Loading transcript...
Click for full transcript
Chapters & Sections (44)
▼
0:00
Reception and Expectations for New Cookbook
2:07
The Concept and Evolution of Food Lab
5:11
Cooking Techniques and Pan Usage Habits
7:22
Carbon Steel Wok Maintenance and Cooking Techniques
9:34
Seasoning a Wok vs Cast Iron Skillet
11:29
Proper Wok Maintenance and Oil Usage Techniques
13:38
Defining the Smoky Flavor of Wok Cooking
16:09
Achieving Restaurant-Quality Stir-Fry at Home
17:39
Childhood Experiences with Chinese Food Preparation
19:25
Comparing Western and East Asian Cooking Techniques
21:18
Preparing and Cooking Fried Rice Effectively
23:22
Favorite Noodle Dishes and Recipes
24:42
Exploring Noodle Recipes and Vietnamese Cuisine
26:27
Cooking Techniques and Egg Variations in Wok Cooking
27:47
Origins of Lobster Sauce and Food Writing
29:57
Family Influences and Personal Cooking Preferences
31:48
Achieving Chinese Restaurant-Style Beef Texture
33:35
Preparing Japanese Style Mapo Tofu Recipe
35:55
Preparing Dumpling Fillings and Wrappers
37:17
Braising vs Stir-Frying Cooking Techniques Compared
40:20
Preparing Japanese-Inspired Mapo Tofu Dish
43:01
Cooking Techniques and Meal Preparation
45:08
Defining the San Francisco Treat
47:42
Exploring Unusual Ingredients and Cooking Habits
49:54
Cooking Stock in a Wok Techniques
52:02
Childhood Restaurants and Early Culinary Influences
54:00
Restaurant Career and Business Challenges
55:45
Cookbook Research and Restaurant Recommendations
58:41
Kitchen Cleaning Routine and Ventilation Methods
1:00:55
Kitchen Cleaning and Cooking Safety Tips
1:02:18
Cooking Techniques and Common Mistakes
1h 23m
1h 7m
1h 9m
1h 16m
1h 2m
23m
58m
1h 9m
1h 28m
1h 19m
1h 48m
1h 10m
1h 6m⏭ 3
1h 42m⏭ 3
1h 18m⏭ 4
1h 6m⏭ 1
38m
2h 37m⏭ 2
2h 0m⏭ 2
1h 14m⏭ 2
1h 9m⏭ 3
1h 17m
1h 1m
1h 14m⏭ 1