As for MSG, I commented on a Facebook post that I had added MSG to a dish (don’t remember what) and it came out so much better. Woman replies telling me all the evils of MSG. It’s gonna rot my brain, dry up my nerves, slap my momma… You probably know the screed I’m talking about. Later in the same chain I tell someone I use Accent. Same woman comes on saying she uses Accent all the time! Why am I calling it MSG? I tell her to read the label. Next time I check, all her posts are deleted! 🤣🤣🤣
Any Jason Farmer video is an instant watch. He takes the time and shows you everything. Probably top 5 food creators. Wish you pumped out more videos ❤
What I love about Jason's content is it's measured based on his obvious thoroughness. Can you imagine eating Chow Mein straight for 30-days while trying to perfect something?! The guy deserves a Nobel :)
Jason, your attention to detail and your obvious thoroughness while deep diving into these topics is very impressive. I hope you are a science teacher and schooling our youth while imparting those same characteristics! Really great work!
Oh look, it's time to DRASTICALLY improve my cooking skills and culinary knowledge again! Thank you so much for the content!! Love every one of your videos, always supporting!
Jason your videos are always so high quality. It’s very nice to encounter someone who approaches cooking with the objective of understanding the recipe and where substitutions are appropriate. You do the legwork to explore these recipes to the point where I tend to have almost no questions I want answered at the end of the video. You do a great job demystifying cooking and plainly explaining the reasons for each step and ingredient in the same way as Americas test kitchen.
Thank you for all the tips that make the dishes you give us. Those things that most channels don't tell you such as dry off the noodles with a towel. Love your videos!
So good Jason...SO good. It is so hard to find recipes like this that do not end up as a swamp of sauce with little to no noodle absorption...you did it in 15 minutes. Thanks for the extreme effort and the crazy amount of polish on your filming and VO content/recording's. Also...."Egg Noodle....Egg Noodle....Egg Noodle", you don't need to hypnotize us...we are all Jason Farmer fanatics here!! 🤣
This is the best video I have ever watched explaining the difference of this famous noodles dish(s) and the ingredients used and how to prepare. I very much appreciate you showing the products to look for. Thank you so much for this video 😊
Love love your videos I have learned so much with them, and your ginger salad dressing is my go to all the time, Do you have a video of the carrot ginger salad dressing, couldn't find any and I will love your version thanks
Hi Jason! First) I want to say a hearty Thank You! You have completely revolutionized my Asian cooking. I now have ingredients in my cabinet and fridge that I didn't even know existed before watching you. Second) I bought an Induction Range about 6 months ago. I HIGHLY recommend them! They are hotter than gas, more even than electric ranges and faster to heat and cool than ANY of them! I encourage you to look into them. ........ As @Bo_Lew said below... You are outstanding educator! With 25 years as a university professor, I truly believe you would be an outstanding teacher. Take care....
Ooh this is going into this week's rotation, never tried chow mein before. I don't have some of the ingredients (ie. alcohol based liquids) but I do love Cantonese/Chinese cuisine after I went to Hong Kong. As I learn more recipes, these are what I think the base of ALL Cantonese recipes - [bottled] light soy sauce, dark soy sauce, oyster sauce, basic vinegar, sesame oil, [spices] white pepper, chicken bouillon, [fresh] ginger, spring onions and garlic. You will be surprised, I mean I was of how quick to put things together for a meal yet packed with sooo much flavours.
Personally I prefer lo mein but I do on occasion like a chow mein as well. I also agree with you the noodles have to be done correctly. You did a good job with this recipe
Another excellent video. Your videos are so information dense, if you ever decide to go into the shorts/tiktok space there's already a huge amount of material you could spotlight. Stuff like the baking soda tip, the differences between soy sauces, the types of noodles to use in chow mein, could all be their own shorts.
Thank you! Yeah, I'll probably go into doing IG one day. Great advice. I've wondered how I would do it. But breaking it down by little tips sounds legit.
Aw man, this is my favourite! Interestingly, this is what we call lo mein, in my area of Ontario, Canada. What you call lo mein is more like udon noodles here. Either way, I am totally excited and I haven't even watched the video yet. 😅 You're the best!
As a side note, what we call chow mein in my area, doesn't even have noodles😅 It's mung bean sprouts with some celery and onion and chicken in a clear sauce, maybe carrots too depending, on the restaurant.
Another fantastic video for Asian-food lovers everywhere. Jason’s explanations as to *why* each step is important are the best (as they prevent potential pitfalls for neophyte cooks like me).
Fantastic as always. One day Im gong to try and make this as soon as I also buy a blow tourch. Once more, I wait patiently for the day you make your Boneless spare ribs. Please do not be annoyed by me asking every video. This is just to show my interest and commitment to your videos. Because it was you that helped me make some of my favorite Chinese dishes. And I thank you from the bottom of my heart.
Thanks, Ryan! Great to see you. I promise I'll do the boneless spare ribs one day. I've not had that dish that often, so I'll need to do a lot of research. But it will be done one day.
Woow.. this video is very descriptive and understandable..the best i ve ever seen..thank you xxx I realized that I like it better without oyster sauce when making vegetable noodles. I'm still working on it :) Hi from Türkiye..
Here in Minnesota, especially in some outlying small or rural towns, the most popular Chinese takeout is Chop Suey, which is very compatible with the bland Midwestern palate. I think many people misidentify it as Chow Mein, which in Chinese literally means stir fried noodles.
"You wanna treat it likes it owes you money" that sounds about right 🤣🤣🤣🤣🤣🤣 Thank you for sharing this Masterclass of How to make Chow Mein 101. Appreciate you taking the time doing this ❤️👊🏿💪🏿👏🏿👏🏿👏🏿👏🏿👏🏿👏🏿👏🏿
Thank you! I’ve tried to recipes for chow mein from TH-cam videos and was very disappointed in the first one, the second one was much better because I added fermented been sauce and a little chili oil to it, which gave it a much better flavor. I can’t wait to try this one as it totally looks like a winner! My only disappointment is, I will have to make this with rice Ramen noodles as I have a gluten intolerance.so it won’t be perfect but as long as the taste is on, I’ll be good! Thank you again
How I got about getting the smoky flavor in my asian noodle dishes is to either add bacon fat, dried tuna flakes, or both to the dish. It's not a 1 to 1 comparison to the wok smokey flavor, but it does a decent job of mimicking it.
just make sure those little butane tanks you buy are not meant for camping stoves. because they can sometimes have lead in the fuel! the blue portable propane tanks, meant for plumbing torches don't contain lead in the fuel. great video jason.
First time watching ur channel…. I love your instructions and detailed products to use and recognize at the store!! I always wondered about dark shoyu and regular shoyu. I actually thought regular shoyu was the dark and couldn’t find the light shoyu😂 and I’m Japanese born and raised in Hawaii! I also stopped using MSG years ago, but noticed the resurgence of MSG. So I’m going to try recipes with it going forward.
So I stumbled upon this channel and I am ecstatic that I did. I've not only learned a lot about dishes that I've tried to make before but you are also a genuinely funny dude. I am definitely gonna show my grandma cause we love cooking shows. Also, are you in TX cause I saw HEB!
Ok, I'm new to this channel and for me you do every step the way that I do.. Not to give myself a pat on the shoulder but just by looking at the open wok restaurants we have here in the Netherlands. Good tutorial and a very nice kitchen also, you got a new Sub mate😊❤
I believe for Chow-mein, the final product is stir fried together in the wok over high heat, whereas Lo-mein is tossed with the heat turned off. So yes, Chow-mein is gonna end up less saucy & dry compared to Lo mein.
Jason, for the wok hei hack, if we don't have a torch or are nervous about the fire hazard, do you think a similar effect could be achieved by tossing the spread-out noodles under a broiler? Thanks, amazing video!
Hi Jason, thanks again for a nice video. I learned from your first video, and now make a kick-ass chow mein / lo mein, I changed it up on sauces, watching many videos. Must say, buy a julienne peeler/cutter, they work so well, and are cheap. Keep up on the nice videos, it's better at home!!!
Thank you for another great video! What are your thoughts on Teflon coated vs. carbon steel woks for home cooking? Thank you again for all your awesome recipes and videos!
I personally wouldn't use a nonstick wok because you can't get them that hot. I do use nonstick. But with woks I prefer metal because you can get them hot enough for a quick stir fry.
@@farmageddon thank you for the info, that’s what I was thinking but wasn’t sure our home stoves would get that hot. Better safe than sorry and I’ll take your advice. Thanks again
Thanks for this Jason, I can personally attest to these techniques totally revolutionizing the taste of my dishes. Two questions though, I've noticed often recipes like this call for white pepper. I rarely see this where I'm from so I'm curious if there's any real difference between that and black pepper? Secondly, I noticed in several of your videos you recommend moving the noodles to the side so you can caramelize the sauce a little bit. Can you give me a sense of how long this usually takes? I find myself defaulting to a few seconds on high heat, but I wonder if more might be better before mixing the noodles in? Thanks again and keep up the great work!
Thank you, Mike! I'm glad you've enjoyed the dishes! You can totally sub out white pepper for black if that's all you've got. It's not that much of a difference. And for the sauce, yeah, it's typically only a few seconds. Just really until you hear it sizzle. You're not really trying to reduce it or anything.
White pepper and black pepper are the same plant seeds. The difference between them is that black pepper is picked when it is immature, while white pepper is picked after it is fully mature. They taste different. Black pepper has a spicier and stronger flavor. White pepper, on the other hand, has a milder aroma. Hope this helps.
Great stuff, one thing I like to do for most dishes is cook the onions by themselves, add some water to the wok, and lid it for about 5 minutes. Then cook the rest of the vegetables once the water evaporates off. This softens the onions and removes some of the bite as I am not a huge fan of crunchy onions.
I'd love to see you do a video on restaurant style Kung Pao. I've done several iterations over the years and I'm still trying to improve the results (mainly the sauce and making the chicken really tender). Your tip with the alkaline solution and cutting meat into really thin cuts was great. I also just recently learned how crazy the result is when you coat every piece of meat in cornstarch individually before frying, but that might be more Tso's than Gong Bao.
I have a shellfish allergy, but only crustaceans (shrimp, crab, lobster, prawns etc) to consume oysters which are bivalve mollusks. Best to get an allergy test if you notice allergic symptoms after consuming shellfish cause you might be allergic to crustaceans and not allergic to other kinds of sea life with shells.
Love your videos and the recipes I’ve tried come out better than takeout. Could you do a video on Chinese fried chicken wings take out style? Keep up the great work.
My wife claimed to have a sensitivity to MSG when we first started dating. We (mostly me) cook a lot of Asian style foods and over the years, I slowly started adding in MSG. About 2-3 years ago, I confessed this to my wife. She's never had any reaction to the dishes I've prepared. At least for her... myth busted.
I wish the myth was busted for everyone. The headaches etc from MSG got debunked decades ago but people still claim they have it. Dummies. The same people will use the product Accent on their meats. I remember when they were hyping it a lot in the '60s for steaks. It's just MSG and nobody got headaches from that. 🤣🤣
what is that burner you use for the wok and what is a good brand for it? Oh nm just noticed the links. This is exactly what I was looking for, for years!!! Thanks for this vid
There is a way to cook with a standard butane cartdrige and achieve restaurant high power stove flames. Look for 19800W camping gas stoves. these are small an crazy powerful. Get rid of your 15 $ gas stove and buy one of those. Of course the cartridges will empty twice as fast but you will have the high power flame you are lookin for.
I am allergic to MSG. Through research I found that it's really the "M" in the MSG that adds the umami flavor and that's the mushroom. I purchased dried mixed wild mushrooms and ground them into a powder. I add that powder to all of my dishes and it makes it taste incredible without all of the sodium and allergic reactions.
Doesn't MSG stand for Monosodium glutamate? Is mushroom a form of that if so what mushrooms do you like best for that taste you're getting I'd like to try a better way of getting the good taste without the crazy chemical. If you know what I mean. It's crazy out here with these food chemicals just to get a great taste. Plz get back to me if you don't mind @theghettocookingshow and hey I think it's cool you have a cooking channel I'm gonna have to check you out sometime.
I think you may be talking about the Lo Mein. The main difference between those two dishes, at least in the context of American or Western-style takeout, is that Lo Mein typically uses a thicker noodle and is saucier. That's really it, as far as I can tell. There are many more differences in the traditional Chinese versions of the dish. I'm mainly addressing Western-takeout style in my videos, because that's what I'm familiar with.
![PASULOL รามเกียรติ์ ตอนที่ 4 นนทกพบรัก [Ramakien Ep.4: Nonthok in love]](http://i.ytimg.com/vi/tMUQgmZzf_A/mqdefault.jpg)
Wanna learn how to make Chinese Takeout Lo Mein ? Check out this video: th-cam.com/video/iRxDpjNDt3A/w-d-xo.html
Jason, as a longtime high school teacher and coach, let me say your instruction is top notch! Thanks for yet another superb tutorial.
Thank you, Coach! Please don't make me do two-a-days!
As for MSG, I commented on a Facebook post that I had added MSG to a dish (don’t remember what) and it came out so much better. Woman replies telling me all the evils of MSG. It’s gonna rot my brain, dry up my nerves, slap my momma… You probably know the screed I’m talking about. Later in the same chain I tell someone I use Accent. Same woman comes on saying she uses Accent all the time! Why am I calling it MSG? I tell her to read the label. Next time I check, all her posts are deleted! 🤣🤣🤣
Any Jason Farmer video is an instant watch. He takes the time and shows you everything. Probably top 5 food creators. Wish you pumped out more videos ❤
What I love about Jason's content is it's measured based on his obvious thoroughness. Can you imagine eating Chow Mein straight for 30-days while trying to perfect something?! The guy deserves a Nobel :)
Thank you so much for giving the weights alongside the volumetric measurements
Jason, your attention to detail and your obvious thoroughness while deep diving into these topics is very impressive. I hope you are a science teacher and schooling our youth while imparting those same characteristics! Really great work!
Thank you! I sincerely appreciate the kind words!
That's one of the best explanations I've seen to explain the different noodles and basic techniques for cooking lo mein and chow mein. Thanks.
New Jason Material means it's an immediate watch while taking notes
Amen ta THAT, my brutha! 👌 He & Greg are the only two copycat recipe masters I watch/trust. ✌️
Thanks for the recipes as always Jason!! Can't wait to try this one!
Oh look, it's time to DRASTICALLY improve my cooking skills and culinary knowledge again!
Thank you so much for the content!! Love every one of your videos, always supporting!
Jason your videos are always so high quality. It’s very nice to encounter someone who approaches cooking with the objective of understanding the recipe and where substitutions are appropriate. You do the legwork to explore these recipes to the point where I tend to have almost no questions I want answered at the end of the video. You do a great job demystifying cooking and plainly explaining the reasons for each step and ingredient in the same way as Americas test kitchen.
Thank you, I sincerely appreciate that!
Thank you for all the tips that make the dishes you give us. Those things that most channels don't tell you such as dry off the noodles with a towel. Love your videos!
So good Jason...SO good. It is so hard to find recipes like this that do not end up as a swamp of sauce with little to no noodle absorption...you did it in 15 minutes. Thanks for the extreme effort and the crazy amount of polish on your filming and VO content/recording's.
Also...."Egg Noodle....Egg Noodle....Egg Noodle", you don't need to hypnotize us...we are all Jason Farmer fanatics here!! 🤣
Hey, Todd!! Great to see you!
Thank you for another great recipe. Appreciate all the work that goes into your recipes.I get educated every time I watch your videos.
This is the best video I have ever watched explaining the difference of this famous noodles dish(s) and the ingredients used and how to prepare. I very much appreciate you showing the products to look for. Thank you so much for this video 😊
Love love your videos I have learned so much with them, and your ginger salad dressing is my go to all the time, Do you have a video of the carrot ginger salad dressing, couldn't find any and I will love your version thanks
0:56 felt like the scene from Forrest Gump when Bubba is listing off all the different styles of shrimp.
😂😂😂😂😂
That cracks me up every time ❤
Thought the same, I was just about to comment, then I saw yours.
Love that you have shown the noodles required. I have always wondered. Appreciate it so much
Hi Jason! First) I want to say a hearty Thank You! You have completely revolutionized my Asian cooking. I now have ingredients in my cabinet and fridge that I didn't even know existed before watching you. Second) I bought an Induction Range about 6 months ago. I HIGHLY recommend them! They are hotter than gas, more even than electric ranges and faster to heat and cool than ANY of them! I encourage you to look into them. ........ As @Bo_Lew said below... You are outstanding educator! With 25 years as a university professor, I truly believe you would be an outstanding teacher. Take care....
Thank you, Joe! I sincerely appreciate the kind words! I hope you have a wonderful day.
Very informative! Again! I use to say: "Explanation means half of the cooking." Books can hardly ever describe things this well. Thanks a ton!
Took a shot every time you said noodle and was in the ambulance headed to the ER by 1:32
I love this Chef’s channel!!!
Ooh this is going into this week's rotation, never tried chow mein before. I don't have some of the ingredients (ie. alcohol based liquids) but I do love Cantonese/Chinese cuisine after I went to Hong Kong. As I learn more recipes, these are what I think the base of ALL Cantonese recipes - [bottled] light soy sauce, dark soy sauce, oyster sauce, basic vinegar, sesame oil, [spices] white pepper, chicken bouillon, [fresh] ginger, spring onions and garlic. You will be surprised, I mean I was of how quick to put things together for a meal yet packed with sooo much flavours.
🙏🏿👏🏿👏🏿👏🏿💯💯💯💯💯💯
Made the PF Changs fried rice last week, can't wait to try this as well!
Hello Jason! HUGE fan! Thanks For this ❤❤❤❤❤
Thank you, Daniel! Nice to see you!
@@farmageddon same. A video of yours is always appreciated 🫡🫡🫡🫡
I’m making this just as soon as I can assemble the ingredients. It looks fantastic.
Personally I prefer lo mein but I do on occasion like a chow mein as well. I also agree with you the noodles have to be done correctly. You did a good job with this recipe
Wow thank you for all the essential instructions and details. Amazing
You’ve got a great personality for presenting these videos. I’m happy to see it on TH-cam but I hope you make it big with your style.
Another excellent video. Your videos are so information dense, if you ever decide to go into the shorts/tiktok space there's already a huge amount of material you could spotlight. Stuff like the baking soda tip, the differences between soy sauces, the types of noodles to use in chow mein, could all be their own shorts.
Thank you! Yeah, I'll probably go into doing IG one day. Great advice. I've wondered how I would do it. But breaking it down by little tips sounds legit.
Yes thank you so much for your kindness to share this yummy food.Good luck friend 🎉❤👍
I made this last night with homemade noodles. It was Awesome!! Thank You
Aw man, this is my favourite! Interestingly, this is what we call lo mein, in my area of Ontario, Canada. What you call lo mein is more like udon noodles here. Either way, I am totally excited and I haven't even watched the video yet. 😅 You're the best!
As a side note, what we call chow mein in my area, doesn't even have noodles😅 It's mung bean sprouts with some celery and onion and chicken in a clear sauce, maybe carrots too depending, on the restaurant.
I have never known how to make this, at least with success, to taste like "take-out". Now it looks like I can have success, thank you!
Always look forward to these, thanks Jason
Another fantastic video for Asian-food lovers everywhere. Jason’s explanations as to *why* each step is important are the best (as they prevent potential pitfalls for neophyte cooks like me).
Fantastic as always. One day Im gong to try and make this as soon as I also buy a blow tourch. Once more, I wait patiently for the day you make your Boneless spare ribs.
Please do not be annoyed by me asking every video. This is just to show my interest and commitment to your videos. Because it was you that helped me make some of my favorite Chinese dishes. And I thank you from the bottom of my heart.
Thanks, Ryan! Great to see you. I promise I'll do the boneless spare ribs one day. I've not had that dish that often, so I'll need to do a lot of research. But it will be done one day.
awesome. u r excellent chef. ur knowledge of chinese cooking has helped me understand chinees food and cook like restaurant style food. thanks.
Woow.. this video is very descriptive and understandable..the best i ve ever seen..thank you xxx I realized that I like it better without oyster sauce when making vegetable noodles. I'm still working on it :) Hi from Türkiye..
Take a shot of tequila everytime he says Noodle... I'll see yall at the ER 😂
I freaking love this channel lol
RIP!
I almost counted just for the heck of it. lol
Here in Minnesota, especially in some outlying small or rural towns, the most popular Chinese takeout is Chop Suey, which is very compatible with the bland Midwestern palate. I think many people misidentify it as Chow Mein, which in Chinese literally means stir fried noodles.
Very thorough, really enjoyed watching
"You wanna treat it likes it owes you money" that sounds about right 🤣🤣🤣🤣🤣🤣 Thank you for sharing this Masterclass of How to make Chow Mein 101. Appreciate you taking the time doing this ❤️👊🏿💪🏿👏🏿👏🏿👏🏿👏🏿👏🏿👏🏿👏🏿
Thank you! I’ve tried to recipes for chow mein from TH-cam videos and was very disappointed in the first one, the second one was much better because I added fermented been sauce and a little chili oil to it, which gave it a much better flavor. I can’t wait to try this one as it totally looks like a winner! My only disappointment is, I will have to make this with rice Ramen noodles as I have a gluten intolerance.so it won’t be perfect but as long as the taste is on, I’ll be good! Thank you again
shrimp-kabobs, shrimp creole, shrimp gumbo, pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew….
😅
How I got about getting the smoky flavor in my asian noodle dishes is to either add bacon fat, dried tuna flakes, or both to the dish. It's not a 1 to 1 comparison to the wok smokey flavor, but it does a decent job of mimicking it.
Another option is to dry fry some green peppers in the wok/pan before you use it. Don't wash it though, just start cooking.
Another masterpiece guys
Excellent tips. Same tips apply to other Chinese recipes as well.
just make sure those little butane tanks you buy are not meant for camping stoves. because they can sometimes have lead in the fuel!
the blue portable propane tanks, meant for plumbing torches don't contain lead in the fuel.
great video jason.
First time watching ur channel…. I love your instructions and detailed products to use and recognize at the store!! I always wondered about dark shoyu and regular shoyu. I actually thought regular shoyu was the dark and couldn’t find the light shoyu😂 and I’m Japanese born and raised in Hawaii! I also stopped using MSG years ago, but noticed the resurgence of MSG. So I’m going to try recipes with it going forward.
Omg!!! Ty ty ty it's about time. you got this!! 😊
As always a great video! ❤ you keep me busy with all these awesome recipes.
Which supermarkets do you shop at if you dont mind me asking?
Typically H-Mart, Jusgo, 99 Ranch, Welfresh for Asian stuff. And Kroger or HEB for Western stuff.
Can we all just get along! 😂❤ Love this recipe!
So I stumbled upon this channel and I am ecstatic that I did. I've not only learned a lot about dishes that I've tried to make before but you are also a genuinely funny dude. I am definitely gonna show my grandma cause we love cooking shows. Also, are you in TX cause I saw HEB!
Hey, thank you! I sincerely appreciate your kind words! Yeah, I'm in South Texas. Also, tell your grandma I say hello!
Ok, I'm new to this channel and for me you do every step the way that I do.. Not to give myself a pat on the shoulder but just by looking at the open wok restaurants we have here in the Netherlands.
Good tutorial and a very nice kitchen also, you got a new Sub mate😊❤
I believe for Chow-mein, the final product is stir fried together in the wok over high heat, whereas Lo-mein is tossed with the heat turned off.
So yes, Chow-mein is gonna end up less saucy & dry compared to Lo mein.
Thank you for the chow mein recipe...looks delicious!
Jason, for the wok hei hack, if we don't have a torch or are nervous about the fire hazard, do you think a similar effect could be achieved by tossing the spread-out noodles under a broiler? Thanks, amazing video!
Test it out and report back!
Hi Jason, thanks again for a nice video. I learned from your first video, and now make a kick-ass chow mein / lo mein, I changed it up on sauces, watching many videos. Must say, buy a julienne peeler/cutter, they work so well, and are cheap. Keep up on the nice videos, it's better at home!!!
Also use a rechargeable mini chopper for the garlic/ginger. So easy.
I love noodles! Thanks for these Jase!! 👋
I learned the soaking dehydrated garlic technique right here. Thanks dude!
PS: Requests:
1. Eggplant w/ garlic sauce
2. Chinese style green beans
I just put those two dishes on my list! :)
Thank you for another great video! What are your thoughts on Teflon coated vs. carbon steel woks for home cooking? Thank you again for all your awesome recipes and videos!
I personally wouldn't use a nonstick wok because you can't get them that hot. I do use nonstick. But with woks I prefer metal because you can get them hot enough for a quick stir fry.
@@farmageddon thank you for the info, that’s what I was thinking but wasn’t sure our home stoves would get that hot. Better safe than sorry and I’ll take your advice. Thanks again
More of this please !
I am an absolute fan of your content. Beef and 🥦 recipe please my good sir!!!!!
Thanks for this Jason, I can personally attest to these techniques totally revolutionizing the taste of my dishes. Two questions though, I've noticed often recipes like this call for white pepper. I rarely see this where I'm from so I'm curious if there's any real difference between that and black pepper? Secondly, I noticed in several of your videos you recommend moving the noodles to the side so you can caramelize the sauce a little bit. Can you give me a sense of how long this usually takes? I find myself defaulting to a few seconds on high heat, but I wonder if more might be better before mixing the noodles in?
Thanks again and keep up the great work!
Thank you, Mike! I'm glad you've enjoyed the dishes!
You can totally sub out white pepper for black if that's all you've got. It's not that much of a difference. And for the sauce, yeah, it's typically only a few seconds. Just really until you hear it sizzle. You're not really trying to reduce it or anything.
White pepper and black pepper are the same plant seeds. The difference between them is that black pepper is picked when it is immature, while white pepper is picked after it is fully mature. They taste different. Black pepper has a spicier and stronger flavor. White pepper, on the other hand, has a milder aroma. Hope this helps.
Brother that looks so good yum 😋
I went to your recipe link it took me a while to figure it out but I did
Great stuff, one thing I like to do for most dishes is cook the onions by themselves, add some water to the wok, and lid it for about 5 minutes. Then cook the rest of the vegetables once the water evaporates off. This softens the onions and removes some of the bite as I am not a huge fan of crunchy onions.
Your takeout videos are awesome! Suggestion: please do arroz con leche! Colombian fan 🇨🇴🇨🇴🇨🇴🇨🇴
Awesome. Thank you Jason.
fantastic explanations! great job. you have a new sub buddy
Thank you! I sincerely appreciate the support!
Deep knowledge sharing tx for that.
I'd love to see you do a video on restaurant style Kung Pao. I've done several iterations over the years and I'm still trying to improve the results (mainly the sauce and making the chicken really tender).
Your tip with the alkaline solution and cutting meat into really thin cuts was great. I also just recently learned how crazy the result is when you coat every piece of meat in cornstarch individually before frying, but that might be more Tso's than Gong Bao.
I have a shellfish allergy, but only crustaceans (shrimp, crab, lobster, prawns etc) to consume oysters which are bivalve mollusks. Best to get an allergy test if you notice allergic symptoms after consuming shellfish cause you might be allergic to crustaceans and not allergic to other kinds of sea life with shells.
Useful video. First couple times I was quite unhappy with some burnt noodles sticking to the bottom of the wok 🫡
I use udon noodles for every Chinese noodle dish i love them so much
Can you PLEASE do a Khoa Soi video. If you have never had it find it immediately. Appreciate your efforts in these videos
Please share a video of the best Hot & Sour soup you ever had. I love all of your videos..
Love your videos and the recipes I’ve tried come out better than takeout. Could you do a video on Chinese fried chicken wings take out style? Keep up the great work.
You don't have the views you've earned. Great job g
My wife claimed to have a sensitivity to MSG when we first started dating. We (mostly me) cook a lot of Asian style foods and over the years, I slowly started adding in MSG. About 2-3 years ago, I confessed this to my wife. She's never had any reaction to the dishes I've prepared. At least for her... myth busted.
Real American hero!
@@farmageddon 🤣
I wish the myth was busted for everyone. The headaches etc from MSG got debunked decades ago but people still claim they have it. Dummies. The same people will use the product Accent on their meats. I remember when they were hyping it a lot in the '60s for steaks. It's just MSG and nobody got headaches from that. 🤣🤣
thats an extremely weird thing to do
@@kukachoo42 What is?
Great info n yummy recipe. Thnx
what is that burner you use for the wok and what is a good brand for it? Oh nm just noticed the links. This is exactly what I was looking for, for years!!! Thanks for this vid
Can you do Pf Chang's crispy honey shrimp?? its the best of pf chang's.
First class as always!
👍 coming from a Chinese mixed 😍😍😍perfect love!!
I love this channel ❤
thank you!
Delightfully informative, as always. Unable to eat eggs, so do you have a substitute noodle recommendation?
Any regular, thin noodle should work fine!
@@farmageddon You're so kind, to respond. Thank you.
these are great tips for the home cook even for chinese ppl
Well done!
Thanks!
Thank you, Ben! Great to see you again!
There is a way to cook with a standard butane cartdrige and achieve restaurant high power stove flames. Look for 19800W camping gas stoves. these are small an crazy powerful. Get rid of your 15 $ gas stove and buy one of those. Of course the cartridges will empty twice as fast but you will have the high power flame you are lookin for.
chinese restaurants often boil the meat first and then fry it after for texture
Interesting advice, I hope Jason sees this comment and tries it out.
What about puttin the ‘doodles’ in a salad-spinner to get ALL that water out of em? 🤔🤷♂️✌️
God, I LIVE for your recipes, dude! 🤘🤘🤘😮💨
Thank you! The salad spinner should work as well!
Treat it like it owes you money 😂😂
I am allergic to MSG. Through research I found that it's really the "M" in the MSG that adds the umami flavor and that's the mushroom. I purchased dried mixed wild mushrooms and ground them into a powder. I add that powder to all of my dishes and it makes it taste incredible without all of the sodium and allergic reactions.
Doesn't MSG stand for Monosodium glutamate? Is mushroom a form of that if so what mushrooms do you like best for that taste you're getting I'd like to try a better way of getting the good taste without the crazy chemical. If you know what I mean. It's crazy out here with these food chemicals just to get a great taste. Plz get back to me if you don't mind @theghettocookingshow and hey I think it's cool you have a cooking channel I'm gonna have to check you out sometime.
I like the recipie. I just thought I watched it a week or so ago. Are there any changes I should note?
I think you may be talking about the Lo Mein. The main difference between those two dishes, at least in the context of American or Western-style takeout, is that Lo Mein typically uses a thicker noodle and is saucier. That's really it, as far as I can tell.
There are many more differences in the traditional Chinese versions of the dish. I'm mainly addressing Western-takeout style in my videos, because that's what I'm familiar with.
You are too thorough man... Awesome video!
I always add finely grated ginger and garlic to marinating meats in Chinese dishes. Helps to hide the baking soda.
I LOOOVE chicken chrowmein ,l i can eat it everyday , have some Barkley & beef with it 2 , yummy yum
Fresh noddle's is the BEST to make one