The Secret to the Perfect Stir-Fry - Kitchen Conundrums with Thomas Joseph
Vložit
- čas přidán 15. 07. 2016
- Stir Frying is one of the most satisfying ways to combine vegetables and protein in a single dish. Thomas Joseph shares a few helpful tips that will put you on the path to Stir Fry success.
Get the Recipe: www.marthastewart.com/1014655/...
Subscribe for more easy and delicious recipes: full.sc/P8YgBt
---------------------------------------------------------------
Want more? Sign up to get the Everyday Food video recipe email, served daily.
Get recipe emails: www.marthastewart.com/edf
Want more Martha?
Twitter: / marthastewart
Facebook: / marthastewart
Pinterest: / marthastewart
Instagram: / marthastewart
Google Plus: plus.google.com/+MarthaStewar...
Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
/ everydayfoodvideos - Jak na to + styl
I really like the Way Thomas Explains the Tricks and tips
Me too!!!
yeah he does deliver all the steps in a super clear way love him!!
He is really articulate as well
***** What?You Crazy
+the troller I don't think so LOL isn't he married with kids?
I like your short videos. No time wasted, 100% information. Thanks!
All of Thomas' videos are great - so simple, so clean, and so uncomplicated. Well done.
I really love your videos and almost every one of it! This one is a bit different because I am Chinese and I can tell you some tricks that we do in stir fry. First, you need to have an appropriate turner, either wood or steel, it should fit the wok's contour and better not a spoonish one like yours. Next, we add more oil in the beginning and never add more in the middle. Basically, you pour the oil and rotate your pan to distribute. Oil should always be hot. And no wash or cleaning in the middle. Also, we do the thickening and salting at the very end to avoid both steaming and dehydration. To be more advanced, you can do tossing without the turner - toss with the pan only. If you can do this, you'll know why a wok is shaped like it is and why we can cook in no time.
And use gas stove...
Cherry Liu I
Blah!
Blah!
Blah!
Cherry Lui, u r too kind, I can tell he doesn't know what he's doing ,
I just needed an Authentic Chinese person's input to re-assure my opinion
Why do I watch these videos at 1 in the morning when I am starving?
Because you are starving
Thanks! I'm just beginning my path to stir-frying, and I found this to be helpful.
As an asian, stir frying is just violently tossing everything around, hoping none would stick to the pan and burn HAHAHA
haha as as asian. i would like to say that that is SO TRUE hahaha
That is when you eat outside. At home, you will still be gentle though or the neighbours would just scream to shut up. お😅
100% agree =))))
That's right, my mom and my sister always do that whenever they stir fry meat or vegetables, so the pan end up with a very watery dish!! And I don't think Thomas way here would fit them much!! They would probably yell at me when I try this way of stir fry!!
Haha! Very true from many youtube vids I've seen. Lots of flame, lots of noise, bosh!
Hi Thomas,Thank you so much for your informative and helpful tips.You are an amazing chef !
Thank you Thomas. You have given me some wonderful tips which are important. Best wishes Ann in South Australia.
Love your explanations. Thanks. I have a feeling my next stirfry will be better than the last.
Thank you so for the great tips... Tonight I will try to make
You Are a wonderful teacher. Thank you.
One of most clear lessons I found on this.Well done!
you explain it in a simple way. thank you!
Surprisingly refreshing to hear him say, "tricks and tips".
Excellent tips here Thomas, thanks so much :)
Another nice tip. Thank you for sharing!
thank you Thomas!
I love stir fry. My Chinese friend gave me a rice cooker. So I always enjoy the yummy Asian flavor in 5 mins
Great tutorial. Easy to follow. When I purchased my first carbon steel wok, I didn't realize how much goes into preparing and seasoning. You really need to heat that wok up until the metal becomes porous. Then add oil or lard, which fills in the holes and creates a non stick surface without crappy telfon or gimmicky ceramics. It takes a while to develop a good patina, but the more oil you use the better the wok. Be gentle cleaning so that surface is not scratched off.
Looks amazing!!
great tips, definitely trying them
Thanks this was helpful
so helpful ! thanks
Brilliant video. Thank you :)
great short video, very easy to understand
Great tips!
Wow excellent recipe and explanation
Thanks for the wonderful explanation. SOooo informative. May god always help u.
PREITY.
Mauritius.
Thanks! ❤️
YOU'RE MY HERO THOMAS!!!
Love the lisp
thank you
All this time, you were known to me as the man who makes awesome chocolate chip cookies. Well, thanks for this video. I finally made a stir fry I'm proud of. 😌
Excellent video. I've botched cooking stir fry countless times in all the erroneous ways you described. After seeing this, I'm looking forward to giving it another go.
Yours is THE best stir-fry guide I've seen. THANK YOU! I'm subscribing :o)
Love it
I feel like this is one of the simplest ways of cooking yet where most people drop the ball by almost always steaming their ingredients. Over crowding the wok is one of the most common errors also dropping ingredients in oil when its not hot enough.
Healthy Recipe Channel The other piece with the heat is not having a quality wok or pan. You can't feel comfortable heating a non-stick frying pan from Wal-Mart to the highest possible temperature. I did that when I first started cooking and the non-stick peeled off.
Kyle Cronin
Yep had that happen before too lol.
That looks...so simple.
Delicious
I am learning so much from you, Thomas Joseph. Thank you so much for the wonderful presentation in each of your videos. You've definitely taken away some of my fears.
thanks bruce
so THAT's what I've been doing wrong...I need the cornstarch. Thanks Joseph!
great, i'll be sure to make mine meat free but what i'm really interested in the cleaning, seasoning and maintenance of a wok and other steel/cast iron cookwear.
Thomas, can you tell me how to salvage icing sugar glaze that has dried out? Thanks, love your tips and recipies.
keep going so good so nice
Can u please make a video on the perfect schnitzel because my breading always comes off. Also a perfect pizza dough recipe video that explains how to stretch the dough out because its very hard for me!
5:54 "nice steer"
Yum
whoa there thomas broccolini is too fancy for the everyday person
Wok a great video!
I like the wok moving by itself. Hehe
I'm pretty sure my problem when I stir fry is in afraid to use high heat. However at my work place we have this huge wok and when I use that to stir fry it's perfect.
I love to serve stir fry with noodles which I toss with a tiny bit more soy sauce.
Well done, Joe! You've captured the essence of true Chinese stir-fry!
Can you please make a video on how to make good smoked salmon at home (and\or other fish) ?!! :)
nice
Great video! I've been doing it all wrong!
Thx u Thomas. Made stir fry last week and it was soggy!!
LOL everyone's such a critic! Come on, people, he's giving suggestions from those who don't know how to do this for whatever reason. Never once did he say that he was making 'authentic Chinese cuisine' or whatnot -- just that he is making a stir fry. Chill.
I will agree and thank you for pointing that out actually. The only thing he did say wrong is that high heat in a pan/wok is tested with water and the water will bead up immediately and roll around the pan with high heat. He says "sizzle off immediately," which indicates that it's medium to medium high heat. All professional chef's know this pan heat test. I thought he did too but apparently not.
if you saute the scallion, it will add so much more taste!
I'm a Chinese. And Thomas, you've got no idea how I wished your channel existed earlier.
I love this show, I can't believe Google algorithm kept his cooking show away from me for so long.
next video please make for eggless cake recipe .. always having trouble making it
Why you no let me see Thomas eat his stir fry?
yeah somehow he never eats his dishes...
Why do you want to see that?
Because it looks very dry and not appetising
What are some sauces that go well in chicken stir fries?
Nice video but am kind of confuse the video I guess s just me, the thickener is it corn starch or corn flour? And if I have corn flour is it okay to use
Fantastic vid......my smoke alarm hates you, all jokes aside, thank you!
Hi, Who makes the kitchen cabinets behind Thomas? Much obliged
We've been cooking with rice oil for a number of years and recommend it for everything - stir fry included. It has an extremely high smoke point and is flavorless when cooking.
I have never heared of rice oil, interesting we have about 50 different types/species of rice where I was born.
What are those pods behind him next to the knives?
Everything you say not to do I do!!! lol
Wow, Chinese food finally :) I love Chinese cuisines
how to make the fluffiest, soft cinnamon rolls?
Se le pego todo haha
As an Asian who knows cooking, what he is doing is absolutely right. Domestic stoves don't produce that much heat, the reason that people constantly stiring and tossing is actually cooling down the wok. I've seen hundreds of Asians constantly flipping and tossing the pans when they cook on domestic stoves in order to show off their culinary skills, but you know what they end up cooking later on, a plate of stewed meat and steamed vegetables. And of course, they always tell CZcamsrs are doing stir frying wrong.
in my home we eat stir fried foods almost everyday
Can you make one with noodles?
Same principle, but the sauce may differentiate a little.
I just Hate all the Splatter of Grease Everywhere !!! Even with a Splatter Screen, it's Still a huge mess To have to CLEAN !!! UGH !!! BUT GREAT TIPS THANKS !!!👍👍👍
#seitan please do an episode on Seitan
he's super adorable..
Just use an iron skillet...so much easier. Our kitchens do not have the concave burner necessary for a wok.
That's the technique I use when stir frying in a cast iron. I thought it was ok to put all the meat in the pan, but the pan cools down too much and too much water starts appearing. Take your time doing it in batches.
It's funny, in Danish "wok" is actually the dish itself as well as the skillet. We don't have stir fry for dinner, we have wok for dinner. Weird how we borrowed one word and used it for multiple things.
This is weird, to me. In the hard vegetable stages of a wok-cooked dish, I often WANT to steam while frying! I keep a pan of simmering water nearby, and whenever I think it's needed, throw in a splash or two, while everything keeps moving. Especially for things like broccoli, which are not nice, tough. Less oil, faster, more even cooking. There's no excess water left at the end...
thats basically just sauteing. you are missing the point of a stir-fry. the searing and intense heat give a completely different flavour.
+guguigugu well, it's not sautéed, coz of the water. But I will try it your way, with something just for myself, to see what it's like. In the end, someone has to show you how, don't they?
My mum uses water for stir frying too. Since broccolini is hard to cook (and most asians don't use them) she does boil them a little to soften so its easier to cook. For some veggies like cabbage she would wait for the veggies to give out water ^^
Elina g
..The reason why a stir fry is so healthy is because you are not steaming/evaporating the essence and nutes, lol, that IS the dishes essence/purpose..
Well I am not sure using wok on the Induction Heating Stove, since the curve surface of wok may limit contact heat....
Asian tradition uses wok because fire stove can give more surface area heat while cooking...
You should use the hill chopsticks that will be useful for you :)
I do it in stages ..veggies first ..... steam veggies to crunchy not soft.............then high heat sear whatever meat u want ..............then mix all and use Oyster sauce or comparable stir fry sauce............ done
Is broccolini like broccoli rabe ?
hi
I love stir frying, its fast and easy but the limited space you have in your wok limits how many people you can serve at once. So when I'm making food for a group of people this doesn't really work because I'd like to serve the entire group at once.
Sancocho
You need an open stovetop flame mate
i love the recipe but i cant use dried cherry wine. is there anything that i can use to replace this ingredient?
you can use some mirin or white wine/cooking wine
you don't need cherry wine. As an asian I don't use any wine for stir fry.
Is this also called chop soy because it looks like.
Can I make this without sherry ?
no ginger or garlic?
when my mother makes stir fy she always adds a egg with meat and then green beans o.o oh then the rice
y no add spring onions doe?
the first one to type on this vid