Vegetable Lo Mein | Kenji's Cooking Show
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- Опубліковано 15 вер 2020
- More science and the recipe here: www.nytimes.com/2020/09/04/di...
This video is based on an article and recipe I wrote for the NYT about wok hei, the smoky flavor common in many stir-fries (especially Cantonese). Read up on the elements that create it and how to replicate them at home with the link above.
I love your way of "recipe says X but i'm going to use Y because that's what i have" it's really home-cook-friendly, and prevents waste of food ;)
"I sprout mung beans on a damp paper towel in my desk drawer. Very nutritious, but they smell like death"
What kind of oil?
Using a salad spinner to strain and dry noodles is genius, this is the kind of cooking hack I love
Chinese cooking demystified is really underrated imo
I like that you show the prep, a lot of UA-camrs just immediately have the ingredients prepped which makes everything seem much faster than it is
Another shoutout to Chinese cooking demystified! really good to see
I felt an egg would be good mixed in personally
Can you show this in the Instant Pot?
You can probably achieve a nice smoky flavor just by opening the window and putting the finished dish out on the sill for a few minutes these days.
As a non-binary pacific islander who loves wok cooking, this video has made me a lifetime fan and subscriber. Thank you so much for your content and inclusive language, the simple representation means so much to marginalized people 😭💖
6:23
Hey Kenji! my girlfriend is vegetarian and sometimes it can be hard to find foods that we both really like and can both eat. Her and i are getting more into cooking and seeing a veggie dish like this is super helpful so thank you! Hopefully there will be more veggie or modifiable recipes in the future too.
Honestly, you are my favorite contemporary chef. You're so wholesome and down-to-earth about your entire process. "Don't have ____? Use _____, or ____, or _____!" It's really useful for all of us aspiring amateur chefs who love to make a great meal but don't necessarily have access to every single ingredient.
The orange flame actually comes from the sodium chloride (salt) crystals being atomized (separated) to Sodium and Chlorine atoms due to the intense heat (introduced energy). The flame breaks the ionic salt bond, vaporizes the atoms and energizes the electrons in the sodium, which immediately release their energy in the form of orange light. This is known as the sodium emission spectrum. Each spectrum is unique depending on the electrons in whatever metal you test, but Sodium is the most common metallic element found in trace amounts everywhere, so we always see these orange flames while cooking.
Kenji's Lo Mein Recipe:
I love that your bigger dog seems to have gotten more interested in food throughout the pandemic. I remember you mentioning early on that he wasn't as food motivated, but now it seems he's there in every video ready to get a treat.
The torch on the noodles and vegetables is a great idea, and allows you to get some of that burnt oil wok hei flavour and a light Maillard on those items without over-cooking them. To really bump up the wok hei sodium-salty-soy-oil burn, I’ve started slightly burning a little oil in a wok, throwing in the sauces soy and sesame and then immediately pouring it out into a small bowl. I then just throw a teaspoon of my ‘burnt wok mix’ in at the end alongside the non-burnt versions and it’s as though I’ve cooked the dish in a cloud of orange flames over a real wok burner. The burnt wok mix also seems to keep well in the fridge for a couple weeks.
Hey Kenji my daughter absolutely loves Every Night is Pizza Night, as do I! Thanks for all the great content
Like many others, I just found you and jeeze I love your style. It’s 100% the way I wanna cook myself, knowledgeable about what why and how, but flexible enough to give alternatives for when it isn’t an option for whatever reason. I love knowing how things interact and come together when cooking. Babish always said “creator of all good recipes ever, j kenji Lopez-alt” and I’m so glad I finally listened and looked you up. Not to mention your personality is just icing on the cake.