How To Cook With A Wok
ฝัง
- เผยแพร่เมื่อ 22 เม.ย. 2012
- This guide shows you how to cook with a wok. Find loads of other how to videos at: www.videojug.com.
Subscribe! th-cam.com/users/subscription_c...
Check Out Our Channel Page: / videojugfoodanddrink
Like Us On Facebook! / videojug
Follow Us On Twitter! / videojug
Are you brave enough to try this mac and cheese pizza? bit.ly/2s0Gb0B - บันเทิง
My grandmother cooked for a living and started teaching my sister, brother and myself how to cook while we were in elementary school. While I was in the Army I picked up a few things. During my tours in South Korea I really picked up things mostly from watching cooks in restaurants and street vendors. In 1991 I went to truck driving school in another state and found out that I had to provide my own food for breakfast and dinner. They provided lunch. I went to WalMart to get something to cook with and ended up with a wok and a chef's knife 🔪. The first time I took it to the dorm's kitchen I was surprised at the reactions of some of the other students. "What is that?" "What do you do with that?" I couldn't believe so many had never seen a wok of any kind before. Yes, I got a good laugh and then started to educate them. They were actually interested. I showed them how to stir fry, steam, deep fry, make soup using the wok. At least once a week somebody wanted to borrow it to fry chicken or pork chops but that was too much deep fried food for me. With what I ate and the way I cooked I managed to drop at least ten pounds in the ten weeks I was there. I need to go get it from my sister because she doesn't use it and it probably hasn't been used since before our mother died in 2011. I'll just hang it next to the one my wife and I have now.
Thanks for your good story about living life and cooking. Yes, do go get that wok -- where it doesn't get lost. Then, you can keep it and remember the "easy & fun days" back, before life got complicated.
My search of whats that smokey burned flavor but not burned food. Ive been wondering whats that flavor everytime I eat fried rice. I even bought smokey flavor seasoning to see if thats it. Then finally after watching so many fried rice cooking. ITS all about the Wok!
@@mokong214, and don't forget the sesame oil. It doesn't take much. Bok choi is also a good thing to stir-fry. Try it with chicken and carrots and maybe mushrooms in the mix. I also try different sauce combinations like 2 Tablespoons soy sauce with 1 Tablespoon Balsamic Vinegar and 2 Tablespoons honey. Whatever herbs, spices you put on the meat put in that. I generally mix it up in a bowl first and then put it in the pan. Remember, you can use the same basic ingredients and change the meat and get different flavors.
To all the people in the comments complaining about order. His order is correct, he has full control over the process and the heat, nothing is going over cooked. Chinese always cooks the fragrants and herbs first to infuse the oil
Absolutely...100% agree with you
Loving the passive agressive "and that's how you cook with a wok, ok ?"
U wot m8
U Wok m8
WTF! (Wok The Fuck)
That’s how you walk the wok and talk the tok
Passive aggressive????? Ummmm ok
very clearly explained and informative.
Wow! That must’ve been one of Jeremys first videos. One for the archives and it’s interesting to see how he is so much smoother and relaxed more recently. Wok Wednesday is a treat.
Chef in the video is brilliant at teaching and very informative. I hope he goes on to great things, my friend you’ve had a great impact on me. 👍🏽
"And that's how you use a Wok, ok?"
Me: "O-ok..."
if harry potter was chinese
😂 I'm dead
Glad to be of help guys. We've got loads more useful videos on our TH-cam Videojug channel you should check out!
I love the wok but I still kind of use it like an ordinary skillet. This video is pretty helpful in helping me understand how they do it at the wok restaurants. I do think the wok is superior even if you use it as a skillet, but I want to do it properly for a change. Too bad I don't live in London because I'd love to get a workshop lesson from this guy.
Very clear and easy to understand. So that's what all that tossing is about! Learn something new every day. Thanks!
This seems like the sort of thing that’s easy to learn and difficult to master
Lol, agree
Practice makes perfect.
Damn dude this was 2012! Glad to see this guy doing well, good stuff and good energy
Thank you. An excellent demonstration. It takes the mystery out of wok cooking.
I Love the video! Jeremy makes it look so easy.💯
This guy is awesome, no-nonsense, and good explanation!
I appreciate this video. I have a wok I bought long ago I just had a rough time using it properly. Thank you for teaching me the way of the wok.
Thanks so much, great tips, nice and clearly explained.
Watching from the Philippines. I love using the wok to cook my Chinese foods.
🇵🇭😊❤
lots of great tips! Thanks
Very informative, enjoyed watching and thanks for sharing.
Thank you so much for this guide!
Amazingly helpful. Thanks.
comments are quite churlish. who cares if he speaks english. he actually sounds British but the point here is to understand what the wok is and how amd why it is used
Many People are Stupid
Excellent
I understand him just fine. Great job!.
Commenting on tbe way he talks??? Smh. 😢
Hong Kong was a British colony
FINALLY!!!!! i was looking for this kind of tutorial for years!!!! you are AWESOME, i wish i was living in the uk to learn at your school!
Thanks a lot for these basics!👍 I will remember your advices next time I am using my wok and I hope one day I will be an expert in cooking with a wok.
I’m Asian American, but I wish I lived in England or Australia so I can be an Asian who speaks with a British/Australian accent like this guy!
Thanks for sharing, I’m new to wok cooking and this is great information. Thanks again
I like your Pommy accent just awesome
Well made and thought out. Thanks
You are amazing!!! Great teacher!!
Very interesting. Thanks for the video.
Thank you! Really good explanation.
Thank you for such a great video...
Just bought a wok and am looking for a nice technique to use this video is very nice and clear and informative and he gave great tips about the oil.
This was really very well explained! thanks mate
A very informative video. Thank you.
Excellent...A great mouth watering example.
Thanks so much for the help!!!
thank you this is super helpful!
just bought an electric wok , as been using a frying pan n stir-fry wasn't coming out so good , already much improved with the wok , and now have even better technique from you on handling it better Thanks Heaps
I really enjoyed watching and learning about Asian cuisine cooking with a Wok. Now I want to know more and more. I'm hooked to your TH-cam channel now. Awesome 👍 job.
Cheers mate... good lesson
Jeremy Pang is a great teacher. Thank you for featuring him on your channel.
+Misisipi Mike CAST iron ???? CASTING is when you take a molten LIQUID metal and pour it on a CAST molding to cool and harden. This is made from a cut sheet metal pressed in to shape. And why do you keep adding little bit and little bit more oil, until you are SATURATING everything to sogginess? All you are doing by adding too much oil is lowering the wok temp so that you CAN NOT get any searing burn mark for that smoky taste. NOT a good teacher.
You're right. it IS carbon steel he's using (and describing).
On the rest of your comment: Why would his dishes be soggy? From what i see in the vid, he's using a total of something between 1 and 2 tablespoons of oil in the entire dish which seems quite reasonable to me.
Before adding the oil he pushes the previous ingredients to the side and pre-heats the oil before adding the fresh ingredients so why would this lower the temperature?
Despite repeating yourself, your arguments don't seem all that convincing... Perhaps you should upload your favourite method and show the world how it's done the right way?
Just Mey Are you Deaf, Dumb AND BLIND? Can't you see with your own EYEs that it's soggy? Do you REALLY need someone to make a Culinary Video Production, to show you how not to sogg up your ingredient? Instead of adding ever more and more oil, how about adding alot in the beginning with Chicken first (Cuz he says that the Chicken is the one that needs through cooking), then Max Heat and toss other ingridents, while oil level goes down (with every ingr) and surface heat up up HOT1!! to sear? Do you really need people to make video of how to ride bicycle STRAIGHT to demonstrate? Are you DEAF dumb and Blind?
+Andrew Jackson you are bit of a knob innit
@@andrewjackson7476 She's a bit slow..
Thank you so much excellent lesson
Thank you. This video was educational. I got my first wok today :)
Very nicely done. Thank you!
Brilliant! Nicely done!
Great video, thank you!!
great lesson. thanks
Outstanding
Thank you for this informative video. I'm now a little more at ease to cook with my wok.
Nice video. Thank you. Very informative.
Amazing! thanks for your time :-)
Nicely done!
Thank You.
Good demo and explanation.
Thank you so much chef 🙏
Excellent guidance at the beginner's level. Perhaps could be helpful a list and sample of the ingredients and the vegetables mainly used with the Wok or Stir Fry cooking. Thanks a lot for your very good material. Dr. G. E. Martinez
Finally a good wok video. I saw a few before this but they were very long winded. I like this approach more. Just information without fuzz
Thank you, I just got my first one for my birthday looking forward to using it now.
Great video!!!! Thanks
good important tips...thanks
I like how he says yeah. Very informative video. Cute cook
Oh yeah
Tnx ... this helped me a lot
You inspired me! Thanks
I watch Jeremy elsewhere and he’s great! Love the Asian with the British accent.
Someone finally explains the flipping.
DoNot Need right?! Would have never done this on my own. He did a great job explaining everything.
This sounds silly but it’s taught is some cooking schools. Put a handful or so of round brown stones in the wok and practice the flip. They must be the naturally rounded ones like found in streams. Not the crushed stone with broken edges. BTW, it works. I tried it myself.
@@dougtaylor7724 Are you trying to scare away the ghosts?? 😂
Great video thank you
Great explanation actually
this is great..thank you
What a great explanation. I've been thinking about getting a wok. Think that's why I don't do so well. Cooking in a pan just not the same I guess.
I learned a lot. Ty
Fantastic! Thank you young man :-)
Great Video
very nicely done
exellent ..thank you
I need that wok ring for stove! much wider than the stuff announced in Amazon. Thanks for the video, so basic and well explained. Other “experts” should take notice. I’d like a vidoe on how to setup the kitchen for wok stir frying, turns out selecting the containers for oil and such is hard by trial and error. And so is having other materials at hand.
Thanks a lot, great starter wok video - and now out to the kitchen :)
The way you explain, though. 👌🏼
Thank you!!!!!
great video
Great vid thanks
Thank you!!
Thanks a great bunch for the tips!!!
RiceBowlFactory r u fucken dumbfounded u over cook the vegetables
Hieng Kang at least he/she has better spelling UNLIKE YOU.
Nice video. I want start cooking on my wok again and I would like to know where can I get that nice wok ring you are using ?
Thank you very much
the last part was so funny lmao @ smiley face and "OK?!" thanks for the great video though ;)
Thanks bro 👍👏👏
Thank you for this tutorial. I had things sticking to my wok because I had added the oil on top of my food and not sparingly. I had to constantly cook every ingredient separately, becuz the sticky sauce with coat the wok instead of the food and cut off the circulation. I worried about overcooking or undercooking each ingredient. Now ik for sure when the chicken is done.😊
thanks very usefull
Good job
Thanks Bro!
Thanks for the quick lesson. Where do I learn that in Texas.
Vegetable oil or olive oil are commonly used, although sesame oil is lovely to use when cooking up oriental dishes. Let us know how you get on!
Oh, dear! No, the Chinese don't use olive oil. No, they don't cook with (toasted) sesame oil, which is used sparingly as a final flavoring. The poster needs to educate her- or himself about these rudimentary facts.
arthurboehm So true. Never olive oil. Sesame oil is a condiment, not to cook with.
Absolutely love the accent 💯
I love that. What kind of sauce do you use? Thank you.
I love the Asian, with a British accent, cute. Nice presentation on Wok cooking. Italian here loves woks and Asian cooking.
I've been cooking for over 20 years. I need one year WOK experience for a casino job.. I'm going to count it because I used a WOK all the time years ago. Aromatics first and then protein and a veggies and a little water for steam... Got that hand technique and a spatula working at the same time.
awsome how-to vid.
Great thanks glad you found it useful : )
Jeremy looks so young! Also, he's gotten WAY better on camera. Check out School of Wok to see his more recent videos
Thank you sir