Hey guys, a few notes: 1. Something that we neglected to mention in the video - if you’re *not* “de-gunking” your tomato (also totally legit), you’ll probably want to alter your order of operations when stirfrying - especially on a weaker stove. If you add tomatoes in with all their liquid, it can quickly become a ‘stew’ and difficult to fry chilis/aromatics. So in that case, I’d recommend going (1) ginger/spicy chilis over a medium-low flame, swap to high once fragrant (2) medium chilis (3) previously-fried pork (4) baijiu or your wine of choice (5) tomatoes, fry for a minute until slightly saucy (6) soy sauce (7) seasoning (8) optional water. 2. Note that the five spicy in the marinade is sort of our own thing. In Yunnan, *if* you marinate the pork for this dish (and many people don’t), it’d likely be a mix of star anise powder and Tsaoko (草果, Chinese Black Cardamom) powder. Five spice is not the same but obviously contains star anise & hits roughly similar notes. If you make Yunnan food on the regular and happen to have Star Anise powder and Caoguo powder in the cupboard, swap the five spice for 1/8 tsp each of those two :) 3. So as I was writing “a hand mince has sausage-like spring” in my VO, a lightbulb went off in my head: could... someone just use a fresh sausage out of the casing (ala Jimmy Dean, Johnsonville) to mimic a Chinese hand mince? Went down to the foreigner supermarket here in Bangkok and managed to pick up some relatively plain-ish frozen Johnsonville, and decided to give it a whirl. It worked… fantastically. Texture was absolutely on point. 4. That said, fresh sausage probably won’t work as a *universal* substitute, as there are a couple considerations. First, even if you get a relatively plain, sage-less sausage… it will likely have a good kick of both (1) salt and (2) black pepper. Not a difficult thing to work around, but you would need to slightly adjust your final seasoning. Second, because sausage loves to render out lard, you’d definitely want to fry the sausage separately from your final stir fry and evaluate the oil. (basically, just like we did in this video) 5. Someone on the Patreon discord randomly suggested giving Mexican Chorizo a whirl, and I couldn’t shake the idea - I had to try it. Ended up hunting down a foreign butcher in Bangkok that makes some, and gave the Red Sanduo a whirl using the same recipe. It was… awesome. Highly, highly recommended - super high ratio of deliciousness:effort. Might even end up penning a Reddit post & sharing a recipe for specifically. 6. On the topic of substitutes, if using Jalapenos… I’m wondering if upping the quantity to ~150g might be a decent idea, given that Jalapenos got that big placenta to them? I don’t know, any thoughts? 7. Regarding wine substitutes, I’m starting to get increasingly convinced that a cheap brandy is perhaps the best western Shaoxing wine substitute. Really cuts the *Shanwei* (porky off-notes) better than any other western alcohols, I think. But definitely do use whatever alcohol makes sense - hell, sometimes when I’m back home in the States and cooking at my parents’, I end up reaching for a strong beer because they usually don’t have liquor around (as you’d expect from a couple teetotaling quakers). And dry sherry is, of course, the internet’s recommended Shaoxing wine substitute. 8. As I stated in the video, definitely re-use the excess pork oil to fry up some vegetable. Some sort of porky green, a three chop, and some rice is an excellent complete meal right there. That’s all for now - might edit some more notes in a bit. A bit of an easier recipe because next video will be a doozy - something that Steph’s been working on for a *long* long time, and something that doesn’t exist out there in English yet :)

@booon-booon

10 ай бұрын

Excited for the next video! Y'all are awesome

@christopher5855

10 ай бұрын

Have you tried pulsing meat in a food processor till get the consistency of hand mince? I'd be interested in seeing if this works and if the clean up of the processor actually saves time.

@canislupusminecraft2670

10 ай бұрын

According to the internet, you can also use mirin as a Shaoxing wine substitute.

@Mageling55

10 ай бұрын

That sausage tip seems really nice, cause my main issue with hand mincing is more so the lack of knife, not the lack of time and effort. And its really hard to have a recipe come out bad when it starts with chorizo tbh

@lalarolala

10 ай бұрын

I'm in Spain and honestly, I use both the "standard" blue label "flower" Shaoxing that most cooking books and youtube channels use and some local "Tio Pepe" sherry (Witch is probably high quality expensive wine everywhere else but here in Iberia) diluted with a bit of water, depending on what falls closer to mee when on the wok, and I find it difficult to say what I used once I cooked with it. So yeah, I agree that Dry sherry is a great substitute. Would you give some guidelines on what to do for the tofu white 3 mince version? I cant eat egg, and the idea of doing it with tofu sounds delicious.

I typically grind my meat in large batches, but you two introduced me to the double knife mince with your dumpling videos. It's _impossible_ to beat that texture, but much more importantly... I've never felt more powerful in my life than the times I've dual-wielded a butcher's knife and a Chinese chef's knife, mincing the hell out of a fatty cut of pork in a rapid staccato.

One thing I want to add is that if you mince meat and freeze for later use, you can "flat" the resulting portions into "meet sheets". It'll thaw much faster when you want to use it, it stacks nicely and saves space, and you can snap it into pieces quite easily in the frozen state so you can get half portion if you want.

@zameshtan

10 ай бұрын

Yes -- that's a really good tip!

I love the names in Chinese homestyle cooking. "Three fresh things from the earth", "three chops", "pock marked old woman's tofu". They're so good!

@xZOOMARx

10 ай бұрын

its quite poetic. 'dim sum' meaning touch the heart, what the heart desires, conveys so much more than "shareable small plates."

@Saitaina

10 ай бұрын

I swear most of these were named by old chef's having a go at people.

@matthewbrotman2907

10 ай бұрын

“Ants climbing a tree”

@temp_name_change_later

2 ай бұрын

A lot of Chinese restaurants are similar in that they have really fanciful or poetic Chinese names, but don't bother translating it and give it an unrelated English name instead. For example there's a great restaurant near me named 六禾园 which means something like "garden with 6 crops" but the English name is "Shanghai bun."

Why on Earth would people stop watching just because you hand mince? You're not forcing us to do exactly as you do and part of the fun with cooking is experiments with recipes. I know I will probably never hand mince because of several disabilities, but I watch the videos because A. You are both adorable and like having a visit with a lovely couple and B. I can learn new techniques and ideas to adapt to what I CAN do. For instence, I recently made a pickled rice and chicken dish by using pickled beet juice in the rice, topped with chicken, beets and a sauce and it reminded me of all your guy's "served over rice" videos. Not traditional anything, but I had a smile imagining you trying to convince people to cook it.

Hahaha!!! Who needs a meat grinder or food processor when you have a kid!?! Awesome, Steph!

@slwrabbits

10 ай бұрын

I once proved that small child with chip on shoulder could successfully beat egg whites to soft peaks with a fork. We learned afterward that my family does own a whisk.

this channel keeps on teaching me that the dishes i thought were universal in china turned out to be pretty much exclusive to yunnan. it makes me even happier making them because they feel even more special in a way. wonder if you'll tackle 豆腐园子汤 one day; it's very photogenic.

tell us more about that thanksgiving gravy hotpot tho...

@ChineseCookingDemystified

10 ай бұрын

Oh I thought you'd never ask It'll still take some prep of course First off, break the turkey down in the Chinese style ala a chicken. Now, unlike chicken there's going to be a lot of extra bone-out pieces due to the size of the bird. you have three components: the bone-in pieces along the carcass, the bone-out dark meat, the bone-out light meat. Let's also remove and save the skin at this point Bone in pieces, first give those a pass through oil. Deep fry the dark meat until done. At this time, also deep fry the skin & save as a side dish because why not Start a stir fry with the bone in pieces, ala Huangmenji, preferably with ghee or schmaltz as a base. Stir fry some other western stock components alongside... maybe some carrot chunks, maybe a bit of onion, handful of dried bay leaf... then add liquid and braise (perhaps adding some fresh Thyme or sth). This will be the base for our hotpot. Thinly slice the bone-out white meat and marinate. Make some mashed potato balls and deep fry. Stuffing just do a baked stuffing or sth. Have a homemade cranberry sauce on the side for dipping stuff (ditto with a basic soy sauce dip as well). Also separately blanch some Cantonese Yee Mein and reserve Begin the meal as a hotpot with the marinated white meat. This will be the "hotpot" phase of the meal. In addition to Turkey, you could have tofu sheets, sweet potato, spam, squash, greens, whatever. Too often Thanksgiving has these sad forced sides like those yam marshmallow casseroles or whathaveyou - instead, let the hotpot do your work for you. Once everyone's done with those, it's time to start the "gravy" phase of the meal. Add a Beurre manié to the pot and thicken it to a gravy-like consistency, cracking in some extra salt and pepper to taste. Now it's more of a fondue... the idea will be to dip the ingredients into the bubbling gravy. This will include the deep fried mashed potato balls, the stuffing, some dinner rolls, the deep fried dark meat... whatever you want smothered in gravy. Near the end take the whole pot and dump it theatrically on the Yee Mein, where people will then finish up with noodles. For dessert have Pumpkin pie in a Cantonese egg tart mold IMPORTANT NOTE: I've never done any of this and it's all just a fantasy in my head

@JoeWDye

10 ай бұрын

@@ChineseCookingDemystified that sounds fucking great! you make this as a joke, but not a joke video.

@fish3977

10 ай бұрын

​@@ChineseCookingDemystifiedI am actually going to steal that cranberry dip idea! It's a common pairing mainly with liver , be it fried or in a caserolle, here but the sweet tartness would likely go quite well with the western "covered in Chinese five spice" type of "Chinese" food

Hello from the Phoenix AZ area of the world. I'm a 56 year old foodie and amateur chef who since hitting adulthood has ALWAYS done ALL of the cooking in my home. No matter who I'm with, I've always done all of the cooking. Which my long time restaurant manager wife very much appreciates. As she says, the last thing she wants to do after managing a group of restaurants is come home a cook. I just discovered your channel earlier today, and I've been binge watching ever since. About a week ago I got a taste for one of my three favorite styles of food, Chinese, Mexican & Indian. On a side note, believe it or not, it's nearly impossible to get good Mexican restaurant food hear in the Phoenix East Valley. Yeah, I know, right? We're literally in the the middle of one of the most Mexican immigrant populated areas of the entire country, yet no one here seems to know how to make good Mexican food. There's NOTHING they serve in the Mexican restaurants here than I can't make ten times better. However, I'm obsessing about one of my other favorites right now. Guess which one landed me on your channel. Last night I ended up going to my favorite Chinese takeout place and satisfying that craving; which unlike the Mexican food around here, the Chinese takeout at my favorite place is on par with some of the best I've ever had. And I grew up around Chicago, were they have one of the biggest and best Chinatowns in the entire country. However, a few days ago it occurred to me, I should probably think about ditching my 16 inch teflon coated flat bottom "wok," which I use on my glass top electric stove, and is pretty much useless for trying to replicate Chinese restaurant style takeout, and instead start shopping for a nice big carbon steel wok, and a powerful outdoor propane wok burner that looks like it could power a small private jet. I'm one of those people who gets an idea, and obsesses over it until I either make it happen, or I've burn the entire family out on it, including myself, before finding another obsession to take it place. I guess it's a good thing I'm not into gambling or drugs, right? Right now building myself a good stir fry wok station net to my patio built in grill station, is my latest obsession. Well, that and and now of course the two of you are rounding out that obsession. I'm really enjoying your channel, and the attention to detail in your style of explaining things. I especially loved the Beef and Broccoli video. No matter what, I've never been able to replicate that beef texture, but now thanks to you I feel somewhat equipped with the secrets. Well done! Lastly, it's been bugging me since I first started watching your videos this morning, but I finally put my finger on where I've heard a voice like yours before. Chris, has anyone ever told you that you sound like Richard Dreyfuss? You honestly do. In one of your upcoming videos, can you please just say “I’m not going to waste my time arguing with a man who’s lining up to be a hot lunch.” (Jaws, 1975) I have a feeling you'd really nail that line perfectly. 😋

I have lots of chilis and tomatoes in my garden right now, I'm going to try making the red version! Thank you!

I really appreciate how this channel has drilled down more and more into the "stop caring so much and do what you want if you prefer it that way" side of cooking, it truly is the most demystified that Chinese cooking has ever felt to me as just another American

The texture of the pork after chopping looks similar to the first pass through a mincer (meat grinder) using the large grind plate. Will definitely be giving this a try although pork belly has become a bit of a luxury meat, price wise, since all the TV chef's started to show how to use cheap cuts of meat (pork tenderloin of fillet is cheaper and there is less of this per animal). Similar things have happened with other 'cheap' cuts - oxtail is around £10/kg (around $13 US) for something that is mainly bone!

@ChineseCookingDemystified

10 ай бұрын

I feel like Oxtail was already outrageous when I first started to learn how to cook way back in the day in Boston (~2008)? It must be insane these days The sad thing is that from a cost perspective, industrialized lean meat is pretty much always going to be the cheapest possible thing per pound. The 'cheap' cuts were only artificially so because people didn't know how to make use of them/didn't have a taste for them. Eventually chicken feet'll also go the route of wings and such as well.

If you don't want to handmince, just use sausage. Get fresh sausage with as little seasoning as possible, open the casing, crumble it, done. The difference between handmince/sausage and minced meat is that the two formers are slightly emulsified, which means they will be bouncy and juicy, whereas the latter will render out all the fat, and get dry and crispy.

I find the ground pork at the butchers counter in the Chinese grocery stores in my area have a texture far closer to hand minced than to supermarket ground meat.

I LOVE these authentic Chinese cooking videos. Thank you!

I have a theory, and it's similar to why pounded pesto is better than processor pesto. A grinder mostly just cuts the meat. Hand mincing will cut AND pound it, which will cause the proteins to bind together and become tighter, bouncier, and more easily emulsified.

@booon-booon

10 ай бұрын

I don't think it's necessarily about pounding, as I imagine stuffing food into a processor might pound it too. I believe it has to do with a protein in meat that becomes gluey when over processed, i think America's test kitchen has a video about it

@booon-booon

10 ай бұрын

kzread.info/dash/bejne/hoGtm5mGfs_PhKQ.html

@trashraccoon2635

10 ай бұрын

there's also a problem of grinder or processor adding heat into the meat because of the motion. kinetic energy being translated into heat or whatnot, don't quote me on this, i failed physics in high school. what i've noticed is that every time i use food processor to get it into a paste, things just ends up a little warm. that probably has an effect when you eventually want to cook the thing.

Chinese Cooking Demystified, your 'Three Chops' stir fry video sounds absolutely delicious and intriguing! The combination of minced pork, chili pepper, and that mysterious third ingredient is making my taste buds tingle with anticipation. Your channel always brings a delightful twist to Chinese cooking, and I'm sure many viewers are eager to try this fantastic stir fry from Yunnan. Keep demystifying Chinese cuisine and sharing your culinary expertise with your subscribers. I'm looking forward to more mouthwatering recipes from Chinese Cooking Demystified! 🍲

I love your video from start to finish.

Ha, I have that same cleaver at 3:09. I used it for years before I got a heavier one. I don't find myself needing a cleaver as often these days, but I'm glad I have one when I do.

It is suprising all the work and effort you two put in your videos. You really are making a difference! 感谢你！！

Thanks for the mincing tutorial! I actually wanted to make sesame/mince/long beans yesterday. The recipe comes for Charmaine Solomon's cookery book which I bought when I was 18. I made it once, but the supermarket mince (though coarser than what you get in Thailand, from the images) was way too fatty and oily. I made it again, I hand-chopped a good bit of pork, and then marinated it as per your video, then made the recipe again, and... There were no left-overs. All my guests loved it way too much! Hand-mincing works, really well!

Thanks for another great recipe. And quite in time, because it’s tomato season for me. Usually I make tomato scrambled eggs, spicy tomato soup or tomato pasta, but I’ll try this recipe for the weekend. It’s nice to have variety.

Hand-minced meat is also a traditional method in Italian cooking to make meat sauce (ragu, bolognese, etc) and meatballs. The difference between hand mince and machine mince is absolutely discernible with the former as 10x better texturally than the latter

Your recipe is very good and very tasty. Thank you for sharing them with us

Hey here's a thing: the other day I watched a docu about how China is growing an crazy amount of tomatoes out west, and how they're trying to become a commercial tomato powerhouse. One of the points raised was that for the most part China itself is not much of a tomato market compared to Europe, Africa, and the Americas. However, recipes like your "red" dish and also what I've recently learned is a common egg dish (basically Cantonese "scrambled" egg with stewed tomatoes), it is news to me that there *are* a lot of tomato dishes in China. The docu was mostly focused on the tomato paste business, so maybe that's what they were talking about. Seems like the egg-tomato dish often includes ketchup instead of tomato paste, though to me those ingredients are not at all equivalent. Anyway, fascinating video as always.

I've hand minced many times simply because I didn't have any ground meat in the fridge. It's really much faster and easier than you'd expect. The first time I tried, I was surprised by how easy it was.

If you are chopping large batches of meat over an hour or even longer period, the loose holding becomes necessary to protect your wrists from getting overly stressed which could lead to injuries.

My grandmother taught me the double cleaver method exactly as you do it. 40 years ago it was not easy to find ground pork where we lived. Not you can buy ground pork at the Chinese butchers, so I imagine most people don't hand chop their pork anymore.

I'd like to chime in and say im a big fan when you guys venture into comic art. Its just beautiful, beautiful, everyone is saying it! Noone I know personally, but obviously everyone is saying it, the people love it, they really do. They say its the best theyve ever seen, I haven't seen it its just what everyone is saying (im pretty sure this comment is going to make you superstars, I know it because its what all the people are saying) edit: I'm brain broken by US politics excuse my poor attempt at humor.

This is right up my alley, I wanna have it over 挂面 noodles!

Great recipe! Just made it here in Stockholm. Wao the tomato variant ❤

Looks like good stuff!

Honestly, I just use a food processor to get about 50% of the way to minced pork. It makes about 20 minutes of work into about five. You likely could do it all the way but it loses some of the bounce that is what the hand mince works to achieve.

@garfinkelc11

10 ай бұрын

if you don't mind cleaning multiple tools, "grinding" semi-frozen meat in a food processor followed by "binding" in a stand mixer with paddle attachment gets you 90% of the way to bouncy hand minced meat with 10% of the exertion

What do you guys think about using a food processor for mincing?

Awesome video! I want to ask your dethawing preferences. Under cool water, room temp on the counter, or slowly in the fridge? While I see that in the fridge is the most recommended it takes forever(longer than overnight) to dethaw proteins, and having it sit in the dethawed liquids sorta ruins my appetite. Would love to hear your opinions on dethawing in general.

"Rotational momentum"! Ooh, so science! ;).

Is the Fan Sao Guang brand preserved mustard a good substitute for the preseved vegetable? I've seen it listed as da tou chai in some online markets.

Chinese cooking has already introduced me to tofu so I am only mincing small amounts of pork for flavour. For that I have found a western style knife to be adequate.

Tomato "gunk" can be cooked down (start with a little extra water) and reduced a little, and when strained it adds a whole lot of tomato flavor.

In CA, some times when I purchased taco meats from Mexican super markets, they are rough cuts but not quite ground meat.

Re: the hand mince thing, what do you think of just putting ground meat in either a food processor or a stand mixer for a little while? In theory I would think that would "develop the protein" in a similar way to a hand mince. Does it work that way in practice or is it not the same?

11:06 "For this recipe, you will need to teach your 11 year old child how to dual-wield meat-cleavers."

Hey, first time long time. Would it be alright to marinate them freeze?

Malaysian who moved to the states; Can confirm, mincing pork by hand makes a vastly different end product than store bought mince. Store mince is super fine - nearly a slurry sometimes.

Any issues with using a food processor to mince the meat?

I agree. Hand chopped meat has more texture and a way different mouthfeel. It's much more meaty. Just takes some time.

for any up and coming vegetarians who wanna try this sort of dish; textured soy protein is a good substitute for many kinds of minced meat. just remember that meat usually comes with fat, and fat is tasty. add lots of extra oil to compensate, with the amount varying depending on how fatty the meat you're replacing would be. depending on the dish, you can do things like infuse the oil with spices beforehand, too. young jackfruit is great too, but i haven't tried mincing it... maybe it'd work?

I can’t mince by hand- mobility issues, but I have found that chicken especially is better if you mince it in the food processor- wayyyyyy better than supermarket minced chicken!

That's screw peppers are easily available at the international grocer around the corner. Some of my most common stir fry fare.

@ChineseCookingDemystified

10 ай бұрын

Awesome, they're a fantastic chili. Spicy without being overpowering, super fragrant

Hi, will you be doing a video about the Cantonese steamed pork patty and other Cantonese home cooking classics?

"If you have a kid, let them do it, why not?" Seems reasonable to me. Steph still has all her fingers!

For those of us who don't eat pork, would you recommend using beef or dark meat chicken for this?

You refer to the egg as salted egg but I didn't see you mention seasoning it specifically. Does the egg get salted or is it just seasoned with the rest of the dish? Thank you!

omg i also grew up mincing meat because i loved meat cakes and my parents were like fine if you want meat cakes you do it (i got to play with knives and get food it was fun)

I am lazy, so can I just use hard boiled eggs instead of salted eggs for the baisanduo?

if the issue is springiness, could you "da" (don't know spelling of the repeated slapping you use for dumpling filling) storebought ground meat?

Possibly depends on where you are but you could find somekind of middleground and instead from getting minced meat from the supermarket or mincing it yourself, you could go to a butcher and tell them you need fresh minced meat with a certain meat/fat ratio and a less fine mince and they 'll do it for you

So there’s no salt in the 2nd and 3rd variants? Because of the tomatoes I’m assuming..

What is that monster rounded edge cleaver? Is it effective? I've seen some popular youtubers with it but not in other more "educational" meat prep videos.

The chopping seems similar to the kneading you do making sausage which supposedly creates a protein network like a gluten network and gives it a snappier texture

wait gravy hotpot? please elaborate?

I actually have baijiu now, so I have something to use it for...other than drinking it!

Each of these versions sound great! I already have this in my pantry; would it be another possible substitute for megui datoucai? 碎米芽菜 Sichuan Yibin SuiMi Yacai Fermented Mustard Wee doesn't deliver to my area and that other stuff on Amazon is not coming up in search (too pricey, anyway_..

@PJWALKER440

10 ай бұрын

In the description they say ‘ I (Chris) also think you could sub with Sichuan Yacai, but Steph disagreed’

Regarding the hand mincing, what cut of meat do you generally use? I like to hand mince myself, but curious as to which cut of meat gives the best "texture".

@satoshiketchump

10 ай бұрын

It's in the description

@ChineseCookingDemystified

10 ай бұрын

After moving to Thailand and getting a better understanding of the pork situation outside of China, our suggestion is Boston Butt

The problem is the tool that is used at the meat processor. Usually, a grinder is used to mince the meat whereas a meat chopper could be used. Unfortunately, a grinder takes up less space if not put away. Cheers to you from Edmonton.

Have you tried mixing the pre ground pork till it gets the sausage texture?

@ChineseCookingDemystified

10 ай бұрын

This is the next thing I need to try Mulling over starting from Boston Butt, getting it ground at the market, then adding salt, an ice cube (maybe a touch of starch too?)... thoroughly mixing the meat ala a meat filling, and giving it 10-20 dats Given the importance of the cut there though (you'd need something that gets more exercise unless you're working from really high quality pork), you'd likely need to either grind yourself/go to a proper butcher... so depending on where you are it might not necessarily be any easier than a hand mince? Idk

Most channels don't bother making thumbnails for the colour-blind. Thank you for going beyond.

I have found home minced tastes better than pre-ground. My theory is that its the flavor of my sweat and efforts. :D

My version of "free labor" on chopping the pork? A food-processor. This is definitely one of those times where one should let a machine do the work FOR you... just don't puree the meat into mousse.

IS THIS A TOPPING FOR A BOWL OF XIAO MIAN !??! I can't tell you how long I've been looking for minced pork and peppers.

When I see the hand mince I think about that one scene in God of Cookery where the lady is hand mincing her ass off to make the super bouncy fish balls.

What is cat butt

chilling the pork in the freezer makes it easier to chop

Do you live in Bangkok?

What's that curved cleaver called? I also like the technique involved for the single handed mince since I'm in a wheelchair and my hand dexterity isn't great for straight up and down chopping.

Re hand mincing - the other method is to buy a mincer and put the pork trough on the coarsest blade maybe twice

The hand mince is really not that much extra work, and it's totally worth it...though, we do keep our knives sharp, so it might be biasing my feel about it.

chicken liver and intestines tasty for me Sir

I wonder if kneading supermarket ground meat before stir frying would make the texture at least closer to a hand mince? Honestly I wouldn't mind the extra work of hand mincing, but I just don't own a cleaver, let alone two. Western supermarket lifestyle just doesn't need a cleaver since we buy our chicken already chopped to pieces and use chef's knife for vegetables. But I promise to get one once I just have the extra money, it seems to be worth it for Chinese food.

chitatap chitatap

5:14 ?

if you start watching at 3:45 with headphones on, people around you will probably think you aren't watching a cooking channel.

"If you have prepared the 3 dishes immediately, it's called 'chop chop' "

If we're going through Yunnan, any chance we could learn about those boletes that grow in Yunnan? Supposedly, they're a lot like most other boletes (including porcini) around the world, but you're supposed to stir-fry it for at least 10 minutes to break down an as-yet unidentified psychotropic chemical. Failure to do so is harmless, but it will make the person eating those mushrooms see xiao ren ren (小人人) for up to a few days.

@ChineseCookingDemystified

10 ай бұрын

Ha, after our stint in Thailand (planning on ~four more years here to properly learn the language and such), our tentative next place to live will be Yunnan. Perhaps when that day comes we can delve more into the local produce there, but I'm always hesitant to release recipes that're completely un-replicatable outside of China

I gotta be honest, I disagree with the written advice at 11:07 When I was just 4 years old, my father handed me one of his chef's knives and said "Here, that's how you dice an onion and don't forget about the claw grip.". I mean I guess he was a little too confident about me for some people, on the other hand, what I was allowed to do in the kitchen was also a bit limited. I wasn't allowed to deep-fry food by my self until the age of 13 or 14.

YES GRAVY HOT POT

Chinese picadillo.

I'm in between - I can get course ground meat from the butcher, or grind it at home or use a food processor. I think most people don't have the tools and also werent exposed to it from a young age so mincing something seems so far fetched to them. I'm actually addind 2 chinese cleavers to my kitchen arsenal this year so I can do this 😂

as someone who has wanted to hot pot thanksgiving lunch?dinner...gravy hot pot is a dangerous idea to see

have you ever heard of anyone subbing tofu for the pork in this?

Enjoy the content as always, and cant wait to try the recipe! However, I think it would be appropriate to qualify your statements about "ground meat" a bit further. What you show as ground meat looks like it has been through the smallest die on a grinder several times. Or worse, processed to mush in a food processor until pasted. This might be the quality of commercially available ground meat that can be found in the majority of the world. Machine ground meat does not need to end up that way by default though. Meat run through a grinder should be near frozen and kept that way through the grinding process, as should the metal parts of the grinder (tray/feed tube, auger, blade, die plate). Also, I've found that the best texture in ground meat comes from passing the meat through the large die plate on the grinder no more than twice, with the meat taking a visit to the freezer in between grinds. Meat ground this way is essentially equivalent to meat minced by hand in my experience. I prefer to minimally grind wild game meat as described above after a harvest to make the most efficient and effective use of the meat in a freezer compatible way. This is not to say that ground meat is better than hand minced, because I do that as well when working with a small batch of meat for a meal the night of. Just to point out that grinding meat well takes a similar attention to detail as with hand mincing, and that not all ground meat is inherently inferior. Keep up the good work and as always, I look forward to your content!

@ChineseCookingDemystified

10 ай бұрын

It could very well be that the ground pork game in both China and Thailand is relatively weak? Because at least in China, if someone really *cares* about the texture, they'll opt for a hand mince (either themselves or purchased at the market), so perhaps the supermarket stuff in this neck of the world is particular mediocre. That said, while I haven't tried it for a stir fry - which is a lot more forgiving! - in the USA we've tried using the ground pork from the fancy butcher in the area, and we still struggled trying to use it for stuff like dumplings, Cantonese meat cake, etc. Of course, in Thailand we've learned that outside of China and Japan at least... when using pork in that way you definitely need a cut that gets more exercise like shoulder if you want it to bind correctly.

@brianpoxon3088

10 ай бұрын

Fair enough! I guess I would just say that the most important thing is to know what you're working with and to find the way you can utilize it in a way that it works best for your wants and needs.

@drtbantha

10 ай бұрын

@@ChineseCookingDemystified Next time you’re experimenting in the states, I wonder if you could get the fancy butcher to do a custom coarse grind and see how that compares? Obviously not an option everyone has, but if it works it might open up some possibilities. Per your Jimmy Dean comment, I’m wondering if fresh (unsmoked) kielbasa might be a good option where it’s available - that tends to be a pretty straightforward garlic flavor, with maybe a hint of marjoram.

Gravy hotpot ?!?!

I never understand why people tune out when you mention hand mincing. Granted, I haven't done it yet, but I believe that it would not be as tedious as the rest of the prep, primarily chopping the vegs and the aromatics.

@fish3977

10 ай бұрын

Prepping vegs is quite fast once you develope your knife skills but the chopping seems similar to developing gluten in that while there's a skill element to it, it will take some time and effort no matter what

Hunan grandmother 😂

I would like to hear more about what that stick figure has to say about cat butt

Need the cleaver with brown handle??!!

… gravy hotpot you say?

"how to destroy you knifeedge"

3rd

Cat butt!?