I know Lucas is pretty busy, but I'd love for him to have his own UA-cam channel. Especially in regards to educating us on the origins of Chinese cuisine and Chinese American foods.
When Lucas said "We can talk about this for ages", I can listen and watch him for ages. Sigh! 😍 Somebody give my boo a book deal, his own cooking show already. Love his technique, his voice, his knowledge and passion for cooking. This made my day. 😊
When I first look at the title of video, I was like "What is up with this guy? Talking about a simple sweet and sour sauce for half an hour? I'm not wasting my time on it." Then I got curious at what he has so much to say and watched it anyway. After finishing the video, Chef Lucas and the crew of Food52 deserve my highest gratitude for making this thorough compendium of sweet and sour sauce. Thank you for opening my eyes and great job! Keep it coming
I could make a book out of what I have learned from this darling man! Sweet and sour as a mother sauce, viscosity as a tool, matching the complexity of the dish to the sauce, cry if you have to, red things make a sauce red - the list goes on. What a talented chef. Plus the tiny samples (the priest when we are working our meat), I mean, really!
I grew up watch Martin Yan on PBS. I’ve been an unofficial student for years of the Food Network back when true chefs delivered the content and have given up on the Network as the opportunities for learning and growing as a home cook have, at times, fallen short of expectations. Lucas Sin-you are a true gift to this channel!! Your content anticipates all our questions and give us all the nuances a seasoned cook would look for while they cook-like size of the bubbles, color of the sauce, smells to anticipate. You not only provided the whys, but also the wheres, whens, hows, and what fors!! You have a real knack for educational demonstration-your tone is calm and reassuring, the music was not distracting, the editing was fun and playful as were you. I’ve rewatched your video three times to catch all the tips and tricks and I finally feel like I’m learning again. #thankfulforyouMr.Sin
Just what I was thinking watching the video. The temp, volume or mass of ingredients is of course important but controlling many other variables make an everyday recipe into a masterpiece. Lucas shows us minute details of making something truly special. I loved watching the guobaorou recipe.
I can watch Lucas all day. Everything he says makes perfect sense, and he delivers his material in a very calming way with an understated humor. Please give us more!
Man, give him his own show!! Not only is he really charming but also very knowledgeable. I love that he shares this knowledge because growing up in Germany as a Cantonese in every video of him I do find something new about „my culture“. Always a pleasure seeing his videos.
I really enjoyed this. This chef is very articulate and understands how to convey the concept and technique to just about anyone without sounding condescending.
I sincerely think this is one of the best, most jam-packed full of knowledge (technical, anthropological, theoretical) cooking videos I've seen published. Lucas offers an academic approach to his videos, he's really generous to share his fantastic teaching skills with us!
Wow! Love, love, love the explanations and how to use the different methods. Thank goodness for a sweet and sour pork sauce WITHOUT KETCHUP!!!!!!! I would really like to see more of Lucas making some Chinese food.
He is a poet chef! His choice of words, flow of thought, rhythm and hum of his cooking. I watched till the end of the video because you can’t get enough of Lucas! 👍🏻
Oh my goodness. I grew up on yummy Chinese cooking when my dad would take our family out to San Pedro, Calif to the smaller establishments. To have you, Lucas, teach some of the secrets in this is priceless for me. Thank You.
I plowed through You Tube up and down for months, and did not find as good, pleasant and generous teacher than Lucas. Wow.... how lucky I was to find you, give me more
I love how easy he is to follow as a teacher! He makes everything makes sense and explains things! Instead of just assuming we wont get it and skips the intricacies etc. He is amazing at showing you exactly what to do and explaining why. I love that! Thank you so so much! I learned a ton in such a short video! Things that i can actually apply in my own cooking in my own kitchen and impress my own family and friends when they come over for dinner! Excited now! Great video!!❤❤❤🎉❤❤❤
More Lucas Sun please! He oozes with knowledge and experience. Thank you Food52; I learn and become inspired by all the recipe developers and chefs on your channel.
There is a Chinese restaurant near me that has this style of sweet and sour pork on their menu and it is one of the best dishes I've ever had. Never thought I'd come across a video that goes into such great detail about how it's made, so this is wonderful!
Watching this felt like I was in his kitchen and learning from a great master. Junzi is such a proper teacher and whenever I see a video of him teaching, I immediately watch it and save it on my list. His chilled seasame noodle recipe is amazing too. I am going to try this sweet and sour pork recipe.
I’ve been eating haw flakes for years and never thought of putting them in sauces. I learn something new every time from Lucas, if not multiple lessons!
@@perotinofhackensack2064 In an Asian grocery store - I usually find them in an aisle with sweet imported snacks (gummies, hard candies, dried fruits) - I've heard they're sometimes in the dried herbs aisles?
Lucas Sin is great! Also love the subtle humor (especially about massaging your meat!) I’m a home cook, I don’t do a lot of Asian dishes but I love this series and want to give some of the dishes a try.
We’re lucky to get Lucas to watch, because he’s so cute and adorable. Funny too. But he is also a sight for sore eyes. Enjoyed the video immensely. 🥰🥰❤️🔥❤️🔥
I've learned soo much not only in technique but flavors, history and pretty much food! Lucas needs it's own Netflix show, a show without gimmicks just this and I'll watch it!
Sweet & Sour Pork was always a favorite growing up. Many places unfortunately have the usual overly sweet thick sauce, so I learned to ask for the sauce on the side. Now this masterpiece looks like the real deal. Can't wait to try it. Been in home remodeling hell for 4 months and haven't done any home cooking in this time. Next week should be my FREEDOM is back and this will be in my top 5 meals to cook, especially since beef is so expensive, this pork will be perfect. Can hardly wait. - Ft. Worth, TX Missing my beef brisket, too expensive to buy now. :(
Swooning. Needs his own Netflix series. Also, love seeing him eat the dish after, wouldn't mind also seeing someone else try too (even if it's like a blooper bonus).
this is an incredible description of northeastern cooking not just for the sweet and sour sauce. I have been researching northeastern Chinese cuisine for a while and the pursuit of creating simple dishes with extremely precise technique is what he absolutely nailed here!
I hope you look into Cantonese (Southeastern China) dishes too because that’s the category sweet and sour sauce dishes fall into! Incredibly different from the sweet and sour concept of American-chinese food
Lucas is not only a visionary chef, he is a great teacher. He did not assume viewers would know flavor profiles can differ at various temperatures. Rather, he explained it with zero condescension. I admire this chef on multiple levels!
This was informative yet also very enjoyable to watch. Chef Sin is a fabulous teacher, his passion for cooking is contagious and endearing . I was inspired to go make my own sweet & sour sauce instead of purchasing it from the store.
This is an excellent video. Lucas is a great teacher. I've watched about 10 Sweet & Sour videos today and I learned about 10x as much watching this video than the rest of them combined. Thanks Lucas!
Lucas you're one of the reason I want to learn so much more about cooking good food. I have loved cooking for as long as I can remember and always loved looking for recipes on youtube but since I found your videos, I found it interesting to know more about food and cooking beyond the recipes and learning the science behind it. Thank you so much, I hope one day I can go to New York and have a chance to eat at your restaurants. Cheers from Indonesia
WOW.. what a wealth of knowledge and language you used in this video. Your choice of words are beautiful. I feel like I am sitting in an in-class cooking lesson--this is very different than your typical cooking channels. You really went deep on the sweet and sour sauce--how to build, how to cook, how to change it up to suit your needs. Thank you so much for the potato starch hydration method. Never knew about this!
a chef, in Stockholm Sweden, told me that they used to make sweet and sour sauce by mixing rosehip soup (nyponsoppa) and ketchup. this was served to guests. I might add that this was around the 90s.
Hi Lucas. Please make more shows. There’s so much wonderful food for you to show us. Hanging on your every word. Keep up with the recipes. Your heritage food is amazing.
Gosh every minute of this video is packed with knowledge! What an expert. And such a skilled educator as well, with a very pleasant manner of speaking.
I learnt so much from this video. Thank you. As a veggo I'm never going to skip Lucas' videos because I know he's bringing so much more than just the title recipe to the video! 💜
this is an absolutely excellent video, chef lucas yet again goes above and beyond. at 5:50 he mentions adding fish sauce of the heat due to the aroma component. I have in the past heard that fish sauce is often added off the heat because (at least in thai cooking) it is often used to adjust seasoning alongside sugar and lime juice. Lime juice of course goes bitter under sustained heat, and (while all seasonings affect other seasonings) acid particuluarly interacts with the flavour of saltiness one adjusts with fish sauce, so adding too much fish sauce well before the lime could end up with an unbalanced dish.
Check out the recipe here: f52.co/38bdhDc
This was excellent. More of Lucas, please!! He's not only knowledgeable but a natural teacher.
Yes so easy to listen to and I learned so much beyond the recipes
He's a genius... I kept thinking, while watching, "I am learning so much from this guy~! More More More~!"
Agree!
totally my thought as well: I'd like him to teach me Chinese cooking !
100! Please more content from this chef.
Damn, I live this guy's passion for food while giving a history and culture lesson. Please let Lucas be a regular.
This goes beyond the "Hows" and deep into the "Whys" of cooking techniques. I love that Food52 tries to do more than just recipe videos.
It's such a joy listening & watching Lucas explaining and cooking - you can feel his passion!
Thanks so much for watching Elizabeth!
I know Lucas is pretty busy, but I'd love for him to have his own UA-cam channel. Especially in regards to educating us on the origins of Chinese cuisine and Chinese American foods.
I had no clue you could use Haw flakes like this. I grew up eating it as a snack. Bring Lucas back please, he's a good educator.
Thanks for watching DragonEmpress! Stay tuned!
Is this the snack that is packaged like a stack of coins? If so, I loved snacking on those too!
@@foggybottomz Yes, yes it is.
Am today years old learning Haw Flakes is used for sauces. I loved it as snack too
@@foggybottomz This is the snack momma used to give me to go with the bitter and awful chinese herbal medicine!
When Lucas said "We can talk about this for ages", I can listen and watch him for ages. Sigh! 😍 Somebody give my boo a book deal, his own cooking show already. Love his technique, his voice, his knowledge and passion for cooking. This made my day. 😊
I'm a simple man. I see Lucas Sin, I give a thumbs up.
My favorite chef! Please have Lucas as often as possible. When Lucas explains, it feels like you're in a personal cooking class with him
When I first look at the title of video, I was like "What is up with this guy? Talking about a simple sweet and sour sauce for half an hour? I'm not wasting my time on it." Then I got curious at what he has so much to say and watched it anyway. After finishing the video, Chef Lucas and the crew of Food52 deserve my highest gratitude for making this thorough compendium of sweet and sour sauce. Thank you for opening my eyes and great job! Keep it coming
I could make a book out of what I have learned from this darling man! Sweet and sour as a mother sauce, viscosity as a tool, matching the complexity of the dish to the sauce, cry if you have to, red things make a sauce red - the list goes on. What a talented chef. Plus the tiny samples (the priest when we are working our meat), I mean, really!
I grew up watch Martin Yan on PBS. I’ve been an unofficial student for years of the Food Network back when true chefs delivered the content and have given up on the Network as the opportunities for learning and growing as a home cook have, at times, fallen short of expectations. Lucas Sin-you are a true gift to this channel!! Your content anticipates all our questions and give us all the nuances a seasoned cook would look for while they cook-like size of the bubbles, color of the sauce, smells to anticipate. You not only provided the whys, but also the wheres, whens, hows, and what fors!! You have a real knack for educational demonstration-your tone is calm and reassuring, the music was not distracting, the editing was fun and playful as were you. I’ve rewatched your video three times to catch all the tips and tricks and I finally feel like I’m learning again. #thankfulforyouMr.Sin
this was a true masterclass, Lucas is amazing, and a great host!!
Just what I was thinking watching the video. The temp, volume or mass of ingredients is of course important but controlling many other variables make an everyday recipe into a masterpiece. Lucas shows us minute details of making something truly special. I loved watching the guobaorou recipe.
Love the modularity and use of ratios to simplify, please have Lucas join more often!
Congratulations...Finally ..A chef training with correct methods..Thank you. I hope the younger generations find you.
I can watch Lucas all day. Everything he says makes perfect sense, and he delivers his material in a very calming way with an understated humor. Please give us more!
Man, give him his own show!! Not only is he really charming but also very knowledgeable. I love that he shares this knowledge because growing up in Germany as a Cantonese in every video of him I do find something new about „my culture“. Always a pleasure seeing his videos.
I really enjoyed this. This chef is very articulate and understands how to convey the concept and technique to just about anyone without sounding condescending.
He's Ivy League educated; just loves cooking and teaching apparently
I sincerely think this is one of the best, most jam-packed full of knowledge (technical, anthropological, theoretical) cooking videos I've seen published. Lucas offers an academic approach to his videos, he's really generous to share his fantastic teaching skills with us!
Wow! Love, love, love the explanations and how to use the different methods. Thank goodness for a sweet and sour pork sauce WITHOUT KETCHUP!!!!!!! I would really like to see more of Lucas making some Chinese food.
Genuinely so delighted to watch Lucas explain Cantonese cooking.
He is a poet chef! His choice of words, flow of thought, rhythm and hum of his cooking. I watched till the end of the video because you can’t get enough of Lucas! 👍🏻
The brilliance of this teaching style is every moment when Lucas says, “what I’m looking for here…”
Oh my goodness. I grew up on yummy Chinese cooking when my dad would take our family out to San Pedro, Calif to the smaller establishments. To have you, Lucas, teach some of the secrets in this is priceless for me. Thank You.
I plowed through You Tube up and down for months, and did not find as good, pleasant and generous teacher than Lucas. Wow.... how lucky I was to find you, give me more
I love how you explain the science behind what you do and why you do it a certain way.
Lucas, you need your own show. I’ve been watching thousands of cooking videos, but I’ve learned the most from you on a per minute basis lol
Lucas is truly becoming my next chef obsession on YT. More of this wonderfully talented and handsome man, please!
Lucas Sin is a national treasure
love Lucas' vids.. so knowledgeable , so articulate , so calming .... and great dishes.... thank you Lucas
I love how easy he is to follow as a teacher! He makes everything makes sense and explains things! Instead of just assuming we wont get it and skips the intricacies etc. He is amazing at showing you exactly what to do and explaining why. I love that! Thank you so so much! I learned a ton in such a short video! Things that i can actually apply in my own cooking in my own kitchen and impress my own family and friends when they come over for dinner! Excited now! Great video!!❤❤❤🎉❤❤❤
Bring Lucas back please! Love his flavors and his explanation and teaching!
Finally someone to show us how to make sweet and sour sauce from scratch. I’ve been looking for a video like this for ages.
More Lucas Sun please! He oozes with knowledge and experience. Thank you Food52; I learn and become inspired by all the recipe developers and chefs on your channel.
This was one of the best videos from F52, hands down. Informative, fun, and relaxing to watch. Love Chef Lucas!
Couldn't be more excited than to have Lucas Sin on this channel!
There is a Chinese restaurant near me that has this style of sweet and sour pork on their menu and it is one of the best dishes I've ever had. Never thought I'd come across a video that goes into such great detail about how it's made, so this is wonderful!
What name is the restaurant, and where are you located?
Thank you
Watching this felt like I was in his kitchen and learning from a great master. Junzi is such a proper teacher and whenever I see a video of him teaching, I immediately watch it and save it on my list. His chilled seasame noodle recipe is amazing too. I am going to try this sweet and sour pork recipe.
I absolutely ADORE Lucas Sin.
Lucas Sin is a phenomenal teacher, he's explaining it so well and I'll remember this class. Wonderful!! Thank you.
I’ve been eating haw flakes for years and never thought of putting them in sauces. I learn something new every time from Lucas, if not multiple lessons!
If I went into a grocery store in the Northeast where the heck would I go to find those things? The potato chip aisle the snack aisle?
@@perotinofhackensack2064 In an Asian grocery store - I usually find them in an aisle with sweet imported snacks (gummies, hard candies, dried fruits) - I've heard they're sometimes in the dried herbs aisles?
Lucas Sin is great! Also love the subtle humor (especially about massaging your meat!) I’m a home cook, I don’t do a lot of Asian dishes but I love this series and want to give some of the dishes a try.
We’re lucky to get Lucas to watch, because he’s so cute and adorable. Funny too. But he is also a sight for sore eyes. Enjoyed the video immensely. 🥰🥰❤️🔥❤️🔥
I've learned soo much not only in technique but flavors, history and pretty much food! Lucas needs it's own Netflix show, a show without gimmicks just this and I'll watch it!
Lucas should write a book man. Super knowledgable and he's a such a good teacher!
Sweet & Sour Pork was always a favorite growing up. Many places unfortunately have the usual overly sweet thick sauce, so I learned to ask for the sauce on the side. Now this masterpiece looks like the real deal. Can't wait to try it. Been in home remodeling hell for 4 months and haven't done any home cooking in this time. Next week should be my FREEDOM is back and this will be in my top 5 meals to cook, especially since beef is so expensive, this pork will be perfect. Can hardly wait. - Ft. Worth, TX
Missing my beef brisket, too expensive to buy now. :(
Good luck on the remodel! Exciting!
Keep bringing lucas back, he's great
What a minefield of information! Who knew there’d be so much to learn about sweet and sour. Plus all the other tidbits. Thanks for a great episode.
Lucas is always amazing. More of Lucas Sin please 🙏🏼
Lucas is WONDERFUL. What a teacher! Thank you for sharing your knowledge 🙏🏻
Swooning. Needs his own Netflix series. Also, love seeing him eat the dish after, wouldn't mind also seeing someone else try too (even if it's like a blooper bonus).
this is an incredible description of northeastern cooking not just for the sweet and sour sauce. I have been researching northeastern Chinese cuisine for a while and the pursuit of creating simple dishes with extremely precise technique is what he absolutely nailed here!
I hope you look into Cantonese (Southeastern China) dishes too because that’s the category sweet and sour sauce dishes fall into! Incredibly different from the sweet and sour concept of American-chinese food
Lucas is not only a visionary chef, he is a great teacher. He did not assume viewers would know flavor profiles can differ at various temperatures. Rather, he explained it with zero condescension. I admire this chef on multiple levels!
I LOVE this series of in-depth learning with Lucas. He has such a great energy for teaching. Please do more videos with him!!! He's excellent.
This was informative yet also very enjoyable to watch. Chef Sin is a fabulous teacher, his passion for cooking is contagious and endearing . I was inspired to go make my own sweet & sour sauce instead of purchasing it from the store.
MORE LUCAS!!! everything always looks so good and he's an incredible instructor 💗
I always love watching Lucas teach
He is amazing! He isn't just talking. It all has intention and I love it. He is why I definitely subscribed.
Thank you for this thorough explanation of how a base sweet and sour sauce works to create so many lovely options! I think I can do this! 👍👍
That oobleck coating blew my mind. Lucas Sin is always such a great teacher.
Loved this. He is great to listen to, great instruction. Simple but I have never heard it explained so well.
This is an excellent video. Lucas is a great teacher. I've watched about 10 Sweet & Sour videos today and I learned about 10x as much watching this video than the rest of them combined. Thanks Lucas!
Lucas you're one of the reason I want to learn so much more about cooking good food. I have loved cooking for as long as I can remember and always loved looking for recipes on youtube but since I found your videos, I found it interesting to know more about food and cooking beyond the recipes and learning the science behind it. Thank you so much, I hope one day I can go to New York and have a chance to eat at your restaurants. Cheers from Indonesia
this man needs his own series
Many cooking videos only explain the "how" but this video als explains the "why" which makes things so much easier to learn.
WOW.. what a wealth of knowledge and language you used in this video. Your choice of words are beautiful.
I feel like I am sitting in an in-class cooking lesson--this is very different than your typical cooking channels. You really went deep on the sweet and sour sauce--how to build, how to cook, how to change it up to suit your needs. Thank you so much for the potato starch hydration method. Never knew about this!
I loved this EDIT. Knowledge and Humour with BEAUTIFUL food. Chef kisses to all.
Love the self denigrating humor. It confirms the fact that cooking is fun and demonstrates what a mensch he is.
Learning SO much from Lucas Sin! Great video.
a chef, in Stockholm Sweden, told me that they used to make sweet and sour sauce by mixing rosehip soup (nyponsoppa) and ketchup. this was served to guests. I might add that this was around the 90s.
What an amazing teacher. So pedagogical.
He is not a child abuser!!!
@@maureendrees838 also, sarcasm relates to the use of words to convey ridicule
Lucas is adorable and his explanation of food theory is making me curious about the food science *muack* More videos from Lucas Sin please :)
The guy is a gem. Knowledge, passion, talent - he's got it all.
Fantastic guidance.. the complexities and the simple..textures and basics.. very reassuring thank you sir.
Thoroughly Understanding and Passion give birth to Great Teaching Method! Enjoy your presentation , thank you Mr. Sin .
Hi Lucas. Please make more shows. There’s so much wonderful food for you to show us. Hanging on your every word. Keep up with the recipes. Your heritage food is amazing.
I am learning so much from these videos. Lucas is a great teacher! Thank you and more please!
So talented. So skilled. Great at communicating detail and knowledge. So handsome!!!
@19:15 great editing. Perfect clip. All the editors made my day.
Brilliant from start to finish.
Gosh every minute of this video is packed with knowledge! What an expert. And such a skilled educator as well, with a very pleasant manner of speaking.
I learnt so much from this video. Thank you. As a veggo I'm never going to skip Lucas' videos because I know he's bringing so much more than just the title recipe to the video! 💜
amazing explaination of technique, flavor building, temperature control
Wow, four minutes into the vid, and I was like who’s this guy?! He teaches and explains so well, we need more of Lucas’ videos please!
I’m learning so much from Lucas Sin. These videos are great!
Lucas 😍😍😍 is not hard on my eyes.
I'm going to try this.
Exceptional examples of proper sweet and sour. Lucas’s passion for Chinese food cooking is exquisite. Does he have any cookbooks published?
I’m a fan of Lucas. He’s informative with a great ease. 🤙🏼
Was not familiar with Lucas but now... he is def on my radar. The way he teaches, explains and is knowledgeable reminds me of Kenji
This is... amazing. More please.
My mind is blown. I learned so much. This dude rocks my socks
Best ever Chinese food tutorial! Wow!
See Lucas
Instant watch!
Thank you!!
Excellent! Probably the most informative video I've seen pretty much ever. Thank you, Chef Sin.
Young man thank you, you are a good teacher
I like this guy. I like his personality. More please.
this is an absolutely excellent video, chef lucas yet again goes above and beyond. at 5:50 he mentions adding fish sauce of the heat due to the aroma component. I have in the past heard that fish sauce is often added off the heat because (at least in thai cooking) it is often used to adjust seasoning alongside sugar and lime juice. Lime juice of course goes bitter under sustained heat, and (while all seasonings affect other seasonings) acid particuluarly interacts with the flavour of saltiness one adjusts with fish sauce, so adding too much fish sauce well before the lime could end up with an unbalanced dish.
Thank you. Excellent tips.
Great video! Please get Lucas back for another episode. Love to see him cook and explain
I love Lucas cooking videos. MORE PLEASE.