How to tenderise beef. • Beef & Mushroom
I’ll write out the full recipe later guys
I’m out just now for my birthday
I’m officially an old man. 65 today
Just a little note guys.I've worked with many chefs over the years and they all use those little squeeze sauce bottles especially for sesame oil and shaoxing wine.When applied they are always used simultaneously per tutorial.This ensures equal amounts of both and you really don't need much.Using too much can overpower any dish.Sesame oil especially is potent and goes a long way.It's worth while to pick up a few and try and get into the habit of using them.You will find a massive difference.Cheers guys.
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BOUT ALEX
Alex was Born and bred in Glasgow..He's been working now in various Chinese takeaways
as a delivery driver for the past few years or so.
Most of what he's learnt is just by watching the chefs..
In all my videos i use a high power burner so cooking temperature's may vary cooking on a normal hob.
I use a Cantonese style of cooking meaning caramelisation of sugars, maillard reactions, and smoking of oil
creating a smoky barbeque scent commonly known as Wok Hei.When i cook i'm imersed in that aroma.
Even without an industrial heat source you can still create some amazing food.
The most important part is using the correct condiments
My subscribers are testament to that which i'm pleased about.
Below is a list of products i use,condiments,essentials tools etc
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