So we wanted to take a break from recipes, and show you some basic stir fry techniques. These tips and techniques will work for …
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So we wanted to take a break from recipes, and show you some basic stir fry techniques. These tips and techniques will work for …
source
You must be logged in to post a comment.
Good video but please use American units for measuring. No idea what 150 grams is… could be a feather or a bowling ball, no way to know.
Thank you so much for this instructional video I love it! It was awesome and now I can try and make my Chinese food that I love so much! 😁🙏🙏👍👍
I become really annoying an bro-ey when I see a cool cooking trick. Like a total clown, “BRO, YO, pushed ON THE SIIIDE!”
The Chinese use gutter oil though
How does the garlic not burn when it’s so hot?
Usually Jet does the cooking, nice to see Spike broadening his skill set.
Now try it on an electric range, which roughly 65% of American homes have right now. Thanks.
Everytime I put oil in a hot wok, I end up smoking out my house 😂. Why does this not happen to people on YouTube?
no offence but why does he sound like ben shapiro lol
What about induction oven?
transformation is good
I know I'm super late to the party, but some advice for us poor saps that are stuck with electric ranges would be nice.
How do I know how hot to heat wok?
As an aspirant but not very good cook, I love your basic videos. But finding them is hard. Any chance of a pinned post pointing unto the top 12 basics ?
Are you also The Lockpicking Lawyer?! That voice!
yawn
That first recipe was SUPER disappointing. Just tasted of sesame oil and no other flavours.
And what about regular electric stoves in countries that haven't cooked with gas since forever? Here you can't for some reason get small diameter base wok with high/wide lip, the base is almost as wide as the lip is. Kinda weird, I'd think that defeated the purpose of wok, high heat in the middle in a small area and able to cool on the side.
what type of oil do you use?
Thank you thank you thank you. I was putting a thin coat of oil on my wok, heating it to smoke, then adding cold oil with very frustrating results. I am 100% non-stick using this technique, and cooking/eating much less oil. I would like this video 100 times if I could. <3