I used to work at a Chinese restaurant and ended up being a line cook amongst many other things. I would make huge batches of all their sauces and we would make our sweet and sour sauce with ketchup, vinegar and sugar that was all. No food coloring and it tasted amazing. Love the channel, great recipes !!
That's how i've been making sweet and sour sauce as well, it's so good. And adding a bunch of ginger, some celery and onion to sweet and sour chicken takes it to unicorn levels of magical
If you want the Char Siu to be even more flavourful, what my grandma does is to use a fork and stab the pork so the sauce can infuse into it. also it makes the pork much more tender
Yes, that works well, but I skore the top and leave the fat cap on. When the pork is done, I sear it cast iron until the skin gets super crispy and that sauce caramelizes. Try it!
fmlAllthetime Puerto Rican pork shoulder slowly roasted gets punctured with lots of holes in the holes is where the seasoning marinade is put into and the flavor is amazing and not at all dry. So I believe it's fine depending on what dish your cooking.
You had me at that sweet and sour chicken. Here in Malaysia, we sautee red onions n ginger till fragrant. Add in soy sauce, ketchup, vinegar, slurry, sugar(optional). Dump in pineapple, peppers, and Chillies(optional). Mix in those fried chicken nuggets till well coated and heat through. Check seasoning and done. There's a severe lack of flavour there, imo. But thanks for sharing these recipes.
Thank you discovered your channel less than 48 hours ago and made a big bot of fried rice for the first time in like 20 miuntes. This is unheard of, for me it normally takes me really long to cook
thanks for your vids on American style Chinese fare. It's not that different from what I was raised on in Hawaii. Regarding the red coloring you might try some plum sauce. it kicks ass with flavor. Anyway, a fun watch. Thanks again.
Bullion cubes are a easy and cheap way to just *poof* have stock whenever you need it for something. I buy them in bulk, throw 'em in the pantry, use them in all kinds of food. Take that, fancy recipe! Don't have to buy bulky cans or containers that will go bad if I forget about them!
I bet your Granny is rolling in her grave, if she is dead. Cubes???? Cook a broth from whatever meat, bones, and vegetables you have and keep it in small portions in the deep-freezer. Seriously.
I've tried that, it's great stuff. I bought one in a lovely ceramic jar. But u have to be careful to buy the wrong stuff or you end up with stinky bean curd. The one i bought i could smell the wine in it. Lasted for ages :)
Thank you Josh. I really enjoy your relaxed approach to cooking! Plus you have a wonderfully entertaining style of presentation. I look forward to many more videos.
1. People call it silverskin - that stuff you were cutting off. 2. Red is a lucky color, that's why. 3. If you don't have chicken stock, just add water and a boullion cube and adjust for the added salt. LOVE THE VIDEO
My mouth was watering through both of your great videos! You have a relaxed yet loving style of cooking that I really enjoy. You show that cooking should be fun, forgiving and flavorful. Use what ya got, some is good, more is better, it'll all work out in the end because you're combining GOOD things.
I don't know whats more mesmerizing, your wonderful food creations or your blue eyes! xD Thanks for the recipes! I'm gonna try to make this for my family this week! We love Chinese take out!
i really like this guy sayin "hey its alright if you dont get it 100% right, it's still gonna be good!", that's a great way of life. It's also pretty much true, as long as you have the obvious, fundamental things, the little smaller details don't need to be incredibly fret over. Enjoy it your own way. -
I have made the sweet and sour chicken several times and I must say the sauce is on point. The only thing I have found is that for the breading flour egg flour works a lot better than corn starch and water. :)
my grandma used to make me fried rice with overnight rice, sealed in a container and left outside to northern china's cold weather. i'd suggest you putting rice in freezer for a brief moment before stir-frying.
Always have stock, it's simple. Once a month, roast a bird or make shrimp. Take the carcass or the shells and simmer them for a while after dinner in the biggest pot you have. Strain that out and put it into soup containers that go right into the freezer. You can also reduce it down so it is super concentrated, and then put them into ice cube trays. That way you have chicken and fish stock ready to go for whenever you need it.
+Rob Roth it still isn`t right, how many cans of pineapple would you waste just to seive the juice to make sweet and sour when you could just you tubs of ketchup, dyes are sometimes used in food but never for sweet and sour.
(this is for the sweet and sour chicken) Instead of adding salt,vinegar, and food coloring you could just substitute all three with kethcup. just a tip for those who don't those things
I love the simple wisdom of cooking something you have never tasted so that your lack of authenticity will not detract from the deliciousness of the meal.
Your my cheat sheet so to speak! Every woman that comes to my house, I cook for them using your recipes!! You guys have made me very successful in the dating game, without getting explicit!! Keep cooking in the kitchen and I'll keep cooking in the bedroom!!! Thanks fellas!!!
Great vids with you and yer bro. I'm a pretty decent home cooker and slinger of hash. I love the fact you guys make most everything from scratch. Good stuff!
dude... you are a god! Born and raised SoCali man here now living in Norway. I have been craving some $1 Chinese takeout something fierce lately. I found your video in my quest to find a recipe and I am so glad I did. I made the sweet and sour chicken. It was so easy to make and is dead on classic Chinese takeout. thank you for this!😎
I love your style. The fly by the seat of your pants improvisation is what attracted me to cooking and to your channel. In the end you're cooking for yourself and just by knowing how the ingredients work together makes it so one could customize each dish to a level that surpasses just ordering takeout. Thanks for taking the time to show a side of style that even I could do. I'm subscribed for life :)
I was wondering if you guys use a crockpot for anything? I would be interested in seeing some amazing recipes using that, especially for the nine to fivers!
Dude, my wife and I just made the sweet and sour chicken and you fucking killed that recipe. I had to use tapioca starch for the batter instead of corn starch because that's all I had on hand. But damn if those weren't little nuggies of deliciousness. I also added half a cut up sweet onion to the green pepper and pineapple.
The sweet and sour sauce I make is close to yours but over here in the UK we don't like to use too much food coloring - too many E numbers. I'm sure you probably went for a healthy coloring - however, I just put the cornstarch into a pan and add the approximate same amount of vinegar to it and mix out the lumps. Then I add the pineapple juice and stir. Finally I get tomato ketchup, same amount as the vinegar and then stir as you heat it up. If it over thickens add water. When I first saw the ingredients I thought it was crazy, but it works out pretty good. If you don't like your sauces too sweet then you only get the sugars from the juice and ketchup - but the ketchup has vinegar in it too, so helps balance. Using ketchup in Chinese food sounds weird but, try it some time. Less or no coloring and probably less sugar so might be better for you.
sweet n sour sauce 2 tbls water 2 tbls sugar 1tsp vinegar 1/4 soy sauce 1 tsp corn starch 2-3 drops red food dye mix very well and heat to boiling stirring constantly until sauce becomes a clear red turn off heat and its done.
A recipe i did for sweet sour chicken was diff in the sense you dredge in cornstarch then into egg then it was pan fried, came out great. I guess thats an alternate way from deep frying. Also the sauce was way diff. Vinegar, sugar, onion pow, garlic pow, soy sauce and ketchup. Once you cooked chicken you add sauce and i guess the starch from the dredge is what thickened it. It was nice to do it all in on pan and taste identical to a chinese take out. I got a wok recently and im itching to do a lo mein recipe. I like these 2 videos and it's amazing how a few ingredients plus cornstarch make a great sauce and how important cornstarch plays a role in chinese food. Its also great on chafed sweat balls.
Char Siu is a Cantonese word, pronunciation: Chaa Syuu, it writes“叉燒”in traditional Chinese. In most part of China mainland, it writes “叉烧”in simplified Chinese, and it's called Cha Shao(Cha Shaw) in standard Mandarin. 叉(Char) means folk or folked, 燒(Siu) means roast or fry or barbecue, you can find Char Siu in almost any restaurant in Hong Kong. They usually cook Char Siu meat inside of a glass stall. Char Siu usually means roasted pork meat, there are some other roasted meat too, roasted chicken, or duck or goose etc., nobody does Char Siu style with sea food though, I don't know why. Siu Mei (roasted meat) -Char Siu (roasted pork) -Siu Ngo (roasted goose) -Siu Aap (roasted duck) -Siu Yuk (crispy roasted pork) ...
in the first dish i usually use brown sugar, and use a bit of water aswell. to add some colour and flavor i use KETCHUP! and i dont use vinegar. also this way i dont need to use corn starch, just boil all that a little and thats it!
When we made sweet n' sour chicken at home my mom use to use a little maraschino cherry juice to get that red color. And it added a special flavor that I missed the first time I got it at a take out place. My mom used to also make pepper steak like every other week, I love that stuff.
love the video, I'm making Char siu, with my left over pork. and a big batch of pork fried rice. and egg rolls. I love Chinese food so does my wife. I like to cook. Thanks to part 1 & 2, I'm on my way to Chinese cooking.
Hey BGE, let your meat rest for a few minutes to seal in the juice, when steam is released, it opens pores in the meat and juices run onto your cutting board. Wrap your meat with foil for 5ish mnutes, tgis will keep it hot, and slightly undercook it because it will cook a little bit longer! try it
crab rangoon is super easy. i made it when i was 12 lol. all you need is wonton skins, canned crab, cream cheese, and chives(optional) mix that up fill the wontons and seal, then deep fry. i'd be down to see some teriaki sticks tho. :D
check out the "Searzall" - it's an attachment to your torch that helps it burn more efficiently - that way you don't get weird blowtorch flavors on your food.
Maybe they use a little maraschino cherry juice in the red sauce in the general Tsos and sweet and sour chicken , I remember in CA they'd add a few maraschinos in the dish.
I don’t care for oyster sauce so when I need that umami I add accent seasoning. It’s MSG which seems to scare people but it’s a naturally occurring glutamate found in stuff like tomatoes/mushrooms/etc. makes a huge difference in flavor depth
Want to spice up your chow mein or fried rice? Or even just give a little kick to dark sauces, try a little dark mushroom sauce, put some in a squeeze bottle and add a squirt, adds some amazing punch to any recipe.
I've always used pickled beet juice instead of vinegar in my S&S. No need for dye and it gives a mild tart tang on top of the vinegar that tastes great.
I've never once used food coloring in any asian dish ever, and they come out perfectly. Full disclosure: American White dude who runs a kitchen at a non-asian restaurant. No need to use food coloring if you know how to cook. Fianl thought. None of these dishes come out tasting right, guaranteed.
I used to work at an asian restaurant and my job at the end of the night was to throw out that nights leftover batches of hot and sour soup and rice. Let me tell you I ate a lot of rice with hot and sour soup and it was bomb af. I'm down to try out this recipe. Good memories.
Double dipping with the tasting spoon. Not a big deal if you are making it for yourself, but if it's for other people, should most definitely switch that out. Looks awesome though.
Just started part 2. Loved part 1. Thank you. Thank you. Thank you. I'm hoping you will show how to make garlic sauce, especially broccoli in garlic sauce.
Hey guys! Have you ever tried Czech cuisine? I would love to see your take on some of our most famous recipes. I believe it is largely undiscovered outside the Czech Republic, which is a shame :(
You'll note that sometimes the tofu in hot and sour soup would be slightly red or purple in colour. That's because it's not supposed to be tofu, it's supposed to be curdled pork blood which you can buy at the Asian butchers. Of course, most Western Chinese takeouts will just use tofu or maybe food colour their tofu.
Thank you! Just subscribed. Love the Sweet and Sour Chicken and General Tso`s Chicken. Was looking for the right sweet and sour sauce like the restaraunts. This is it! Thanks again!
A little bit of cherry juice (organic and without food coloring added) will give your sweet & sour sauce a nice red color, add to the sweetness, and generally doesn't harm your friends and family that may be allergic to the artificial food coloring.
Good gods! You cook like I do! No wonder I love your videos!! And, I am p-retty sure that "gloopy"is a real and true word. I have used it for years. And you have great taste in music!
Hi guys,I might be stating the obvious but for those who don't know....don't just pick up woodchips from your garden. It's weather treated with copper,chrome and arsenic.
I used to work at a Chinese restaurant and ended up being a line cook amongst many other things. I would make huge batches of all their sauces and we would make our sweet and sour sauce with ketchup, vinegar and sugar that was all. No food coloring and it tasted amazing. Love the channel, great recipes !!
Are the rest of his recipes pretty much spot on?
yep
Did you used to make that sweet deep red bbq sauce? I've been trying to find some good recipes but I've had no luck
That's how i've been making sweet and sour sauce as well, it's so good. And adding a bunch of ginger, some celery and onion to sweet and sour chicken takes it to unicorn levels of magical
REDACTED
If you want the Char Siu to be even more flavourful, what my grandma does is to use a fork and stab the pork so the sauce can infuse into it. also it makes the pork much more tender
thx for the tip!!! Shoutout to your grandma!!
Yes, that works well, but I skore the top and leave the fat cap on. When the pork is done, I sear it cast iron until the skin gets super crispy and that sauce caramelizes. Try it!
Don't wanna be that guy, but doesn't poking holes all up in your meat make it dry?
fmlAllthetime It can unless its being cooked slowly in a sauce. No way it will be dry then., However meat "rules" say not to go poking your meat a lot
fmlAllthetime Puerto Rican pork shoulder slowly roasted gets punctured with lots of holes in the holes is where the seasoning marinade is put into and the flavor is amazing and not at all dry. So I believe it's fine depending on what dish your cooking.
You had me at that sweet and sour chicken. Here in Malaysia, we sautee red onions n ginger till fragrant. Add in soy sauce, ketchup, vinegar, slurry, sugar(optional). Dump in pineapple, peppers, and Chillies(optional). Mix in those fried chicken nuggets till well coated and heat through. Check seasoning and done. There's a severe lack of flavour there, imo. But thanks for sharing these recipes.
You guys need to set up a restaurant somewhere and just serve whatever crazy stuff you want, that'd be awesome.
Also, I love "red flavor"
we have certainly considered it!
Or a pop up shop! But in Australia! :D
King Cletus to get p
p?
Thank you discovered your channel less than 48 hours ago and made a big bot of fried rice for the first time in like 20 miuntes. This is unheard of, for me it normally takes me really long to cook
thanks for your vids on American style Chinese fare. It's not that different from what I was raised on in Hawaii. Regarding the red coloring you might try some plum sauce. it kicks ass with flavor. Anyway, a fun watch. Thanks again.
Haaaaaaa you are a genius and hilarious!!!!!
I worked in a Chinese restaurant and this is pretty spot on! We used red food coloring in some sauces and char sui as well. Great video!
Bullion cubes are a easy and cheap way to just *poof* have stock whenever you need it for something. I buy them in bulk, throw 'em in the pantry, use them in all kinds of food. Take that, fancy recipe! Don't have to buy bulky cans or containers that will go bad if I forget about them!
bouillon is shit mate, I wouldn't use that. If you take the time to cook such a delicious food, don't spoil it with these cubes.
I bet your Granny is rolling in her grave, if she is dead. Cubes???? Cook a broth from whatever meat, bones, and vegetables you have and keep it in small portions in the deep-freezer. Seriously.
Dude, you should definitely check out Better Than Bouillon, comes in a jar like a paste, it's super good and way more flavorful than the cubes!
Bullion cubes have MSG in them, which helps Uncle Roger to not get upset with you.
Wet a papertowl and put it under the cutting board to stop it from sliding. I love you josh don't cut your fingers off.
Actually in China there is no food coloring or ketchup in the sauce, we use some kind of juice from fermented tofu, which is red...
And dark soy sauce also help to get the reddish color
Vincent Schiffer Well, actually it's fermented bean curd...
I've tried that, it's great stuff. I bought one in a lovely ceramic jar. But u have to be careful to buy the wrong stuff or you end up with stinky bean curd. The one i bought i could smell the wine in it. Lasted for ages :)
In Hong Kong we use ketchup
he never said they use it in china, they use it in american chinese restaurants lol
Another quick Sweet n Sour sauce is - Ketchup, Soy sauce, Brown sugar and cornflour (Corn Starch)
Thank you Josh.
I really enjoy your relaxed approach to cooking!
Plus you have a wonderfully entertaining style of presentation.
I look forward to many more videos.
1. People call it silverskin - that stuff you were cutting off. 2. Red is a lucky color, that's why. 3. If you don't have chicken stock, just add water and a boullion cube and adjust for the added salt. LOVE THE VIDEO
My mouth was watering through both of your great videos! You have a relaxed yet loving style of cooking that I really enjoy. You show that cooking should be fun, forgiving and flavorful. Use what ya got, some is good, more is better, it'll all work out in the end because you're combining GOOD things.
You had to leave the room to get the torch.. you usin it for dabbing?
haha
lmfao
lowkey in the first part he talked about joints
@Corrie- Onagoodday if you dont know, dont worry about it xD
He surely is
I don't know whats more mesmerizing, your wonderful food creations or your blue eyes! xD Thanks for the recipes! I'm gonna try to make this for my family this week! We love Chinese take out!
i really like this guy sayin "hey its alright if you dont get it 100% right, it's still gonna be good!", that's a great way of life. It's also pretty much true, as long as you have the obvious, fundamental things, the little smaller details don't need to be incredibly fret over. Enjoy it your own way. -
I have made the sweet and sour chicken several times and I must say the sauce is on point. The only thing I have found is that for the breading flour egg flour works a lot better than corn starch and water. :)
I can express and thank you enough for all the Asian dishes and recipes you have done. I am honored to learn thank you!
my grandma used to make me fried rice with overnight rice, sealed in a container and left outside to northern china's cold weather. i'd suggest you putting rice in freezer for a brief moment before stir-frying.
Always have stock, it's simple. Once a month, roast a bird or make shrimp. Take the carcass or the shells and simmer them for a while after dinner in the biggest pot you have. Strain that out and put it into soup containers that go right into the freezer. You can also reduce it down so it is super concentrated, and then put them into ice cube trays. That way you have chicken and fish stock ready to go for whenever you need it.
or you could just use chicken or beef cubes i think its called bouillion or something
@tyrone how about use less preservatives
I use everything after I remove the meat....the caramelized skin, accumulated fat, juices and bones.....to make stock.
The sweet and sour sauce is red because of ketchup..I am from Malaysia and my mum always cook that dish from me..
yeah you are right, I work in a Chinese and they do add dyes but the main reason it's RE is normally ketchup
Second this :) I'm from the region too.
remember, this is "American" chinese takeout.
+Rob Roth it still isn`t right, how many cans of pineapple would you waste just to seive the juice to make sweet and sour when you could just you tubs of ketchup, dyes are sometimes used in food but never for sweet and sour.
+ch Y *use
(this is for the sweet and sour chicken)
Instead of adding salt,vinegar, and food coloring you could just substitute all three with kethcup. just a tip for those who don't those things
I love the simple wisdom of cooking something you have never tasted so that your lack of authenticity will not detract from the deliciousness of the meal.
There's a lot of detail that is spot on in this video. For example, the fried rice section contains a lot a excellent advice thrown in casually.
i love how he is so chill about everything
Great video. If you want the red color the authentic way, use red fermented bean curd. It also helps with flavor 😉
Your my cheat sheet so to speak! Every woman that comes to my house, I cook for them using your recipes!! You guys have made me very successful in the dating game, without getting explicit!! Keep cooking in the kitchen and I'll keep cooking in the bedroom!!! Thanks fellas!!!
the fuck are you putting food coloring in for? it's ketchup
Great vids with you and yer bro. I'm a pretty decent home cooker and slinger of hash. I love the fact you guys make most everything from scratch. Good stuff!
I love and so appreciate your videos. Do you ever give the exact measurements for us home cooks? Thanks again. :)
You don't need exact measurements. A lot of people rely too much on them. Just cook it as he made it - he didn't measure anything heheh. Good luck!
i'm not sure they even use "exact measurements" lol
experiment!
use your instincts.
i'm afraid to cook that way. usually when i do i eff it up.
dude... you are a god! Born and raised SoCali man here now living in Norway. I have been craving some $1 Chinese takeout something fierce lately. I found your video in my quest to find a recipe and I am so glad I did. I made the sweet and sour chicken. It was so easy to make and is dead on classic Chinese takeout. thank you for this!😎
I love your style. The fly by the seat of your pants improvisation is what attracted me to cooking and to your channel. In the end you're cooking for yourself and just by knowing how the ingredients work together makes it so one could customize each dish to a level that surpasses just ordering takeout. Thanks for taking the time to show a side of style that even I could do. I'm subscribed for life :)
Im a Chinese, thanks for teaching me how to cook Chinese food! Really useful tutorial!
I was wondering if you guys use a crockpot for anything? I would be interested in seeing some amazing recipes using that, especially for the nine to fivers!
not often but we do have a video "how to make pizza in a crock pot"
dude who's gonna sit and watch something cook in a crock pot video???
I just made the sweet and sour chicken. It tastes indistinguishable from takeout. This is like magic.
Dude, my wife and I just made the sweet and sour chicken and you fucking killed that recipe. I had to use tapioca starch for the batter instead of corn starch because that's all I had on hand. But damn if those weren't little nuggies of deliciousness. I also added half a cut up sweet onion to the green pepper and pineapple.
dude Ive been trying to figure out hot n sour soup for years. Thank you sir!
I have to admit... watching these kinda videos is a lot more enjoyable BEFORE Easter dinner
The sweet and sour sauce I make is close to yours but over here in the UK we don't like to use too much food coloring - too many E numbers. I'm sure you probably went for a healthy coloring - however, I just put the cornstarch into a pan and add the approximate same amount of vinegar to it and mix out the lumps. Then I add the pineapple juice and stir. Finally I get tomato ketchup, same amount as the vinegar and then stir as you heat it up. If it over thickens add water. When I first saw the ingredients I thought it was crazy, but it works out pretty good. If you don't like your sauces too sweet then you only get the sugars from the juice and ketchup - but the ketchup has vinegar in it too, so helps balance. Using ketchup in Chinese food sounds weird but, try it some time. Less or no coloring and probably less sugar so might be better for you.
The oyster sauce makes the rice unbelievable! Made this several times, thanks.
sweet n sour sauce
2 tbls water
2 tbls sugar
1tsp vinegar
1/4 soy sauce
1 tsp corn starch
2-3 drops red food dye
mix very well and heat to boiling stirring constantly until sauce becomes a clear red turn off heat and its done.
Great video, I watched both. Quick tip: put a wet rag (like a kitchen rag) under your cutting board so it won't move around! :)
7 years later and I still find myself coming back to this video
A recipe i did for sweet sour chicken was diff in the sense you dredge in cornstarch then into egg then it was pan fried, came out great. I guess thats an alternate way from deep frying. Also the sauce was way diff. Vinegar, sugar, onion pow, garlic pow, soy sauce and ketchup. Once you cooked chicken you add sauce and i guess the starch from the dredge is what thickened it. It was nice to do it all in on pan and taste identical to a chinese take out. I got a wok recently and im itching to do a lo mein recipe. I like these 2 videos and it's amazing how a few ingredients plus cornstarch make a great sauce and how important cornstarch plays a role in chinese food. Its also great on chafed sweat balls.
Char Siu is a Cantonese word, pronunciation: Chaa Syuu, it writes“叉燒”in traditional Chinese. In most part of China mainland, it writes “叉烧”in simplified Chinese, and it's called Cha Shao(Cha Shaw) in standard Mandarin.
叉(Char) means folk or folked, 燒(Siu) means roast or fry or barbecue, you can find Char Siu in almost any restaurant in Hong Kong. They usually cook Char Siu meat inside of a glass stall.
Char Siu usually means roasted pork meat, there are some other roasted meat too, roasted chicken, or duck or goose etc., nobody does Char Siu style with sea food though, I don't know why.
Siu Mei (roasted meat)
-Char Siu (roasted pork)
-Siu Ngo (roasted goose)
-Siu Aap (roasted duck)
-Siu Yuk (crispy roasted pork)
...
in the first dish i usually use brown sugar, and use a bit of water aswell. to add some colour and flavor i use KETCHUP! and i dont use vinegar. also this way i dont need to use corn starch, just boil all that a little and thats it!
You have happy cooking energy! Thanks for the tips.
That's some City Chinese food
hahah! south park?
TAKE A ORDAH PREESE!
^ LMFAO!
This was awesome. You're making me excited about finishing uni and having my own kitchen for all this experimentation.
Just made the hot & sour soup, it was fantastic! Thank you, green bros.
Woks really are the master of pans . i should get one.
When we made sweet n' sour chicken at home my mom use to use a little maraschino cherry juice to get that red color. And it added a special flavor that I missed the first time I got it at a take out place. My mom used to also make pepper steak like every other week, I love that stuff.
CROCK POT MEALS CROCK POT MEALS CROCK POT MEALLLLSS!!!!
I cooked some fried rice today and I used some sesame oil... it has a nutty flavor. It was so good.
love the video, I'm making Char siu, with my left over pork. and a big batch of pork fried rice. and egg rolls. I love Chinese food so does my wife. I like to cook. Thanks to part 1 & 2, I'm on my way to Chinese cooking.
I am from Vietnam and we got the red colour because we use ketchup 💔, and caramelized sugar in the second dish
Ayyyyy I'm Vietnamese to!
"Fire alarm went off, no big deal." Not when you live in a huge apartment building, homie 😂
Everything looked really yummy!
I have never seen someone use so much corn starch at one time
Hey BGE, let your meat rest for a few minutes to seal in the juice, when steam is released, it opens pores in the meat and juices run onto your cutting board. Wrap your meat with foil for 5ish mnutes, tgis will keep it hot, and slightly undercook it because it will cook a little bit longer! try it
I never comment but I made a recipe. it rocked! u made it easy to follow. kids even liked it!
for the hot and sour soup, you may wish to consider some chinese pickles, like zha cai. It adds a level of funk. Also some sichuan pepper helps too.
Just made the Char Siu and fried rice, outstanding...new favorite channel
Could you guys do Beef Teriyaki Sticks and Crab Rangoon in this series please? Those are and will always be my favorite Chinese Takeout dishes.
Peeking chicken is my favourite, hope he gets round to it!
crab rangoon plz
"Crab Rangoon" "my favourite Chinese dish"
Yeah........about that
haha, well he did say 'chinese takeout'
crab rangoon is super easy. i made it when i was 12 lol. all you need is wonton skins, canned crab, cream cheese, and chives(optional) mix that up fill the wontons and seal, then deep fry. i'd be down to see some teriaki sticks tho. :D
check out the "Searzall" - it's an attachment to your torch that helps it burn more efficiently - that way you don't get weird blowtorch flavors on your food.
Omg you are awesome I haven’t watched you yet until tonight I’m trying all these! Thank you
Maybe they use a little maraschino cherry juice in the red sauce in the general Tsos and sweet and sour chicken , I remember in CA they'd add a few maraschinos in the dish.
I don’t care for oyster sauce so when I need that umami I add accent seasoning. It’s MSG which seems to scare people but it’s a naturally occurring glutamate found in stuff like tomatoes/mushrooms/etc. makes a huge difference in flavor depth
we add tomato sauce for the red color in sweet and sour. :)
Want to spice up your chow mein or fried rice? Or even just give a little kick to dark sauces, try a little dark mushroom sauce, put some in a squeeze bottle and add a squirt, adds some amazing punch to any recipe.
I've always used pickled beet juice instead of vinegar in my S&S. No need for dye and it gives a mild tart tang on top of the vinegar that tastes great.
For the chicken, use rice flour with cornstarch... then double fry it.
I loved when you blow torched it but I just realized all you needed to do was broil it for the crisp lmao
The reason there's food coloring used here is because he is replicating the Chinese Takeouts we have here in America. Listen first before talking.
I've never once used food coloring in any asian dish ever, and they come out perfectly. Full disclosure: American White dude who runs a kitchen at a non-asian restaurant. No need to use food coloring if you know how to cook. Fianl thought. None of these dishes come out tasting right, guaranteed.
Ketchup can be used to make the sweet and sour sauce tangy and red too.
18:52 "The fire alarm went off, no big deal" 😂 I wanna be that chill!
I used to work at an asian restaurant and my job at the end of the night was to throw out that nights leftover batches of hot and sour soup and rice. Let me tell you I ate a lot of rice with hot and sour soup and it was bomb af. I'm down to try out this recipe. Good memories.
Double dipping with the tasting spoon. Not a big deal if you are making it for yourself, but if it's for other people, should most definitely switch that out. Looks awesome though.
I’m so happy this video exists!
Pancake mix makes a really good fluffy flour. Great vid!
Love the lingo... "gotta love the colosh-kis. " You guys crack me up. Mua
Cornstarch makes a crispier coating that holds up to sauces longer without getting soggy.
I appreciated that you sang a line 'Beautiful Soup.'
Beau-u-u-u-u-u-uuu-u-uuu-u-uuutiful soup of the evening! Beautiful soup!
sabertooth1980 it keeps popping up everywhere
Just started part 2. Loved part 1. Thank you. Thank you. Thank you. I'm hoping you will show how to make garlic sauce, especially broccoli in garlic sauce.
you rocked these dishes out !!!! nice job
Thank you soo much for all your Tips, I,ve got my notes wrote down LOVE IT:):):)
i love watching you eat.
Do a series where you come visit me for a week in my student house in the UK and teach me how to cook.
Hey guys! Have you ever tried Czech cuisine? I would love to see your take on some of our most famous recipes. I believe it is largely undiscovered outside the Czech Republic, which is a shame :(
You'll note that sometimes the tofu in hot and sour soup would be slightly red or purple in colour. That's because it's not supposed to be tofu, it's supposed to be curdled pork blood which you can buy at the Asian butchers. Of course, most Western Chinese takeouts will just use tofu or maybe food colour their tofu.
"Who doesn't love the nugsters?"
I never got why Green Bros never wait for their food to cool down a bit. They always burn themselves :P
b/c they are real men
Thank you! Just subscribed. Love the Sweet and Sour Chicken and General Tso`s Chicken. Was looking for the right sweet and sour sauce like the restaraunts. This is it! Thanks again!
yes finallyingredients that give the taste love your humor
Have you made KEFIR (milk or water) from granules? Wonderful tart smoothie with mived fruit. Soooo soooo good!
I need part 3 in my life.
salieras neskanu
A little bit of cherry juice (organic and without food coloring added) will give your sweet & sour sauce a nice red color, add to the sweetness, and generally doesn't harm your friends and family that may be allergic to the artificial food coloring.
Good gods! You cook like I do! No wonder I love your videos!! And, I am p-retty sure that "gloopy"is a real and true word. I have used it for years. And you have great taste in music!
Hi guys,I might be stating the obvious but for those who don't know....don't just pick up woodchips from your garden. It's weather treated with copper,chrome and arsenic.