Use This Chinese Technique for Perfect Shrimp, Every Time | Why it Works with Lucas Sin
Вставка
- Опубліковано 22 тра 2024
- CRYSTAL SHRIMP:
In this episode of Why it Works, Lucas Sin exemplifies the water velveting technique through a gorgeously fragrant Dragon Well Tea shrimp dish.
"This dish highlights a standard procedure for preparing shrimp to enhance its bouncy texture and coax out its natural salinity and sweetness. First, the shrimp is washed thoroughly in salt and baking soda, to tighten its texture. Second, the shrimp is velveted in egg whites and starch to provide a coating that’s slippery and protective. Finally, the shrimp is poached at a relatively low temperature to gently cook the shrimp without overcooking and shocking its flesh.
This procedure can be used for a variety of dishes, but one dish that best highlights the nuance of its taste and texture is Crystal Shrimp with Dragon Well Tea. Derived from Zhejiang cuisine, this dish is an emblem of the culinary ethos that defines the region: a devotion to freshness, balance, and subtlety of flavor. When done properly with small river shrimp, the cooked shrimp is almost translucent, hence the name. Paired with Dragon Well Tea, or longjing 龍井, from the verdant hills surrounding Hangzhou, the shrimp picks up the tea’s gently sweet, slightly grassy flavor profile. The result is a harmonious balance of umami, sweet, and slightly bitter notes." ~Lucas
CHAPTERS:
00:00 - Introduction
00:30 - All About the Shrimp
04:00 - Water Velveting Technique
09:14 - Poaching the Shrimp
10:30 - Cooking the Shrimp
15:30 - Taste Test!
GET THE RECIPE:
Crystal Shrimp With Dragon Well Tea: f52.co/4bfbUyQ
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Lucas's videos are always the perfect balance of giving really practical tips and techniques and sharing the cultural history behind these dishes and ingredients. Keep them coming!
Can't believe I see you here. Great work.
Like the way you do for Design content too Linus! Big ups!
What an observation. Are you The Oracle?
lucas sin is a treasure to traditional & modern chinese cooking. growing up as an american born chinese, trying to learn how to cook traditional food was difficult because elders weren’t very verbal with instructions. lucas explains the technique and science behind chinese cooking so clearly, it’s a blessing to have him as a chef in our era.
"not bad" is the highest praise from Chinese tasters (speaking as one)
The German equivalent would be "one can eat it" ;0)
Sin is terrific; deeply knowledgeable about technique and culinary context---and super articulate. He's an expert, a teacher.
He’s like Claire Safitz
Agreed. Explains all the science well, along with the cultural aspects. Kenji better look out, LOL!
Again I say Lucas Sin has become this generation's Martin Yan.
Lucas Sin is the best chef (he's my current favorite)!!! he's so knowledgeable and explains things SO well.
More videos from Lucas please! He’s this generation’s Martin Yan… love his style of explaining cooking techniques and the history behind Chinese cooking.
Man, Lucas is killing it in these videos. Incredibly informative. I love the background on dishes as much as the cooking techniques, all so well explained.
"and by violent I mean just cook at a high temperature" this made me lol
Lucas is a master at instruction; will watch every one of his videos.
Shrimps eye, crab eye and fish eye. That’s an awesome way to tell water temp. 👍
The velveting technique and use of tea is really intriguing. Really appreciate Lucas Sin's expertise
America's Test Kitchen just did Tomato and Eggs and I commented on their video that Lucas had a better recipe for it and shared a link to his Tomato Egg Drop video. EVERYONE should be watching Lucas Sin!
Lucas Sin is my favourite Food52 chef 😍 love his enthusiasm, his practical tips and the history he shares behind each dish! What else could a history lover/foodie/creative homecook ask for? ❤
This guy is really great. Tons of info on technique, ingredients, culture, and all delivered in a very approachable for an American audience learning more about Chinese cuisine.
shrimp eyes, crab eyes, fish eyes for different boiling temps is genius
I'm already having a crisis because I immediately need to ask what size of shrimp, crab, and fish are referenced. I used to keep very tiny freshwater shrimp and I am pretty sure their eyes are smaller than the one he's cooking ...
@@slwrabbits😂 LMAO I had the same thought!
I've loved every video with Lucas in it. In the kitchen or on the streets. I wanna hang out with this dude.
You always describe the "why" when you do something. It's like watching a master chef teach you techniques that other types of chefs either don't know or won't relay. Rock on, Lucas. You really know your craft.
I love the way Chef Sin shares the history of a dish
I think you're right, in Chinese there is the term 滑油 or 过油, which means passing through oil, but I don't think there is a specific term for using water.
this guy’s love for shrimp is insane
When I make any kind of Asian dishes typically I velvet the protein, chicken, beef or pork (minus pork belly!) it's a very handy tool to keep your meat tender & having a wonderful mouth feeling.
Love his videos!!!!
Love Lucas! Also love how much he cringed to plug the Food52 pan 🤣
Superb demo
I’ve cooked many a Chinese recipe and found this to be incredibly informative. Never in any of my Chinese cookbooks has “water velveting” come up - perhaps for efficiency as the poaching is definitely an extra step. Great video.
I learned so much from this! Thank you, Lucas!!
What a great teacher Lucas is!
Love the detail, excellent explanations!
Love for Lucas, the more of him the better
That looks so delicious.
I learned so much from this video. Fascinating.
This is awesome
so much knowledge in this video. thanks lucas!
Always learning so much from Lucas Sin. More please!
I can listen to Lucas all day.
More of this guy! Loves the mix of cooking with education.
This is/might be the best food presenter I have ever witnessed. I've seen a few of the Bon Appetit videos he's in and I enjoy them so much I even specifically logged in to like his videos.
I love shrimp!
you know, every time I watch one of your cooking demonstrations I feel like i'm in very skilled hands, your deliberate confidence in what you are doing is very engaging and most importantly helps solidify what is being learned is fully cmprehended. Your talents in teaching would be valuable in medicine.
I....learned....so...much. This was a game changer!
I was dreaming of a Lucas Sin velveting technique video 👏👏👏👏💯‼️
This guy the best. Shrimp eyes!
I love watching Lucas demonstrate chinese cooking. I always learn a lot from him.
Every Lucas video is always awesome. Easily my favourite and best IMO food videos being made now.
Been turning into a huge fan of lucas recently, he’s a natural teacher on camera
Excited for the mock crab dish!
Big fan of Lucas.
Yes Chef Lucas!!! The best ❣ Excited to learn about crystal shrimp
This man is showing up everywhere! I wish him the utmost success!
Going to use this velveting technique for a salted egg recipe. Thanks!
Good job teaching and sharing your culture.
Just discovered your channel...I will be viewing the past videos and look forward to those in the future.
Thanks so much for such detailed and clear explanation of this recipe...am learning so much from you.. 👍🌟💝🌻
Tks for the info side dish.
Glean everything this man has to offer before he is swept away by Masterclass, and then we have to pay for it. Pure gold. his knowledge and standards excell. I will bet he would be a difficult perfectionist to work for though..
Very elaborate process and explanation chef Lucas!!! Also the different eye boil types was new for me.
Hooray! I have been waiting for Lucas to do video on shrimp since he alluded to crystal shrimp several years ago. His approach of a quick dry brine is faster than those I have found by scouring old cookbooks. Must try soon!!!
This was super interesting!! Would love to taste it but wow. Intensive.
Have never tried to cook with tea leaves before. Will have to give this recipe a try. Great explanation on the why and how to cook this dish. Thank you.
Bruh! My man is the Asian Alton Brown. Love it.
This is the first time I am watching Food52, Lucas if I ever wanted to learn the ins and outs of Chinese cooking, I would want the teacher to be you, I sincerely enjoyed AND LEARNED a great deal just from making a lovely simple method to perfect shrimps. Thank you so much.
Thank UA-cam for this in my feed!!
So glad I found you! Everything is described in such detail. And the best part, "why" you do what you do. That is the most important part to me. Those details build a great foundation to grow on.
Much respect and thank you again! My other go to spot is Chinese Cooking Demystified. They do a great job also, when you're looking for authentic.
Can't wait to go through your playlist. ✌️❤️
So informative and we all learned a ton. what a great channel. Thank you. subscribed and looking forward to more content. Learned so much about technique and ingredients. Heard of dragon well tea but had no idea how it's treated. Well done. Science master chef. The science information is important if not more important than cooking itself.
I've watched this video so many times just to understand the water velveting technique(it's easy but I forget easily lol) but learning about the shrimp eyes thing is awesome since I just eyeball everything anyway lol.
I wish all my lecturer is as passionate, genius and informative of u. U are more like food anthropologies profesor
when I had it in hangzhou they give you some vinegar to go with it, and I think they use both the tea leaves and instead of water use the tea that it was brewed with.
"Actually not that bad" the most Asian cook reaction ever xD Bless.
Who feels like this is a wealth of knowledge that we could have accessed not just in culinary school but more from a university because of all the cultural information.
Greetings from Redondo Beach CA 🇺🇸. Looks delicious. Cheers 🥂
wow. Today i learned something. I must tell you that usually i pan fry my shrimps in butter garlic ginger and chili just the time that they change color to avoid them from being overcooked. I am very glad with it and I thought i knew how to cook them, but your open me new perspectives.
Thank you very much for this sharing
I would argue that in the case of defrosting shrimp, you want to actually defrost it as quickly as possible via cold water to preserve the texture. Love the recipe!
You know what... I think I've seen/done this in Cooking Mama lmao. It makes sense! Thanks for sharing Lucas lol
Dude be the OG
"It's actually not that bad", great way to sell someone on your recipe 😅 I've used the egg white and cornstarch to velvet chicken in the past and it works very well. Thank you for the insight and history of your dish. 😊
thank you chef, will try this next time i make honey walnut prawns. poaching should save me the trouble of having to double fry 😊
Sin sublime
omg youre soooo cute and the explaination is freaking fantastic!
Lucas always delivers, like a young Alton Brown. So if I'm never ever getting dragon well tea, what can I substitute it with?
Not mentioned is the side benefit of now having wonderful Dragonwell tea to drink using the remaining tea purchased!
To be honest, I don't think there is any difference by thawing quickly or slowly (and I believe Kenji's testing backs this up if I'm not mistaken). And also, wouldnt thawing in the fridge make for more moisture loss since it's a drier environment? Unless we're talking about thawing in a plastic bag/some other sealed container.
Edit: this guys videos are very good and educational.
MY KING!
Does the 5 minute brine time include the massaging or start after that? How long should you massage it? It’s hard to know specifics with editing. Otherwise, no notes! Love Lucas!
Hi Lucas, Can you please do a video on how to velvet fish for hot pot or cooking?
this reminded me how much i missed those 水晶虾仁
I'm a simple man. I see Lucas, I click
Those shrimps
I need a Good Eats Reimagining with Lucas as the host
would it be better to use shrimp , crab and fish eye method to cook, because you have to adjust your termperature due to altitude?
What other ingredients can we cook with this technique, other than the long jing tea? It's not a pantry staple.
Interested in trying the technique, but i don't have long jing tea at home.
The best way is to use oil vs water par cook. Also, peanut oil is the better "neutral" oil to use.
I see lucas i click
Ooh fancy switching languages
I love your videos and your education on Chinese cooking. My only comment is try not to look down when talking all the time. Look into the camera more
I've seen plenty of chef's demo velveting. But none of them have been this helpful, especially for a homecook.
Why does Lucas not have his own UA-cam channel? I'd subscribe on all my accounts
why is water velveting only using egg white, not with the yolk?
Friend: You can’t simp Lucas Sin on every video
Shrimp eye, crab eye and fish eye… why did I understand that before he explained it 😂
"Actually I wonder if it's going to bounce" 10:30