J. Kenji L-pez-Alt Breaks Down the Science of Stir-Fry
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Date: 2022-07-07
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Comments and reviews: 10
Niubility
Shaoxing wine is not only for flavor but also helps to remove any odd sorta gamey/fishy flavor if your quality of meat is questionable. Corn or potato starch also changes the texture of the meat, making it more tender by locking in the juices.
I would also add a dab of oyster sauce to any beef or pork stir fry, it elevates the flavor profile a lot.
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Shaoxing wine is not only for flavor but also helps to remove any odd sorta gamey/fishy flavor if your quality of meat is questionable. Corn or potato starch also changes the texture of the meat, making it more tender by locking in the juices.
I would also add a dab of oyster sauce to any beef or pork stir fry, it elevates the flavor profile a lot.
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Fish
The main thing he didn-t mention which is key is wok hei. It-s not mentioned once.
The high powered burners and seasoned woks impart a Smokey distinct flavour- that is one of the main flavours you have in properly cooked Chinese food.
That also takes skill to do. You can just have a powerful burner and wok and expect the same results.
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The main thing he didn-t mention which is key is wok hei. It-s not mentioned once.
The high powered burners and seasoned woks impart a Smokey distinct flavour- that is one of the main flavours you have in properly cooked Chinese food.
That also takes skill to do. You can just have a powerful burner and wok and expect the same results.
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iPat6G
There are generally two ways to use a wok.
The first one you keep the wok on the stove at all times while moving and stirring the content around with a 'wok spatula', hence the name -stir-fry-.
Then there's another way in which you move the wok to toss the content up and down and stir things around with a 'wok ladle'.
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There are generally two ways to use a wok.
The first one you keep the wok on the stove at all times while moving and stirring the content around with a 'wok spatula', hence the name -stir-fry-.
Then there's another way in which you move the wok to toss the content up and down and stir things around with a 'wok ladle'.
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Iyappan
Hey Wired, what's with the weird narration and totally unnecessary jump cuts? Chronological steps makes it easier for everyone. Kenji has amazing screen presence and knows how to captivate his audience. Totally unnecessary commentary/narration. I can't believe a Kenji video can be ruined like this!
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Hey Wired, what's with the weird narration and totally unnecessary jump cuts? Chronological steps makes it easier for everyone. Kenji has amazing screen presence and knows how to captivate his audience. Totally unnecessary commentary/narration. I can't believe a Kenji video can be ruined like this!
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Keith
In addition to the unnecessary voiceover others have mentioned, all those rewind effects are really annoying too. Just start at the beginning and go forward. It's not hard. If I'm trying to make this dish, I don't want to be following along and then be told I should have done this other step first.
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In addition to the unnecessary voiceover others have mentioned, all those rewind effects are really annoying too. Just start at the beginning and go forward. It's not hard. If I'm trying to make this dish, I don't want to be following along and then be told I should have done this other step first.
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derek
I just -Amazoned- your new book! Question: is there a portable gas burner with enough btu's to approximate your -special; - burner? Any suggestions. or will it be a waste of money(originally a New Yorker, but I have lived here in S. F. since 1970(so no problem buying Gai Lan. et al) Thanks.
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I just -Amazoned- your new book! Question: is there a portable gas burner with enough btu's to approximate your -special; - burner? Any suggestions. or will it be a waste of money(originally a New Yorker, but I have lived here in S. F. since 1970(so no problem buying Gai Lan. et al) Thanks.
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RoxyLuffer
He doesn't recommend Non-Stick because the USA still use Teflon, and Teflon releases toxic gasses at high temperatures! If you're in Canada, your Non Stick pans do NOT have Teflon, because Teflon was Banned in Canada in 1988! THE MORE YOU KNOW! Stir-Fry On, Friends!
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He doesn't recommend Non-Stick because the USA still use Teflon, and Teflon releases toxic gasses at high temperatures! If you're in Canada, your Non Stick pans do NOT have Teflon, because Teflon was Banned in Canada in 1988! THE MORE YOU KNOW! Stir-Fry On, Friends!
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education
The narrator was so out of place, I thought I was the only one, but there are others in the comments who think so too. Not only is it unnecessary, it doesn't match Kenji's tone and style. it's jarring and frankly just plain bad.
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The narrator was so out of place, I thought I was the only one, but there are others in the comments who think so too. Not only is it unnecessary, it doesn't match Kenji's tone and style. it's jarring and frankly just plain bad.
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Kurt
He-s brilliant. Follow his well-tested techniques for outstanding results. Kenji-s videos and books are a godsend. I-m a disciple of his for years and my dinner guests and family reap the benefits.
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He-s brilliant. Follow his well-tested techniques for outstanding results. Kenji-s videos and books are a godsend. I-m a disciple of his for years and my dinner guests and family reap the benefits.
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Daniel
Kenji is one of my favourite sources of food knowledge and food personalities. Not really sure why the narration was added? He-s so eloquent felt very unnecessary and condescending
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Kenji is one of my favourite sources of food knowledge and food personalities. Not really sure why the narration was added? He-s so eloquent felt very unnecessary and condescending
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