J. Kenji López-Alt Breaks Down the Science of Stir-Fry | WIRED
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- Опубліковано 8 тра 2022
- In a wok, fire, oil and metal combine in an explosive chemical reaction to create stir-fry. J. Kenji López-Alt literally wrote the book on the wok, and he's here to explain the science behind stir-fry
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The generic narrator is completely unnecessary here. Kenji has great screen presence. Let him do all the talking.
So true
Literally the how it’s made voice
Narrator is also annoying in this video
@@alexlankford8998 l
Agreed. I don't know if they think this will play more to broader audiences, but I can really do without it.
I love Kenji, but what is this editing? Why all the jump cuts, reversing, and the weird narration? Just let Kenji do his thing, and show the process chronologically.
Just watch the recipe on Kenji's own channel. He talks about these things on his own videos aaaall the time. Cut the middleman
Imagine having a presence as charismatic as Kenji and narrating over his explanation
Imagine adding this kind of narrator overdub to other Wired videos like Tech Support or Autocomplete Interview.
"Hi I'm Daniel Radcliffe!"
*"Daniel Radcliffe is an actor best known for his starring role in the Harry Potter films, but let's see what this **_young wizard_** has to say about people's most-Googled questions about him"*
That's a comedy format I would watch
yeah the narrator on this is absolute cringe.
The editing of this video just feels messy. Much prefer Kenji’s straightforward editing.
His expertise really puts him in a level where he doesn’t need pro editing. Really a cut above the rest.
Just let Kenji talk and subtitle the rest. The voice over and quick edits isn’t necessary or even beneficial. This isn’t a Taken or Jason Bourne movie. I had to mute the sound and read the subs
Kenji is one of my favourite sources of food knowledge and food personalities. Not really sure why the narration was added? He’s so eloquent felt very unnecessary and condescending
This 3rd person Food Network style editing is really awkward for anyone that normally watches Kenji (or really anyone that watches UA-cam cooking videos).
Hey Wired, next time you do food, do everything in chronological order of actual cooking. Don't jump around to the different steps.
It's kind of the opposite of how you should think about cooking a stir fry.
Ya, who was the idiot that decided the order?
Yes I'm fkn all over the place trying to make this screaming in the kitchen rewinding fast forwarding I still can't find how he made the actual sauce 😡🤬
@@ezclean7022 go to his UA-cam channel and you’ll find a much more helpful video if you actually want to make beef and broccoli
@@theregiment6236 thank you I made it haha.... It was amazing
I’ve been stir frying incorrectly my entire life 😩. Thanks for the guide! This was great.
Kenji has a way of making people rethink how they cook certain dishes, doesn't mean you were wrong.
Logical/Scientific approach to cooking food is my only and most enjoyable one. Whole small world creation in daily routine.
Why does the narrator sound like he's staying up past his bedtime and trying not to wake up his parents?
He’s brilliant. Follow his well-tested techniques for outstanding results. Kenji’s videos and books are a godsend. I’m a disciple of his for years and my dinner guests and family reap the benefits.
Love it! Thank you again for sharing new subscriber here ❤️
It's a pleasure to see Kenji and his book promoted like this.
First Kenji video I've seen in a long time without looking at his bare feet. Awesome, great job Kenji!
Also without Shabu waiting for the meat 🤣
@@fransisco5748 Or his daughter calling for more blueberries
Can we see more of Chef Kenji? Such an icon and seems like a genuinely cool person 🥰
hes got his own channel
Do check out his channel: J. Kenji Lopez-Alt. Every video this dude does is thoroughly inspiring and educational!
extremely informative. definitely (re)learned a few things.
thanks!
Kenji is the man so humble and smart af 10/10
So scientific!!!!! impressed by his vocabulary!
SMALL BATCHES! makes so much sense now
I may have missed something but what were the sauces used?
3rd person Kenji just feels weird
No dog, can't see his feet. 3/10
Same
Thank you for this. Kenji is one of my faves, and I and my wife love stir fries
I followed Kenji's beef tenderizing methods to a "t", except I made the marinade and finishing sauce a tex-mex style. Best dang burrito's we've ever had!!!
Thank you, thank you, THANK YOU!!!👏❤🔥💯
Kenji the GOAT!
In addition to the unnecessary voiceover others have mentioned, all those rewind effects are really annoying too. Just start at the beginning and go forward. It's not hard. If I'm trying to make this dish, I don't want to be following along and then be told I should have done this other step first.
This guy is awesome
A geniuinely interesting video ruined by an unnecessary narrator. Good job!
The editing style came out of the late 90s.
Skip the narrator and do it chronologically. Kenji doing his thing is better than whatever gimmicks you thought would help the video.
Some chef will actually use heat high enough that the tossed ingredients are licked by the flame, further intensifying the 'wok hei'
So this is the guy who published the best recipes ever?
Shaoxing wine is not only for flavor but also helps to remove any odd sorta gamey/fishy flavor if your quality of meat is questionable. Corn or potato starch also changes the texture of the meat, making it more tender by locking in the juices.
I would also add a dab of oyster sauce to any beef or pork stir fry, it elevates the flavor profile a lot.
In his original recipe, Kenji adds dark soy sauce and oyster sauce to the dish. I guess here he was working with what Wired provided him for the video
Love the quality
what are the ingredients in the mix of sauce ?
Probably the standard light soy, dark soy, oyster, xiaoxing, and sesame
Yes! I've been perusing UA-cam for great videos on stir fry, but... I don't really need to know HOW TO MAKE STIR FRY IN TEN MINUTES! I just want to make a good dish, and I want to understand how it physically works. Awesome video, super helpful, good knowledge.
YES KENJI
What's the alternative of umami cos it's not available here
...Jackie Welles survived!
Does boiling water ruin the oil base cure on the Wok? Thanks great video
No. Washing it with soap does
The food lab is a 10/10 cook book
What about rust, does that help transfer flavour?
Yay! A second helping!
💗❤️🧡💛💚💙💜🖤🤍🤎
He forgot to include a secret he learned. Using a blowtorch when stir frying to burn and sear the meat
Masterclass!
TIL it's possible to make a Kenji video unpleasant to watch with overbearing narration and old-fashioned TV overediting.
This is how user k0magnet reacted to the overbearing narration and old-fashioned TV overediting, adding important information to the discussion. Let's rewind to the beginning of the comment.
can someone explain to me when he says a carbon steel wok will impart a different flavor, how is this flavor imparted
0:02 that's how they shoot the video nice.
I keep expecting the narrator to start talking about aliens
My wife already taught me the blanching technique and it changed my life 😛
Can you please go tell Adam ragusia he keeps saying that it's you don't have to wash your meat like he's annoying. Please go tell him something Kenji please
This man definitely took the wok to Poland 💪🏾
All hail Kenji
I wait for the day for J. Kenji Lopez-Main to show up
7:52 - "It's gonna turn bright green"
*video editor turns up next shot color grading to matrix-level green*
05:12 is it just me or do the "half teaspoons" seem to be closer to tablespoons?
I don't eat meat, but this does help me understand my kitchen chemistry better, thank you.
Veggies taste great stir fried
@@user-rh6ru5oz2o Yes, they do.
Love Kenjis vids This one was a bit off since his metal bowls look just like the ones my dogs use. 🐕 🙃
Would you wash and use baking soda on another meat like pork or chicken?
😯
Lol it seems harder for him to tossing around with that western stove.
He doesn't recommend Non-Stick because the USA still use Teflon, and Teflon releases toxic gasses at high temperatures! If you're in Canada, your Non Stick pans do NOT have Teflon, because Teflon was Banned in Canada in 1988!! THE MORE YOU KNOW! Stir-Fry On, Friends!
More like Woks were around a long time B4 Teflon. If it ain’t broke don’t fix it!
@@tomhunt354 Duh? Woks have been around for 2000 years. Also, in another video he specifically recommends against Non Stick pans because of the Teflon releasing toxic fumes at high temperatures. Teflon, in North America, is only legal in the USA. As for why he recommends High Carbon Steel, it's a valid reason, but not everyone has the time, or knowhow on how to care for such a pan.
@@RoxyLuffer a non-stick wok can't reach the temperatures you need to stir fry - all there's literally no point using a non-stick wok... Might as well use a frying pan
@@jrisner6535 non-stick woks won't give out wok-hei like carbon steel
@@kly2266 exactly
5:13 for protein marinade
I feel like I understand the anime Food Wars's cooking a little bit more thanks to science of food.
Hey wheres the msg?
Loved the technique and will like to see a vegan version :)
so veggies first? then meat? I always do noodles. then set them aside to do meat and add veggies. to make sure the meats cooked.
In Taiwan, it's very weird to wash your meet. Nobody does that even in a restaurant.
I just "Amazoned" your new book! Question: is there a portable gas burner with enough btu's to approximate your "special;" burner??? Any suggestions..or will it be a waste of money.??.(originally a New Yorker, but I have lived here in S.F. since 1970...(so no problem buying Gai Lan...et al) Thanks...
i think if you check the older stirfry videos on his own channel he recommends a large outdoor butane burner once or twice
@@Knite_el6767 Thanks..but I am asking about the indoor butane burners one occasionally sees on Asian cooking channels..unfortunately I don't have an "outdoor space"! But thanks for your reply,..I do appreciate it!
@@derekdurst9984 You'd want something like a Iwatani 35FW Butane Stove. Apparently they're really good as a butane stove.
i season the meat with the sauce packet that comes with the baldak ramen. lol
Didn't he already make a video with babish on stir fry already
Really good Video. I thought the way it was edited and introduced by the narrator really helped to novigate it well.
Certain this video was directed by Christopher Nolan.
I'd eat it👍
This man just blew my mind and gave me a total stir-fry chub. Chubbin’ so hard right now.
They skipped the aromatic step . . . If you followed this but didn't add garlic or ginger to the oil you're going to be disappointed.
With this whiplash non linear editing who even knows if they skipped it
Hey Wired, what's with the weird narration and totally unnecessary jump cuts? Chronological steps makes it easier for everyone. Kenji has amazing screen presence and knows how to captivate his audience. Totally unnecessary commentary/narration. I can't believe a Kenji video can be ruined like this!
Guess I've been doing it "wrong" lots of nice little tips!
i h ave no idea how they get it to exeplode like a fireball. and im kinda worried at the same time because i cook with one everyday. lol.
Arent you supposed to wash the beef after adding the baking soda?
You can do anything
Very Nice Bro! Get Good People!
So where the recipe I watched 4times I don't see him make the sauce
I'm digging through the comments for this same clarification. No quantities for the shaoxing wine, sesame oil, sugar, or corn starch.
When you use a smaller wok, it's easier to get wok hei.
Kenji is the King!!!
*I pray that everyone who is watching this masterpiece becomes really happy and successful in life!*
Imagine going to a burger joint at 2am and the guy behind the counter goes "Let's look at the science here"
"Twenty times hotter"??? Really? Can I see the arithmetic of that?
Kenji has videos on his yyoutube where he goes into wok BTUs and temps
The voice over made this video tacky whenever it was heard, very bad production choice.
The narration feels so out of place for this video. Put me off watching the entire video, tbh.
Love Kenji, hate the editing style for this video. Just leave things in chronological order and let Kenji do the talking.
Time stamp for myself:
04:05
This man only knows how to teach! 👨🎓
hmmm
There are generally two ways to use a wok.
The first one you keep the wok on the stove at all times while moving and stirring the content around with a 'wok spatula', hence the name "stir-fry".
Then there's another way in which you move the wok to toss the content up and down and stir things around with a 'wok ladle'.
Well, there you go: Wired finally did it. They ruined a video with Kenji. Didn't think it was possible, given that Kenji is a GOAT. Haven't they seen any of Kenji's videos? Just give him a headcam and done. The result is better than this stuff.
Oyster sauce? Skipped one ingredient in the edit
That man bun is where I should be rn…
this narrator is not great. just let kenji talk.
The editing on this video is terrible