Shanghainese Velvet Egg White "Crab" | Why It Works with Lucas Sin | Food52
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- เผยแพร่เมื่อ 11 ก.ค. 2024
- Velvet Egg White Crab:
In this episode of Why It Works, Lucas Sin works sans-crab to showcase cooking technique that transforms an ordinary crab into a near perfect imitation.
"Despite the origins of this dish as a form of imitation crab, I find this dish to be quite a nuanced exploration of texture; all in all, this is quite a technical dish. Which explains why I’ve chosen to include the primary technique, “velveting,” into the English translation of the dish. Elsewhere, this dish may be translated in English as “scrambled egg whites ” or “mock crab,” which belies the elegance and skill behind developing this dish." - Lucas Sin
CHAPTERS:
00:00 - Introduction
00:30 - A Brief History
01:21 - The Garnish
04:18 - The Vinegar
06:20 - Salted Egg Yolk Sauce
09:27 - Velvet Egg White Crab
13:12 - Plating
14:19 - Tasting
GET THE RECIPE:
Velvet Egg White Crab: food52.com/recipes/90203-velv...
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don't wanna sound mean but Lucas literally carries this channel
mandy was really great too not sure where she went
Rick martinez was great as well but he disappeared also
@@theclownofclowns I just watched her flattened chicken recipe and now I need a cigarette. She's amazing.
I'm a pretty avid baker so I started watching the channel because of Erin before branching out and watching the other hosts.
The other hosts don't have recipes that are as interesting
Lucas: "Don't slice the ginger too thinly"
Also Lucas: *slices the ginger thinner than I could ever hope to*
Favorite series on TH-cam, hands down. Lucas Sin is an absolute master in communicating and demonstrating food and it's background.
I’m a simple man, I see Lucas I click play
honey! get in here! new Lucas video just dropped!
This has finally solved a lifelong mystery for me...why this crab dish has no crabs😂😂 . And yes, at our local restaurant, they just have a little indent in the middle and put a raw egg yolk in it
Yeah in my experience the egg yolk should usually be runny.
Master Sin strikes again! Please chef, start your own channel.🙏
Lucas....I love that you address the history of food. prep, cooking techniques, and the science behind reactions.
This is the only dish Lucas has made in this series I would never make, but it’s the most satisfying dish he’s ever made too. Love it.
1:29 wonderful! every time i cover up my ugly mistakes with a lot of garnishes I'm just going to say it's Chinese inspired
OH....I love Chinese Food History! Its the icing on the alchemy of Chinese cooking lessons. I can't wait to try this dish!
In Cantonese/HK culture my mom always referred to this as 賽螃蟹(Choy Pong Hai)
There’s so much Food Science in this dish! Love Love It!!
Love the stories whilst calmly putting together a technical insanity (for me it would be difficult)
Fantastic video! thank you, Lucas
I swear I've had this dish a hundred times, but on top of fried rice. Everything - duck yolk, dried shredded scallop, puffy 'crab' egg. So good. The name was translated as white protein scallop rice, or similar. Love Lucas explaining how it all comes together.
one of my favourite dishes. Lucas you are a homie
This is an absolutely insane dish. I love it
Brilliant video and demo, chef. Thank you
Yes Lucas!
I! Love! Chef! Lucas!!! Especially the little fun tidbits about Chinese history!!
Kisses for you Food52 for this series 😘
p.s I love the focus on Chinese dishes in this series, if possible please don't ever pivot out from it!
My husband is allergic to crab. I have GOT to try this.
Amazing lucas, yet I miss the sushi trip and the blazing Chinese crab
I love Lucas Sin
This is such an intriguing recipe to me, I would love to try the texture of the egg white 'crab'
Love to learn the historic background of the dish!
I see LUCAS I CLICKKKKK❤
this is great ! canto food! food my mom makes and we go eat! thx for the explanation! scallops are like shitake. they have so much umami when they are dried and rehydrated.
lucas is top tier. has that bashful aura of a wunderkind
If the story about the chef fearing for his life is true, I guess he was highly skilled to begin with, and highly motivated to get creative and invent all these steps to create the dish. It is an amazing dish that I would love to try, but will probably not attempt to make because my skill level just isn't up to the task.
Barring the dried scallops the ingredients aren't too expensive? Worst case scenario you make a weird egg fu young dish. Put on top of fried rice and you can hide the evidence of 'failure'. You can skip the cured duck egg and just replace with runny egg yolk like a lot of restaurants do.
this dish would be called "Beyond Crab" in modern-day naming conventions
Simple ingredients yet so refined and exquisite looking. Wonderfully presented
I didn't know immitation crab is eggs in China. In Japan, imitation crab used to be made with jellfish that was imported from China, but when trade was stopped between the two countries due to its bad relations, Japan then started making imitation crab with fish. Dried scallops is also Japanese.
I love watching Lucas. He's like a modern Alton Brown, entertaining while still imparting knowledge and history. I've noticed Lucas going back and forth between mandarin and Cantonese, keep it Cantonese.
What’s the issue going between dialects?
@@jeelason The main problem with Mandarin is that it isn't Cantonese.
He's speaking Mandarin because this dish is Northern Chinese.
Only follow Food52 socials for Lucas Sin content at this point.
Kinda name is Sin bruh, dude is destined for greatness
👍👍👍👍👍👍
Guuuuuuuh there was a restaurant in Chicago shu ting xia who did this so well and they closed during the height of the pandemic 😢😢😢
Lucas is superb, as ever, but I don't see myself rushing (or even slow--trotting) to my kitchen to produce this dish that I, for one, couldn't quite wrap my palate around. Still, an interesting curiosity.
i see lucas, i click
Yummy 🦀🦀🦀🦀🦀🦀🦀🦀
I reckon a bit of kewpie mayo on top would be bosh
Who’s crushing on Lucas too 🙃
Playlist of Lucas' videos across multiple channels 👉🏻 th-cam.com/play/PL61B3UzuBy7N9Io91MmmmB3aU7YHV361f.html&si=CZ-e2NYyJO5VttGc
The "con chef" of Qing😂
What happend with the cameraman fading out at 5:56?
i wouldn't have guessed that the main shots are composited, but there it is. maybe it was just that one. a little odd, as many cooking channels these days actually involve the film crew, or at least don't mind showing them.
Mom, wake up! Lucas is back with another dish that’s better than yours!
For folks who are vegetarian or have a shellfish allergy, is there a way to substitute the dried scallop?
Just don't include it! I've also had the egg whites with white bait at restaurants before, but just the egg white on its own is nice. The scallop just adds a bit more umami.
You'll just need some umami, maybe something seaweed based or miso
Bet Lucas is gonna return to Harvard to teach cooking or at least give a few lectures 😂
Why dont lucas just have his own channel
It's the history of "useless chinese garnishes" for me
15:28 Food52: There is NO recipe for Egg Foo Young on your website. If there is, can you please provide the link? Your search engine says there is none.
I prefer my scrambled eggs cooked well, and so many cooks don't. Many folks seem to prefer really soft scrambled eggs; not me. I can't stand white that isn't cooked.
@etm567: No. You don't like soft whites that ARE cooked. Egg whites that are not cooked are clear. These are cooked.
the extras in the background are distracting.
There are few things
First, the dish is called Sai Pang Xie/赛螃蟹 in Chinese. 赛(sa) means 'surpass or be as good as' in Chinese. So the name of the dish can be literally translated as 'better than crabs' or 'as good as crabs'
Second, no, the character is not originated from Manchuria/Qing dynasty. It is a very old Chinese character. And it has been being used to mean 'surpass or be as good as' for at least over a thousand years.
Third, about its Empress Dowager Cixi associated origin. While I can't say it is 100% fake, the chance of this tale being true is very slim. There are hundreds dishes claimed to have associations with Cixi (either liked by her, or created for her, or named by her). But almost all of them were just made up. Remember the origin of General Tso's chicken ?
so literally 'beyond crab', hue
What’s the big deal,people? Lucas is big hero?Because he can cook?
envy is an ugly color to wear
Is it even worth all that work
It's absolutely delicious