Chill guys, it's not what you are thinking. I just travel abroad to study and I have to live alone and do all the stuff by myself. Now I can cook some basic dishes so that I don't starve to death so cheers :D
Jack Later Amen to that, at least he had his mom, some of us never had that mother experience...not knocking you or her death...it should all be respected and mourned....but then it;s time to move on, life goes on. There are happier days ahead of you!
Hi there Jamie I've wanted to be a chef since I was 7 I saw. U make dishes and it inspired me and I'm now 13 and I'm going soon be choosing my choices for food tech to become one day you 👌
Excellent video. The explanation of the stir-frying tips is absolutely spot-on. Anybody seeking helpful tips on perfect stir-fry cooking only listen and look attentively at what is said and shown here. I enojoyed it much!
I don't care how many people you are cooking for, you don't want to cook too many portion at a time. Doing so will ruin the meat and the dish like Jamie says. I learned this the hard way and came to take my time with getting it right to see better results.
if you are using an actual wok (he's just using a high walled pan, a wok is curved almost all the way down) you don't really need to lift it off - just tilt it forwards a bit and push + pull. that being said, what you say is also true and a good long handled ladle can be very useful. tongs aren't very handy in my experience.
This what he said at 2:00 is true. If you crowd pan food will steam and boil. I will try now with my Calphalon 6gt saute pan fry over two burner so I can throw in say 6 bell peppers. Obviously problem is temperature of burner to. You can come with huge pan but if you do not have power in burner it will not saute.
I'm new to using a wok myself. I should have made the choice to start doing this years ago. Does that oil make a big mess or have a lot of splatter everywhere? I would rather not have to clean the entire kitchen every time I make something.
Made my first real stir fry yesterday beef with black bean sauce awesome! However would I be able to cook some and put in a plastic container to reheat at work in the microwave or is this not good? Just fancied something hot instead of sandwiches
+Jackos Allotment I've never had any problems reheating stir fry, so go for it :) I realise you've probably already decided to though since you asked this two months ago haha
+Nathan Place I haven't actually but I'm doing a batch tomorrow night with my daughter of various meals so I can take to work and also for after work quick and good for you instead of having junk. Thanks anyhow for commenting definitely trying tomorrow and I'll try and update how I got on cheers!
I'll be glad to hear about it. Pro-tip: if you want to combine the ease of eating a sandwich with the warmth of a cooked meal, fajitas make an excellent lunch (and of course can be reheated if you make them to night before)
ironmantis25 Dude, chill out, I know how to cook plenty of things for myself, which I often do. But what I meant was getting my mum to show me how to stir-fry, not 'I am going to get my mum to cook for me for the rest of my life'.
Great. Thanks for sharing. Just getting into making stir frys. They are good for low carb dieting and prepping meals for the week. Easy to do in bulk for 3 - 4 days. Though I did hear he just said don't do more than 2 meals at once, still at just a few minutes cooking each one that works.
In essence here means basically. He’s swapped the word basically to in essence. Lmao this is the worst load of sht Ive ever seen. He’s like a kid playing around in the kitchen pretending to be a chef when he grows up!! Uncle Rodger not happy 😂
This is bollocks. Everyone knows the correct steps for a killer stir-fry are totally different to this. 1. Put wok on stove, upside down. 2. Pour oil all over the bench. 3. Throw prepared ingredients at the window. 4. March out of the kitchen, crying tears of joy.
I thought you got this info from How To Basic. I went to check, and he has a video on it but slightly different method: ua-cam.com/video/vOYq2dcu9uI/v-deo.html
I really need to learn that flipping technique. I think I'm going to practice with like ice cubes and water (obviously not over heat lol) to simulate like I have food and oil in it bc I'd hate to practice with real food and fling my food out all over the stove and ruin dinner. Lol. 😉😁
hes cooking on a gas stove, it has a naked flame on the bottom, when the water is released from the food onto the hot pan the water and oil jump up in droplets, so when he tosses the pan forwards the hot oil and flame meet and ignite, its not a problem unless you do it too much and it gives a overly smokey/burnt taste and color to the food.
Some great tips especially cooking small portions. Jamies right, stir fry to much food and it just boils. Yuk. Heres another tip, get a proper wok, not like the non stick pan in this video. Might look nice in your fancy new kitchen but no good for stir fry's. Get a carbon steel wok. Way way better.
I love Jamie but I cringe a little watching this video (I do realise it's prob a simplified version though). Having said that I'll have to share my home stir fry version: * Use a carbon steel wok, so it won't get damaged when you heat it up. * Get everything ready, chopped sliced, placed in different dishes in front of you, so you don't need to stop and start, reheating the wok over and over again. * First fry the meat, 2-3 minutes is way too long! get your wok really hot, oil in, swerve to coat the wok, and stir fry the meat for 30sec max. Take them out, don't worry if it's uneven and a little pink, it will continue to cook in its own heat while you do the other stuff and we'll stir them back in later and cook a little more. * Next throw in the vegetables, a dash of salt. All at once if the vegs are similar in texture, but if you have for example, stem and leaf, then stems first... wait for some browning to occur... throw in the leaves after for another 30sec (separate batches if you have to, once caramelisation occur, don't continue for too long, or the vegetables will change colour, like from vibrant green to sad yellowish green). * Don't cook too much all at once like he says, it will crowd the wok and the heat will come right down. * "Fry" the sauce last, an example would be a mixture of soy sauce, rice wine, a few drops of sesame oil, dash of vinegar, dash of sugar, black pepper and chilli to taste, starch and some water, mix them all up in a bowl beforehand. * Stir fry some ginger and garlic for a few sec (or just finely chop and mix them into the sauce mixture if you're lazy and skip this) * Stir the sauce mixture again so the starch mixes well, then pour into the wok. * When thickened, in a few sec, stir in the vegetables, taste and adjust the seasoning (vegetables will absorb some of the sauce and may change the strength of the taste) * Once seasoning is readjusted, stir in the meat again, you'll need to work quickly from here, so they don't go tough. Just make sure everything is mixed evenly and the meat is heated up again, 30 sec. * And you're done!
This is the video that got me into cooking 9 years ago. Everything I cook now comes from the passion Jamie imparts right here :)
Damn... I 'm learning to learn how to cook now at the age of 23... I miss my mom so much...
what happened to her? Did you move?
Chill guys, it's not what you are thinking. I just travel abroad to study and I have to live alone and do all the stuff by myself. Now I can cook some basic dishes so that I don't starve to death so cheers :D
+multiyoisi mok yea and what if she died????? ever think of that nah xo
Kitty Babylon so what if she died? he will say so. Why so sensitive with the death, its the most common thing in our life, get used with it.
Jack Later Amen to that, at least he had his mom, some of us never had that mother experience...not knocking you or her death...it should all be respected and mourned....but then it;s time to move on, life goes on. There are happier days ahead of you!
Thank you so much for the tips, I asked for a Wok for my Birthday which is in 3 days, I can’t wait
Did you get it?
Hi there Jamie I've wanted to be a chef since I was 7 I saw. U make dishes and it inspired me and I'm now 13 and I'm going soon be choosing my choices for food tech to become one day you 👌
keep at it bro
You got this!
this video is brilliant at showing how easy it is to cook a proper dinner quickly
Our great English Chef.we love and respect you so much.
I just followed your advice and tips and the results was very good
Excellent video. The explanation of the stir-frying tips is absolutely spot-on. Anybody seeking helpful tips on perfect stir-fry cooking only listen and look attentively at what is said and shown here. I enojoyed it much!
I never thought to do it two portions at a time. Good advice Jamie.
I love Jamie. He has a sweet soul! ❤
"a little oil'
Beginners, don't forget to start tossing the pan with half a litre of oil in it.
I think your awesome Jamie my mum loves your programmes, she said you dont waste food use the lot. Kapai (means good in maori) from New Zealand.
Looks like Jamie stir-fried his hair :D
George Volceanov bahahahah
Hello 911, this guy murdered Jamie Oliver
Bro you stir fried him
Ratio then
Ahahahahhahahahahahahhahahahahahhahahahahahhahahahahahahahahahhahahahahahha
Always love your recipe and ideas
Jamie Oliver is like a stoned chef Ramsay
Bed Head chef
Ramsay would be proud of your comment
Xavier Brenneman ha ha ha ha
@@alexzitnik6606 rmwssyv
@@WillyJunior he really isnt
Most pleasant vid . Prob hard for you to do such simple stuff but great advice. I feel like im on the right track.👍👍
Thanks Jamie! Have all the ingredients for a pork stir fry with no idea what order to cook things in. Now I do. :]
who switched jamie oliver's shampoo with a bottle of olive oil
Great tips, very helpful. Thanks
I don't care how many people you are cooking for, you don't want to cook too many portion at a time. Doing so will ruin the meat and the dish like Jamie says. I learned this the hard way and came to take my time with getting it right to see better results.
The advantage of using a spoon or a tong over tossing is that you don't lose heat as you lift the pan off the burner to toss its contents.
if you are using an actual wok (he's just using a high walled pan, a wok is curved almost all the way down) you don't really need to lift it off - just tilt it forwards a bit and push + pull. that being said, what you say is also true and a good long handled ladle can be very useful. tongs aren't very handy in my experience.
@@samukis272or just use a spoon 🙃
Is that hair cut on purpose?
Murray Melander 😂
Underrated comment this!
😫😫😫
I LOVE HIS HAIR!!
Nah it's stir fried
Love the information on small portions. I was doing it too large.
This explains why the bottom of my pan got all burned up... I was using olive oil
I am glad 27 others had this same realization while watching this video.
CHILLY JAM GANG!!!!
😂😂😂😂😂😂
I am watching from pakistan 🇵🇰 we love your recipes
Jamie Oliver is my best mentor ever ,.....
I just love this guy. Best chef ever!
His lisp is sooo adorable 😍
I always get a kick out of chefs moving while using a spoon to stir things XD 2:22
Danie smażone metodą stir-fry (szybko, z niewielką ilością oleju)
The wok's from him are really nice
loved the tips! about to put them to use :D
I had such a crush on Jamie Oliver when I was a teenager; still looks good though.
Cheers Jamie. Just what I was looking for, quick tips. :)
Can’t help think bean sprouts, noodles and soy sauce would help this dish along 😂
What wok are you using ? Can you recommend a wok. Thank you
Thank you, Jamie!
So you can essentially put anything in a stir fry as long as it makes sense?
This what he said at 2:00 is true. If you crowd pan food will steam and boil. I will try now with my Calphalon 6gt saute pan fry over two burner so I can throw in say 6 bell peppers. Obviously problem is temperature of burner to. You can come with huge pan but if you do not have power in burner it will not saute.
He's absolutely fearless, he just throws the boiling oil in the air at the start.
I'm pretty sure he is talking basics here, educating people without stir fry experience and not to you seasoned cooks (NPI). Chill.
The problem is he gets the basics wrong.
@@Jayy997 How so?
1:50 Missed this tip XD boiled stir fry
I put too much oil in and it wasn’t nice so deffo need this vid. I also used olive oil.
Please make a tutorial video on how to hold a spoon while preparing food
Thank you for confirming that I don't need to learn the tossing gimmick 😂
I'm new to using a wok myself. I should have made the choice to start doing this years ago. Does that oil make a big mess or have a lot of splatter everywhere? I would rather not have to clean the entire kitchen every time I make something.
Made my first real stir fry yesterday beef with black bean sauce awesome! However would I be able to cook some and put in a plastic container to reheat at work in the microwave or is this not good? Just fancied something hot instead of sandwiches
+Jackos Allotment I've never had any problems reheating stir fry, so go for it :) I realise you've probably already decided to though since you asked this two months ago haha
+Nathan Place I haven't actually but I'm doing a batch tomorrow night with my daughter of various meals so I can take to work and also for after work quick and good for you instead of having junk. Thanks anyhow for commenting definitely trying tomorrow and I'll try and update how I got on cheers!
I'll be glad to hear about it. Pro-tip: if you want to combine the ease of eating a sandwich with the warmth of a cooked meal, fajitas make an excellent lunch (and of course can be reheated if you make them to night before)
Jackos Allot
a non stick wok....on high heat?
I really like that pan.
You’re absolutely right, Jamie. Different recipes vary. That’s why they’re different...
Can you do stir fry for a family of 5?
And add no seasoning..... Great tip jamie!
Amazing.
I am now using rice bran oil, is that ok for stir fry?
What about the stir fry sauce?💙
what seasonings do we have to use?
Wait...olive oil which is thicker burns out and thinner oils don't? Help me out here please
its ok to throw all this in an air fryer?
Good tips. Now I understand why my food didn’t fry but kind of boiled when I tried to do this. I put in too much
How do you do this for 8 people? He says to cook for 2 people only. How do you keep it hot while you do the next batch? Oven? Please help.
+Henna du plessis get a giant wok /watch?v=Q3IDbOqoQyM
what! So no soy sauce or any other sauce of any description added to it??
Yep looks bland
Can you cook this on a coil ring stove? Or should I buy a counter cook top thingamajig or something?
+IMattee Easily, just have to wait for the pan to get smoking hot.
so olive oil is not vegetable oil then?
BTW, if I buy pre-cooked chicken chunks and put them in a tad later, will that still work?
+Dave Dawson don't buy pre-coked chicken chunks
always buy fresh from butcher... thats nasty chemicals and pesertatvies that are bad for you. ...always buy good fresh meat..beef fillet is best ;)
is that a non stick wok? what do you think about all those talks that teflon is dangerous?
Fuck it, I'm just going to get my mum to do it...
Lazy sack of shit, you'll never learn to cook that way.
Taylor Tootell lawwwllllll
Jack Smith You can't live with your mother forever mate
ironmantis25 Dude, chill out, I know how to cook plenty of things for myself, which I often do. But what I meant was getting my mum to show me how to stir-fry, not 'I am going to get my mum to cook for me for the rest of my life'.
what's with that hate?
you made me laugh :'D
what's the wok you used?
Great. Thanks for sharing. Just getting into making stir frys. They are good for low carb dieting and prepping meals for the week. Easy to do in bulk for 3 - 4 days. Though I did hear he just said don't do more than 2 meals at once, still at just a few minutes cooking each one that works.
What is he means of stir fry?
"when your cooking, you normally cook"
What ingredients did he put in there
someone could say to me what would be the first oil he would use for stir frying? I am spanish and I didn get well the name. Thank you!
+hsupertrampify he recommended vegetable oil or groundnut oil. Hope that helps :)
hsupertrampify Or peanut oil in Chinese cooking
Lorraine Thornton puts stock cubes in stir fry. Yes or no?
Was that it?
You almost forgot to add ginger at 1:45. Are you stoned?
The way he tossed hot oil and you can see the droplets flying up is terrifying
1:30 what did he say here? something essence or it sounded like "the in essence" could anyone tell me what he said here cheers.
The essence yh
In essence here means basically. He’s swapped the word basically to in essence. Lmao this is the worst load of sht Ive ever seen. He’s like a kid playing around in the kitchen pretending to be a chef when he grows up!! Uncle Rodger not happy 😂
This is bollocks. Everyone knows the correct steps for a killer stir-fry are totally different to this.
1. Put wok on stove, upside down.
2. Pour oil all over the bench.
3. Throw prepared ingredients at the window.
4. March out of the kitchen, crying tears of joy.
Razalin so you don't eat it?
so you kill by throwing ingredients out of the window at people? what ingredients are you using!?
The best steps to a killer stir fry are the ones you take going to the takeaway shop.
LOOOOOOOOOOL
I thought you got this info from How To Basic. I went to check, and he has a video on it but slightly different method: ua-cam.com/video/vOYq2dcu9uI/v-deo.html
You good doing thank
Love them hair.
Bangs on about having a good quality Wok. Uses a chef's pan. Lol.
How’s ur day goin mate
i think he added that amount of oil so he could get the flame at 01:44
I really need to learn that flipping technique. I think I'm going to practice with like ice cubes and water (obviously not over heat lol) to simulate like I have food and oil in it bc I'd hate to practice with real food and fling my food out all over the stove and ruin dinner. Lol. 😉😁
Try beans, rice, etc... to practice tossing.
why sometimes do the fire appear and is it dangerous? like at 1.45.
hes cooking on a gas stove, it has a naked flame on the bottom, when the water is released from the food onto the hot pan the water and oil jump up in droplets, so when he tosses the pan forwards the hot oil and flame meet and ignite, its not a problem unless you do it too much and it gives a overly smokey/burnt taste and color to the food.
I also add to get a splatter screen
Big man
Uhfurhfuufuhrufhru
Very groovy.
Jamie needs to introduce his hair to a comb! LOL That stir fry looks yummy!
Ah, the "just fuck my shit up" hairstyle
My boy jamie with the goku hair cut! Dam
With the short time of cooking, how he manage the meat to become tender?
+Welly Gultom dont use thick meat, i never see stir fry food use thick meat.
what was the red stuff?
jaybeefun looks like red chilli.
Some great tips especially cooking small portions. Jamies right, stir fry to much food and it just boils. Yuk. Heres another tip, get a proper wok, not like the non stick pan in this video. Might look nice in your fancy new kitchen but no good for stir fry's. Get a carbon steel wok. Way way better.
Thanks I was wondering about what type of wok to get
what kind of oil?
Is he saying gram nut or ground nut oil?
damn, i bought olive oil before watching this....back to the shop for me 😁
I love Jamie but I cringe a little watching this video (I do realise it's prob a simplified version though).
Having said that I'll have to share my home stir fry version:
* Use a carbon steel wok, so it won't get damaged when you heat it up.
* Get everything ready, chopped sliced, placed in different dishes in front of you, so you don't need to stop and start, reheating the wok over and over again.
* First fry the meat, 2-3 minutes is way too long! get your wok really hot, oil in, swerve to coat the wok, and stir fry the meat for 30sec max. Take them out, don't worry if it's uneven and a little pink, it will continue to cook in its own heat while you do the other stuff and we'll stir them back in later and cook a little more.
* Next throw in the vegetables, a dash of salt. All at once if the vegs are similar in texture, but if you have for example, stem and leaf, then stems first... wait for some browning to occur... throw in the leaves after for another 30sec (separate batches if you have to, once caramelisation occur, don't continue for too long, or the vegetables will change colour, like from vibrant green to sad yellowish green).
* Don't cook too much all at once like he says, it will crowd the wok and the heat will come right down.
* "Fry" the sauce last, an example would be a mixture of soy sauce, rice wine, a few drops of sesame oil, dash of vinegar, dash of sugar, black pepper and chilli to taste, starch and some water, mix them all up in a bowl beforehand.
* Stir fry some ginger and garlic for a few sec (or just finely chop and mix them into the sauce mixture if you're lazy and skip this)
* Stir the sauce mixture again so the starch mixes well, then pour into the wok.
* When thickened, in a few sec, stir in the vegetables, taste and adjust the seasoning (vegetables will absorb some of the sauce and may change the strength of the taste)
* Once seasoning is readjusted, stir in the meat again, you'll need to work quickly from here, so they don't go tough. Just make sure everything is mixed evenly and the meat is heated up again, 30 sec.
* And you're done!
Garlic has to be fried before you put veggies otherwise it remains semi cooked or raw giving pungent odour
raw garlic is nice
yes it is nice it does lower the blood pressure
But given the pan temp., garlic and onions will quickly change in color in seconds, better watch out