MAKING THE MOST POPULAR CHINESE DISH IN AMERICA - DEEP FRIED + AIR FRIED! | SAM THE COOKING GUY
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- Опубліковано 3 сер 2024
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▪️We're making Crab Rangoon, the most popular Chinese dish in the US, both air fried and deep fried to see which one is the best!
00:00 Intro
00:58 Making the filling
5:00 Bright Cellars Ad
6:37 Finishing the filling
6:49 Making dipping sauce
7:15 Forming the Crab Rangoons
9:10 Deep frying & air frying
10:50 Plating & Visual Comparison
11:50 First Bite
13:51 Outro
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We really just have one goal - to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then.
If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin - then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place.
Cooking doesn’t have to be hard, it just has to be delicious.
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THANK YOU ❗️ - Розваги
Consider spraying the bases of the pillows with oil to get “fried” on the bottoms and increase crispness
See it it helps
Crab rangoon was served at Trader Vics in the 50's, but was first served at a trade dinner for the Chinese trade delegation in San Francisco. The orginal filling was just cream cheese, herbs, spicex and onion, no crab at all. The name was for the shape. The were served with the corners down, and looked like little crabs on the pkate, rangoon wad a type of dumpling that could have several different fillingd.
Mixing all the ingredients except the crab first. That will loosen up the cheese. Then fold in the crab gently so it isn't crab paste. This provides a better crab flavor when chewing. I catch my own crab in the back yard and eat and cook with it often
Thanks!
Agreed!
Can I move in?? We used to do that when I lived on Tiki island Texas… I miss that!
Excellent advice! Thanks for mentioning that. I could see me easily making crab paste LOL! Luckily when I made the crab enchiladas I didn't mash it.
You catch crab in your back yard?! Im so jealous
Don't underestimate that little air fryer it makes amazing food once you get use to it. And it's healthier than deep or shallow frying.
"This guy's not particularly thick, but we'll still do it." Max was sleeping on a golden "That's what she said" opportunity.
Also with "It's filling time"
From behind the camera ......
Coming from a girl, that's definitely NOT what she said.. she wants it thick.
Cool showdown. I'm a junkie for the blistered wrappers of the fried version, but if the air fryer brings the crisp.. Who knows.👍👍
I really appreciate this one! It had not even occurred to me that you could make this at home...and with the air fryer it looks so easy.
I'm allergic to shellfish and I ate those and the stuffed mushrooms at olive garden never even realizing they had crab. I thought well maybe I'm no longer allergic or only to certain shellfish. No...its because olive garden and most Chinese places use immitation crab, crab flavored cod.
I’ve had about 3 different brands that make imitation crab and they all contain about 2% real crab
@@vic827 This makes me really curious... Is it 2% real Crab MEAT, or is 2% of the mix Crab Meat OIL? And does that actually make a difference if it's the case for people who have this allergy? Basing this curiosity on my dad and my cousin, they're both allergic to peanuts, one fairly mildly, one fatally.... Dad can not eat a peanut or peanut butter but only reacts mildly to the scent of PB, even if it's strong and very close to his face. Danny can't even be in the same room as a peanut. Do the same ranges still apply to you guys?
ps fuck food allergies, that sucks.
@@nuru666 Not American, but I can bet you it's crab extract (extracted from both the shell and meat). Some makers in Japan add a little of real crab meat to make 'premium' imitation crab but those are minorities and the majority are just crab extract + whitefish paste and other seasonings.
It really depends on the individual, but none of the people I know with shellfish allergy have a reaction to standard imitation crab.
@@osamu_90 agreed. I guess whatever they take from the crab isn't enough to trigger a reaction. It's the Iodine I have the problem with so I can see how it would be ok in immitation crab. Ct scans have been real fun when I was going through cancer treatment. They had to pump me full of benadryl and steroids.
@@rachelharris725 Jesus Christ... Triple Fuck Cancer.
So glad you did a side by side with oil frying and air frying. Love it!
Sam, we need a video of you cooking orange beef! Like orange chicken, but orange beef! We have only found one place that makes it, Golden Valley in Mesa, Arizona. It appears to be made exactly the same as orange chicken. The beef is longer thin strips, about an inch and a half long, breaded and covered in an orange sauce. I would love to learn to make this rare dish so I need you to show us how it is done!
I’m all in with making them in my air fryer!! I can’t wait! Thank you Sam, Max, and Chance! You all are the best!!
Frickin mad props on the ragoons they look absolutely fantastic no joke we need one of him at every chinese restaraunts making these.
I made these for my wife and kids, now they are requested for Sunday night movie night from now on. STCG thank you for sharing this recipe. I'm looking forward to making more Rangoons (and also some desert style wantons), and i'm digging all the videos.
i like the comparison with the air fryer vs deep frying, keep that up whenever possible!!
These look incredible. Going to have to try them soon. I'd love to see future videos on 1) Cheesesteak Pizza 2) Maryland Crabcakes/Steak Surf & Turf, and 3) Breakfast Casserole.
Great video as always. Max, I like the pan behind the scenes of Sam and Chance, really adds to the video.
Crab Rangoon was on the menu of the "Polynesian-style" restaurant Trader Vic's in San Francisco since at least 1956. Although the appetizer is allegedly derived from an authentic Burmese recipe, the dish was probably invented in the United States by , founder of Trader Vic's.
"Forget the shrimp, honey, I'm coming home with the crabs" was a Hunter S. Thompson fax cover page he used in the '80s 😊
One of my favs that I have never thought to make on my own. Thanks for this video
We've been making these every-other-day for the past two weeks... perfect timing Sam!!
Why am I watching this while I’m starving!! 🤤 Can’t wait to try this! Thnx!
Crab Rangoons are my favorite food ever. I don't care about the lack of crab. The sweet cream cheese is the best part.
There's just something about creme cheese that tickles the happy centre of our brains
I hate sweet crab Rangoon. Very disappointing when you bite into it expecting something crabby and savory. Savory all the way!
Have you tried making these without the crab? I'm considering subbing the crab for cream cheese.
thank you for this recipe, i'm making this for Friday night dinner.
It looks sooooo yummy, I will have to try to make this at home !!! Love it
OMG, yes this will be accompanying my next cook for sure. Thank you guys!
Had to watch this one twice.
Gonna try it this weekend !
Sam I nailed these last night. Everyone freaked. 1000x better than the restaurant. The dipping sauce was awesome too. Thanks for everything.
Hey Sam, Love your channel! Can you do a special episode where you guys review people's photos of the food they made?! Thanks!
I make crab Rangoon's all the time and I love to add just a hint of lemon to the crab as well as a pinch of white pepper. I'll have to try the cilantro though.
Does white pepper and black tellichery pepper taste the same? Is it for aesthetic more or a diff flavour? I’ve never used white pepper
Thanks for making it look so EZ. Those little wrappers on the shelf always intimidate me 🤔
I’m glad you said it because it’s my favorite. I’ve eaten Chinese food with a lot of different people but no one ruse eats them. I’ve felt so alone in my love for this little gem.
I gotta give this a try in my air fryer, when you said 5 minutes I really thought it wouldn't be fully cooked in 5 minutes thought maybe 8-10 minutes would be more ideal but I'm extremely surprised. I love them fried but lately I've been switching from frying in oil to air frying and getting pleasant results.
I sometimes get a double order of these as the entrée. Guilty pleasure. No way it's healthy to eat like 16 in a sitting. Still this looks awesome!
Hey as long as you're young and have a workout routine you'll be fine
keep your personal opinions to yourself please........
@@cfs5593 lol gotta do what you gotta do
Yes!
I ain’t mad at ya. I’ve certainly ordered much stranger and more glutinous combinations to make an “entree”.😂😂😂
I was thinking to make this with Krab, but actually thinking to get some like this and make some crab cakes while I’m at it
Literally my favorite food Sam, thanks for doing this one!!
Oh Man, I cannot wait to try this. The Mrs. Loves Rangoons!!! Thanks for showing 2 ways to make them. That'll be a surprise for her.
Gonna have to make these ASAP
I make them all the time. Such a treat, and easy. I love crab, either king or snow. Yummmm.
When I was a kid, my mom used to make chipped beef on toast. Never homemade, just store bought, out of a can or whatever. Haven't eaten it in probably 20 years. I'd like to revisit it, show me the way, Sam?
I'd like to see Sam make that!!
It's actually really easy to do. Just look up a "sh*t on a shingle" recipe. It's a béchamel sauce with chipped beef on toast. Only need 5 ingredients - 7 if you include salt and pepper.
Sam has done this already I think, or some version of it anyway. And you don't have to use toast, you can use biscuits or whatever else you want. It's literally so easy that making it from a can is only saving maybe 5 minutes. All you need is butter, milk, flour or cornstarch, salt and pepper and some kind of thinly sliced beef chopped up and a bread of some kind.
I would imagine it's pretty similar to Southern style biscuits & gravy. Slice the beef thin, cook it hot and fast in some oil, sort of like a stir fry. Remove the beef, add some flour to the oil and cook it for a few minutes to make a roux (not too hot so you don't burn the flour). Whisk in some milk, bring to a boil so it thickens. Lots of pepper and salt to taste; add the beef back in and simmer as long as you like over sorta low-medium heat. Serve over toast, biscuits, or whatever starch you like. Might be pretty good over rice, actually.
Dammit. Now I'm hungry. Woke up late, no time to make breakfast. Anyway - enjoy.
We had that in the army, but the name we used was "SOS", lol.
"Something" on a shingle. If you're not familiar, Google will explain, lol.
Looks easy & so delicious !
Who needs sauce, they're all good by themselves yum!
I'm a sauce person. The sauce is a must.
SAAAM!! Make a crab Rangoon burger with your leftover filling please! Pretty pretty please.
Can't wait to make. Look delicious!
Trader Vic created Crab Rangoon and served them in his over the top Tiki Bar/Restaurants. He also invented the Mai Tai. You can still visit a Trader Vic’s in Emeryville CA, and Atlanta GA. He also was one of the first people to introduce Mexican food to Americans with his Senior Pico restaurants. Do an episode on Trader Vic! The guy doesn’t get enough credit.
Cream cheese, wonton wrappers, hot oil, sweet chili/sweetnsour sauce = just about perfect. The crab and other stuff is just a bonus.😍
At first I was like "Where's the love for the crab?!"
@@nuru666 I have family that can't do it. So we turned them into a after dish.
I feel so bad for people with food allergies :(
Crab shell glows white under ultraviolet light. You can buy a cheap UV flashlight from the usual internet sources. Take your crab into a dark room and whip out the UV light and search all through the crab.
This is perfect!! Crab rangoon is my favorite food, and this is my birthday. I literally decided to marry my wife the night she first made me crab rangoon. Thanks Sam, keep up the awesome videos!
"What's the point of a list..." LOVE IT!!! Great video Sam.
This is great. Thanks. I'll have to try this. Almost bought some crab yesterday but talked myself out of it because I didn't have a plan.
I have been air frying dumplings, etc for a long while now and I have to say I'm a huge fan of it plus it's much easier to clean up. Now steaming dumplings in an egg cooker... That's amazing 😉
I can’t wait to try these. I think the air fried would’ve looked a little more fried if you had moved them around halfway through.
Can't wait to try this in my air fryer.. ty
One of my favorite orders and you are totally right that you usually get more cream cheese.
I can see how both would be great. I do go back and forth on which I prefer depending on the item. Air fried Balsamic glazed Brussel Sprouts are amazing. Your crab Rangoons look life changing.
Can't wait to try this one out myself 😁
Again, one of my favorites! Thanks Sam!
I agree with some of the comments indicating disappointment with Mondays non-upload... Glad to see you back in a magnificent way. Love the comparison of the two techniques! 😎
I made these with shrimp SOO GOOD
Wow! Great preparation 👌 👍 👏
Dam it’s 1 am and I have to make these now... yummy
I attempted the air fryer method. I must have had air pockets because they busted open. I salvaged as much of them as possible in hot oil. My family liked them. The filling is so good. The sauce is so good. Thank you Sam I love trying new things even though they may not turn out like yours. It's fun.
i had a spring roll explode in a deep fryer onetime. It was like i dropped a firecracker in there. Im lucky i didnt lose an eye.
Ive worked as a fry cook in multiple restaurants and had never had anything explode so violently.
i make them in the air fryer now.
My favorite Rangoon.....creame cheese..green onions..crab..taragon..fish sauce..white pepper..salt..the bomb!! Fry in oil..and don't forget making shrimp toast while your at it!!! YEAAA BAABY!
I literally just made some of these, go to sit down and eat them and I see this video! Yours already look 10x better lol
4:47 "Do you know what a list is?" Lol hilarious guys. Love your video's.
Sam, you're one of the chef's that I put any faith in . You might be putting some restaurants out of business It looks delicious.
Luv crab puffs from Asian restaurants, these look great 👍
I get crab rangoon almost everytime I get Chinese food. Each place around me makes makes them a little different. Yours looked amazing. Ima try to make them the way they all look here but with your recipe. Awesome stuff. Btw, have a great time in Dubai
its on the list. love these things
❤just made these my husband's fave
Thanks for this video would’ve had no idea I could use my air fryer
Hi Sam!! I have a recipe request, Sichuan Dandan noodles. They look yummmm
I have got to try this thank you
My Granny was Filipino and made these but with a meatball filling and they were the absolute Best!! 🔥🔥🔥
If I don't have cilantro, can I grate a bar of soap into the filling? 🤔 I heard it also aids in washing the bowl and cutlery afterward.
Chance is such a tease. He knows that a lot of viewers love his eyes (yes, I am jealous), so what does he do? He looks directly into the camera. Several times. Sam, I would like to make a suggestion: make Chance wear sunglasses on all future videos to give us brown-eyed dudes a chance (no pun intended). Okay? 😊
Sam... I think it would be awesome for you to do a segment on caring for your knives. How OFTEN do you hone, HOW to hone and when you should re-sharpen a knife. Love you, your boys and your show!!! You guys are severely awesome!!!
This is the best cooking show on UA-cam, or anywhere for that matter! You’re always teaching me how to prepare foods that I only dreamed about eating at home before! Thanks Sam!! 👍
I dont always make lists for cooking but when I do, I make sure to add “Something Red” stay hungry my friends and stay golden Chancy Boy
Yum. Will definitely make it 😁
I wish I could find holland/Dutch chilis around me. I ended up buying a plant, but it’s pretty small still
Good evening, the simpler the better. Crab claws, delicious 😋
I like this Conversational Max instead of the Nitpicky Max 👍🏾✅️
Glad you're having a good day, Max😀
gyoza! i want a great gyoza recipe! we just mastered how to fry/steam them!
I love how American Chinese cuisine is full of dishes that most Chinese have never heard of. Gonna try making this tonight.
Chinese have never heard of won tons? It is just a cream cheese won ton lol
Best chef like always thank you uncle Sam ❤️
Hey Sam
Could you please make your favourite 🥩 tartare recipe ? Thanks! Fan of your channel since 2017
Cheers from San Diego California
I second this
I 3rd it!
I seriously need to get my self one of these airfriers, cut down on the fat!
That chicken, you did on the Tortilla soup looked awesome!
Thanks, Sam!,
Have a thing about buying wine with screw tops, reminds me of ripple, mad dog and of coarse boones farm apple😀
Omg, my life was changed tonight now that I learned how to make this 2 ways. **running to the lab**
I Loooove crab Rangoon. I love the crispiness of the deep fried. I don't think I would like the air fried as much. I'd still enjoy it but I think I'd be with Chance on which I prefer.
So very excited you did this. Thank you for helping me learn new things to make my wife.
My name is Piper Lynn too...
@@piedpiper7051 first rimenin 42yrs anyone has ever said that to me! 😲
Deep fryer is the ONLY WAY!!! Make them at home all the time!
Looks amazing! I'm making these tomorrow night!! If you like sweet chili sauce, you have got to try Johnny's Fire Cracker Sauce. I promise you will love it
Looks yummy. I make them almost the same way, except I don't do the sriracha and I do add Ginger😊
Omg I just saw your upcoming launch partyis day before my Birthday...wish I was in Cali so I could attend.
"Do you know what a list is?" Max is hilarious!
I don't think I've ever HAD a crab rangoon with crab in it, much less that much! Headed to the market in the morning.
Chancie, where is your cap from? My favorite sushi place here in Ogden is Tona (a combo of Tony and Tina, the married couple who own/run the joint).
Never realized they were that easy!
Deep frying is bad but it’s soooo yummy 🤤
Always order crab Rangoon. I Will have to make them😁
These look really good
Deep fried all the way!!! 😂. Omg I love my crab rangoon!!!! .NOM NOM!!!!! 👍👍👌