The Best Kitchen Gear for Chinese Cooking | Hunger Pangs
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 go over their must-have cooking gear for Chinese recipes.
Buy our winning Wok:
Buy our winning Meat Cleaver:
Buy our winning Juvale Bamboo Steamer:
Buy our winning Helen’s Bamboo Steamer:
Buy our winning Rice Cooker:
Browse all Hunger Pangs recipes:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
Is this a flat or round bottom wok?
What does ATK think about the oxo carbon steal wok?
One of the BEST things I have seen on YouTube!! I was amazed to see this is an ATK production. WHY OH WHY OH WHY do we NOT see this fine offering on Regular Television production of ATK or Cooks Country. This Pair is FAR and away better than ANY of the current "regulars' on ATK or Cook's Country! Toooooo BAD they are ATK's best kept Secret! Would LOVE to see a cook book by this Duo!
if you make rice at least once a month, you should get a rice cooker You will thank me. Just set it and forget it. Oops., that is a rotisserie.
I wonder if they have any tips for care of your bamboo steamer – washing and drying after use. Even after cleaning mine I have doubts that It really is clean and dry enough.
👏👏👏
I don't agree with the knife cleaver chosen. Chinese cleavers need to be quite a bit bigger. Getting a proper Chinese cleaver might be harder to find for non-Chinese speaking folks because such cleavers aren't typically easily available in typical (i.e., "Caucasian") mainstream stores.
Great tips guy's !!!👍
Omg I’ve been wanting a good rice cooker so I ordered this one. It came in today oh my the best ever rice. Worth every penny. I just can’t say enough about it. Thank you so so much. I love all your videos.
Can't get a steamer with metal rings nor wok pre conditioned
I've done asian cooking for a couple of years now and I love the style of these gentlemen. Please, lots more with them!! Who knows – if I see them in action, maybe I will get over my fear of the dreaded meat cleaver.
A meat cleaver or a vegetable cleaver? Or can the one depicted do the tasks of both? I have both and seldom need or use a meat cleaver; my vegetable cleaver is, essentially, the only cutting tool I use or need.
I'm a big fan of America's test kitchen, but I have some bones to pick with these choices. I've been cooking Chinese food for over 40 years and you don't have to spend a mint to cook great Chinese food. I've tried both non-stick and carbon steel. Definitely carbon steel is the way to go with a wok, but at almost $80, the Taylor and Ing is a bit on the high side. Having the wok preseasoned is convenient but that is a heafy price to pay, and seasoning is not that hard. Shun knives are beautiful and a treasure to possess, but you pay for the privilege. Also, the one you recommend has too much curve to the blade. I stand with Fuchsia Dunlop and say that an inexpensive stainless steel cleaver is all you need. I use a Victorinox and love it! Warning! There is a knockoff sold on Amazon that is inferior. Don't get the wong one! Use the some of the money you save and buy a heavy cleaver for cutting through bones. Go to your local Chinese grocery store for this. I use an old carbon steel Sabatier cleaver, because it happens to be what I have on hand, but you don't that. O.K., you've got me on the Juvale steemer, it looks good and the price is reasonable. I have never had a bamboo steamer go out of shape, but why not when the price is the same. I have a great, reliable rice cooker that does everything yours does. It's called a saucepan!
Love you guys shell and information
When I visited Hong Kong I was surprised to find that they called "Chinese cooking" just "cooking".
Good video!! Very attractive from start to finish. However, the wisest thing that should be on every smart individuals list is to invest in different streams of income that are not dependent on the government to generate money, especially now business and investing is the easiest way to make money regardless of what party makes it to the oval office.
Nice! My wife is Chinese, and considers herself an expert cook… so I don't ever challenge her on this, but…
No one in China, Taiwan, Hong Kong uses a Bamboo steamer at home, it is very inefficient unless you are steaming dim sum for 20 people. We all use electric steamer, or a wok, lid, and a metal raiser.
And that Shun meat cleaver, it is made in Japan, and there is nothing Chinese about that. We use Vegetable cleaver as an all in one knife, and we use it basically for everything. It is much thinner for more delicate slice, and just enough weight for cracking chicken bones and short ribs.
Obviously ATK is quite clueless on this area.
your link to the bamboo steamer is broken. taking me to the wrong product on amazon.
Korean one next!
You two are great. Thanks for the info
We have that rice cooker! So good to know its a good one. We're happy with it.
the cleaver is discontinued
The Japanese are experts with rice (ex: Sushi) and the Japanese are experts with robots (ex: Gundam). Zojirushi rice cookers are what happens when you combine both expertise and add in a hefty dose of tradition.
I had that exact Zojirushi model for years. Broke my heart when it died.
JEFFREY SINGING THE RICE COOKER SONG WAS ALL I NEEDED TODAY AND I DIDNT EVEN KNOW IT 🤣❤
love my zoji!
More Asian recipes, please!
That Shun cleaver is too heavy. I would much rather use a lighter, more versatile utility cleaver like the one used in the Made With Lau channel.
More of these guys, please!!!!
The link for the Taylor & Ng wok takes you to a Joyce Chen wok. I love my Taylor & Ng and have had it for over 20 years. His name is Zeus. I got mine from the San Francisco Wok Store.
The Taylor and ng wok is too thin so has drastic heat difference in bottom heat and cool sides and because of the bluing doesnt hold a season in my experience.