The skills with the cleaver are amazing. I can't help but think of Willie Nelson making sweet music with his favorite guitar. He makes sweet tasty music with his favorite meat cleaver. Makes it look easy but I know better.
Hola..amigo..eres exelente..delicado y practico para manejar la cocina..me agrada mucho ver tus videos y aprendo demaciado..gracias por tu gran trabajo..porque nos enrriqueces cada dia con tus recetas.
Marcio Nomura The squid looks amazing !!! I‘m here to invite you guys to watch my video. The Best Deep-fried Squid with Salt & Pepper Ever - ASMR Outdoor Cooking : th-cam.com/video/zD5CqW3DIpI/w-d-xo.html
@ chizkarr93 chiznak NASA engineer: we don't have rockets to go on the Moon. Russian Engineers: we can sell it to you, for us is like bread and butter.
Cutting the squid this way is easy. The texture of squid is quite tough. But even then, his skills are godly. The way he cuts this bok choy has me drooling
This recipe is to highlight the flavor of the calamari, thus there are no heavy sauces to hide the taste of this type of seafood. Show me your cooking channel Chef Arj??
Because most of the dish is all about the preping kiddo.Would you rather watch 4 minutes of squid cooking in the wok?...Dafuk,people have nothing to complain about so they look for something to complain about.
I think the squid is a little overcooked. Squids are supposed to be treated using heat for a max of 1 min otherwise they will start to go very chewy. The whole purpose of carving the squids before cooking which he did is to reduce cooking time but i don't understand why he needed to boil then deep-fried then stir-fried. Nice recipe anyhow.
Thai Duy Tran boiling it with cooking wine is for remove the fishy flavor from the squids he could put ginger in it but that will cover the flavor of squid itself, deep fried it is because after boiling the squid will release all the juices and it won’t be able to stir fried with garlic to create that nice light brown Maillard reaction if it’s wet, you are right about the cooking time and that’s the difference between a cooking master and a newbie.
You can actually see the heat turned all the way down, and only very briefly turned back up to max just to burn off the alcohol from the cooking wine. Not quite enough to burn the garlic. The wok burner is actually controlled with a foot pedal which you can't see in the video, which allows the chef to have absolute control over the heat levels.
Your cutting skills, more than perfect., no words for cooking skills., that's something like out of this world.
Nice to cook cuttle fish its my favorite recipe wow i love it something good smell yummy.
Thank you chef
Im always watching your video.
That precision is insane.
Always wondered how exactly to slice the squid to get that effect.
Thanks 👍
His cutting skill takes time to learn... it is a skill
Very nice approach...now I'm hungry as heck! Thanks chef John
Yum that looks delicious.
Skillful cutting techniques...
Salutes!!!
The skills with the cleaver are amazing. I can't help but think of Willie Nelson making sweet music with his favorite guitar. He makes sweet tasty music with his favorite meat cleaver. Makes it look easy but I know better.
That looks like Samehada from Naruto! very nice precision!!
wow incredible
Hola..amigo..eres exelente..delicado y practico para manejar la cocina..me agrada mucho ver tus videos y aprendo demaciado..gracias por tu gran trabajo..porque nos enrriqueces cada dia con tus recetas.
Just wow 😍😍😍👌👏
Thank u chef !!! What a genius
Wau so very must 👍👍👍👌👌👌💯💯💯
Tasteless perfection 👌
ur really an expert chef 👏👏👏
Awesome as usual
Yesaa goal with tapioka enakkk lhooo
Thank you Master Chef!
Thank you!
wow you are so so good chef john!!
Man! his skill sleave is really amazing.
The way we grilled our squid. Recommend >>>
th-cam.com/video/i53kKyfkdtQ/w-d-xo.html
Wow.......amazing
I'm in awe !.
Nice job!
Good.Very nice.
God bless you 🙏😇 bro
Where are you sir 🙏😍
this guy is amazing
Amazing cooking chef...like always.
what's the technique he used at 3:15 called when he used the cooking wine
"bao", a method is commonly used in chinese cooking. do not try it at home, domestic gas is not powerful enough to "bao guo".
Thank ad!
LOOK good ALL WAY
Dangerously beautiful😁😁😁
Thank ad😁!
The music would perfectly fit into a low budget jackie chan movie.
Marcio Nomura The squid looks amazing !!!
I‘m here to invite you guys to watch my video.
The Best Deep-fried Squid with Salt & Pepper Ever - ASMR Outdoor Cooking :
th-cam.com/video/zD5CqW3DIpI/w-d-xo.html
Or the next Zelda
You know your cooking game is strong when your stove is pedal operated.
NASA engineer: what are we going to do with this old rocket booster?
Head scientist: give it to the chinese.
lol
wow,okey！
@
chizkarr93 chiznak NASA engineer: we don't have rockets to go on the Moon.
Russian Engineers: we can sell it to you, for us is like bread and butter.
Nice one
MAGISTRAL👉🥇🏆
increible lo amo
Can you make some differents soups.
just perfect.thank you.
My mom is cooking squids😁😁
Здорово 🤟 👌👍👋👏🙏😁😁💖💖👀👀🔥🔥🔥
I tried receipt my wife took months to clean the kitchen .thats it with TH-cam cooking she said.
Lol
😂
Looks so good yummy but my allergies big no for squid. Crab. And sea shells. 🤗
So testy🤤
Cutting the squid this way is easy. The texture of squid is quite tough. But even then, his skills are godly. The way he cuts this bok choy has me drooling
Is this dish called Yao Pau Sin Yau in cantonese?
Technique 9/10
Flavor 6/10
This recipe is to highlight the flavor of the calamari, thus there are no heavy sauces to hide the taste of this type of seafood. Show me your cooking channel Chef Arj??
Love the computer game music
Music reminds me of Legend of Zelda, wind waker
Chinese man flexing knife skill for 4 minutes oh and also stir fry squid
These were precisely the words I was looking for to describe this haha :)
Because most of the dish is all about the preping kiddo.Would you rather watch 4 minutes of squid cooking in the wok?...Dafuk,people have nothing to complain about so they look for something to complain about.
WOW😋👍
Where can i get that knife??
I need a stove for that wok.
I want to know why do they always have water sitting on Chinese kitchen counter. Could anyone explain?
Dewi L A cooling down hot counter.
Chef John is amazing. But why does this music sound like something you'd hear first thing outside of your home village in a JRPG?
Not gonna lie, i was getting very strong LoZ Wind Waker vibes from the music. Not that that’s a bad thing, of course.
Gordon ramsey has left the group!
Gordon ramsay is so humble, he would want this chef to teach him and he would praise his amazing technique
Tried this myself and end up with a minced squid!! It’s difficult not to cut through the jellylike squid!! 🔪🦑
Why the dramatic music. Still. Liked the video
I think the squid is a little overcooked. Squids are supposed to be treated using heat for a max of 1 min otherwise they will start to go very chewy. The whole purpose of carving the squids before cooking which he did is to reduce cooking time but i don't understand why he needed to boil then deep-fried then stir-fried. Nice recipe anyhow.
Thai Duy Tran boiling it with cooking wine is for remove the fishy flavor from the squids he could put ginger in it but that will cover the flavor of squid itself, deep fried it is because after boiling the squid will release all the juices and it won’t be able to stir fried with garlic to create that nice light brown Maillard reaction if it’s wet, you are right about the cooking time and that’s the difference between a cooking master and a newbie.
carving the squid was to achieve the shape obviously, not reduce the cooking time
@@AceBambam the purpose is twofold: achieve the aesthetic look and reduce cooking time.
@@thaiduytran6217 maybe, but those squid sheets are already thin obviously even without the carving
@@AceBambam You're right. It's all about presentation.
You kill me ,,😂😋🤩
Is this dish called Yao Pao Xin Yao in Cantonese?
I would probably burn my house down attempting this.
I'm here because I was curious on how to incorperate squid in to a teryaki, garlic stir fry i was thinking of making.
There's always an easier way!
th-cam.com/video/GEAh_HmW764/w-d-xo.html
Teach me master..
Where can one by that kind of wide shallow strainer?
Chef's Toys on the west coast.
Bravoo
Am I the only 1 who notice chef didn’t use all the squid prepared?
I will do it tomorrow...but may skip cooking wine to avoid flame in my regular modest kitchen.
And also use a healthier oil
The guy who think vertical video is okay should join the squids.
EDIT: Search for the alternate meaning for 炒魷魚...
Meu Deus o que é isso mesmo !!
increase surface area, reduce thickness, extremely minimal cooking time.
Surprised the garlic doesn't burn though in that hot wok, seems risky.
You can actually see the heat turned all the way down, and only very briefly turned back up to max just to burn off the alcohol from the cooking wine. Not quite enough to burn the garlic.
The wok burner is actually controlled with a foot pedal which you can't see in the video, which allows the chef to have absolute control over the heat levels.
The wok is thin and can change temperature quicker than a normal pan. That’s my guess anyway.
How many times did he reuse that cooking oil to achieve that color?
Jeric Austria Chinese chef usually cook at a sssuper high temperature,maybe once twice
The soundtrack of Brigandine PS1
👍👍👍👍👍
Deep fried bok choy?
America wants to know your location.
this is hilarious
Try it I got a gooey mosey Squid, I must do something wrong ^^
IMHO, the music is good but I want to hear him 'cutting' and 'cooking'.
The song reminds me of Runescape for some reason.
What is the squids?
Can you please do a tutorial on knife sharpening
3:40 oh wow really? I thought he was just flexing
Sorry we mean add cooking wine here
I will put in more spicy if I do this dish
How to cook your dragon!
My Yokohama friend every day cook squid.they have reataurant because
One month allredy still cutting up the squid
This is like watching Van Gogh paint
3:40 cooking what?????
Giorgio lopez garcia cooking commonsense
Nobody can do this at home. Spill water everywhere. Spill oil everywhere.
Someone, explain his stove
Why is there water on that stove almost in every video and also the oil spillage is insane
The water helps to prevent the cooking station from overheating due to high temp of the stove. It's actually the water, not oil on the cooktop.
i always thought they are taken from squids tentacles!
Imma just cut rings
加油，加油中国文化让世界都看看我们中国的美食！
No cold oil into hot wok?!
ขอชับไทยค่ะ
I wanna eat it!