Making Broth as Clear as Water | Chef’s Plate: Killer Skills E1
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- Опубліковано 31 лип 2024
- Making crystal clear broth is the ultimate test of a Chinese chef’s skills. It’s a technique with Sichuan roots.
One of the most famous Chinese clear soup dishes is “boiled water cabbage.” It’s easy to dismiss what looks like a plain bowl of soup with a tiny piece of cabbage, until you know how many steps go towards making it.
This is the first episode of our Chef’s Plate: Killer Skills edition. In this series, you will see the skills Chinese chefs need to become masters of the kitchen.
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0:00 Crystal clear broth
0:52 All in the details
1:38 How to make the soup
2:55 The hardest part
5:23 When he started cooking
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Producer: Lyn Yang
Videographer: Cesar Del Giudice, Erin Lo
Editor: Mario Chui
Animation: Cliff Man
Mastering: Cesar Del Giudice
#chinesefood #sichuan #Consommé
Guess how much this bowl of soup cost? 💰
2$
300 HK$
180 HK$
$88
$69
I'm a chef, I absolutely cannot believe how stunningly clear his broth is. Asian clear broth soups are astounding. Specifically Chinese and Japanese clear broths.
It's the cabbage that makes this soup so deceptively plain and lowers one's expectation before drinking the soup.
i like how they picture it as a simple dish so everyone has low expectation.
Great video as always!
love this sichuan consomme. but can't wait for the huaiyang knife skills ep.
Really enjoy your videos.
I love this❤
Omg I love super clear, homy, clean broth! I want to go here!
I love super clear, horny, clean broth too!
Why aren't more people watching this video?
This is so delicious.. 👍🏻
so is many other foods
Nice
CENTURY SOUP! 🌈
Wow
agree.. making clear soup is very difficult
try it with royco, masako, or totole wkwkwk
I ate it once, looks so plain.
But, it's superb delicious 👍 with fu*k*ng expensive.
👍
Proof that eastern cuisine requires technique and high quality ingredients, and how westerners tend to be under the assumption it’s supposed to be cheap
Are westerners under that assumption?
@@halfknotsDefinitely. Outside of sushi, there's not really a fancy Asian dish that's well known. There are certainly expensive Asian foods that are becoming known like hotpot and KBBQ, but that's due to the ingredients, you're cooking it yourself so there's no real technique involved. Most Asian foods in the West are known for being fast and cheap, even if the actual preparation is laborious and skillful, like ramen. Ramen is difficult to make, but most people only know it from instant ramen which is fast and cheap. Even actual restaurant ramen in the West is generally not very good except for a few places, usually in large cities, and no matter how excellent it is, ramen is still a fast dish to order because most of the ingredients are already prepared.
The thing is most immigrants are not high class chefs. Those chefs, being in such positions, had less reason to immigrate or seek refuge. No matter the change in regime, elites still want fancy food. So what immigrants brought was commoner's dishes. They didn't bring the food of high class restaurants or royal palaces. Most high end Asian restaurants in the West are essentially a new invention, either brought over by recent immigrants or by later generations of immigrants who are transforming the commoner cuisine by mixing in Western trends and techniques.
@@Krossfyre I don't disagree with any of what you've said. At the same time the original comment struck me as a weird/inaccurate generalization. It's one thing to say there isn't as much visibility/opportunity for higher integrity or high end eastern cuisine, and another to say people think it's "supposed to be cheap."
💜👍💜👍💜👍
Duse could have just used a few Knors soup cubes. QED
do they do anything with the meat used? seems like a waste to throw it away :(
The meat has pretty much lost it's flavor into the broth, and putting the meat into the soup would lower it's clarity. We can hope they repurpose the meat but usually it's thrown out.
they feed to dogs
@@ronlyon4645and than they eat the dogs full circle
So what happens with the meat? Hope they use it for another dish. Or optionally you can request to eat it.
damn, where's this restaurant location??
0:28, it’s in Hong Kong
@@v7ran lol yea i mean which street of Hongkong 😂 whats the name of the restaurant
@@merrinana6637 Hong Kong
@@merrinana6637 hong kong
Clear?
5:13 That sound effect 🤷🏽♂️
Looks like Chinese tea. Meat tea, I suppose.
jinhua ham is so expensive
Any clearer and you're about to have some century soup if you know you know
Cheesecloths that is how it’s clear…. Most professional restaurants use it so itty bits of fat or meat aren’t floating in the broth.
It's not just the cheesecloth. It's actually the protein "rafts" created by the ground meat added at the end, but of course it should all be strained through the finest mesh available, which is basically cheesecloth. If you watch a video on making consommé, you'll see they use egg whites to perform a similar function.
If you call this kind of thing is simple, all the chef in the world will lose their job 0_0
so looks like water really means look like urine?
Consomme by French
wasted all the meat and mince meat :(
Opening a can of chicken broth is also golden
but flavorful'less
Looks like urine not water.
Man. I am sure this must be tasting pretty good.
But this is where you can see how wasteful and costly this is and is meant only for rich elites. Look at the amount of meat and vegetables involved in this. So many poor folks could be fed.
You should just have money, then in the name of art and high end nonsense, waste social resources.
You have to scrape off the scum every 10-15mins, for 8 hours. What's the technique other than labour intensity? Honestly rather bs
I hope they don't waste the meat. That's some wasteful bourgeoisie nonsense right there