Jeffrey's Top 5 Tips For Cooking Chinese Food
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- Опубліковано 8 сер 2022
- Hunger Pangs is a series about cooking great Chinese food at home, starring ATK's Kevin Pang and his father Jeffrey. In this episode, they give you a rundown of their five essential tips for cooking Chinese food.
Exciting news! A Very Chinese Cookbook - featuring 104 incredible recipes from Kevin, Jeffrey, and America’s Test Kitchen - comes out October 24, 2023. Order here: cooks.io/3KfaQPK
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Good tips, here's a few more I'd like to add to the repertoire:
1. Never heat up sesame oil
2. Parboil your veggies before stir-frying. Also add a tiny splash of water during cooking to ensure perfect doneness.
3. Add sugar to enhance flavor and balance
4. Don't be afraid to use high heat
5. Don't stir, flip or toss food too soon. Allow proteins and veggies to sit still and develop a nice char before tossing.
6. Invest in a good carbon steel wok or skillet (at least 12") and educate yourself to properly maintain it
7. Use high smoke point oils for stir-frying. Avocado, peanut, sunflower, grapeseed and extra virgin coconut oil are all great
8. To achieve a natural non-stick surface on the wok/pan, heat up oil until it begins to smoke, dump it, then add cold oil and begin cooking. This technique is called Longyau
9. The secret to tender, silky, and smooth meat/fish is a common practice called velveting using egg white and cornstarch to marinade (skip the soapy tasting baking soda)
Thank you. You must be veeerry experience. These tips are very helpful
Wao. Amazing. These are better than video 🙏🙏🙏
Thank you its a big help
Why add poisonous sugar?
@@venezuelainvestigators141 sugar, like salt, is a flavor component. And by your dumb logic, everything you eat is poisonous 🙄
Brilliant. Short and straight to the point. Even cooking challenged people like me can use this advice. Many thanks.
The thing I like the best about ATC is that everything they publish about cooking food works. I subscribe and have subscribed for years.
Me too!
3 rules of faithfully following ATK recipes: 1. You will dirty every single thing in the kitchen. 2. You will be completely exhausted. 3. YOUR FOOD WILL BE FANTASTIC.
Let is chant nam myo ho ren ge kyo this is only way to be happy
Convert to nichiren shoshu
Please Keep This Series Running ATK!!! What A Wonderful Bunch Of Truly Essential Tips(5) For The Beginner To Advanced Household Cooks Who Are Trying To Give It A Go In Their Homes & Making Homemade Asian Dishes!!!
Let is chant nam myo ho ren ge kyo this is only way to be happy
Convert to nichiren shoshu
My tip is, don’t stop your videos!
What excellent advice. Even if you don't cook Chinese at home, the advice to fry in batches and the baking soda is great.
Yeah, As an Italian ,I can get in touch with my Chinese side.
Thanks again and keep the videos coming!
Gentleman, outstanding tips, need to be on multiple times a week, best food show on you tube, ATK found a gem in you fellows
I love this series, you two make a great father-son team with some great tips!
Gosh I wish they could find more people like you to cook on ATK!!!!
Thank you good knowledge to have especially if you are new to Chinese cooking.
Hi. Could you guys make a video on the essential Chinese pantry items we need and name the brands? Thanks.
Cool, thanks gentlemen, and thank you to all at ATK 🙏❕️ Love these segments and your handy tips/reminders will ALWAYS be appreciated 👏👏👏❕️
Let is chant nam myo ho ren ge kyo this is only way to be happy
Convert to nichiren shoshu
Definitely more Chinese cooking on America's test kitchen I enjoy watching this Father and son Duo they're awesome and my best friend in the whole wide world is Chinese
Wonderful tips! I use cornstarch in the marinade and sauce all the time, but the baking soda tip was great, as was the bottled pantry staples! Thanks Pangs!
You two are the best! Love when you put up anew video.
I have always loved to cook and bake, but pre pandemic, I went out often for Chinese food.
Since then, like so many of us, cooking went into high gear.
I now make great fried rice dishes that I probably would never have done.
I make a large amount of Jasmin rice, separate and freeze the portions. It's a time saver, as there is plenty of prep work to be done before stir frying.
I love these two! Happy cooking!
蛋炒饭属于中国菜的经典了 哈哈哈
Love these guys
Such excellent useful tips!! Thank you very much! Now can we have more please?????
Thanks for the tips, Mr. Pang! I've already learned a couple of them just from watching your videos. Love your recipes!
Thank you! Common sense tips that will come in very handy in LOTS of applications. I am by NO means a beginning cook and to this day I find that I'm still learning, and that's the way it should be. Thanks!
ATK, THANKS FOR ‘HUNGER PANGS’ & thanks for these cooking tips,,, 🇺🇸🇺🇸🇺🇸🇺🇸
Love this father son duo!
Thank you it's very good to know
An important channel. I wish you good luck and success. I will continue to continue
thank you for the tips very helpful
I love these guys!
Thank you,very useful tips.
Great info. I learned something new. Thanks.
Great 5 suggestions.. l make my rice in slightly larger batches, and freeze it.. then thaw before using, works for me!
米饭趁热吃更好吃哦
Thanks for all of the cool info!
love your show Pangs. Keep up the good wok! :)
I love this series
Thank you. This was very helpful information.
Love you guys!
This Series is Top-Tier 🔥
It's very rear to see useful short videos these days, it's always 8min+, thank you.
Brilliant!!
I enjoyed this series and thanks for sharing your family recipes and cooking secrets. I hope we see similar series with ARK staff from other cooking traditions.
Excellent info
Love your video series. Please make 101 videos for stir fry vegetable and (vegetarian versions of) warm Chinese salads, starters/ finger foods, main course gravy or dry, noodles, soups and healthy recipes with all the tips, dos and don'ts.
Thanks Dad!
Very helpful.
Good info, some of which I managed to already know! I'd add that using freshly grated ginger will boost the flavor of dishes immensely, so always consider using it.
oooohh real secrets. Thank You
These fellows know what they’re doing. My five steps are:
1. Walk into restaurant, and be seated.
2. Scan menu. Scan billfold.
3. Place order with wait staff
4. Enjoy meal. (Don’t forget to read fortune cookie.)
5. Pay bill, including tip for server. Depart.
Courtesy of Half Vast Flying
Thank you!
Tip: Don't miss an episode of Hunger Pangs!
Wow I came here to see how to make Chinese food, and I'm glad I did! These guys are good and the comments are helpful as well.
ATK Greetings from California 😋
Salutations
Great quick video. My struggle has always been replicating the sauces I like and getting that ultra high heat wok flavor. 🙏🏻😊🙏🏻
Dynamic Duo
Obrigada por compartilhar.
Vocês são abençoados.
Por favor, mais 100 dicas......😆😆😆😆
Brasil
Tip #1: MORE HUNGER PANGS!
Great job 👌
Thank you for the 5 tips for cooking Chinese foods.
I can't find the Shoaoxing wine here, so I substitute Cooking Sherry...and it works great!
Thanks so much for these 5️⃣ awesome tips guys!!! 🥡🍚🍱🍜🥠🥟🍤🍗🥢😋👌🏾
more tips and chinese dishes please!!
Very good advice ❤
I would love to know if u can freeze the wine also in 2 tablespoon sections. I love u guys ! Ur Dad is amazing. U are too. Lol
I think that alcohol doesn't freeze 🤔
Even if it did freeze eventually, I would be worried about altering the flavor. It would take on the fridge odors. Is there a specific reason why you would want to freeze it? 🤔
I totally enjoy all your videos it’s nice that you stress these tips even though you do give them doing the videos on prep but it makes you realize how important they are to replicate the meals that you were making. I hope I see you guys every week but I know that won’t happen, what about a video on crab Rangoon and eggrolls and other oriental hors d’oeuvres entrées, just an idea I’m sure you guys would be great at doing it
Let is chant nam myo ho ren ge kyo this is only way to be happy
Convert to nichiren shoshu
Much appreciated advice from a novice!
Tip: Prior to frying, place a sheet of aluminum foil on each of the 3 sides (4 if you can fit) around the edges of the burner you will be using so that oil splatter lands on it instead of your cooktop. You can reuse them too.
time for guga to take some chinese cooking tips for all his meat experiments - baking soda, corn starch, marinades !!!
On the ingredients, I would argue skip the hoisin and add Chinese black vinegar. The first time I used black vinegar at home I thought - omg, this is the flavor I’ve been missing! Might also add Chinese 5 spice.
We love you guys so sweet can you make beef with oyster sauce ,we use to get when we lived in Boston but we have not been able to get it in Canada ,,,
Good tips. I've also read and followed the this advice about using "cold" rice for stir fried rice. However, I talked to a couple of Chinese restaurant owners and chef's about them using cold rice, and they kind of laughed at this, saying there is no way any Chinese restaurant makes cold rice ahead of time for their stir fried rice. One day I will do a side-by-side comparison to see if there is really is much of a difference.
That's very interesting, but to have enough rice for the day they have to make a lot of it anyway, and they will have leftovers. They use the oldest leftovers for the next day's fried rice. Don't expect restaurant owners to tell you how to run a restaurant because they might think you are going into competition with them!
For what it's worth, my experience is that you can't make fried rice with rice you have cooked today. It has to be at least a day old, or you will end up with a gooey mess.
Maybe true, depends on how busy the restaurant is. Certainly they're not going to throw away rice not used up by the end of the day. Another way they probably get around it is to cook rice that's not as moist, so take away a little water than normal.
I have used new rice and day old rice for fried rice. Every word of their advice is true! When I haven't used the day old, drier rice, it had been a sticky glob, no matter how I tried to fix it. Just follow their advice!
It's from the home cooking perspective without industrial burners and maybe not even burners at all, remember that. I've had my best fried rice with leftovers and my worst with freshly cooked, but you can use the oven to accelerate the drying process if leftovers aren't an option and you're not cooking on a super hot piece of steel.
Corn starch is also alkaline so you can use that instead of baking soda for tip #5
Cornstarch makes all my dishes restaurant quality
Your videos always make me so hungry. 😋
Any tips for someone without a walk and has a glass top stove?
Jefreyyyyyyy!!!!
Hey guys! Great content! I enjoy most all of the ATK content. (Even if it isn't something I would care to eat) But I really look forward to father and son cooking greatlooking Chinese quisene and having fun together!
Thanks Guys, Great tips! I need one more, I live in a country where beef is inexpensive, but very tough. Any tips on tenderizing before stir frying?
The Baking soda tip does wonders for tenderizing small pieces of meat. Just be careful not to use too much or let it sit too long because it can add off flavors to your dish.
woohoo!...I knew those!
1. Use cold day old rice for fried rice.
2. Use corn starch in sauces/marinades/meats when recipe calls for it.
3. Make sure you have: Light & dark soy sauce, oyster sauce, hoisin sauce, sesame oil, and sao hsing wine.
4. Cook meat in multiple batches if cooking a lot of meat.
5. Use baking soda.
Have a question on knives. Is a clever better than a chef knife?
谢谢你
Xièxiè nǐ
do u out balking soda soak for 15 mn then rinse and then put marinade?
Those are my five tips.
If I remember correctly, there is from a longer episode. Check this channel archives for more from these two! 👍
💙💙💙💙💙💙💙💙
What about black vinegar and fermented broad bean paste?
When you say sesame seed oil do you mean the dark or the light? thanks
When I get a lunch special at the Chinese restaurant, I grab a packet of the Chinese mustard and a packet of duck sauce. I mix them in with the fried rice. It gives it an odd yet pleasing flavor. At least, I think so.
下次我也试一下加鸭酱和芥末，我还是第一次知道这两个东西还能混在蛋炒饭里面哈哈哈，值得尝试
👍
I am very partial to Koon Chun brand hoisin sauce. I have found that a large flat shallow pan works better than a wok on my domestic electric stove.
One trick is to use a flat bottomed wok, and use carbon steel. I've used my wok on both my domestic electric stove, and on a butane burner. One trick that Kenji Lopez-Alt does is use a small kitchen torch to create that wok hei if needed on most domestic stoves, even gas as the flame will not go up as high as on a true wok burner.
@@johnhpalmer6098 thank you!
Love you guys, hope to see even more of your recipes. I love all cuisines I’m looking forward to some amazing Asian dishes.
Typically how much baking soda should you use per pound of meat? And can you use it with all meat (pork, beef, etc.)?
Always use MSG!
My tip: you guys are really cute!
How much baking soda for 1/2 lb meat? How long to marinate? I’ve tried this before and it had a weird taste, so I must have erred on timing or amount.
I can never use shaoxing wine fast enough before it goes bad, because the bottles are large. Can I freeze this ingredient in one or two tablespoon increments?
I doesn't keep in the fridge?
I use sherry (fino / medium dry) and it does not seem to go bad for me. I think sherry has more alcohol than most wines.
velvet the chicken!
Listened twice
Not a tip, a question: I have an induction cooktop. I LOVE Chinese food. I want to cook more Chinese Food (I'm subscribed to ATK largely because of your channel and secondarily the product and equipment reviews). How the heck do I manage wok cooking on an induction stove? I know that a carbon steel wok will get hot, but it won't get hot evenly and I have yet to find a flat-bottom wok. Any suggestions?
Hi Linda, thanks for being a subscriber! I've found that most things cooked on a wok can also be cooked in a 12-inch skillet. Cast iron skillets also work beautifully. And finally, our winning wok from Taylor & Ng is a flat-bottomed wok. That's the one you see on our show!
@@kevinpang4745 Huzzah! I will limber up the old cast iron skillet. I will try to contain my impatience so that I get stir-fried beef instead of boiled beef next time! Thanks.
Chinese cooking secrets unlocked ! Yet , I still prefer to go out to Chinese restaurants 🤫
I have always wondered what was used in Chinese cooking before America was discovered and there was corn, and therefore there was cornstarch. I suppose arrowroot starch, but I have never heard an answer to this question. (Note that potato starch and tapioca starch are also products of the New World.)
Don't seconded guess it 🍻🤘
What is difference between light and dark soy sauce?
Dark soy is darker (obviously), not as salty as light soy, and also has a little heaver consistency. It can be used primarily to darken up some sauces and dishes.