I got my first chef's knife a couple days ago, and it was the first knife I could actually slice a tomato with. Also, I cut a chunk out of my thumb without it bleeding. Best purchase I've ever made.
Yeah good knives are mostly a great thing but it's easy to underestimate how easily they can cut skin. Just pay attention when you're cutting an you'll be good. Take it for someone who gave themselves a couple new scars for being dumb lol
I once cut my thumb whilst slicing potatoes into wedge shapes. The knife went through so smoothly I had enough time to gasp, look at the cut then hold it to stop the bleeding whilst I finished cutting the potatoes and put them in the oven. Sharp knives are great, you'll really reduce your chances of cutting yourself when knives are properly sharp.
Hey Kenji, small piece of feeback. In your earlier videos you showed actually getting all the ingredients out. While I can understand why you've removed it (It was a little chaotic and vertigo inducing) it was something I learned a tremendous amount from how you moved in the kitchen and how your space was organized.. I know it's probably harder to do and less "professional" but after watching you I actually changed some of my kitchen layout and it helped me keep things organized in my kitchen better. Great vids overall and keep up the great work!
@@JKenjiLopezAlt Just wanted to echo his sentiment that seeing you move around a kitchen and utilize everything was extremely instructive and encouraging to see someone move with such fluidity and confidence in their kitchen. Love the videos.
I think that's more the theme of his late night videos, which makes sense.. But yeah I agree that's motivated me a lot! I bought a set of those round plastic half pint food containers and it's really motivated me to prep!
Once you cook a lot you kind of already do what he does. Seeing him gather the stuff is definitely instructive, especially for new cooks. Keeping organized, and gathering everything you need, and cleaning as you go is a HUGE timesaver!
This recipe has been a weeknight favourite for the last five years - just when I thought I had nailed down the technique there is another piece to make it even better! Awesome, you are my favourite teacher
Just watched some of the NYT and Wired content, while it was good, there's nothing quite as great as watching you cook POV and talking in your kitchen. Keep doing what you're doing, it's great.
Hey Kenji, would it be possible for you to do a video on General Tso's chicken??? I've gotten down how to fry said chicken up, but putting together the sauce is like rocket science to me.
@@hhhhzk Second the recommendation about Babish. We've made his multiple times, it's really a great recipe. Just a couple of notes: You probably want to about double the sauce i his recipe. If you're worried about it being too much, don't, you just toss it at the end, so if you see it's too much for you, just don't add it all. But the first time we made it, it was WAY too dry for it. If you're planning on putting it over rice and/or adding broccoli, you probably want to triple it so there's sauce for the other stuff as well. If you're like us and want to make some extra for leftovers the next day, don't toss it all in sauce. There's basically no way for the outside to be crisp the second time. Toss what you want to eat in sauce, then leave the rest separate. Heat up the chicken in the oven/toaster oven at like 400 so it crisps up while it heats, then toss it in the sauce just before eating.
I love your cooking videos! Definitely trying this recipe soon The little clips at the end of you feeding your dogs puts a smile on my face every time! 100/10 cooking video 👏
Finally, a Chinese-American stir fry that doesn't suck! I've seen so many recipes get it wrong by overcrowding the wok or stir frying on too low of a heat but you nailed it! The blowtorch idea is genius and I'll definitely be using that to get a little more wok hei out of my stir fries
I've been cooking so many of your recipes in my university dorm that I've been given the title as the dorm chef 😅 I usually add my own style to some of your recipes (which mostly turns out to be pretty bad) but I'm learning I guess as I'm only 22. Still a long ways to go. Thanks you for your videos. You are easily one of my favourite UA-cam channels.
I've been playing around with gas-torching food while cooking it in a frying pan for some time now. Though I don't think it's revolutionary, it's funny how everyone comes up with the same tricks!
Kenji, where are your prep bowls from? I am trying to find inexpensive deep, stackable bowls. What I see online is predominantly much wider than it is tall. And deep bowls usually only come in large sizes or are expensive.
Just fyi, if you make a sauce out of dark soy sauce, light soy sauce, oyster sauce, shaoxing wine, sesame oil, chicken stock, tblspoon of sugar, and a bit of chinkiang vinegar and chili sauce, it would make a shoe taste delicious.
@@Commievn as far as I know, dogs either can't detect spice, or they just ignore it. They can get heartburn though if fed too much spicy food, but one piece of spicy chicken should be fine.
Kenji: Do you want a piece of chicken ? Dog: Nah. It doesn't look very good Kenji: Are you sure ? It is very good Dog: I told you. Not interested. Kenji: Ok then. | | | Dog one minute later: What an idiot I am.
This wok hei via blowtorch technique is absolutely genius!! Can't wait for your book on cooking with a wok. Thank you Kenji for all these amazing tricks and culinary pearls you teach us =]
I have heard a turkey fryer burner outside works pretty well too for wok work. It also has the benefit of keeping the smells outside if your SO doesn't care for them.
Hey Kenji, I'd like to apologize for the rude comment I left on a previous video. Took a bad day out on your channel and that was wrong and I deleted it. Love your channel, already love this dish even though I haven't cooked it yet. Kung Pao is amazing, keep the good content coming!
Most of my favorite restaurant Kung Pao Chicken came from Vietnamese restaurants that also did Chinese and Thai dishes...and used dried red chiles and water chestnuts w/ celery (no fresh peppers/chiles or onions).
Hi Kenji, What's your take on the long'yau step on preparing the wok for a stir fry, any empirically-significant benefits? Chinese Cooking Demystified swears by long'yau, as I'm sure many Chinese-style kitchens do too. As someone who uses an induction hob exclusively, the blowtorch method is a definite game-changer (hope CCD watches your videos too), but I gotta ask, is the method safe/advisable to use on teflon? (I have cast iron and stainless steel too.) Thanks for sharing all (well, a lot of) your knowledge with us.
I've seen that knife he's using.. Can't remember the name of the maker, but the maker is a well regarded master, his knives are all handmade and the when he produces a set of knives he auctions them to the highest bidder.. They go for a lot!
Hi Kenji. Your wooden wok spatula looks like a great way to avoid scraping off the seasoning, but I can't seem to find a good one. Any tips on where to look? Thanks!
It's always interesting seeing the variations on american-chinese food. Growing up I used to go to the same chinese restaurant every sunday. The owners were from Hunan so theirs wasn't the traditional Sichuan style or the way a lot of american chinese restaurants cook it. Just like yours it didn't have the numbingness of Sichuan Peppercorns as would be traditional, but it also didn't have the bell peppers or celery that yours has. They instead went for an addition of broccoli stems and water chestnuts (they really liked water chestnuts based on how much they used them). That and their Firecracker Chicken, which is also nothing like what i'm seeing as the standard in a lot of other places, were my favourites. Their Firecracker Chicken was a narrow strips of chicken (their menu said shredded but i wouldn't describe it like that) and it was cooked with long strips of celery and carrots. But what I see for a lot of other places is cubes of chicken. That place was really unique and special and it's a shame they had to close cause their parents got sickly. They moved back to Hunan and that was that :/
I made this tonight with shrimp instead of chicken and it was delicious! I used like half the number of chiles de arbol that you used though and it was still on the upper limit of my comfortable heat tolerance 😅
Kenji- thank you for the recipe, I just cooked using it last night for dinner, and it turned out very well. Though, my family thought I was kinda nuts when I used the propane torch to cook the chicken and the peppers!!!!!! Thank you very much!!!! Peace.
So how do you do rice in the Breville pressure cooker? I have a rice cooker which I actually don't enjoy using. Also I'm in love with my Breville. Love your videos, they've made me super agile in the kitchen with no expectations of perfection. I cook so much more now. Thank you!!!
I am using that blowtorch to make my sunny side eggs in small cast iron (6") pan with oil. I torch the whites so they are done with the yolks at max runniness.... I get that wok hei affect from the extra oil. Didn't know what it was called till today. Thanks.
The dishes always look restaurant quality even though it's homemade. I would ask how you do it if i didnt just witness it. Mine never turns out like yours though :(
Hey Kenji, what do you do with the hatch chilis? My Albertsons sells them once a year in huge batches and even roast them outside in a grill if you want.
Hey Kenji, big fan of your cooking videos! Maybe you've already addressed this or have written about it, but it'd be cool to see how you learn new recipes and adapt them -- how you'd try to approach new cuisine and try to make do with what you have in a home setting :) great vid as always!
I made this and the broc beef last 2 nights. Spectacular! I do want to note that for me, I CAN taste the bitterness of the slurry well after eating. Ive noticed this in chili that I have made also. Just a thought
What knife is that you're using? I've been looking for a knife shaped similarly to a Kiwi No. 21 with a decent steel, since I like the blade profile of it but don't like having to sharpen and hone it every single use. The knife you're using in this video looks perfect, I looked at an article about the knives you used but that was from 2014 lol
Hey Kenji, I have a question about the sesame oil you are using. You added a pretty good squeeze of yours. When I cook with it, I can't add more than a drop or two or it totally overpowers everything. Do you dilute yours somehow?
Kenji, can I ask why you don't use the wokmon despite owning one? Do you feel like it doesn't actually help much? I have a problem with my gas burner where the burner size is pretty big so the flames tend to go up the sides a bit, heating up the sides quite a bit.
Alex: *rebuilds a portable gas burner to crank up the BTUs and also makes a charcoal stove for the Wok Hei* Kenji: "Torch machine goes *BSHHHHHHHHHGGGGGGHHHHHHH* "
I really think the key are videos with sexy foods we all love, or want to learn to make. A dank thumbnail, some delicious classic food (somewhat sinful), done the Kenji way POV and educational...That's the recipe I think. Keep it up! Love these vids.
Love your videos. I had a friend years ago that owned a Chinese restaurant. He had the best Kung Pao I've had...and I've had many as it's my favorite dish by far. He shared his sauce recipe but I only remember a few ingredients...Hoisin Sauce, brown sugar, dark soy, regular soy, salt, chinese cooking wine, Chinese black vinegar, garlic, and three or four other ingredients I can't remember. Most recipes don't call for Hoisin Sauce so his recipe was pretty unique and absolutely delicious. BTW, you're missing the Szechuan Peppercorns! Thanks for the "smoke of the wok" tip. :)
@@JKenjiLopezAlt You teasing us after the goodbye with szechuan peppercorns @14:33? :-D Made American style kung pao, then found out about szechuan peppercorns and been using them ever since. Yummm.
Your pronunciation of "wok hay" was right on. Question about the slurry.. I grew up with the separate slurry, but I've seen recipes that add the corn starch directly to the sauce, would there be a difference doing it one way vs. another?
Not familiar with Szechuan dried chilis but when using arbol chilis I like to get them dark till almost black to flavor the oil with a deep smoky flavor, can you not do the same with Szechaun chilis?
This is my favourite ASMR channel
I really can't stand eating noises, so i'm always out before the first bite :) But i'm totally loving this channel...
The Nintendo Switch click at 1:09
ColstonDK couldn’t agree more! That always makes my stomach churn.
Agreed, it's a bit much with headphones especially. BUT, small price to pay for a great channel.
This is my favourite BDSM channel
Jamon is so cute 😍 The way he always carefully sniffs the food
You ever seen a man toss some chicken in one hand, torch it in another hand, whilst recording using his head?
Welcome to the club.
@Sosa Kenji is next level coordinated.
Lemme just break out the F16 afterburner for my chicken...
😊😊@@manwithafork
totally disorienting. Glad I had my feet on the ground.
Wok cam is truly a great teaching tool. Definitely shows good technique for keeping the pan moving from a unique perspective.
I got my first chef's knife a couple days ago, and it was the first knife I could actually slice a tomato with. Also, I cut a chunk out of my thumb without it bleeding. Best purchase I've ever made.
Yeah good knives are mostly a great thing but it's easy to underestimate how easily they can cut skin. Just pay attention when you're cutting an you'll be good. Take it for someone who gave themselves a couple new scars for being dumb lol
I once cut my thumb whilst slicing potatoes into wedge shapes. The knife went through so smoothly I had enough time to gasp, look at the cut then hold it to stop the bleeding whilst I finished cutting the potatoes and put them in the oven. Sharp knives are great, you'll really reduce your chances of cutting yourself when knives are properly sharp.
How did you cook the thumb chunk? Didn't let it go to waste, did you?
@@jpaxonreyes I usually like to de-bone mine, and stuff it with cheese. Then deep fry. The family loves it 💜
@@jpaxonreyes No thumb chunk, just a deep deep cut
"Peppers floor-entine"... Your dad joke / pun game is strong, Kenji. Love the channel! Definitely my favorite cooking channel on UA-cam these days.
It took me a second but when I realized the joke "peppers FLOORentine" I almost snarfed.
I'm convinced he dropped that pepper just to make the joke.
I only got it when I read your comment
Top tier dad jokes. I love it
s n a r f
This joke caught me so off guard. Definitely adopting that bit for dropped food.
Hey Kenji, small piece of feeback. In your earlier videos you showed actually getting all the ingredients out. While I can understand why you've removed it (It was a little chaotic and vertigo inducing) it was something I learned a tremendous amount from how you moved in the kitchen and how your space was organized.. I know it's probably harder to do and less "professional" but after watching you I actually changed some of my kitchen layout and it helped me keep things organized in my kitchen better.
Great vids overall and keep up the great work!
I sometimes leave it in and sometimes cut it. Depends on how long the video already is.
@@JKenjiLopezAlt Just wanted to echo his sentiment that seeing you move around a kitchen and utilize everything was extremely instructive and encouraging to see someone move with such fluidity and confidence in their kitchen. Love the videos.
I third this. Actually reorganized my whole kitchen after starting to watch this channel, really helped my efficiency
I think that's more the theme of his late night videos, which makes sense.. But yeah I agree that's motivated me a lot! I bought a set of those round plastic half pint food containers and it's really motivated me to prep!
Once you cook a lot you kind of already do what he does. Seeing him gather the stuff is definitely instructive, especially for new cooks. Keeping organized, and gathering everything you need, and cleaning as you go is a HUGE timesaver!
This recipe has been a weeknight favourite for the last five years - just when I thought I had nailed down the technique there is another piece to make it even better! Awesome, you are my favourite teacher
Just watched some of the NYT and Wired content, while it was good, there's nothing quite as great as watching you cook POV and talking in your kitchen. Keep doing what you're doing, it's great.
Always cracks me up when you say "oops!" You're an amazing chef AND also real to your followers. 🤩
even though 500k subs is quite a lot this channel’s still very underrated and underexposed for the quality of the content
So spread the word man
Hey Kenji, would it be possible for you to do a video on General Tso's chicken??? I've gotten down how to fry said chicken up, but putting together the sauce is like rocket science to me.
Binging with Babish has an episode on it. Worth a watch!
Serious Eats actually has an article/recipe for General Tsos chicken. i think Kenji wrote it a few years back
@@yeahj6633 Thank you so much.
I don't know how I missed that. Tso's was always my go to take out dish, and I have been missing it like crazy.
@@hhhhzk Second the recommendation about Babish. We've made his multiple times, it's really a great recipe.
Just a couple of notes:
You probably want to about double the sauce i his recipe. If you're worried about it being too much, don't, you just toss it at the end, so if you see it's too much for you, just don't add it all. But the first time we made it, it was WAY too dry for it.
If you're planning on putting it over rice and/or adding broccoli, you probably want to triple it so there's sauce for the other stuff as well.
If you're like us and want to make some extra for leftovers the next day, don't toss it all in sauce. There's basically no way for the outside to be crisp the second time. Toss what you want to eat in sauce, then leave the rest separate. Heat up the chicken in the oven/toaster oven at like 400 so it crisps up while it heats, then toss it in the sauce just before eating.
ua-cam.com/video/jnqw1hFEGXg/v-deo.html thank me later
See a Kenji video.. always like and watch instantly. Always informative and you learn new recipes.
thanks for being such a great (and socially responsible) creator, Kenji. Don't let insta get you down!
Thanks Kenji! Can't wait to try that!
I made this tonight and it was delicious, the best home stir-fry ever.
That oil comment at the 6 min mark was a little nugget of gold! Thanks for sharing the tip.
I love your cooking videos! Definitely trying this recipe soon
The little clips at the end of you feeding your dogs puts a smile on my face every time!
100/10 cooking video 👏
Finally, a Chinese-American stir fry that doesn't suck! I've seen so many recipes get it wrong by overcrowding the wok or stir frying on too low of a heat but you nailed it! The blowtorch idea is genius and I'll definitely be using that to get a little more wok hei out of my stir fries
I've been cooking so many of your recipes in my university dorm that I've been given the title as the dorm chef 😅 I usually add my own style to some of your recipes (which mostly turns out to be pretty bad) but I'm learning I guess as I'm only 22. Still a long ways to go. Thanks you for your videos. You are easily one of my favourite UA-cam channels.
Jamon seems like the absolute sweetest pup.
I've been playing around with gas-torching food while cooking it in a frying pan for some time now. Though I don't think it's revolutionary, it's funny how everyone comes up with the same tricks!
I've been watching a lot of your First Person view videos. It's nice to see that you drop food on the floor as much as I do.
3:55 "Peppers Floor-entine"
That floored me.
This dish was my favorite for years. I like take out style recipes in general. It’s what I grew up eating. Thanks, Kenji!
My daughter said this is one of her favorites! Thank you, Kenji!
Kenji, where are your prep bowls from? I am trying to find inexpensive deep, stackable bowls. What I see online is predominantly much wider than it is tall. And deep bowls usually only come in large sizes or are expensive.
Just fyi, if you make a sauce out of dark soy sauce, light soy sauce, oyster sauce, shaoxing wine, sesame oil, chicken stock, tblspoon of sugar, and a bit of chinkiang vinegar and chili sauce, it would make a shoe taste delicious.
lol
Thank you for introducing chef Wang Gang to us, he is a joy to watch.
I've never seen a dog give up a piece of chicken in my life. I wish my boys were as self-restrained as your dog haha.
He is just old... And it is probably too spicy for him.
@@Commievn as far as I know, dogs either can't detect spice, or they just ignore it. They can get heartburn though if fed too much spicy food, but one piece of spicy chicken should be fine.
Kenji: Do you want a piece of chicken ?
Dog: Nah. It doesn't look very good
Kenji: Are you sure ? It is very good
Dog: I told you. Not interested.
Kenji: Ok then.
|
|
|
Dog one minute later: What an idiot I am.
@@Commievn Also, the vinegar is prob off putting for them.
It looks like a chinese breed. Its probaly a kung pao purist. 🐶🇨🇳
This wok hei via blowtorch technique is absolutely genius!! Can't wait for your book on cooking with a wok. Thank you Kenji for all these amazing tricks and culinary pearls you teach us =]
I use the same torch for my sous vide steaks. The flavor is awesome! Can’t wait to try this. Thanks, Kenji!
Floorentine, that's how I prepare most of my food :D :D
Thank you for sharing your content! It's so educational and fun. Your dogs are absolutely adorable.
I've always wanted to be tossed in a wok by Kenji
I bet you're into the wok hei effect..😂
I have heard a turkey fryer burner outside works pretty well too for wok work. It also has the benefit of keeping the smells outside if your SO doesn't care for them.
I love this recipe!!!
(I add roasted salted cashews, instead of peanuts. So delicious!)
Thank you very much! ❤
Hey Kenji, I'd like to apologize for the rude comment I left on a previous video. Took a bad day out on your channel and that was wrong and I deleted it. Love your channel, already love this dish even though I haven't cooked it yet. Kung Pao is amazing, keep the good content coming!
Thanks, I appreciate it.
That’s really sweet of you.
@kenji where did you get those stainless steel portioning bowls? I would love to get some!
Love the wok-hei action!
Yay. You and Tim Chin are my favorite cooking teachers. Thanks again for the awesome content and teaching me how to cook :)
the cut of the bell pepper was exotic ASMR!
for a takeout style recipe there's a distinct lack of MSG, any particular reason why you left it out?
No reason. I use it sometimes. I have a jar of it by the salt next to my stove.
@@JKenjiLopezAlt how much msg would you use in a recipe this size?
@@jt5747 i'd use half teaspoon. add when frying veg and chicken together before sauce
Thank you for showing the torch trick. I have an induction stove which I love, but I do miss gas for stir fry.
Hell yeah, I'm super hyped to try making this. Thank you for all the useful videos Kenji!
Kenji that blow torch technique is brilliant damn
Unintended GOOD consequence of COVID. Kenji’s YT cooking!!!! Look forward to every post!!!
Absolutely love your super in depth authentic cooking. Any chance to get a tutorial on how to make DouHua MiXian 豆花米线？
Woah that blowtorch wok hei technique is brilliant.
What kind of stainless steel bowls are those? I like the size of them.
tell ya man watching this dude makes me want to cook.
Hi Kenji, would you do a video on kitchen organization? Loving how you organized all your spices/bowls
Most of my favorite restaurant Kung Pao Chicken came from Vietnamese restaurants that also did Chinese and Thai dishes...and used dried red chiles and water chestnuts w/ celery (no fresh peppers/chiles or onions).
What and interesting take on this famous recipe, wish I had seen your videos before uploading mine!
If I tried those sweeping wok moves, everything would be in the burner instead of on it. Great content and I really enjoy this channel.
Hi Kenji,
What's your take on the long'yau step on preparing the wok for a stir fry, any empirically-significant benefits?
Chinese Cooking Demystified swears by long'yau, as I'm sure many Chinese-style kitchens do too.
As someone who uses an induction hob exclusively, the blowtorch method is a definite game-changer (hope CCD watches your videos too), but I gotta ask, is the method safe/advisable to use on teflon? (I have cast iron and stainless steel too.)
Thanks for sharing all (well, a lot of) your knowledge with us.
I've seen that knife he's using.. Can't remember the name of the maker, but the maker is a well regarded master, his knives are all handmade and the when he produces a set of knives he auctions them to the highest bidder.. They go for a lot!
Hi Kenji. Your wooden wok spatula looks like a great way to avoid scraping off the seasoning, but I can't seem to find a good one. Any tips on where to look? Thanks!
Oh yes. finally the day has come. Kung pao with lot of sauce!!!! yeah!!!
It's always interesting seeing the variations on american-chinese food. Growing up I used to go to the same chinese restaurant every sunday. The owners were from Hunan so theirs wasn't the traditional Sichuan style or the way a lot of american chinese restaurants cook it. Just like yours it didn't have the numbingness of Sichuan Peppercorns as would be traditional, but it also didn't have the bell peppers or celery that yours has. They instead went for an addition of broccoli stems and water chestnuts (they really liked water chestnuts based on how much they used them).
That and their Firecracker Chicken, which is also nothing like what i'm seeing as the standard in a lot of other places, were my favourites. Their Firecracker Chicken was a narrow strips of chicken (their menu said shredded but i wouldn't describe it like that) and it was cooked with long strips of celery and carrots. But what I see for a lot of other places is cubes of chicken.
That place was really unique and special and it's a shame they had to close cause their parents got sickly. They moved back to Hunan and that was that :/
I made this tonight with shrimp instead of chicken and it was delicious! I used like half the number of chiles de arbol that you used though and it was still on the upper limit of my comfortable heat tolerance 😅
Kenji- thank you for the recipe, I just cooked using it last night for dinner, and it turned out very well. Though, my family thought I was kinda nuts when I used the propane torch to cook the chicken and the peppers!!!!!! Thank you very much!!!! Peace.
Kenji, can arrowroot be subbed for the cornstarch? We have a corn allergy in my house so cornstarch is a no-go.
Yes
So how do you do rice in the Breville pressure cooker? I have a rice cooker which I actually don't enjoy using. Also I'm in love with my Breville. Love your videos, they've made me super agile in the kitchen with no expectations of perfection. I cook so much more now. Thank you!!!
Made this tonight and it is so delicious!!!
Hey Kenji, Shaoxing wine is hard to find. How do you feel about dry draft sake instead for the same?
I am using that blowtorch to make my sunny side eggs in small cast iron (6") pan with oil. I torch the whites so they are done with the yolks at max runniness.... I get that wok hei affect from the extra oil. Didn't know what it was called till today. Thanks.
I watched that many of your videos I've started rummaging through my drawers like you. Next step to be able to cook like you 😂
With the torch-wok technique your outro is finally complete!
The dishes always look restaurant quality even though it's homemade. I would ask how you do it if i didnt just witness it. Mine never turns out like yours though :(
Could you do a video on sharpening knives? I recently purchased some nice ones, but fear I have blunted one from incorrect technique
Where is Shabu?!
I finally have an excuse to buy a blow torch. Thanks, Kenji!
Great video, and awesome outro Kenji!
Awesome..... and Looks really good! Thank you you for sharing your recipe, but where can I find that wok you are using?
Hey Kenji, what do you do with the hatch chilis? My Albertsons sells them once a year in huge batches and even roast them outside in a grill if you want.
Man, this blow torch thing is genius!
Do you put all those small aluminium bowls in your dishwasher? Dan's recent article in Serious Eats advised against it, but....
Hey Kenji, big fan of your cooking videos! Maybe you've already addressed this or have written about it, but it'd be cool to see how you learn new recipes and adapt them -- how you'd try to approach new cuisine and try to make do with what you have in a home setting :) great vid as always!
jamon says 'thanks kenji, but no thanks ;)' looks amazing man
Absolutely amazing video as usual. My love for cooking has been enhanced after binge watching your videos. Also, where was Shabu?
Love the outro on the newer videos!
I made this and the broc beef last 2 nights. Spectacular! I do want to note that for me, I CAN taste the bitterness of the slurry well after eating. Ive noticed this in chili that I have made also.
Just a thought
Maybe use potato starch
Great stuff as always Kenji!
What knife is that you're using? I've been looking for a knife shaped similarly to a Kiwi No. 21 with a decent steel, since I like the blade profile of it but don't like having to sharpen and hone it every single use. The knife you're using in this video looks perfect, I looked at an article about the knives you used but that was from 2014 lol
I think my favorite thing is how you'll drop stuff, rinse it off and throw it right back in. Little floor never hurt anybody.
I never thought anyone did any different! But it’s nice to see unscripted videos that include stuff like that. Let’s you know everyone is human.
On the menu, just what I need tonight...
Hey Kenji, I have a question about the sesame oil you are using. You added a pretty good squeeze of yours. When I cook with it, I can't add more than a drop or two or it totally overpowers everything. Do you dilute yours somehow?
Kenji, can I ask why you don't use the wokmon despite owning one? Do you feel like it doesn't actually help much? I have a problem with my gas burner where the burner size is pretty big so the flames tend to go up the sides a bit, heating up the sides quite a bit.
As long as you are doing regional American-Chinese dishes, please do Boston-style shrimp and lobster sauce. Man, I miss that stuff!
I can feel his hunger in the vid
Alex: *rebuilds a portable gas burner to crank up the BTUs and also makes a charcoal stove for the Wok Hei*
Kenji: "Torch machine goes *BSHHHHHHHHHGGGGGGHHHHHHH* "
Kenji, is it common to add egg whites to your chicken to marinate? I've done that couple times and came out great.
Kenji, really appreciate you sharing the torching, can you please show us how to do it with chicken fried rice.
Any tips on stir frying for a larger family 5 or more? Great videos
I feel like my whole life has been vindicated! J Kenji preps bell peppers the same way as I do!!! :D
I really think the key are videos with sexy foods we all love, or want to learn to make. A dank thumbnail, some delicious classic food (somewhat sinful), done the Kenji way POV and educational...That's the recipe I think. Keep it up! Love these vids.
Love your videos. I had a friend years ago that owned a Chinese restaurant. He had the best Kung Pao I've had...and I've had many as it's my favorite dish by far. He shared his sauce recipe but I only remember a few ingredients...Hoisin Sauce, brown sugar, dark soy, regular soy, salt, chinese cooking wine, Chinese black vinegar, garlic, and three or four other ingredients I can't remember. Most recipes don't call for Hoisin Sauce so his recipe was pretty unique and absolutely delicious. BTW, you're missing the Szechuan Peppercorns! Thanks for the "smoke of the wok" tip. :)
Not missing. No Sichuan peppercorns in the American version!
@@JKenjiLopezAlt You teasing us after the goodbye with szechuan peppercorns @14:33? :-D
Made American style kung pao, then found out about szechuan peppercorns and been using them ever since. Yummm.
Your pronunciation of "wok hay" was right on. Question about the slurry.. I grew up with the separate slurry, but I've seen recipes that add the corn starch directly to the sauce, would there be a difference doing it one way vs. another?
More control adding it separately.
Not familiar with Szechuan dried chilis but when using arbol chilis I like to get them dark till almost black to flavor the oil with a deep smoky flavor, can you not do the same with Szechaun chilis?