel they helped me through my inability to eat when I was going through chemo. There is just so many ways to make the things I did not like before taste so delicious if you cook the way Chineese prepare their vegetables and meats. I feel so much better so much more energy and the cancer is in remission. I love this channel !!!
Honestly, if you guys sold shirts with "But first, Longyau / 滑锅', I'd buy it, and now you could have 'As long as you get some yau, and you long it' on the back
Oh boy your channel has really grown these years! I remember when I searched for a good 红烧肉 recipe for my study mates and stumbled upon the vid. And now a collab with Kenji, really happy for Y’all! Stay safe :)
I appreciate this video to summarize most important techniques for our Cantonese cooking!! It is good to spread the world and everyone can enjoy home authentic Chinese cooking!!😊
I truly enjoyed this episode. Since beginning to cook Chinese meals I’ve found that investing in the outdoor hi-temp wok burners are, as you pointed out, the perfect middle ground between Chinese restaurant and home kitchen. Currently in the process of converting my old disused stainless grill to a home for the burner. That way I have an outdoor appliance with a lid to house the burner between uses. Never liked the taste of gas grilled food anyway! I was also very pleased to see you link to The Wok Shop in San Francisco. Tane Chan, the owner for nigh on 50 years has been a marvelous source of information and very reasonably priced Chinese kitchen utensils. Ive gotten on the phone with her for a quick call and ended up in lengthy discussions. Such a marvelous woman who truly knows her business. Now, I’ve read all of Grace Young’s books and although I find them enjoyable they lack something. So when I really want to see technique and learn new things this channel is my go to source for my own version of “Wok Hei”. Thank you both! Keoki
Haha, I've been to the Wok Shop in SF to buy my first wok. I spoke with the owner, and I'm sure she's very knowledgeable, but I'm not sure if she was super helpful. I'm sure you picked up on the fact that she's a very "intense" woman. I heard her screaming at a customer on the phone before she helped me out 😅. Anyway she was telling me what I need before she asked anything about my cooking experience or the type of burner I was using. She insisted multiple times that I needed a flat bottom wok because that would work best with my stove, but I was actually intending on using it in my kamado. Either way, I got the wok I wanted after a bit of back and forth. I've since purchased a larger wok with wooden handle elsewhere, but I'm also looking into a high BTU outdoor burner. I may pop in soon to get a larger wok with a handle that has an angle that suits me, after my new wok burner arrives. I'll have to show her a video of the burner so she understands that I'm not just working with a stovetop burner.
Very important details and pointers in this video presentation. You've presented helpful tips that are almost never mentioned in other videos. This is a very helpful video. Thank you.
A real struggle for me being from the US is being a huge fan of genuine szechuan cuisine. Outside of Chinatown its nearly impossible anywhere I've lived or visited, with some rare exceptions, to find genuine szechuan cuisine. So a video like this, just like your last one is a huge resource for those of us obsessed with Chinese cooking. I think the "crowding the wok" concept is something that while simple, could transform a lot of people's concepts on how to approach Chinese cooking. Cheers guys and thanks again! Stay safe yall.
i honestly think you are one right on about not crowding will transform cooking but also add that i would suggest many people crowd their western style pans as well and the same would be true if they stopped doing this. Say not to steaming your delicious foods people!
A friend of mine taught me how to get Wok Hei at home. It works well too. He said, take a blow torch, get it to a blue flame until it's hissing and fire away at your food sweeping it across back and forth. I did get that restaurant taste and now I enjoy homemade stir fry at home.
I recently learned that when making salad, pour the dressing along the wall of the salad bowl instead of onto the greens, which is important for a even dressing. This also partially explains the way how you put liquid around the side of the wok.
Just getting into stir frying and wok use. Been having the hardest time over the last year with excess sticking but the dishes were still decent. . I don't know how I missed long yau for a year . Used it correctly ( I believe ) for the first time tonight. Nothing stuck and it was a saucy dish. I almost cried. Thanks!
I don't cook the same kinds of meals you do/use the same pieces of cookware but hearing about things like "overcrowding the wok" are really interesting and make a lot of sense, I'll have to keep that in mind when I'm cooking using just a regular frying pan on the stove!
Wow you guys are incredibly patient and gracious, he really went on a tangent and didn't listen too incredibly well (after watching the interview on both channels...it kind of felt like he was talking AT you, not WITH you). It reminded me that he is a celebrity chef, and not the authority on everything. I have learned so much from you and am really glad that he has gotten some education from you guys too!
Great vid, as always. IMHO the most fundamental step in most American kitchens to closer achieve that “restaurant quality” next level taste, is to start using MSG ASAP.
These techniques are sometimes done implicitly and are scattered throughout your videos, it's nice to see them condensed and thoroughly explained. Also, it's nice to see people come together during the pandemic, especially all of these great minds. 11/10 video.
Great video. So true about how not to put too much food in the wok. My wife is first generation American from Hong Kong and hates cooking so I have been learning "Chinese" cooking and stir fry. I do know other cooking techniques, but stir fry is definitely something to learn. Have all ingredients ready and in front of you and don't try to stir fry a huge batch like you would soup or pasta sauce.
I started working in a Chinese market's hot-food take-away section, and they have the proper 火炉 burners with I think two or three 炒锅 stations. Its my first time being in person near such a proper setup, and has me really eager to learn to use my mom's woks. Super helpful video to get me started on key ideas. I'm going to check out Kenji's video because greens and beef was my grandfathers specialty 我爷爷的特长。 Chef Wang's videos look great too, so those are next.
yep, my dad use similar way to long yau too, just a bit peanut oil in the beginning and adding more after he heats up the wok. Keep up the video, i think you guys video is very educational!
On a regular home stove you will get better results if you split your stir fry recipes into smaller portions and only combine them up at the end. Everyone seems to understand that you can't just chug 3 lbs of minced meat into a cast iron skillet and expect it to turn out brown, but it works even worse with woks because they usually don't retain heat as well as a cast iron skillet.
I'm glad you guys are addressing the whole "wok hei" thing. There's this weird macho space race happening on youtube with everyone trying to make bigger and bigger burners. That's great, but you can turn out great Chinese food with a normal stove and good technique. Last night I made the best stir fry I've ever made with my cast iron fry pan.
Just a tip: My first experience with a wok 20 years ago and following attached instructions to 'season' it, set the ceiling on fire... haha. I am not sure if it was because the place was recently painted or what... So, I highly recommend new people practise outside and get used to using woks first. As demonstrated many times in this channels videos, they often cook on a balcony outdoors. Anyway, enjoying this channel so much I have subbed. I spent several years in Taiwan, I would love to see a channel that is similar in professionalism to this on that country's various cuisine. Thanks!
That was very interesting and informative. I learned more about wok stir-frying than from years (off and on) of trying to replicate that unique Chinese restaurant taste experience. I have a stainless steel wok. Maybe I should get a plain steel one. My stove is electric. No gas here!
Conveniently, I already have a diy propane burner and furnace set up to melt stuff like aluminum. If I ever get into wok stir fry, I might just plop the wok on top of that furnace and let it get crazy hot.
Very informative video! I will switch to using my ‘wok spatula’ to drizzle/sizzle/reduce my sauces down the hot wok sidewall in a horizontal arc versus a small cup with my ‘generic’ Chinese marinade/sauce recipe (shaoxing, black vinegar, sesame oil, light soy, dark soy, oyster sauce), which I normally add at the wok’s 3 o’clock azimuth and stir/fold it into the ingredients. Really enjoy your recipes and insights. I currently cook outdoors with a Taiwanese commercial grade ‘medium pressure regulator’ propane wok burner and a 14” round bottom Mandarin wok, that produces excellent wok hei with the proper technique.
This is great you guys. I like the conversational tone and the theory behind this. It’s a little different than your other videos. Those are great as well, but I wanted to remark on the change in tone of this video. Keep up the good work! And good to see Kenji as well!
There's really no issue. If you look at any good or fancy pasta dish, it will be cooked independently, not in large servings. No, I'm not talking about "meat sauce" on spaghetti. Cause yes, I know those can be cooked in bulk. Or spaghetti and meat balls. Lol
Amazing amazing collab. This channel has come so damn far -- I remember in a video a couple years ago y'all (rightfully) referred to Kenji as the best food writer of this generation. And now y'all are right there on par with him :)
I agree with your take on the wok hei as being a flavor that the food gets being cooked in a high temperature. My dad tends to burn his food when cooking other things but his fried rice has the wok hei effect compared to everything else he cooks. My mom is more careful with the temperature but her fried rice is completely different since it doesn't have the wok hei.
I've been watching this channel regularly for recipe ideas and always wondered what the Chinese characters are for "longyao;" I assume it's one of those Cantonese words that doesn't have a character for it. Thank you for the more in depth explanation!
First of all, congratulations you two. It's so obvious how much effort you put into this channel, it's amazing to see you being successful (plus, you know, I feel cool because "I knew about them before they were popular") Also, I think it got glossed over a little quickly in the interview, I don't know if Kenji followed your explanation because you all switched to talking about restaurant flavors, but I *totally* understood what you said about wok hei getting mixed up and mixed together with the problem of an overcrowded wok. People going, "oh yeah, it didn't turn out quite right because there's this thing called 'wok hei' that you just can't get on a home stove" . . . nah, it didn't turn out quite right because your vegetables are steamed, not stirfried, because you tried to do like three times as much as you should have. At least, I have seen my friends complaining like that all the time Anyways, thanks so much for all the hard work! Durian pizza recipe video coming soon??
very informative video. i was born and raised in south central china and I didn't know the term wok hei 镬气 until recently. After some research I think it comes from a combination of maillard reaction and stir fry flame (flame in the wok). The stir fry flame, which is often seen in chinese restraunt cooking but not home cooking, may bring an effect simillar to grilled steak dripping fat on the coals.
I really enjoy your channel and have cooked many of the dishes you feature. I would like to see more homestyle recipes and seasonal ingredients. Thanks
It would be interesting to hear your thoughts on cooking with induction hobs, too. Something like a large carbon steel /seasoned stainless 3 layer saucier would be my first thought. One would lose the heat control of a wok but you would at least gain some lateral heat diffusion instead of being limited to a tiny portion of the pan that actually gets hot.
So the common glasstop induction in Western kitchens feels, to me, like an improvement on electric coil stoves. That said, outside of my parent's place... I've only ever ever cooked over gas, so I'm probably not the best person to ask. To be honest, if I was in the States, I'd probably keep a little gas camper burner handy (like the one we use in the videos) specifically for use when stir-frying. But that's just me, and my probably irrational love for gas. They also sell induction wok burners (used in some old buildings in Hong Kong), which seem to be great, but also seem to cost an arm and a leg.
@@ChineseCookingDemystified I cooked on gas a too short 4 months of my life... Cooking with a wok for me is like hell, a torture that reminds me of how I miss gas and how my stove makes me want to go to the outdoor jet engine you showed here but I do get that the smaller one you usually use is good enough and I'll get one.
Its just not the same. You can certainly get nearly there using different types of stoves and different pans, i used to just use a cast iron skillet on a flat top electric. Can get it hot enough and the heat retention means keeping it hot when new ingredients, but doesn;t have the change in temp control of a wok. Your induction would have fine control and the carbon pan better control than cast iron but still not so much overall. Both just are not a wok on gas though. Induction is really uneven and carbon is very uneven, a tri ply would help with evening out heat but isn't non stick. Ultimately none are going to be the same as a wok swirling liquids around the sides. Which i guess as i write this out that is obvious, but if its the odd stir fry anyways can certainly get close enough.
Oh, uh... Wang Gang wasn't used here with his knowledge lol. Sometimes we use clips of him to illustrate points (and I always think of 'fair use' in term of 'the golden rule' haha, so we'll always credit and link him, of course).
Every time I make fried rice I wind up overcrowding my wok, and I still haven't quite gotten the hang of it. It's also rough with an electric range, but it has been a great addition to my kitchen.
Buy a portable gas Japanese/Korean burner. Set it on top of your electric stove under the hood (obviously, you wouldn't turn on your electric stove-if you can't remember, put some duct tape over the knobs.) More 🔥BTUs
I don't know if you guys are going to see this as it's an old video, but I've had a lot of success emulating a wok burner at home by removing the metal lid that spreads the flame of the stove and lighting the gas "hole" directly, it creates a very concentrated heat spot at the middle and gives that scorched oil taste quite effectively
growing up in a 7-person household, crowding the wok its just the way it is lmao. ill try cooking half the amount to see the difference, cuz the part about the food releasing moisture makes soo much sense
Love your channel! If it wasn't for you, I wouldn't have had been able to understand Wang Gang's techniques as well as I do. Your episodes brighten my week! All tge bestà
thanks for another great video! Happy to see a crossover of two of my favorite channels! I want to mention that I'm totally going to try Kenji's blowtorch idea for wok hey, just to see what it's like - I'm on electric.
