I fucking love this guy and watching him cook. I find myself when I'm cooking now trying to resemble Kenji. Instead of getting everything out of the fridge now. I like to go back and get stuff out of the fridge as I'm cooking. lol
This is one of the best formats in all cooking shows/channels. Foodlab is a great book, your SE content is great but these videos are just far away better than others. Not having cuts and using the time between to explain/demonstrate things is perfect.
I lost my love for cooking a few years ago but watching your videos Kenji, brings back that passion, thank you so much for putting out these videos! Can't wait to continue to watch!
Dude. You're out of control. It's like a border collie that can't run...you have to create. All your secrets will be out before the pandemic ends. We love it.
Kenji! I have been loving all of your content and have been following you for years now. If it isn't too much to ask, could you film one of these videos on the line? Talking to us would be too much, but being able to see what actually goes down in a kitchen with no reality show fluff would be so informative. Just watching you do this for yourself has taught me lots of tiny procedures that I would have never thought of, but are second nature to you. No matter what, thank you for everything you do!
LOVE your recipes, Kenji! This was the first I saw you in your restaurant (albeit shut-down at the time) - absolutely loved the "grab what you have" attitude!... that is what turns all of us into great cooks! 🧡
11:03 That glass clink sounded perfectly like the sound in the Tokyo Drift song. Not sure why that came to me so easily. Edit: I'm shocked this got so many likes.
You underestimate the randomness of people during a quarantine. Hell I watched that movie two days ago because it was on TV 😂. Also that song is catchy as hell how could we forget?
The irony being that America has little to no contingency plan for service industry workers (like people who work hourly wages in restaurants) that have been laid off, compared to most other countries.
Thanks for the tip about Sichuan peppercorns! I didn't know if those black "berries" in some of them were supposed to be an asset. Also, thanks for the advice about freezer storage of chile pods. You always sneak some tiny tip in your videos that I find really useful, if not merely interesting. Sometimes, your tiny offhand remarks make the video valuable in not just the dish you're preparing, but in other applications.
Hey Kenji, just wanted to add another comment to say that I've really been enjoying the POV videos. The late night no-talk ones were fun, but having you talking the whole time off the cuff is really entertaining and educational. I hope you continue to do these videos after this whole quarantine thing is over, even if the frequency is reduced to once a week or every other week or whatever. Hope you and your family are safe and well :)
After the zillions of videos and hundreds of hours spent on UA-cam, I hit the jackpot here!! Exactly what I have been wanting to see and hear. Thank you so so much Kenji!! Wish I could give you a hug!!
Thanx, Kenji. This is also one of my all-time favorite dishes. I will try your recipe very soon. I would love to see you do a video on knife techniques. Your one trick with slicing the garlic cloves is very useful (though I learned it from another video, several years ago), and would enjoying seeing a bunch more useful little secrets like it. Thanx again. Stay safe and take care of the fam.
I love food and cooking and I’m obsessed with it. I watch recipes just about 24/7 and the ONLY cook book I have is yours. Paper and digital in case I’m out and about.
This is a beautiful recipe. I've amped up on the SiChuan peppercorns and chillies, and added cubed carrots (when I put the garlic in, for extra crunch). I have also replaced green onions with leeks (cut in the same way Kenji did the onions). The proportions and timing were great, the result was fab. Thanks.
Thank you for putting out such great content during this time Kenji! All of your covid recipes have been not only fire taste-wise but also very informative!
The first time I made this recipe, I used the bulk balsamic vinegar from Costco (which I use almost exclusively for beef jerky marinades). The second time I used the recommended Chinkiang vinegar. I definitely preferred the balsamic. My local asian markets now carry both red and green Sichuan peppercorns which have delightfully different flavors.
Kung Pao Chicken is probably my favorite dish. I'm Chinese and cant cook for shit, but your Kung Pao Chicken videos were my "gateway recipe/dish" into cooking. I've made Kung Pao chicken a billion times in trying to recreate the kung pao chicken they serve at the Tasty Noodle House near my house. I actually have the same brand of vinegar you use here, which is super cool. I'm super excited to try out this latest KPC recipe. I've already tried out the other versions youve posted on serious eats. You are the greatest ever and I really love these POV videos. The recipes are so fast and simple, and they really demystify cooking and make it so accessible. When you do the dishes while cooking or forage for ingredients in your fridge, it feels so authentic and regular, unlike the super produced videos of say Gordon Ramsay cooking in his home kitchen.
Man this looks delicious. I genuinely appreciate how much effort Kenji has put in during these crazy times. I am being legitimately honest, this provides a much needed respite from the monotony of quarantine. The effort does not go unnoticed and goddammit if everything this man makes doesn't look appetizing. From the bottom of my heart, thank you.
I just made this with some tofu and shiitake mushrooms. By far the best Chinese food I’ve ever made. Thanks Kenji!! I’ve always been disappointed with my homemade Asian food and for the first time I’m feeling proud of my home cooked meal! Your UA-cam channel is such an inspiration
Hi Kenji, Italian pro-chef here with 40+ years experience. I wouldn't comment on the recipe, (although I love Asian food and have quite some knowledge about it, NOT my field of expertise) which for the best of my knowledge is executed perfectly...(although you did burn a little the chilly...hahahaha...sorry I couldn't resist...no disrespect intended, man!) BUT... I would comment on how clean your kitchen is and how customer safety procedures appeared to be sunk in your everyday duty. In 40+ years I saw so many bad things and walked away from so many kitchens that I can honestly say "THIS GUY IS THE REAL DEAL". "Complimenti" and respect from Italy... and God bless you all and keep you all safe. ps: I'll just discover your channel...and saw some of your Italian dishes..GOOD JOB!!!
Great video & love The Food Lab. I'm not sure if you monitor comments but I had a question after watching the video. I've been watching the School of Wok UA-cam channel and the host, Jeremy, always soaks the chiles in water before cooking them. I think the idea is to release more flavor from the dried chiles. I'm curious if you have any opinion on this good or bad?
Kenji, I've been making your recipes for several years. I can't remember any that disappointed! WHY does my Kung Pao sauce congeal? Once I add the sauce, everything is good for 5 or 10 seconds, then it all glops together. Thank you for all you do!!
Your attention to detail is amazing. As a project manager in the world of software implementation i find it quite interesting the simplicity and fluidity with which you approach each topic. Thanis to you I have learnt a lot. I followed this recipe almost to the "t" except that I used small cubes of chuck roast beef. It's what I had in hand. The outcome is just superfluous. Was I right in applying your chicken-based recipe to beef? Kindly critique my observation. I will accept any/all suggestions/changes. An ardent flollower.... regards, Swarna
Really enjoying these videos. I appreciate all the little anecdotes and tips you have, they make some of theses dishes much more approachable to layman like myself. I've found myself cooking much more at home lately with having both more time to cook/learn and less options available to eat out
We did a tour of China (Wuhan too) about 1 1/2 years ago through Viking so we pretty much hand tendered to all of their chosen restaurants in the south, mid and eastern regions. This was our favorite dish in any of the areas. I tried to replicate at home and got it too hot for my taste, but it was wonderful in China.Particularly loved how the peanuts tasted. Towards the end of our group tour, me and one other fellow were fighting for the last bits of this dish! LOL I also saw a local family getting a soup that was loaded with Sichuan peppers! :-0 I will try your version soon as it looks just like what we got. Looks great! Thanks for the video!
Dude this channel is simply the best in his own simple. Dont even additional things. I will try many things from here. But late night cooking is my best way to do this. Regards from Poland, keep safe.
I do the wok clock method. Everything on a big round plate, all ingredients from longest to quick to quickest clockwise. Makes it really easy to move fast. Also PEOPLE Woks you NEED to turn that fire ALL THE WAY UP. Yes it will smoke. Yes it will be hot. Things quick SUPER QUICK THOUGH :)
Thanks for sharing this recipe again, all time favorite dish of mine as well. Americanized version with celery, peppers and zucchini is what I'm used to but can't wait to try this way - waiting on my black vinegar from Amazon.
Hello, Your videos are really inspiring and i try to recreate some of the recipes you are showing, i have a question though, does one need a gas stove or can your recipes also be done your way on an induction stove? Love your content, please stay well
I'm familiar using both and the answer is totally yes. A benefit of a gas stove is however being able to increase and decrease the heat quickly and without waiting for anything to cool, as you would with an induction. Restaurants usually use gas in my experience
Guarantee I'm not teaching you anything, but I go through a lot of chicken, and I defrost frozen chicken breasts in salted water to brine them while they defrost and it helps prevent the chicken breasts from being dry.
I literally *just* got recommended (and watched) another Kenji kung pao chicken recipe half an hour ago (before this video was out). Freaky stuff! Not complaining though...
Could you talk about how to do stir fry if you have only an electric stove? Thank you. I learn so much g from your videos. My favorite part is learning about using the aromatics.
Love this informal POV format, sir! The small explanations about your equipment, ingredients, etc. is most interesting. Also, for the home gamer with a gas stove, modifying the grate might help; I cut ~30mm off each of the 5 points in the center to allow woks to sit a bit lower (a bit hotter since closer to the flame) and it's super stable. I lust after one of those outdoor burners you've been using. My oldest wok is just over 30 years old. I know because I bought it the year I got married. And the store I bought it from still exists. My best wok is a single-handed 14" I bought at a surplus store for ~$2. Completely covered in that weird Harbor Freight grease. After cleanup and seasoning it became super slick and has never lost that coating. Should have bought a few more. Cheers!
I truly don’t know if this is the whiskey talking but your videos make me sane during these times lol. They have me working every other day at the office but it’s fine. Stay safe out there everyone.
Im loving this format, with a little tweaking to the light it could be super detailed, I may have to try my hand at this POV style for some videos I've been wanting to do
@@AskAWalker I cant commit to a time right now with everything going on cause I never have free time with a child and still having to work, but Im hoping as soon as things calm down some I can start to figure that out
@@tyg3rpro What if things never calm down? Is there a way that you can take action on this inspiration now versus hoping you remember later? The one lesson we should all be learning from the events that are occurring today is that time waits for no man. Good luck with your journey.
@@AskAWalker sadly there isnt, I watch my child during the day then go work at night while spouse is watching child, child is not able to care for itself right now so I am limited to what I can do, devoting time to do a video is something that takes me days right now vs. a few hours before hand
Excellent ... fun to watch just thinking what can I replace the chicken with ... I’m thinking Brussels sprouts ... there meaty. I don’t eat anything that had life .
Hey Kenji, how important is it to remove the core of garlic? I've been taught to do it but I noticed you don't. Does it depend on the freshness of the garlic? On a different note: I love the unedited POV format!
Lyu-Shan it depends on the freshness, if the garlic has been stored for a long time and has started to sprout, I’d sometimes take the core out as it doesn’t taste pleasant. Otherwise though, I wouldn’t stress about it.
As mentioned by the other commenter, if the garlic is fresh there is no green germ within it that needs to be removed. When you cut the top off of the piece of garlic you will see whether or not there is a green germ within it. The flavor is generally just too strong and often unpleasant so the germ is removed before cooking.
Thanks for all the replies. They pretty much align with my handling of garlic. When I get fresh garlic it's actually too difficult to remove the germ so I usually just leave it. It's just that I have heard some claims about garlic germs causing indigestion and wondered if there is any truth to that. After a quick google search there doesn't seem to be a connection.
I've just started watching watching your channel after hearing it mentioned on babish and maybe sam the cooking guy a few times and I love it. Something about the way you do your videos makes me think I can try to make it too.
Hi Kenji, can you cook some Chinese in black bean sauce, like Chicken in black bean sauce.. Would really like to know how you prep fermented. black beans
i wanted a wok like that but that other low handle seems to go on fire with a lot of people.... idk if you run into this issue often or if at all? i love how fast the wok cooks that looks effin delicious. thanks for the recipe
Kenji do you have any advice on how to chop things using the claw technique? One of the issues I have is in chopping smaller things like garlic there is not enough of the garlic for me to hold onto while using a claw type grip, especially as it gets smaller when you cut it. Any tips would be appreciated
Come onnnnnnn... I'm begging for the reupload of "late night carbonara and whiskey sour".. I clicked on the notification nearly 5 minutes after it was posted. I love both ! Pllleeeaassssee
Speaking of cross contamination... You put the metal container where you put the chicken in on the red board where the chicken was -- the bottom touched chicken juice. Then the container got moved around, eventually onto the white board. Not being a prick, just pointing out (especially in times like this) how easily this happens and how germs and yuckies spread. Thanks for these awesome videos Kenji!
How do restaurants keep their knives maintained? Does someone in house get the job of sharpening them regularly, or is there a service you guys use? I know you're not buying super high-end hardware, but I'm assuming it's not disposable either. Just curious!
I love your channel. Love the almost-live approach, and you are very approachable. Thanks for the teaching moments. And I especially love the terrible head-shot opening of almost every video. :)
"cya tommorow" is the best outro anyone can ever hope for from Kenji. We truly are spoiled.
Best thing to come out of this virus HANDS DOWN
Making me feel all warm inside
I fucking love this guy and watching him cook. I find myself when I'm cooking now trying to resemble Kenji. Instead of getting everything out of the fridge now. I like to go back and get stuff out of the fridge as I'm cooking. lol
@@ZBillions23 I started banging my cheese grater with the block of cheese like Kenji
Seriously
17:21 RIP piece of chicken, sacrificed to the stove gods.
I was hoping this comment was going to be made. I appreciate you.
What I came to the comments for. He will not be forgotten
I was waiting for SHABU to materialize and knab it...
that little piece is all alone there now... cold, not knowing what will happen to it. Restaurant will be closed for a while... Hang in there, buddy
Nice un-catch
I really appreciate that Kenji takes the time to explain basic cutting techniques so people of all skill levels won't feel as intimidated.
This is one of the best formats in all cooking shows/channels. Foodlab is a great book, your SE content is great but these videos are just far away better than others. Not having cuts and using the time between to explain/demonstrate things is perfect.
J. KENJI LOPEZ-ALTERNATIVE BACK AT IT AGAIN WITH THE QUARANTINED CONTENT
DAMN DANIEL BACK AT IT AGAIN WITH THE WHITE VANS
Fun fact: there is no Kenji Main, _he has been replaced_
😂
Od dacity with kenji Alternative😂
I have often thought "ALTERNATIVE"
I lost my love for cooking a few years ago but watching your videos Kenji, brings back that passion, thank you so much for putting out these videos! Can't wait to continue to watch!
17:22 MAN OVERBOARD
These videos are priceless.
Its like a free culinarily class while in lockdown.
I really enjoy how you explain the principles behind most of the things you do. Keep up the good work!
20:45 "Sorry, my dog's not here, can't feed her." :(
20:50 "I'll bring some home for her later" :)
Dude. You're out of control. It's like a border collie that can't run...you have to create. All your secrets will be out before the pandemic ends.
We love it.
i wouldnt say i love it , thats a strong word .
i appreciate it .
@@cyre9188 I love it
@@cyre9188 I love it.
I love you.
Kenji! I have been loving all of your content and have been following you for years now.
If it isn't too much to ask, could you film one of these videos on the line? Talking to us would be too much, but being able to see what actually goes down in a kitchen with no reality show fluff would be so informative.
Just watching you do this for yourself has taught me lots of tiny procedures that I would have never thought of, but are second nature to you.
No matter what, thank you for everything you do!
LOVE your recipes, Kenji! This was the first I saw you in your restaurant (albeit shut-down at the time) - absolutely loved the "grab what you have" attitude!... that is what turns all of us into great cooks! 🧡
11:03 That glass clink sounded perfectly like the sound in the Tokyo Drift song. Not sure why that came to me so easily.
Edit: I'm shocked this got so many likes.
insane
Sooo damn true!
You underestimate the randomness of people during a quarantine. Hell I watched that movie two days ago because it was on TV 😂. Also that song is catchy as hell how could we forget?
it doesn't lol
@@GUDGMEMBER It's okay to be wrong sometimes.
gotta love that "HEY VSAUCE, MICHAEL HERE" intro
Was waiting for the music to start
"Hey, Food Lab, Kenji here"
00:00 "Hey PastaSauce, Kenji here. What...is a restaurant?"
*_Jake Chudnow - Moon Men_** plays*
i haven't cheffed in a while and i miss it. watching these vids with the talking feels like i'm back in the kitchen learning from my seniors. loves it
I was this many years old when I realized Kenji has a restaurant 2 miles from where I live...
The irony being that America has little to no contingency plan for service industry workers (like people who work hourly wages in restaurants) that have been laid off, compared to most other countries.
Thanks for the tip about Sichuan peppercorns! I didn't know if those black "berries" in some of them were supposed to be an asset. Also, thanks for the advice about freezer storage of chile pods. You always sneak some tiny tip in your videos that I find really useful, if not merely interesting. Sometimes, your tiny offhand remarks make the video valuable in not just the dish you're preparing, but in other applications.
Hey Kenji, just wanted to add another comment to say that I've really been enjoying the POV videos. The late night no-talk ones were fun, but having you talking the whole time off the cuff is really entertaining and educational. I hope you continue to do these videos after this whole quarantine thing is over, even if the frequency is reduced to once a week or every other week or whatever. Hope you and your family are safe and well :)
I watched his other video for this so many times! Weirdly entertaining seeing this new version with the chiller presentation.
After the zillions of videos and hundreds of hours spent on UA-cam, I hit the jackpot here!! Exactly what I have been wanting to see and hear. Thank you so so much Kenji!! Wish I could give you a hug!!
Shout out for Chef Wang Gang! That dude's channel is amazing.
Yeah I'm actually surprised that Kenji watches wang gang
Real recognize real
the dude is a machine with a cleaver. Love that kenji name dropped Wang Gang
a homonym of his name: Wang 王 Gang 刚 is 王钢 which literally translates to King Steel. All hail the King Steel Chef 王刚！
Thanx, Kenji. This is also one of my all-time favorite dishes. I will try your recipe very soon.
I would love to see you do a video on knife techniques. Your one trick with slicing the garlic cloves is very useful (though I learned it from another video, several years ago), and would enjoying seeing a bunch more useful little secrets like it. Thanx again. Stay safe and take care of the fam.
I love food and cooking and I’m obsessed with it. I watch recipes just about 24/7 and the ONLY cook book I have is yours. Paper and digital in case I’m out and about.
This is a beautiful recipe. I've amped up on the SiChuan peppercorns and chillies, and added cubed carrots (when I put the garlic in, for extra crunch). I have also replaced green onions with leeks (cut in the same way Kenji did the onions). The proportions and timing were great, the result was fab. Thanks.
You, Glen and friends, and Alton Brown are my go-to people right now. Keep on keeping on, and hoping you and yours stay safe!
Thank you for putting out such great content during this time Kenji! All of your covid recipes have been not only fire taste-wise but also very informative!
The first time I made this recipe, I used the bulk balsamic vinegar from Costco (which I use almost exclusively for beef jerky marinades). The second time I used the recommended Chinkiang vinegar. I definitely preferred the balsamic. My local asian markets now carry both red and green Sichuan peppercorns which have delightfully different flavors.
Not sure what's better: the video or how thoroughly Kenji is roasting the commenters that get stuffy over nonsense.
Top notch in both categories! :)
Kung Pao Chicken is probably my favorite dish. I'm Chinese and cant cook for shit, but your Kung Pao Chicken videos were my "gateway recipe/dish" into cooking. I've made Kung Pao chicken a billion times in trying to recreate the kung pao chicken they serve at the Tasty Noodle House near my house. I actually have the same brand of vinegar you use here, which is super cool. I'm super excited to try out this latest KPC recipe. I've already tried out the other versions youve posted on serious eats.
You are the greatest ever and I really love these POV videos. The recipes are so fast and simple, and they really demystify cooking and make it so accessible. When you do the dishes while cooking or forage for ingredients in your fridge, it feels so authentic and regular, unlike the super produced videos of say Gordon Ramsay cooking in his home kitchen.
love the shoutout to the legendary Wang Gang. His channel is fantastic
Man this looks delicious. I genuinely appreciate how much effort Kenji has put in during these crazy times. I am being legitimately honest, this provides a much needed respite from the monotony of quarantine. The effort does not go unnoticed and goddammit if everything this man makes doesn't look appetizing. From the bottom of my heart, thank you.
I just made this with some tofu and shiitake mushrooms. By far the best Chinese food I’ve ever made. Thanks Kenji!! I’ve always been disappointed with my homemade Asian food and for the first time I’m feeling proud of my home cooked meal! Your UA-cam channel is such an inspiration
This daily content is so welcome right now.
I've experienced the gritty quality of Sichuan peppercorns and never knew to take out the seeds. Thanks!
Hi Kenji, Italian pro-chef here with 40+ years experience. I wouldn't comment on the recipe, (although I love Asian food and have quite some knowledge about it, NOT my field of expertise) which for the best of my knowledge is executed perfectly...(although you did burn a little the chilly...hahahaha...sorry I couldn't resist...no disrespect intended, man!) BUT... I would comment on how clean your kitchen is and how customer safety procedures appeared to be sunk in your everyday duty. In 40+ years I saw so many bad things and walked away from so many kitchens that I can honestly say "THIS GUY IS THE REAL DEAL".
"Complimenti" and respect from Italy... and God bless you all and keep you all safe.
ps: I'll just discover your channel...and saw some of your Italian dishes..GOOD JOB!!!
Great video & love The Food Lab. I'm not sure if you monitor comments but I had a question after watching the video. I've been watching the School of Wok UA-cam channel and the host, Jeremy, always soaks the chiles in water before cooking them. I think the idea is to release more flavor from the dried chiles. I'm curious if you have any opinion on this good or bad?
If your Chile’s are very dry you can but otherwise I don’t because they don’t really toast if they’re too wet.
Hmm I wonder why that wooden turner is burnt
Kenji: *leaves it on burner*
ah
Kenji, I've been making your recipes for several years. I can't remember any that disappointed!
WHY does my Kung Pao sauce congeal? Once I add the sauce, everything is good for 5 or 10 seconds, then it all glops together.
Thank you for all you do!!
Your attention to detail is amazing. As a project manager in the world of software implementation i find it quite interesting the simplicity and fluidity with which you approach each topic. Thanis to you I have learnt a lot. I followed this recipe almost to the "t" except that I used small cubes of chuck roast beef. It's what I had in hand. The outcome is just superfluous. Was I right in applying your chicken-based recipe to beef? Kindly critique my observation. I will accept any/all suggestions/changes. An ardent flollower.... regards,
Swarna
Who the hell dislikes such a informative and well made food video?
Inspiring as usual! And looked so quick and easy too, so I did it for dinner tonight. Fabulous, and we thoroughly enjoyed it!
Love that it’s real time. Kenji also provides excellent info about process and how it affects the food. Thanks.
Really enjoying these videos. I appreciate all the little anecdotes and tips you have, they make some of theses dishes much more approachable to layman like myself. I've found myself cooking much more at home lately with having both more time to cook/learn and less options available to eat out
giving a shout-out to Wang Gang? wow
大家好我是王刚，今天要教大家做的是火烧宽油
We did a tour of China (Wuhan too) about 1 1/2 years ago through Viking so we pretty much hand tendered to all of their chosen restaurants in the south, mid and eastern regions. This was our favorite dish in any of the areas. I tried to replicate at home and got it too hot for my taste, but it was wonderful in China.Particularly loved how the peanuts tasted. Towards the end of our group tour, me and one other fellow were fighting for the last bits of this dish! LOL I also saw a local family getting a soup that was loaded with Sichuan peppers! :-0 I will try your version soon as it looks just like what we got. Looks great! Thanks for the video!
sooo educational and helpful for giving me some trivial but important tips. I like this format!
Dude this channel is simply the best in his own simple. Dont even additional things. I will try many things from here. But late night cooking is my best way to do this. Regards from Poland, keep safe.
Joyce Chen at Ross or Kohl's is a pretty great cheap wok if you can find it.
“Food lab basics” but flicks his wrist like a god damn pro
This is what rappers mean when they say "flicka the wrist"
Ghost Behind Those Szechuan spices will leave you waking up feeling like you're on the moon.
Chef Wang is a beast. I’m glad you also watch him 😉
These videos bring so much joy.
Looks so good! Thank you for taking the time to make these videos.
I didn't know the ginger spoon trick. That's really useful.
please continue to make these videos, especially the easy to make snacks as they give us ideas of what to make in these times when we cant eat outside
I do the wok clock method. Everything on a big round plate, all ingredients from longest to quick to quickest clockwise. Makes it really easy to move fast. Also PEOPLE Woks you NEED to turn that fire ALL THE WAY UP. Yes it will smoke. Yes it will be hot. Things quick SUPER QUICK THOUGH :)
I always freeze the sad looking onion greens, and just add them to whichever stock I next make.
Thanks for sharing this recipe again, all time favorite dish of mine as well. Americanized version with celery, peppers and zucchini is what I'm used to but can't wait to try this way - waiting on my black vinegar from Amazon.
I could never figure out why my Mapu tofu had that crunchy texture but now I know! Thank you so much :)
holy shit you know 王刚. I really respect that you try to learn things from different cultures no matter what they are
Hello, Your videos are really inspiring and i try to recreate some of the recipes you are showing, i have a question though, does one need a gas stove or can your recipes also be done your way on an induction stove?
Love your content, please stay well
I'm familiar using both and the answer is totally yes. A benefit of a gas stove is however being able to increase and decrease the heat quickly and without waiting for anything to cool, as you would with an induction. Restaurants usually use gas in my experience
Guarantee I'm not teaching you anything, but I go through a lot of chicken, and I defrost frozen chicken breasts in salted water to brine them while they defrost and it helps prevent the chicken breasts from being dry.
Yes I tested this extensively about 15 years ago at Cook’s Illustrated as part of the “Kitchen Notes” column!
I literally *just* got recommended (and watched) another Kenji kung pao chicken recipe half an hour ago (before this video was out). Freaky stuff! Not complaining though...
Could you talk about how to do stir fry if you have only an electric stove? Thank you. I learn so much g from your videos. My favorite part is learning about using the aromatics.
I'm really loving these POV cooking sessions
I like both versions of the dish you made, one for home cooking and one in a pro/chef environement
After all these quarantine videos, I feel like I can apply to be Kenji's sous chef.
Love this informal POV format, sir! The small explanations about your equipment, ingredients, etc. is most interesting.
Also, for the home gamer with a gas stove, modifying the grate might help; I cut ~30mm off each of the 5 points in the center to allow woks to sit a bit lower (a bit hotter since closer to the flame) and it's super stable. I lust after one of those outdoor burners you've been using.
My oldest wok is just over 30 years old. I know because I bought it the year I got married. And the store I bought it from still exists.
My best wok is a single-handed 14" I bought at a surplus store for ~$2. Completely covered in that weird Harbor Freight grease. After cleanup and seasoning it became super slick and has never lost that coating. Should have bought a few more.
Cheers!
What other chefs do you follow on UA-cam. Can you show the brands of the peanut oil you prefer? Love your Good Eats style camera view.
I truly don’t know if this is the whiskey talking but your videos make me sane during these times lol.
They have me working every other day at the office but it’s fine. Stay safe out there everyone.
Im loving this format, with a little tweaking to the light it could be super detailed, I may have to try my hand at this POV style for some videos I've been wanting to do
When?
@@AskAWalker I cant commit to a time right now with everything going on cause I never have free time with a child and still having to work, but Im hoping as soon as things calm down some I can start to figure that out
@@tyg3rpro What if things never calm down? Is there a way that you can take action on this inspiration now versus hoping you remember later?
The one lesson we should all be learning from the events that are occurring today is that time waits for no man.
Good luck with your journey.
@@AskAWalker sadly there isnt, I watch my child during the day then go work at night while spouse is watching child, child is not able to care for itself right now so I am limited to what I can do, devoting time to do a video is something that takes me days right now vs. a few hours before hand
@@tyg3rpro necesity is the mother of invention. Keep looking for opportunities to create.
3.25- Ched Wang Gang is brilliant, glad he got a shoutout !
Excellent ... fun to watch just thinking what can I replace the chicken with ... I’m thinking Brussels sprouts ... there meaty.
I don’t eat anything that had life .
Newly discovered this channel during quarantine, thanks Kenji!
Thank you for all these recipes Kenji. You are a legend for providing us with some good eats.
Hi, This looks great, Am I right in thinking this would be enough for two people? Thanks Bob…
Are you still working on that wok cooking book? Haven't heard much about it but I'm looking forward to it!
Yes
Hey Kenji, how important is it to remove the core of garlic? I've been taught to do it but I noticed you don't. Does it depend on the freshness of the garlic? On a different note: I love the unedited POV format!
Lyu-Shan it depends on the freshness, if the garlic has been stored for a long time and has started to sprout, I’d sometimes take the core out as it doesn’t taste pleasant.
Otherwise though, I wouldn’t stress about it.
As mentioned by the other commenter, if the garlic is fresh there is no green germ within it that needs to be removed. When you cut the top off of the piece of garlic you will see whether or not there is a green germ within it. The flavor is generally just too strong and often unpleasant so the germ is removed before cooking.
I personally don't mind it when cooking, but when I use it raw I take it out.
Thanks for all the replies. They pretty much align with my handling of garlic. When I get fresh garlic it's actually too difficult to remove the germ so I usually just leave it. It's just that I have heard some claims about garlic germs causing indigestion and wondered if there is any truth to that. After a quick google search there doesn't seem to be a connection.
The green core only happens when you have old garlic that had time to sprout. Fresh garlic doesn't really have anything to remove inside.
said in my head "thats gotta smell so good" 3 seconds before you said it. thanks again for the great videos
Realy enjoy waking up to a new POV vid every day 🤙🤙
Bro I am glad to see that you did this dish in a legit way + you watch chef Wang Gang's channel, huge respect from China
I've just started watching watching your channel after hearing it mentioned on babish and maybe sam the cooking guy a few times and I love it. Something about the way you do your videos makes me think I can try to make it too.
These are as low-production as it gets, but they're becoming my favorite cooking videos.
I wonder why he didn’t add baking soda to the chicken marinade?
I like mine with some doubanjiang (fermented chili plus beans paste). Gives some extra funk.
I actually like these unedited videos a lot.
Hi Kenji, can you cook some Chinese in black bean sauce, like Chicken in black bean sauce.. Would really like to know how you prep fermented. black beans
Its like I'm watching Zeos cook, they even sound quite similar. I love it 😂
Holy shit they do sound somewhat similar lol
i wanted a wok like that but that other low handle seems to go on fire with a lot of people.... idk if you run into this issue often or if at all? i love how fast the wok cooks that looks effin delicious. thanks for the recipe
lol I got a flat bottom wok from Target like ~14 years ago. That thing will not die! It fed me every day through college and now it feeds my kids 😋
Kenji do you have any advice on how to chop things using the claw technique? One of the issues I have is in chopping smaller things like garlic there is not enough of the garlic for me to hold onto while using a claw type grip, especially as it gets smaller when you cut it. Any tips would be appreciated
Practice.
Capsaicin is not 𝘪𝘯 the seeds, it’s 𝘰𝘯 the seeds. (from the ribs of the pepper)
Come onnnnnnn... I'm begging for the reupload of "late night carbonara and whiskey sour".. I clicked on the notification nearly 5 minutes after it was posted. I love both ! Pllleeeaassssee
I didnt get to see it at all !
That wang gang shoutout. One of my favourite cooking channels
omg Wang Gang’s videos...lifesavers for those times you gotta figure out how to cook braised giant salamander (or just fried rice)
Terrific explanations! Great job, Kenji!
Speaking of cross contamination... You put the metal container where you put the chicken in on the red board where the chicken was -- the bottom touched chicken juice. Then the container got moved around, eventually onto the white board. Not being a prick, just pointing out (especially in times like this) how easily this happens and how germs and yuckies spread. Thanks for these awesome videos Kenji!
How do restaurants keep their knives maintained? Does someone in house get the job of sharpening them regularly, or is there a service you guys use? I know you're not buying super high-end hardware, but I'm assuming it's not disposable either. Just curious!
There’s a service.
I love your channel. Love the almost-live approach, and you are very approachable. Thanks for the teaching moments. And I especially love the terrible head-shot opening of almost every video. :)