Hunger Pangs is a series about cooking great Chinese food at home, starring ATK’s Kevin Pang and his father Jeffrey. In this episode, they give you a rundown of their five essential tips for cooking Chinese food.
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We love you guys so sweet can you make beef with oyster sauce ,we use to get when we lived in Boston but we have not been able to get it in Canada ,,,
Typically how much baking soda should you use per pound of meat? And can you use it with all meat (pork, beef, etc.)?
Thanks for the tips, Mr. Pang! I've already learned a couple of them just from watching your videos. Love your recipes!
Definitely more Chinese cooking on America's test kitchen I enjoy watching this Father and son Duo they're awesome and my best friend in the whole wide world is Chinese
Thank you!
Brilliant!!
These fellows know what they’re doing. My five steps are:
1. Walk into restaurant, and be seated.
2. Scan menu. Scan billfold.
3. Place order with wait staff
4. Enjoy meal. (Don’t forget to read fortune cookie.)
5. Pay bill, including tip for server. Depart.
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I can't find the Shoaoxing wine here, so I substitute Cooking Sherry…and it works great!
thank you for the tips very helpful
Gosh I wish they could find more people like you to cook on ATK!!!!
Corn starch is also alkaline so you can use that instead of baking soda for tip #5
I have always loved to cook and bake, but pre pandemic, I went out often for Chinese food.
Since then, like so many of us, cooking went into high gear.
I now make great fried rice dishes that I probably would never have done.
I make a large amount of Jasmin rice, separate and freeze the portions. It's a time saver, as there is plenty of prep work to be done before stir frying.
I love these two! Happy cooking!
Need an Oyster Sauce without MSG. Show us how to make MSG Free Chinese Sauces from scratch.
When I get a lunch special at the Chinese restaurant, I grab a packet of the Chinese mustard and a packet of duck sauce. I mix them in with the fried rice. It gives it an odd yet pleasing flavor. At least, I think so.
I enjoyed this series and thanks for sharing your family recipes and cooking secrets. I hope we see similar series with ARK staff from other cooking traditions.
Love your video series. Please make 101 videos for stir fry vegetable and (vegetarian versions of) warm Chinese salads, starters/ finger foods, main course gravy or dry, noodles, soups and healthy recipes with all the tips, dos and don'ts.
I'll be honest I didn't know there was a light/dark soy sauce option. I get reduced sodium, but thats just out of habit.
Cornstarch makes all my dishes restaurant quality
All sound advice.
Great stream, as always. I appreciate the level-headed approach you take to the news and the markets. A lot has changed and that's on everything but the truth is I don't even care much about bullish or bearish market anymore because Mr Richard Scote got me cover as I am comfortably making 1.5B T C monthly…
Thank you it's very good to know
I have always wondered what was used in Chinese cooking before America was discovered and there was corn, and therefore there was cornstarch. I suppose arrowroot starch, but I have never heard an answer to this question. (Note that potato starch and tapioca starch are also products of the New World.)
What about black vinegar and fermented broad bean paste?
This is not chinese food！！！
Have a question on knives. Is a clever better than a chef knife?
Not a tip, a question: I have an induction cooktop. I LOVE Chinese food. I want to cook more Chinese Food (I'm subscribed to ATK largely because of your channel and secondarily the product and equipment reviews). How the heck do I manage wok cooking on an induction stove? I know that a carbon steel wok will get hot, but it won't get hot evenly and I have yet to find a flat-bottom wok. Any suggestions?
Tip #1: MORE HUNGER PANGS!
Good tips, here's a few more I'd like to add to the repertoire:
1. Never heat up sesame oil
2. Parboil your veggies before stir-frying. Also add a tiny splash of water during cooking to ensure perfect doneness.
3. Add sugar to enhance flavor and balance
4. Don't be afraid to use high heat
5. Don't stir, flip or toss food too soon. Allow proteins and veggies to sit still and develop a nice char before tossing.
6. Invest in a good carbon steel wok or skillet (at least 12") and educate yourself to properly maintain it
7. Use high smoke point oils for stir-frying. Avocado, peanut, sunflower, grapeseed and extra virgin coconut oil are all great
8. To achieve a natural non-stick surface on the wok/pan, heat up oil until it begins to smoke, dump it, then add cold oil and begin cooking. This technique is called Longyau
9. The secret to tender, silky, and smooth meat/fish is a common practice called velveting using egg white and cornstarch to marinade (skip the soapy tasting baking soda)
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You two are the best! Love when you put up anew video.