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As profiled in "The Streets of Heavenly Dumplings," in the June issue of Condé Nast Traveler, when Jean-Georges Vongerichten craves something local and delicious in Shanghai, he heads for the vendors in the French Concession. Here, some scenes from the street show by Andrew Rowat for Condé Nast Traveler Read the story: http://cntrvlr.com/14DAioH
Good video about fast cooking. This free video was created for you by http://epsos.de and can be re-used for free, under the creative commons license, with the attribution of epSos.de as the original creator of this video about fast cooking. Thank you for supporting the creative commons movement !! The fire has been used for cooking for millions of years. The Chinese wok is the perfect instrument for cooking on hot fire. The round shape of the Chinese wok can collect all of the heat from the fire. The Chinese wok is a very efficient instrument for cooking. The modern Chinese restaurants do have a large cooking station for the Chinese wok. The wok station can help the Chinese people to make money very fast. The hot fire can cook the Chinese food in 3 minutes. Each meal can be profitable. The large wok stations do require more customers per day. Normal Chinese restaurants with 50 customers per day do not need a wok station. The best cooking station for the Chinese wok can be very expensive, but the Chinese food is very profitable. This is why the Chinese restaurants buy the Chinese cooking stations from China. The hot flame in this video is very hot. It is a tornado of flames and steam that can heat up the room and melt glass, if the fire is too strong. The Chinese cooking station is very modern in this video. The water is shut off automatically, after 2 liters of water have been deposited from the faucet. The efficiency of the cost is very important for the Chinese cooks who love to make more money at work. The use of less gas and less water can reduce the total cost of the meal. epSos.de is very happy about efficient cooking stations. The Chinese food is becoming more and more popular in the world, because there are many Chinese people, who live and cook for the people in large cities of the world. The Chinese food market is very strong. It is hard to make money with cooking in China, but the Chinese food is more expensive outside of China. Many Chinese cooks do travel to other countries and start small businesses that bring the taste of the Chinese food to the global audience in every country. Many different food types can be cooked in the Chinese wok. The fired noodles are one perfect example. Friend rice, fired egg, fired fish, fired chicken, boiled chicken, boiled noodles, steamed vegetables, steamed dumplings and many other tasty Chinese meals can be cooked in the Chinese wok. The good cook can prepare almost any meal in the Chinese wok. The wok from China has one grip. The wok from Indonesia has two grips. The round shape of the Chinese wok is like a combination of the cooking pot and the frying pan. The Chinese wok can replace both of the instruments in the kitchen. If you have no space, but a lot of money for the natural gas, than is it very comfortable to cook in the Chinese wok. The round edges of the wok are perfect for the people who are afraid to spill their food over the edge of the frying pan. There is an old story. In the forgotten past of China, the rich people did use flat metal plates for cooking on fire. The metal did become more round, if the cold water did create a round dent in the middle of the flat metal plate. The rich Chinese people did notice that is was much easier to cook in the round wok, than on the flat metal plate. The richest person in the village ordered the round metal plate with a large dent in the center. The other people in the village wanted to own the same round pan. Soon after this, the people from other villages did create the round pan with a dent. This is how the Chinese wok got invented in China. Thank you for supporting the creative commons movement !!
Martin Yan is a celebrated host of over 3,000 cooking shows, broadcast worldwide. He enjoys distinction as a certified Master Chef, a highly respected food consultant, a cooking instructor and a prolific author. His diverse talents have found expression in 30 cookbooks, including the award-winning Martin Yans Feast, Martin Yans Asian Favorites, Chinese Cooking for Dummies, Martin Yans Chinatown Cooking (intro by Julia Child), Martin Yans Quick & Easy, and his latest, Martin Yans China (a cookbook that documents his travels throughout the far reaches of China, and his culinary discoveries). See www.OurAwesomePlanet.com
This video is intended primarily for instructional purposes for the process of making diner style *pressed* burgers on a flat iron grill followed up by the cleanup process. DISCLAIMER: I am NOT by any means a professional cook...far from it...so no need to slam me in the comments section. Yes, I "murdered" the egg and yes, the bun was crap, I know! ;) This was just an impromptu lunch/video and not pre-planned at all. I'm just an average guy who loves comfort food and the process (trial and error) of making it. DESCRIPTION: Cooking a bacon & egg double cheeseburger (for one) on the Blackstone griddle. In the video, I show a note stating 80/20 chuck however I prefer 70/30, it's just hard to find at most supermarkets unless you specifically ask for it. Another nice touch I learned from "DeepFriedKing" is that you can add a little saved bacon grease to the beef, though I only do this on special occasions. Check out his videos for more on that "Gooey Arm Burger"...best looking burger ever. This was the last bun and it was a bit mashed, but the end result was still great! After all, this video was primarily for instructional purposes, not presentation. I normally use quality restaurant style buns. I hope the video helps those who like this style of burger. There are obviously many different ways and opinions, this just happens to be mine and it works for me. -SW - Griddle (36"): http://www.amazon.com/Blackstone-1554-Griddle-Cooking-Station/dp/B00DYN0438/ref=sr_1_1?ie=UTF8&qid=1396887143&sr=8-1&keywords=blackstone+griddle -IR thermometer: http://www.amazon.com/gp/product/B000MX5Y9C/ref=oh_details_o04_s01_i00?ie=UTF8&psc=1 - Spatula: http://www.amazon.com/gp/product/B003AQAYKC/ref=oh_details_o04_s00_i01?ie=UTF8&psc=1 - Meat Press (small): http://www.amazon.com/gp/product/B0007ZGUPW/ref=oh_details_o04_s00_i00?ie=UTF8&psc=1 Meat Press (large square): http://www.amazon.com/gp/product/B003D5KS88/ref=oh_details_o06_s00_i01?ie=UTF8&psc=1 - Egg rings: http://www.amazon.com/gp/product/B0000VLWV0/ref=oh_details_o06_s00_i00?ie=UTF8&psc=1 - Bottles: http://www.amazon.com/gp/product/B000QJBNII/ref=oh_details_o03_s00_i00?ie=UTF8&psc=1 - Grill scraper (I find this one to be too heavy duty for the Blackstone griddle. I simple thin 4" metal paint scraper from Lowe's is better): http://www.amazon.com/gp/product/B003AQAYMU/ref=oh_details_o04_s01_i02?ie=UTF8&psc=1
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how to prepare fried rice, filmed in china, rise prepared by chinese chief cook. it is so simple, anybody can do it.