Stir Fry 101 (feat. J. Kenji López-Alt) | Basics with Babish
ฝัง
- เผยแพร่เมื่อ 13 เม.ย. 2022
- Special thank you to @JKenjiLopezAlt for joining me on this episode! Learn the essential stir fry tips and how to make pork and cucumber stir fry.
Music by Chillhop: chillhop.com/listen
Blue Wednesday - Sweet Berry Wine: / bluewednesday
Listen on Spotify: bit.ly/ChillhopSpotify
More from Kenji:
TH-cam channel: / jkenjilopezalt
Instagram: / kenjilopezalt
To buy his books: www.kenjilopezalt.com/
My playlist of preferred cooking tunes, Bangers with Babish!
spoti.fi/2TYXmiY
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Binging With Babish Website: bit.ly/BingingBabishWebsite
Basics With Babish Website: bit.ly/BasicsWithBabishWebsite
BCU Discord: bit.ly/3ALFRnY
Patreon: bit.ly/BingingPatreon
Instagram: bit.ly/BabishInstagram
Subreddit: bit.ly/3mkNpp6
Facebook: bit.ly/BabishFacebook
Twitter: bit.ly/BabishTwitter
Thanks Andrew, this was so much fun to do!
haha your welcome man, Im glad I could make it happen
Thanks Kenji, it was very fun to watch.
thanks kenji!
It’s fun watching both of y’all
THANK YOU FOR BEING THERE FOR ANDY ALL THESE YEARS.
With all the times Babish has mentioned J. Kenji while cooking, it's like he's already been on the show some 500 times.
This makes it the 501st time he's been on the show then
That's how I found J. Kenji López-Alt!!
Boom 500 likes
Next step would be to get Chef John on here. That'd be the dream.
@@BiggusNickus He’s already had Jon Favreau on a couple of times
I love how Andrew's just using his channel to gradually meet all his culinary heroes
And I'm here for it
and to pay them like they deserve to be paid, I have no doubt.
As long as I get to watch...
It was his plan all along
I wonder if chef John will ever be a part of this
andrew usually: explaining techniques, running commentary, looking like a pro
andrew in front of kenji: "this is an egg"
It ain't much, but it's honest work.
"can I offer you an egg in this trying time?"
Andrew is just happy to be part of it. He's gonna let Kenji do the talking.
In his defense. The voiceovers are recorded later with as many takes as he cares to do.
Edit: But yeah, I was cracking up at that line.
@@JMD3M410 I don't think they're doing voice overs with this one. This isn't the usual post-dubbed set ups they do - this is more like Kenji's video where folks just be talkin' on set. I mean, you can see their mouths moving
Andrew's fanboying is so adorable!
And Kenji is such a sweet person, with all his culinary knowledge. A true hero worthy of the hero worship!
Came to the comments for this. How adorkable is this?!
Andrew's blatant fanboy-ing is adorable. I've seen him excited before but I've never seen him little kid giddy
Watch the death sandwich and see him fanboy just as hard
It's...novel not being attached to Kenji's head whil he's cooking. Enjoyed the colab!
Next video should have us on top of Andrew's head.
Also different that we see head shots throughout
@@vigilantcosmicpenguin8721 pretty sure we're getting an andrew x kenji pov cooking video on kenji's channel at some point soon
Well Andy has cited Kenji often enough, great to see him here. I love Kenji's take on cooking, on the one hand, highly technical, on the other hand, happy to discard received wisdom where appropriate.
Wonderfully said
This is one of the most exciting moments ever after being such a big fan of both of you for so long!!! I'm so happy!!!!!!!!!!!!!!!!!!
Same here, I've always wanted to see these two work together! Awesome video guys!
That's not nearly enough exclamation points to accurately capture the pure joy of this moment.
Love that, even after all these years, Andrew really hasn't lost that, "I'll intern 80 hours a week for you!" energy around Kenji 🤣
6:04 I love how Kenji immediately picked up and tasted a straight jalapeno to test the heat before judging how much to put in the recipe
Yeah, and he did it pretty much automatically. I imagine he's done this more than anyone.
probably just wanted to try it.
@@ethangrewe583 he did say Andrew made them himself, so its likely a lil column a, little column b. testing for heat, salinity, flavor profile, and also to try them since Andrew made them.
it's instinct for him at this point. freaking MASTERY
I would like to give this Episode more than just a "thumbs up".
Very very nice.
Next challenge:
Chef John
You are, after all
the Mr. T
of your invitee
The OG of TH-cam chefs!
Or Sam the cooking guy
I'll throw in Glenn and Friends. Dude is like super chill. The contrast be him and AR would be wild.
@@chiangweytan5937 Here's something fun to do: go back and watch some of Chef John's vids from 15 years ago. No inflection, so weird.
My wife calls Kenji "Babishes Babish" in reference to Andrew's reverence for one of his food heroes in reference to my reverence for him 🤣
Babish squared. Or the Grandbabish.
Andrew’s smiles throughout the entire episode is so wholesome he looks like a kid on Christmas 🥺
Met Kenji and his daughter at the LEGO store that I work at recently. Seriously the nicest and most casual interaction I’ve ever had with one of my heroes 😂 he’s the coolest.
We came to get Lego figurines to trade at Legoland, but then my daughter wanted to keep the ones she put together 😂
@@JKenjiLopezAlt keep in mind if she comes in on her birthday she gets to build one for free! It was very nice meeting both of you, I hope you had a wonderful time at LEGO Land!! 😁
You can tell how much admiration Andrew has for J. Kenji Lopez-Alt simply by the way he quiets down and studies everything that he's doing. Thanks for doing the collab guys.
The crossover we’ve all been waiting for! I’m glad to see it finally come to fruition.
I feel like Kenji thought he had his GoPro on at the sink 😂
Awesome episode I love to see two culinary worlds colliding. A series tho?!?! 🥺🙏🏼😁
I started with Babish years ago. I always heard Kenji referenced and never knew who he was. I found Kenji independently during the pandemic. Then it finally clicked and my culinary learning journey came full circle.
This is the best crossover since Jimmy neutron and Timmy turner. Love it guys, thanks for everything!
I love that Kenji brought his own wok spatula from home. I'd recognize that burned hunk of wood anywhere!
I would love a series where Andrew does mise an place for pro chefs. The humor is great! And the understanding of the knowledge that Andrew brings.
So happy to see this recipe. About15 years ago my local Chinese restaurant made a dish called garlic mash pork. It was thin almost Korean bbq slices of pork, ribbons of cucumber and probably a tbsp of minced garlic in a dark soy based sauce. Eventually the couple retired and this is the first time I’ve ever seen a dish close to what they used to make.
I'm loving how Kenji explains the chemistry of the steps so you know it's the little components in the prepping of the dish that makes it taste SOO much better and restaurant-like!! Can't wait for more of these two together :)
Also real Chinese here living in Asia. I can confirm all those little steps are truly authentic. It's how mom makes it♥
One thing I might do differently if time wasn't a concern, marinating the meat overnight gives it a triple amount of flavor
Yes! I love to stir fry and have a really nice wok but I usually just chop everything up, get it really really hot, dump stuff in and stir. Not only was almost everything he did a revelation but he explained it so I understand just how important taking those extra steps are.
Do they boil the meat before stir frying like that in China? Especially when the meat is so thinly sliced that gets cooked in seconds on a hot wok?
@@rchak81 Depends on the region, but generally restaurants do. Or people on the street will prepare giant batches of meet like this and come out at night with their carts to sell to people, with this technique allowing them to get you a dish of fried rice or noodles within a minute.
Also, the part about high heat is no overexaggeration, the foodstalls all have their own propane source and use a giant flame like a flamethrower blasting on their woks. They have been so seasoned over the years that nothing will ever stick to them, and it's so hot you can get your full meal cooked in seconds.
@@rchak81 in hot oil, not water
This is amazing. Andrew's been citing Kenji since the beginning, it's incredible to see this come full circle like this.
the velveting thing blew my mind because it has finally answered my question of how chinese food meats are the way they are (aka absolutely delicious with a lovely texture)
The crossover the world has been awaiting for, for years.
Saw J. Kenji's name, did a double take and clicked to watch this video so fast! This is sooo cool to watch!
The two men who drove my passion for everything culinary and fed me through undergrad and medical school. I have been waiting for this crossover for YEARS and now it's a real thing!
Kenji is the man, he's a phenomenal culinary teacher and such a cool person as well! I would've been as starstruck as Andrew was haha
I can't express how much I've been anticipating this. It's like... Babish and Kenji are like the sitcom couple that's been hinted at since the first season. And now they're finally getting together in a climactic episode arc.
This is everything I've been dreaming of.
This had a different feel than Basics with Babish. New series idea: cook-a-longs with chefs promoting their cookbooks. Call it Bookings with Babish.
I can only imagine the fangirl-squeal that emitted from Andrew when this was scheduled 😂 so awesome!! Love it - both of you are amazing
So after watching this, I mentioned it to my sister. She calls me up tonight and asked, how do I velvet this meat. I explain in detail. She calls me up to describe it. An hour later she showed up with leftovers! Brilliant, both of you!
Andrew is genuinely start-struck it’s adorable! Been so long that these two have been name dropping each other in their own videos! So cool to see them cooking together
I love seeing Kenji’s chaos is someone else’s kitchen. Love this man so much.
I love that they captured a bit of Kenji’s casual and improvised camerawork style. The only thing that would’ve made it hilarious was having Kenzie bust out his headcam.
I've watched what feels like all the babish stuff, and most of the Kenji stuff, but this is my favorite video I've seen from either. The energy is infectious, the info is incredible, the knife gushing is obvious! Love it and hope to see more from you two.
Great episode. Can we get more behind the scenes moments like this? crossing paths with your assistant gives a wholesome, team oriented vibe. And you have never been shy about giving credit
Intro should have been a recap of all the times babish referred to Kenji’s cooking techniques and whatnot, would have been cute but this is a long time coming!
Babish finally getting the chef he has been hyping since this channel's inception. It's really nice seeing the two of you come together on video its awesome to see
we've been hearing his name in the same beloved tone as "kosher salt" all this time, and it finally happened! Hooray!
The essential spices are kosher salt, freshly ground black pepper, and J. Kenji Lopez-Alt.
The two of you together is what non-network culinary dreams are made of
I just loved the fact that he turned the show into the classic Kenji format so naturally. The only thing missing is the head camera!
As a poor student I think 90% of my meals in the last decade can be called a stir-fry, but looking at Kenji's mastery I realize that there's always more to learn. Next time I make east-asian stir-fry I will try the velveting technique. Great video, cheers!
Babish: "Kenji is hear to explain how there's more to wok cooking than just stir-frying!"
Kenji: "So here's a pork and cucumber stir-fry..."
This is delightful, I'm also such an enormous Kenji fan. He's got the nicest, chillest energy.
J. Kenji López-Alt is an absolute legend, my cooking skill has increased exponentially over the course of the pandemic thanks to him.
Andrew,
Your excitement in having Kenji in your kitchen was so visible and fun to watch. I hope that you recognize just how many viewers of yours view you as their Kenji. You've got a lot to be proud of and it's been great following the journey.
You're both of my favorite food content creators! Been watching both of you reference each other in videos for months, glad to see a collab happening between you two!
He is my cooking hero. Literally taught me everything I know.
Kenji and Babish together, I could watch 10 seasons of this.
Kenji will forever have my respect for both his expertise in the science of cooking and his championing of fair and respectful kitchen workplaces
I have literally watched every video from Kenji dozens of times. This is incredible, thank you both!
This upload concistency makes you one of my favourite channels around here. You are a great inspiration to me to follow my cooking journey that I started a few months ago. You make me want to improve every day, both in cooking and editing the video. And I want to THANK YOU for that❤❤❤
Love seeing you guys together. So much learning.
Two of my all time favorite cooking channels. Together at last. Love you both!
I love how excited everybody looks! This was a great episode, thank you both!
Kenji has been one of my favorite cooks for a while now (being a scientist - his approach, directions and explanations are wonderful to follow). Super excited to see more of you two working together in the future!
This reminded me of watching "wok with yan" he did everything with a wok and very fast. Loved that show from 1980's.
Yes! More of this! So awesome to see the two of you together!
This collaboration is so great! Can’t wait for the next episode 😃
I discovered Kenji through your videos and immediately fell in love with his work! It feels oddly satisfying seeing it come full circle 🙌🏻
Oh my goodness!!!! My two favorite chefs in the world now on the same screen! I love you both thank you for your inspiration and creativity in the culinary world!!!
I love this.
this format is so lovely. Andrew fangirling. Kenji being chill as heck. the lofi feel. very very enjoyable ☺️
I really appreciate the content you two fellows create. Thank you.
I don't normally get hyped over collabs but this is, this does put a smile on my face.
The man, the myth, the legend
This is it. The collab I've been waiting for!
I love watching both of you and subscribe to your channels individually - and seeing BOTH of you doing this together was awesome!!!
Kenji is such a wonderful and sincere person.
He did it he actually did it 🎉
from citing him to working with him
what growth
Such a wealth of info in one episode. Love it and love you both!
J. Kenji is probably my idol when it comes to cooking. His methodological approach is rooted in so much science and technique, which really shaped the way I look at food preparation.
That looked so tasty! The next time you aren't doing prep work Babby, you should try your hand at making the Cinnamon Pie from the Dual Spires episode of Psych.
I’ve been doing a re-watch of Psych and anytime Shawn says any outlandish food combo I always think “can’t wait for Babby to recreate that”
to me it *looked* awful, but going by the obvious skill and technique involved, I'm sure it tasted great.
@@KairuHakubi right??? totally unappealing color, no caramelization, why would I want cucumber in my pork dish?
@@KairuHakubi Yeah it looked really bland, I think he probably should've reduced the liquid as a step before frying instead of relying on corn starch so heavily. However, it might also have been the lighting.
@@AdamFloro Yeah I am fully willing to give the benefit of the doubt here, I'm sure this tasted great. It just seems odd for someone to start off saying it LOOKS great.
"Hide shellfish in dishes where you don't expect them"
This guy restaurants.
One of my favorite episodes!!! Thanks to the both of you such an amazing dish!!!
Very interesting techniques with water! I had never heard of meat being washed after slicing.
Yeah, I liked that - seems like it makes it easier to get the inedible nastiness out of the meat.
@@someguyfromyorkshireComing from Kenji, I doubt it. He doesn't seem ignorant of the chemistry side of things when it comes to cooking. I mean, cooking in a more scientifically informed manner is one of the things he's best known for, so what he said about it is likely to be at least somewhat, if not entirely, correct.
Seeing that was a revelation. Like, _oh, that's_ how they do it.
YESSS JKLA FINALLY
Made this tonight and it was magnificent. The light sauce and crunch of the cucumbers with the velvet meat is so refreshing. A+ would reccomend.
I'm so happy and excited.
Never clicked on a link so fast in my life
im totally here for andrew acting like a guest on his own show. he pretty much is in this case
Well, this was awesome. Always been a huge fan of J. Kenji for providing the scientific 'why' of cooking. Just bought both of his books. Thank you!
LOVE THIS VIDEO!!! This answered so many questions and helped me fix a bad habit or two!
The collab we all needed…
Babish with J. Kenji Lopez-Alt... pack it up boys. We've reached the apex of Babish. There's nowhere to go from here.
Kenji is hands down my favorite chef to ever live. He's humble, smart and technical. Much love my dude
So happy for you Andrew, that you’ve reached a point in your life where you get to feature your most inspirational people on your channel.
NO WAY, J. Kenji López-Alt is finally on the Babish channel after all these years of basically being the basis of some of the Binging With Babish recipes.
Man, it's so weird to see Kenji's face I'm a cooking video, instead of the view from his forehead.
That was rather wonderful and charming. For sure need a whole lot more of you two in the kitchen together!
YES. So happy to finally see him on the show, I make his roast potato bites all the time
But first: Longyau.
Full grown men painting their nails must be the weirdest trend ive seen
Since i got myself a wok, stir frying has become a staple in my life..
It is so fast, fun and delicious that it can't be beaten.
fantastic! Love to see the in-person collab. You are both amazing and funny people. Great chemistry between you its very nice to see. Cheers
Looks underwhelming
I don't want to harsh on anyones style choices, but I find colored nails in cooking super off putting. looks like dirty fingernails (same goes for excessive rings: for reference, see Barry on sorted food)