Pro Chef Reacts.. To Chef Wang Gang EGG FRIED RICE with Soy Sauce
ฝัง
- เผยแพร่เมื่อ 20 ก.ย. 2024
- We are finally seeing another video of @ChefWangGang Today we will see how he makes his Authentic Chinese Fried Rice with Soy sauce!
🙏 HELP SUPPORT MY CHANNEL
👉 Single Donations: paypal.me/chef...
👉TH-cam Memberships: / @chefjamesmakinson
👉Become a Patreon: / chefjamesmakinson
📱FOLLOW US ON:📱
▶ Facebook: / explorebcn
▶ Instagram: / chef_jamesmakinson
▶ Twitter: / explorebcn
My Cooking Course: james-makinson...
Chef Wang's Video: • 厨师长教你：“酱油炒饭”的家常做法，里面满满...
🛒MY KITCHEN EQUIPMENT:🛒
KNIVES
▶WÜSTHOF Knife Set: amzn.to/3IS94TD
▶Paring Knives: (can never have too many!) amzn.to/2S5y6Ia
▶MIYABI 5000 MCD SANTOKU: amzn.to/499sbmM
▶MASAMOTO KS 240mm Gyuto: amzn.to/3VAPyCq
STONES
▶Shapton Whetstones 1k 5k 12k: amzn.to/3VCFSYf
▶KING Whetstone Set 1000/6000 Grit: amzn.to/3VBAa99
POT AND PANS
▶STAUB Cast Iron 5-qt Cocotte: amzn.to/4ah0KJ1
▶STAUB Braiser 28cm: amzn.to/3vmso8r
▶T-fal Nonstick Pan set: amzn.to/4cxs0Vc
▶HexClad Hybrid Wok 12-Inch: amzn.to/3TRRaqa
▶HexClad Frying Pan 12-Inch: amzn.to/4cxS8PQ
▶Paella Pan!: amzn.to/2UQWT3s
OTHERS
▶Le Repertoire De La Cuisine in English: amzn.to/44fh7Tv
▶BlackBoard Plate: (Pizarra): amzn.to/3dAi3JS
▶John Boos Maple Cutting Board: amzn.to/4cyMnkU
▶Pepper mil: amzn.to/3JKpSMb
▶Microplane Fine Grater: amzn.to/3FQOwcN
▶Flim for wrapping food: amzn.to/42ztQjv
🎥CAMERA EQUIPMENT 🎥
CAMERAS
▶GH5 Panasonic: amzn.to/3IU4g03
▶Sony Alpha 6700: amzn.to/3PHcg8m
▶Sony NPFZ100 Z Rechargeable Battery: amzn.to/3PHy9Ep
LENS
▶Sigma 18-50mm F2.8: amzn.to/3PFiSE4
▶Sigma 16mm F1.4: amzn.to/43AjzEA
▶PolarPro 67mm Peter McKinnon Variable ND Filter: amzn.to/3PESPgo
▶Gobe 67mm UV Lens Filter: amzn.to/3TSfkkv
▶Gobe 55mm UV Lens Filter: amzn.to/3TSrqKs
MICROPHONES
▶RODE Wireless PRO Microphone System: amzn.to/3xewNdZ
▶Rode Pro+ Shotgun Mic: amzn.to/3xf94ug
OTHER
▶NEEWER Camera Tripod Monopod: amzn.to/3xf9b9a
▶Elgato Key Light 2800 lumens: amzn.to/4ac2svi
▶SanDisk 128GB SD Card: amzn.to/3TzrPAc
---------------------------------------------------------------------------
DISCLAIMER: This description contains affiliate links, which means that if you click on a product link, I will receive a small commission. This helps to support my channel and allows us to continue making awesome videos like this. Thank you for your support!
I hope you guys enjoy! My Cooking Course: james-makinson-s-school.teachable.com/
You do speak like a teacher a lot, yes?
Hi James , Many Chinese restaurants now use induction cookers. And it's special for wok，and they are also have very high temperature (power) up to 2800v-3000v
I very much enjoy that you are styled as a professional and yet you are more than open to suggestions to try new things/techniques! Awesome!
@@zacharyishikawa2459 thank you! I love to learn!
Thanks for the video James, great commentory. As a chinese here is thought about noticing food by fagrance. In the chinese eating culture, there is a saying "色(color) 香(fagrance) 味(flavor)俱全(completeness)" as a standard to tell if this is a dish.
He suggested leftover rice not for the sake of cleaning out leftovers, but because it's drier and tougher. This opinion is shared by many Chinese chefs for homecooked fried rice. In Chinese restaurants they do use freshly cooked rice, but tend to use less water so it yields a similar result.
exactly, don't ever use the freshly-made rice to make fried rice, it will be a disaster...
the rice will be glued up as a big pile of something.. and the texture will be very bad
just make sure your rice are safely perserved in fridge, every thing will go smooth
@@Nomad-Poker Actually many resturants including Michelin starred restaurants often use freshly cooked rice (use less water) to make fried rice because left-over rice lost some of this aroma and taste in the fridge.
no, they simply put the freshly cooked rice in the fridge for an hour or so.
@@user-un7yu1oo5y I don't think it is really necessary because some Michelin starred restuarants chefs said they simply use freshly cooked rice to make the fried rice. I remember one of them said in an interview I read said how you cook the rice is more important than how you prepare the rice. The type of rice you use and the rice/water ratio are important as well.
Leftover rice retains its shape hence it's preferred
I am not a chef but I do cook a lot at home for many years. Chef Wang is a famous Chef both on the internet and in my hometown, Chengdu, Sichuan Province. His video is absolutely not made for rookies in the kitchen. But it does feed you with many prof's skills and techniques that you won't learn unless you were in the industry. I love you mentioned the fact that it's quite different from cooking at home with a professional kitchen. People with less experience are always struggling with imitating every single step from those videos. However, it's really hard to get the same result cuz cooking is an art contest for people's understanding and control of fire, time, and tastebud. Instead of merely imitating, it's more about understanding and reflecting on why and how it works. Curiosity and Humble are the best friends for anyone who are learning from those videos:)
Wow, your English is pretty good by the way
Zijie, do you know what the "radish" ingredient is that he added? It's clearly not the same thing what we call a radish in the west.
@@hegilliam hi Harry, that radish in chief Wang’s video has already dried under sunshine for quite some time, so it doesn’t look like the same with a fresh radish.
@@wckerr55 Ahhh... so basically, it's dried daikon strips?
@@hegilliam It's preserved (salted & sun-dried) daikon radish strip.
Mate, I feel so nice to see a Chef get admired by another and learn from each other, the humble attitude gonna make you big one day, keep it up, you will get a big cook station soon. Cheering for ya mate.
Thank you very much!
GCBn
@@ChefJamesMakinson BCD
yeah big cook we like big cooks i mean station
Double outside afterburner wok stations for the win. I hope you get it.
With wok rest stations and a metal side table.
But you will need flowing water like this guys uncle video.
Chef Wang Gang is such a knowladgeable and skillfull Chef, it's always a pleasure to watch him cook.
Yes it is!
He’s a bit above average only as a Chinese chef tbh… since he’s not detail-minded enough. For example at 6:00, there’s egg white sticker to the pan, which is indicating that his pan and the oil are not heated enough. His flipping is relatively mild and not frequent enough. Other techniques like seasoning or food material handling are relatively rough, compared to those in 5-star restaurants.
But still, his skills are not bad and he did do a good job in using the seasoning in the authentic manner. Many of his little tips are very useful as well. They do work and many ppl including many Chinese do not know. It’s good that knowledge can be transferred with his video. Credits must be given to his great work.
Wang did the video for purely sharing purposes and did not incline to overshadow those Chinese masters with his useful to-the-ground cooking. I did not intend to discredit him either. I just want to clarify about how top Chinese chefs are much beyond this level, which I believe Wang did not want his videos overshadowing these grandmasters and lower the benchmark ppl appreciating Chinese cuisine.
@@Oc603 It's very hard to actually see the work of higher level Chinese chefs than Chef Wang as they don't make their work publically available or as accessible as him. While Chef Wang is phenomenal as a chef by any standard, his abilities as an educator are possibly even greater as his content is some of the finest in the world for bringing that level of analysis to hobbyists and laymen.
Your message certainly would seem elitist to anyone who doesn't know the heights that Chinese chefs have achieved over the years, but you are right in that Chef Wang focuses on education and the fundamentals far more than the types of details that wouldn't benefit his main audience as much.
No. he is just an average chef in China.
@周宜廉 that is so right, what can you do about it? 滚回中国做核酸去把！
I enjoy chef Wang's kitchen style, in his videos, he has no decorations and no extraneous words, everything is direct and clear so that I can learn his technique and combined with the ingredients of mine.
As a Chinese I think the reason why we love to use cold overnight rice is because it contains lower moisture. Unike western rice for cooking, majority Chinese rice grain are shorter and round. These rice grain absorb much more water right after cook it. So after one night wait in the fridge, the cooked rice will be dryer on the surface, still moistured inside. The result for using dryer rice can achieve the goal of "loose, dry". Freshly cooked rice can't have the same result.
其实蒸米饭的时候少放点水就可以了，比正常的饭少放1/5的水
@@EthanX1ao 对 都可以，控了水量的新鲜米饭也是可以炒的
嗯我也觉得新鲜米饭除了炒起来操作上难度大再不然口味不会有问题。
冷饭倒不一定是干，（可以试试称重，并没有失水），而是会变硬。这跟老面包变硬是一个原理，就是冷了的淀粉会更有序。加热就又软回来（比如用微波炉加热并不用加水但米饭还是会变软）。换句话说，冷饭炒热了也一样。
用热饭炒，中国人喜欢的米比basmati 粘度大, 炒起来不容易炒散。但有个偷懒的办法，就是把米跟一个打散的生鸡蛋拌匀再炒，剩下的鸡蛋什么的不变，就可以模仿粒粒分明的效果。
那炒饭必须用隔夜饭炒啊，不隔夜的能吃？
@@EthanX1ao 但這樣米的表面仍有太多水氣，炒不起鑊氣。
I always love watching a true master at work. The more I learn about cooking, the more my appreciation of mastery grows. It's beautiful.
Thank you! It is brilliant watching him work!
Big Wang fan
Absolutely. It's fascinating.
Great point about technique in simple recipes. My 82 year old mom was just saying (predictably lol) that she doesn't need cooking videos, that everything she needs is in the written recipes she's always used. I said I couldn't make fried rice correctly until I saw the videos because no written recipes showed me the physical technique.
I'm sure she has cooked a lot in her life. :)
She uses her gramma wisdom and senses too cook 👩🍳
@@ChefJamesMakinson indeed, almost all of it learned from her mom, Julia Child and James Beard. 😊
So she has cooked a lot from the past. Asian kids, see what mother do in the kitchen and learn from them.
Same here. My mom collects recipes that personally from watching & weighing ingredients of different local professional food. I couldn’t make proper sourdough starter until i watch a video of that starter progressions. Now i can bake my very own sourdough bread. I often watch cooking videos so i can replicate dishes i ate during my past travels.
A chef once told me the simple recipes were hard because there was no complex flavours to hide behind lol. Love this video. I was born and brought up in Hong Kong (my dad was stationed there in the Army) and as a treat my Arma (Chinese Nanny) would take me into town to eat at the small venders. They were all super skilled with their Cleavers. Amazing for a young kid to watch. Shed approved of this video too. Because the Wok being used is a Cantonise Wok or southern Wok as opposed to the more usual seen in the west northern Wok with a longer handle on. Yes, please do more of his videos. Just so solid.
I will! :)
This is interesting. In Japan, the Cantonese wok is known as the, "Canton Wok," but the one with the handle is called the, "Peking Wok." You learn something new every day, eh?
@@Maplecook this happens all the time in cuisines that have centuries of food culture and history with separated provinces or dynasties or kingdoms which would all have their own unique cultures and progression before being united as one country. One of my favourite Japanese facts with food is the sushi knife commonly known as a Yanagiba has two variants. Flat tip and pointed tip. The flat tip is so that when preparing food in front of a customer or client, you aren’t pointing a knife at them. I think the difference is Osaka vs Tokyo. Another fun fact is opening up an eel or fish from the belly can be offensive because it suggests ritual suicide, so some places the chef makes the first cut to be from the spine
@@rakdoss8455 That's fascinating! I'm fully fluent in Japanese, but I speak Osaka dialect, so when I'm hanging around with Tokyo people, they treat me funny! lol! (I'm sure you know what I mean, eh?)
@@Maplecook lol you reckon the Northern and Southern Chinese regions switched woks at some point in history? We all know that Japan and China influenced each other quite a lot over 2000 years. Perhaps the Japanese knowledge of Canton vs Peking woks originated from centuries ago?
It's interesting you picked up on his constant references to 'aroma' and 'fragrance'. He seems to use his nose as much as his eyes as he cooks to tell him when something is ready, and I think that's something not enough home cooks are aware of. I took that on board and it totally transformed my cooking, especially with delicate ingredients like garlic which are so easy to overcook to bitterness. Such a simple tip, and it's why I watch all his videos. Such skill and understanding of his craft (same for you for pointing it out!)
It's one of the more important things I learned when I started baking. You need to pay attention when it starts to "smell done".
As an Asian home cook myself, I also use my nose a lot for ingredients like garlic. You know the dish is gonna be fire when your next door neighbor can smell it.
A Bilibili (Chinese version TH-cam) content creator has translated your reactions on Wang Gang’s video in Chinese and uploaded on Bilibili, which has already earned 600 thousand Chinese viewers (I’m one of them). It’s always a pleasure to see two master chefs from different countries communicate and share their cooking skills and experiences, or even their philosophy on cooking. To me, this is sheer delight. It’s a honor to meeting you, and I really expect your future contents (maybe more reactions on Wang Gang’s videos). Hoping one day I can see you opening your channel on Bilibili! Cuz you got quite a lot viewers on there, and I don’t want you to miss them.❤❤❤
Are you serious?! Thank you very much for letting me know. maybe I should star a channel on there! haha Thank you for the nice comment! ;)
@@ChefJamesMakinson I also know your channel from BILIBILI! I believe you will be welcome there! Maybe you can authorize some volunteers or a professional team to help run bilibili
@@whitepaperinheart I tried to have a look and I can't find anything on there that is from my channel just a lot of movies
@@ChefJamesMakinson type "James Makinson" in Bilibili ^^
It's nice to see chefs from other countries recognizing Chef Wang's skills. He is an ordinary, hard-working, excellent chef, and we love him beyond his cooking skills!
Chef Gang is such a wonder to watch. It's so rare to see a true master of their craft and it is equally enthralling. I gush when seeing another culinary professional of such high skill. I know it may just seem like normal cooking to the average eye, but to those of us who know, It's on a whole different level.
If you're learning Gang Wang's Chinese cuisine, you're already better than other chefs. Because as a Chinese, I often watch his videos to learn how to cook.
me too
挑
Often the simplest recipes are the hardest because there is no way to hide bad technique or even the smallest error. Watching this chef is a delight, and your commentary helps us understand what/why certain steps are important. As little Oliver said, "More, please."
There's no bullshit with Wang Gang, the man is straight to the point
Comment from Hong Kong. Nice to see a Western Chef to have a react video to cooking by a Chinese Chef. I have also seen some of Chef Wang's video and he is definitely a master.
What I appreciate the most is James will notice and highlight the techniques and appreciate them with the audience here. The notice of "aroma" & "fragrance" is also an important step to appreciate Chinese cooking, we Chinese like to say "色 (color) 香 (fragrance) 味 (taste) 俱全 (means all present)". I think Western do have similar terms about fragrance but in a different way. When ideas exchange, we can always learn something new.
Thank you! I try! :)
You can see that James is very impressed with Wang Gang's technique, says a lot
Impressed for the right reasons! 😉 haha
Just wanted to say love how humble, knowledgeable, and respomsive you are, chef! Huge thanks for not hard selling your cookery course... am thinking about purchasing it sometime in the future
Thank you!
Basically all my Chinese cooking is from Chef Wang. Even if I don't make the dishes like him (plus without the station and gas stove), all the small techniques can be very useful, and I found myself using them in other cuisines too.
Chef Wang Gang is not using a "cleaver". That is a Chinese Knife designed for chopping and slicing. It is a wonderful tool for those just learning their knife skills, as the wide blade is easily guided by the knuckles of the off hand. As an added bonus, the wide blade assists in visually establishing the proper angle for sharpening.
A cleaver would be much thicker and heavier, and be used when you are breaking a primal down or performing other tasks involving bones. Prepping short ribs by cutting them across the bones in 1.5" segments springs to mind, as does chopping raw chicken carcasses for the stock pot after the whole birds have been broken down.
I own the full range of traditional kitchen knives. Actually used on a regular basis are the Chinese Knife, the Chinese Cleaver, and a boning knife. It's a preference thing, as that is what I learned to use in my younger years working prep in a Chinese restaurant. As my chosen profession is actually Telecommunications/IT, never really had much incentive to re-train to the more traditional "Western" methods.
I love how we both went into a trance watching Chef Wang. It's amazing to watch an actual master at their craft.
I've followed Chef Wang's videos for a few years. I've learned so much Chinese cooking technique from him. Thanks for posting with the commentary - makes it even more meaningful
Wang Gang is always great to watch, so skilled. I didn't know about adding starch to the rice! Really liked your commentary and observations, they allow us to appreciate these videos even more.
Thank you! It was something interesting about the starch.
@@ChefJamesMakinson I consider myself a pretty good "home cook", I have all the tools (and ingredients), and impress my friends often with the dishes I make for them. Fried rice is one of my favourite quick dishes (I use rice multiple times a week and always have some day-old rice in the fridge). After seeing the original video from Chef Wang Gang, I tried adding a rough half-handful of potato starch to my broken up rice beforehand. It makes a difference. It makes a GREAT difference.
Dude, you are absolutely pro chef and you got a super open-mind. Im wondering why a youtuber like you owning just only 75k subscribers? You deserve couple millions bro.
Maybe one day! ;)
This is so interesting to watch, a talented chef watching another talented chef and adding in his own thoughts and experiences to the information the other chef is giving out. I’m absolutely awful with cooking so I like to watch how other people cook, so watching James reacting to awesome chefs like this is like getting 2x the info!
Thank you! I really enjoyed this video watching Chef Wang!
This is true master level. Watching this makes me feel so much respect and it also was so lovely to see your respectfull reactions. Please, give us more of Chef Wang Gang!
the replacement of dried radish is "Zha Cai", or "Jar Choi"(pronounciation). it's a pickle product, made from swollen green stem of Brassica juncea, mustard is made from its seeds. usually Zha Cai is moised but crispy, with a little bit spicy and a lot of umami.
Another great video. I usually find reaction videos lazy-like fodder, but yours are really informative and natural. You are also an incredibly humble and gentle person and that is refreshing to see. Regarding rice being left out for more than 4 hours, my fiancée lives in the Philippines (we met through my work, so it's not the usual story). and I try to spend half of each year with her and the family Rice is left out for days there. The same cutting board is used for raw and cooked. But there is hardly any food poising and certainly no nut, dairy, gluten, shellfish intolerance.
In the West (and I mean Europe), many people blame sickness at a buffet on the meat or rice but it is usually the cream or other dairy products left out for too long.
Thank you Simon! I know what you mean, some people just sit and watch! haha It is a bit strange, in the US we heard about food poising all the time and yet here I haven't heard of hardly any. and many places are not at strict here as well.
in my life,I have eat many fried rice including my mom’s one but there is one time I tried a simple fried rice in Chinese restaurant during my friend wedding which blown my mind how much the differences compare to other fried rice. It’s really fluffy to each own its grain , not oily and more fragrant makes your mouth start watering again after other big dishes. Even I took back home, reheat and eat it on the next day, it’s still fluffy and delicious . The one Chef Wang Gang cook looks similar 😋
Wok Hei at home is virtually impossible on a conventional stove - even with gas cranked up. You need fire and a REALLY good hood range. When my family goes out for Cantonese food, we order all the foods we can't really make at home. And at home, we focus on the other foods that require other techniques - braising, boiling, simmering, steaming, deep frying even. Certainly, we'll stir-fry at home but it won't have that flavour or that texture/mouthfeel you get sometimes with a strong fire.
Very ture it's not the same thing
I just have to say, every time I see Chef Wang's uncle, I think of the The Beast from Kung Fu Hustle
Haha 😂
Wow. Wang gang is sooo popular in Chinese because of his cooking videos. He taught sooo many Chinese cuisine recipes from the easiest to top restaurant quality. Hope to see more from chef Wang. Looking forward to seeing more reaction videos from you.
Very well said about how enjoyable it is to watch an exceptional chef in their cuisine style. Many great insights, like how they mention the fragrance of the food for doneness, the flipping skills, difference in knifes and their styles. I liked the humour too, the part about gas bill made me lol. I've been craving fried rice lately, thankful for the recipe and ideas and inspiration
there is one thing the video did not say. spreading the soy sauce around the rice is significant. if you add soy sauce to the rice when you cook, rice will absorb it. some of the rice will not cover by soy sauce. also putting soy sauce on the wok instead of rice would also help the smell.
Next step, we need you James to make your version of Fried Rice.
Also yes even the most simplest dishes can be Delicious like this one.
Another thing my parents are Chinese, they also cook a lot but they’ve never made fried rice with these kinds of Ingredients very nice.
Always love watching Wang Gang`s videos, for those videos are not just about food, watching him making these spectacular dishes is like being put in a theater that presents Wang Gang`s excellent art of cooking. The whole process is extremely satisfying to watch as it is a show of cooking that is at another level
Its insane how much technique and skill matters in his part. Typically fried rice is an uninteresting borefest of just mixing ingredients, but to him it showcases a lot of his cooking techniques. Really gets to you wonder how big the difference his tossing and tips made in the video on the end result of the dish.
Now I know why my fried rice us always soggy. Great video. Learned lots of good tips. Thanks Chef
If you had restaurant fied rice vs home cooked you would know the difference. Home cooked fried rice always ends up either partly soggy or the rice grain breaks up into pieces. Only with the frying techniques and that turbojet engine flame can you make fried rice with dry distince grains that soaks up all the flavors but remains chewy.
huge difference. as someone from an asian country i eat and make fried rice often, my parents, my relatives etc all make it on occasion with leftover rice, and nothing ever comes close to the texture and taste of a restaurant fried rice cooked and tossed properly in a wok with the perfect temperature with that damn magic wok burner that you cant have at a home setup
even with simple stir fries other than fried rice the difference is pretty noticeable. i can only advise u to try it yourself at home then go to a legitimate chinese restaurant and have some fried rice there, you'll see there is a world of difference in such a deceptively simple dish
@@rzt430 fire and the wok makes all the difference
So chef Wang has just left his native Sichuan to learn from Shandong master chef Chen Zongming (whom I been watching for a while on Bilibili). Chef Wang actually shared a video of him learning and he got SCOLDED like a Hell's Kitchen episode, maybe with a bit less shouting. Shows you that there is always more to learn no matter how experienced you are.
very true!
I would love to see more of your reaction video of Chef Wang. Also you should make your version of this recipee and share with us the experience ♥️
Thank you Sabrina!
Bro, your reaction when he was cutting his spring onion like a pro and when he served the fried rice on the plate at the end are priceless😆🔥💯💯
This is a very good reaction video. I agree Chef Wang is a highly skilled chef. Showing different techniques for making a simple dish is interesting and truly impressive. I would love to try his egg fried rice because it looks really good. I can't wait to see you in that orange shirt you ordered online. Hope you can wear it in your next video. I enjoyed watching this video. Thank you and more power 😊👍.
I've learned an awful lot from Chef Wang. His techniques are amazing and I implement them also in other cuisines with great results. Chinese cooking is really underestimated in my opinion.
And he is right about the smell. Good cooking is done with all of your senses.
Thanks for reviewing this, James!
Having the chance to watch a master chef as you said with a very straight away recipe and tips is refreshing from time to time.
Yes it is!
I am from Hong Kong and i have sseen Master Wang 's movie a lot. You are humble and you are a good chef too. Your translation is accurate technically and high quality.
Thank you very much! :)
It makes a huge difference after you heat up the soy sauce. Including vinegar and cooking wine, when cooking Chinese food most of the time chef will do what Wang did, pour it around the wok so it heats up. It reduces the strong taste but remain the fragrant, very good technique. (Like how you treat red wine when making red wine sauce)
The fragrance in Chinese cooking is from oil evaporation which called "Guoqi" . That's why you find lot of herbs fried in hot oil first. What Wang Gang mentioned smelled fragrance is evaporated oil with fried egged flavour. If got this point you basically understand key of Chinese cooking " always buring your oil".
Almost every Chinese restaurant has fried rice on the menu, which looks simple but really tests the cook's cooking ability.
I wouldn't want a wok station at home, but it would be nice if there was a place where I could go and try using one every once in a while.
For Chinese cuisines, the skills & methods used to cook these can make a huge difference. For the technique he used to cook the egg for an example, the ideal texture of the egg should be around fried outside & a bit like poached egg for the egg white, it's soft & bouncy. Yes, we do rely on scent more but generally still like any other chefs, mostly they'd observe & test, some dishes needs tasting, some they can't taste (they literally can't cuz they'll destroy the dish). Some restaurants don't the rice overnight, mostly do; my friend says they'd just store in a certain freezer sometimes. Didnt ask why..
I love coming to listen to this channel for a healthy dose of respect and thoughtfulness. We get fed by food, but also we feed our eyes and our thoughts.
Regarding the fragrant egg thing, that is a great observation! I'm from Thailand and I absolutely judge omelets and fried eggs based on whether they have a nice fragrance or not, as they are added on top of the rice dishes here. As always, I love your comments educating us about the cooking techniques!
Thank you so much!! :)
I have my own wok station at home. The outcome of Asian food is superior to the stovetop. But what you said, Chef about the gas bill is spot on!
"when we have replicators in star trek we won't have chefs anymore"
>something something Commander Riker saying something about the difference in artistry and mere competence while cooking a meal for the Enterprise higher-ups.
look I can't cook an egg without breaking it half the time but I sure do know my trek lore XD
The day we have them I don't think they'll disappear fully but it may be very few that are actually chefs
@@ChefJamesMakinson I think once our basic food needs are met, it'll be a situation more like what happened with art and the camera. The camera was actually incredibly liberating for artists to experiment, and prepared food by chefs will be something people experience as an artform/luxury and not a necessity in a post-scarcity world.
More of Chef Wang Gang content, please. 😍 I used to live in China and general Soy Sauce Fried Rice with Beef over there tasted sooo good. It's amazing how people can find a variety of great places to eat on budget nearby campuses, even the canteen food was also superb! It's really different from what I had before, which was a big deal for me, considering my dad cooks Chinese dishes for our family all the time. They're just in different styles and I absolutely love his food too. (Btw, I'm Southeast Asian of Chinese ancestry while my friends and roomies are mostly Europeans. We felt like we were in food heaven for real.) That being said, I believe the gas bill there might be cheaper than expected. ;)
Cool. When u like chinese food, in beijing language, u can say a word sounds like "DiDao"! 😄
Great, I watch a single video of an Asian chef cooking and all of a sudden all the ads I'm getting are in Chinese, amazing.
非常喜歡你對鑊氣(鍋氣)註解，看到有細節又精準註解中餐精隨的炒飯，那是吃炒飯的最大的價值所在，西方的朋友們也能吃到那就太棒了。
I really like your comment on the wok gas (pot gas). I saw the detailed and accurate comment on the fried rice that goes with the Chinese food. That is the greatest value of eating fried rice. Western friends can also eat it, so it can’t be more perfect .
I love having you comment on Chef Wang's videos, I feel like I'm learning something new every time! You explain things really well! I learn stuff so much better when I understand the reasoning behind the decisions. I wish I wasn't stuck with an induction stovetop, so I don't feel like I can really do "proper" stirfry in a wok, but I nonetheless do stirfries very often, because I just love all the different tastes. So any little thing I learn about seasoning and cooking them is wonderful! Maybe this spring/summer, I'll try some wok stirfries on the outdoor grill, maybe I could get the heat high enough that way?...anyway, thank you for all the wonderful insights! Subscribed :)
For ppl who doesnt know what is “wok hey” (translate as something fo the aura or ‘qi’ of the wok) its a process that cook the food with a quick spike to a very high temperature (there’s a scientific name n study on this but i forgot the term), it hav a different chemical reaction to food that turns them delicious in a way cannot replicate with cooking for longer time over stove like how we hav at home. Its similar to grilling beef on a pan vs tossing beef on a high flame barbecue, it just cooks it fast while having a totally different depth n texture of the outer n inner of the meat. This is why asian cooking we often talks about wok-hey cos even just a simply fried noodle or fried egg u can taste the difference from restaurant vs homecook.
I think wok key is generated when you stir fry food very quickly at very high temperature so that the exterior of each grain of rice is slightly caramalized. At this temperature, food gets easily overburnt on one side and undercooked on the other side. So the key lies in the right combination of speed and temperature.
@@cosmoobserver3416 somewhat correct, but the thing is it's not just about caramelization, cos that r mostly on sugar/carb. But also caramelization still can be done by long cooking. I forgot the term of it as i watch a documentary on the science behind it. The chemical reaction is slightly different as well, just like how some experimentrs n condition ice turns directly into gas or like droppingh ice on lava, it happen so quickly the molecule structure is indeed made a difference. Of course, when its cooked fast example of meat, it quickly cooks it n seals in the flavor n juices instead of slow grill that eventually losts moisture over time. So ya, wok hey is a generalisation of such cooking method which is pronounce in asian cooking, not just about caramelization.
Man the technique that chef Wang displays effortlessly is no joke.
i really wish more western chef videos were like this. tell me, show me, no long personality segments where i'm supposed to see the guy teaching me how to make egg fried rice as my friend
The pickled dried radish is something my mom cooks with often, especially in scrambled egg patty with green onion.
Great reaction James! Can you make a video about your time in France as a Chef. It seems pretty interesting how a day in a life was for you, and your Experience as a chef in France. Keep up the Great work Chef James!
I will if enough people want it!
@@ChefJamesMakinson I would love your insight on this as well. Another subject I find very interesting is a comparison of what a typical day (or week) of service could entail for each position of the Brigade de Cuisine.
Regardless of what subject you cover I’ll be watching; been really enjoying your content.
@@conaldeugenepeterson2147 thank you!
In case you can't find dried radish in your local Asian supermarket, try preserved turnip, which may also be called preserved radish. They come ready chopped sometimes and are amazing in fried rice.
Just use fresh carrot is fine. It’s pretty common ingredient for fried rice and easy get.
Qué maravilla. El arroz saltando en el wok, está tan suelto que parece arena.
Gracias James, por mostrarnos vídeos de grandes maestros
Gracias!
Good man.I am a Chinese and recently I watched Wang Gang videosHe is absolutely good in food. He is a big chef！
yes please.I would definitely like more reaction videos with chef Wang Gang.If you have time I would also like to see a video of you explaining the british cuisine and their comittment to using peas and lots of veggies in their dishes.A series on british cuisine would be great as I find it fascinating that despite their long history of access to spices from around the world their dishes remain arguably bland
Thank you for the idea! :)
I don't know if it's true, but this is the story I've heard while living in the UK. While they used to use many herbs and spices, once they became widely available to even the poorest people, it became a thing among the rich to stop using them to "mask" the often poor quality of the food (this was before modern refrigeration, of course). Because they could afford high-quality ingredients, it now became something exclusive to have your food with as few herbs and spices as possible so you could taste the quality of the ingredients. Somehow this has stuck and the English have been rubbish at properly seasoning their food with anything other than salt and they only use a minimum of pepper or herbs and spices ever since.
@@Nirahfell thank you. This makes a lot of sense due to the importance the best British give to social class
@@Nirahfell what the correct ammout of seasoning is very subjective people on the internet seem to me to get very judgmental about seasoning food
I have heard a theory that because Britain was the first to carry out the industrial revolution, workers began to eat canned food to save time, and the next two world wars led to a shortage of supplies, and this series of reasons led to the loss of British recipes
The recipe is deceptively simple. It's like watching Bruce Lee of cooking. Wow. What a technique! Btw, huge thank you James for the aioli recipe. I made it, it split, I fixed it using your process and voila, the family enjoyed it immensely.
Chef, I agree with you that even though it might seem easy to make fried rice, it is actually pretty hard to nail it. In China, some would argue making egg fried rice serves as a benchmark for a chef or a restaurant (similar to making beef chow fun in Cantonese cuisine). It is the fundamentals.
I guess maybe something like omelette over here?
When he plates, and the rice cascades down the pile in individual grains, the look on your face is just happy-making.
It really is dish to behold, perfect.
You need to review the "Kaishui Baicai" Steamed Chinese Cabbage in Soup dish video. It's extremely simple trust me 😂
开水白菜 平凡的名字 传奇的品质
Loved it!! I’d make this right now but I haven’t any eggs 😭! Soon as I do though! Love your commentary and explanations. Cooking is such a rewarding thing to do and channels like yours just help us improve!!
As an Asian, I totally understand the "tell by your nose and ears" method. We also tend to use the "gut measurement" rather than the actual measurement from the recipe book 😅. I really enjoy your reaction videos, I hope you could react to this one th-cam.com/video/iZc5ZhqMfAc/w-d-xo.html , I think it's a good way to learn from both cultures and methods (Asian and Western)
i love to see you learning with us how to look with us by seeing chef wang gang he has been one of the most famous chinese chefs online for years
Hello! I just discovered your channel and I must say I love your personality when you react to videos, you're not judgmental (even on the Jamie Oliver videos lol but I appreciate that) yet very respectful of Asian cuisine too. I like how you compare and contrast your knowledge on Western cuisine with Eastern. I'd love to see you react to some of Wang Gang's videos that feature Chinese knife technique, for example "Coral Fish", "Pagoda Pork Belly", "Wensi Tofu" etc.
Thank you!
The dried radish Chef Wang mention is Chinese white radish. But grocery stores in America only have Japanese daikon instead.
After clean and dry the daikon. I cut them in length wise and salt them. Squeezing radish from the juice that radish created. And put them in flat basket and Sun dry them.
hi chef can i get a like i never get any before
I'm sorry
If you’re curious, gas is pretty cheap in wok, because you cook everything fast, gas is only expensive for slow cooking thing. Like if you prepare the prep work, it take like 1 minutes to 5 minutes cooking a dish.
It's rare to see a Western chef commenting on Chinese cooking videos, but that's a great thing because the world needs diversity! I believe that no cuisine is perfect (I know some people insist that a certain cuisine is the best, but that's not objective). For example, Mediterranean cuisine is very healthy and aligns with the nutritional structure of modern diets. On the other hand, Chinese cuisine, although it may use more oil (deep-frying) and soy sauce, might not be as healthy, but it tastes great. Watching cooking videos from different regions can inspire chefs to create their own dishes and can enrich the recipes of ordinary viewers. One thing to recommend: maybe you can review more unique Chinese dishes, which will increase your video's specialty. Asking your friends, "Which Chinese food do you like best" maybe is a good start.
I love learning about different cuisines
Chef Wang Gang is freaking incredible. Love his content.
I used to work at a restaurant with wok station and we served fried rice very often. We don't use overnight rice because it's very easily spoiled if not stored correctly.
Fied rice is cooked in very high temperature. This way you can vaporize the excessive water in the rice. However, it's probably impossible to do that at home. What you can do is to make sure you don't add any ingredients with water after you start frying rice so that the rice won't soak up any water.
There is two main type of egg fried rice, the silver wrap gold which is this one, and the gold wrap silver whereby you fried the rice first and put fresh egg into the rice and turn until the egg wrap around every grain of rice, usually when done you don't see egg anymore.
Always a pleasure watching a master craftsman at work.
Just realized I have been watching your videos over the last 3 days now and haven’t subscribed yet haha.
Finally did it and a comment on top for the algorithm.
Very much enjoying your videos!
Haha not a problem! :)
there is actually a reason why we use "leftover rice" besides it's leftover, that the texture is more solid after it cooled down dried.
Finally there is chef of other countries know what is "wok hei"!! This is important~~
thank you for your study and share
Your video is good~
"Wok hei" is important in chinese cooking~
The aroma has been serving as an important indicator in Chinese cusine for a long times now. Confucius said two thousands years ago, that a person should not take any food that looks terrible, smells terrible, is undercooked, or is served at a wrong time. Thus, the aroma of the food is very important.
Absolutely love seeing a top Chef giving insights on how to do a "simple" dish. For some reason that always brings an italian-accent voice to my mind,saying "EVERYTHING is important!"
me too!
that jet engine of a wok station is crazy. The sound it makes alone says Top Fun. Chow Fun
Honestly, it's soo satisfying watching Chef Wang toss the rice.
2:50 i think "輔料" can also refer to, seasoning spices short answer but they usually used to love whole "stock plants like" instead of "powder"
really great for masters of their craft share their way of making simple recipes/methods and its free
perfect fried rice is shown by the rice is separate, no lump or moisture in the rice like chef wang did in the video and its very hard. not only you need drier rice but how the rice cooked is another thing to consider also. by seeing the rice separate like that, i can guaranty that it is a good fried rice and all the seasoning and spices are perfectly mixed.
Each grain is perfectly separated and cooked perfectly.
I’ve cooked this recipe on the skillet. I’d say It didn’t differ significantly much compared to the wok version I had as street food in China. The taste of egg fried rice is essentially propelled by the combination of egg protein, and rice gluten with the sharpness of soy source. The most noticeable difference is that the wok version tastes more smoky other than the expedited speediness of wok cook.
The radish is not just regular diced radish but it’s somewhat dried and preserved radish product with flavoring. It’s a common Chinese cooking item.
Using leftover rice give you the dry chrispy texture on the surface but soft inside, in China we sometimes even make rice and left them over on purpose for fried rice a day after.
I have a propane wok station on my back porch. They are about $650 from a restaurant supply store. I use 1 portable propane tank in 2 months. It was a very good investment. Also good for cooking anything you don’t want to smell in your house.
Please more Videos like this. It´s always better to learn from Pro Chefs than from amateur Chefs. THX James.