Пікірлер

• 
  @AaronBell-101310 сағат бұрын

  Adding your recipe videos to the khal cooking website is the best way to showcase your incredible recipe.

• 
  @AaronBell-101310 сағат бұрын

  My hat goes off to you for making it so perfect, and I really appreciate your efforts; I am interested in seeing a cooking video on the KHAL website.

• 
  @ToaraBoara-rs3xw12 сағат бұрын

  You are a great teacher. I felt like I was back in the Kitchen again listening to the senior chefs. Little bits of beautiful kitchen knowledge spread in every sentence. Thank you.

• 
  @w2kitchen5 сағат бұрын

  Thank you for your kind words!

• 
  @milkmanmonkey123Күн бұрын

  This is an amazing video! Really informative and looking forward to the following videos about it :)

• 
  @chubby_deity31432 күн бұрын

  is there a meat version?

• 
  @w2kitchen2 күн бұрын

  Meat is not traditionally in miso soup, which tends to have a more vegetarian and seafood focus. It's normally a side dish in Japan to balance other dishes. That's not to say you can't make a meat version, but I would treat it more like a meat stew than a soup.

• 
  @chubby_deity31432 күн бұрын

  @@w2kitchen yea. As you said, it’s not a good mix traditionally, but was hoping your out of the box thinking, you might have a recipe in your back pocket somewhere, lol.

• 
  @w2kitchen14 сағат бұрын

  Haha I'll work on it!

• 
  @mermaidofdarkness83 күн бұрын

  What did you soak the shitake mushrooms in?

• 
  @w2kitchen2 күн бұрын

  Just water. 🙂

• 
  @ellebenenati77874 күн бұрын

  yummmy-ness!!! this is a perfect seaside or not weekend type sando-crisp!!! I'm excited to try this 'tartar-nese' sauce!!... what do y'all think about other fish like grouper (bites filets tales n cheeks) to go with the tartar-nese sauce??? go the extra mile shaulan n evan definitely these were just as incredible looking as I can only imagine they tasted!!... these are tea sandwiches on a whole-nother level n stacked on a different teir but so's is this channel sooo there's that!!... brilliant.... ❤️🦪🍷❤️

• 
  @w2kitchen3 күн бұрын

  Thank you for the kind words as always, Elle. Yes, grouper would work really well, as would hake. 😀

• 
  @mathiaswilhelm19024 күн бұрын

  I bet the qr code screen was a sneaky round about way to have you make an account with the store so they could collect and sell users data

• 
  @paulchrystie54604 күн бұрын

  The pursuit of ????? who cares

• 
  @l.l.24634 күн бұрын

  Did not know Kewpie mayo was Japanese. I love that I ALWAYS learn something new here!

• 
  @CapeVerdenwhiteboy335 күн бұрын

  No seasoning what so ever

• 
  @imageofchristus2 күн бұрын

  then add seasoning 💀💀

• 
  @mahazaheerwarraich5 күн бұрын

  Very interesting looking tomatoes

• 
  @l.l.24635 күн бұрын

  Lovely!

• 
  @xang235 күн бұрын

  As an Asian that is quite embarrassing.😂😢 But whatever works for these Americanized Asian.

• 
  @Bigbevtrev5 күн бұрын

  Baking powder and honey? Are you on a ration🤣

• 
  @cemberendsen42975 күн бұрын

  Amazing as always 👌

• 
  @cemberendsen42976 күн бұрын

  incredible!

• 
  @linhdo-tb3pg6 күн бұрын

  Vietnamese rice paper has two types. One is made from rice flour and tapioca flour, another is just made from tapioca flour. And you can use a brush or a leaf with water to wet Vietnamese rice papers. We also have the dishes which are similar to the dish in this video called “ bò bía “ and “gỏi cuốn”

• 
  @gettem63416 күн бұрын

  why not add the corn starch to the salt, bp, and gelatin mixture?

• 
  @w2kitchen6 күн бұрын

  It would lump when it hits the flesh because of the moisture. With the current method, I could afford to really rub the salt, baking powder and gelatine mixture on the flesh before adding the corn starch. Alternative, I thought about making a batter with all four, but then we'd introduce more moisture.

• 
  @Kebab_with_extra_garlic_mayo6 күн бұрын

  I love this series so much!

• 
  @l.l.24636 күн бұрын

  I find your single-minded pursuit of this dish to be very endearing. :)

• 
  @THE.BOLDY.6 күн бұрын

  love you guy's!

• 
  @chubby_deity31437 күн бұрын

  learning how the timing of the roux impacts the dish is so cool.

• 
  @khalilal-bukhari70427 күн бұрын

  Good idea

• 
  @manute7 күн бұрын

  Hi Evan, nice content there. If you happen to have a blowtorch, it’s a nice and quick way to blister the skins and peel the tomatoes.

• 
  @VKat7 күн бұрын

  “Might even be jet lagged” 😂

• 
  @aidanrobson64677 күн бұрын

  🤤 soooo good

• 
  @leemeiyeeh20737 күн бұрын

  Great combo. Chinese traditional pairing.. Into western stule steak Never thought of this. Love your extra info.

• 
  @vesaratwessagowit19208 күн бұрын

  Feodor Chaliapin was one of the most famous opera singer from Russia, not a 'cellist.

• 
  @milkmanmonkey1238 күн бұрын

  This is such an underrated channel! Love your videos!

• 
  @chubby_deity31438 күн бұрын

  Yo, my guy literally just made a stir-fried recipe in steak form, Amazing. This channel really deserves more views.

• 
  @Rusdeeeeeh8 күн бұрын

  excellent recipe!

• 
  @ifeelcoke43479 күн бұрын

  here before this pops off

• 
  @alexcamacho80009 күн бұрын

  Awesome video. How long do you need to extract the liquid from the tomato seeds with the sea salt? Thanks much!!

• 
  @w2kitchen8 күн бұрын

  Thank you! Depends on the volume, but normally you'll start to get a decent amount of liquid after 5 minutes.

• 
  @Rusdeeeeeh9 күн бұрын

  I still have no idea how this channel has below a million subs. Literally the BEST cooking channel i've seen in a while. Keep on doing your art, Sir!

• 
  @w2kitchen8 күн бұрын

  Thank you so much for the kind words!

• 
  @eminaslanozbek46399 күн бұрын

  wow, such deep and different tastes work together so well

• 
  @calspyro10 күн бұрын

  crap video.... not thr correct way to make cheung fun

• 
  @earth537010 күн бұрын

  👍👍👍

• 
  @gettem634110 күн бұрын

  got to make the whole dish again

• 
  @w2kitchen10 күн бұрын

  That's why Friday's video had a very, very short deep-frying scene. 😂

• 
  @Lenchika11 күн бұрын

  Chicken looks amazing!

• 
  @l.l.246311 күн бұрын

  Mmmm - you are very helpful to me. In this video you have shown me how to make dover sole fish bones edible and how to make my own black bean sauce. I need to learn how to make my own condiments to accommodate a special diet. The store bought versions are usually made with substandard (and, usually, unhealthy) ingredients.

• 
  @main23337 күн бұрын

  True. Seed oil and gmo soybeans

• 
  @gettem634111 күн бұрын

  the soul of the dish.... is black bean sauce. LMAO

• 
  @ellebenenati778711 күн бұрын

  hellooo delicious!!! ❤️🪸❤️

• 
  @gettem634111 күн бұрын

  if Im trying to avoid vegetable oil, but animal fats ok, is there something I could replace the oil with, or leave it out entirely?

• 
  @w2kitchen11 күн бұрын

  I.think for this particular dish, you can leave it out completely.

• 
  @t-shaungautreaux703012 күн бұрын

  The algorithm brought me here and now I’m a subscriber. Can’t wait to try this dish.

• 
  @gettem634112 күн бұрын

  I actually kinda like the texture of tomato seeds

• 
  @edewd657913 күн бұрын

  Try our new Deluxe Peanut Chicken! Our motto is: "It's so peanutty, you won't even taste the chicken!" ~It's so peanutty~ ~You won't even taste the chicken~

• 
  @jcqrdw13 күн бұрын

  Your 'Tomato puree' is this the concentrate? In Australia we call the concentrate tomato paste. While tomato puree is quite watery unlike what your video is showing.

• 
  @w2kitchen13 күн бұрын

  Yes, you basically want the thickest concentrate made from cooked tomato pulps.

• 
  @SiddiqueEmon13 күн бұрын

  looking yummy 😋

• 
  @mullciber810913 күн бұрын

  Production quality on this channel is fantastic, can't wait to see you pop off~!