Use This Chinese Technique for Perfect Shrimp, Every Time | Why it Works with Lucas Sin

[@LinusBoman]

Lucas's videos are always the perfect balance of giving really practical tips and techniques and sharing the cultural history behind these dishes and ingredients. Keep them coming!

[@li_tsz_fung]

Can't believe I see you here. Great work.

[@Towkeeyoh]

Like the way you do for Design content too Linus! Big ups!

[@jordanbabcock9349]

What an observation. Are you The Oracle?

[@vatuesbet8353]

lucas sin is a treasure to traditional & modern chinese cooking. growing up as an american born chinese, trying to learn how to cook traditional food was difficult because elders weren’t very verbal with instructions. lucas explains the technique and science behind chinese cooking so clearly, it’s a blessing to have him as a chef in our era.

[@zelinfu2219]

Not that there’s anything blatantly wrong, just that Lucas was born and raised in Hong Kong and didn’t go to US till college years. Fun fact. I’m a Lucas fan too

[@jazdragen]

Every video of his, I'm learning something new within the first 10 seconds despite growing up ABC

[@sussyorangemush]

"not bad" is the highest praise from Chinese tasters (speaking as one)

[@davemeyers9425]

The German equivalent would be "one can eat it" ;0)

[@9hundred67]

@@davemeyers9425 hahaha so true

[@arthurboehm]

Sin is terrific; deeply knowledgeable about technique and culinary context---and super articulate. He's an expert, a teacher.

[@vvCruzCruz-nw7fi]

He’s like Claire Safitz

[@gd-mn2yw]

Agreed. Explains all the science well, along with the cultural aspects. Kenji better look out, LOL!

[@siobhanlidon]

Okay I've literally never posted a comment on KZbin in my life but I'm an Asian American trying to get closer to my culture and Lucas has taught me so much!!! I'm allergic to shrimp and have still watched this video 5 times. KING. ICON. THE BEST THERE IS. Give this man a raise!!!!

[@PINKALIMBA]

Lucas always explain the "why" and make a lot of sense. No verbal diarrhea, no stupid jokes, no bubbly facial expression, no b-roll, just demonstrate the cooking process and explain along the way. So good.

[@algernon5776]

Again I say Lucas Sin has become this generation's Martin Yan.

[@missdenisebee]

This explains SO MUCH. I’ve always wondered how the meat in dishes like beef/chicken & broccoli stays so tender and silky smooth, even after a few days in the fridge and a trip through the microwave. I didn’t even know this technique existed. KZbin algorithm out here doing God’s work, recommending videos I didn’t even know I needed😭

[@DianeH2038]

Lucas Sin is the best chef (he's my current favorite)!!! he's so knowledgeable and explains things SO well.

[@AstonVantage8]

Shrimps eye, crab eye and fish eye. That’s an awesome way to tell water temp. 👍

[@douglawson8937]

You always describe the "why" when you do something. It's like watching a master chef teach you techniques that other types of chefs either don't know or won't relay. Rock on, Lucas. You really know your craft.

[@NZtechfreak]

Man, Lucas is killing it in these videos. Incredibly informative. I love the background on dishes as much as the cooking techniques, all so well explained.

[@cpp8227]

Lucas is a master at instruction; will watch every one of his videos.

[@c2charles757]

The velveting technique and use of tea is really intriguing. Really appreciate Lucas Sin's expertise

[@ShipwreckCaptain]

This is/might be the best food presenter I have ever witnessed. I've seen a few of the Bon Appetit videos he's in and I enjoy them so much I even specifically logged in to like his videos.

[@biendereviere]

Lucas Sin is my favourite Food52 chef 😍 love his enthusiasm, his practical tips and the history he shares behind each dish! What else could a history lover/foodie/creative homecook ask for? ❤

[@daniellavery6667]

This guy is really great. Tons of info on technique, ingredients, culture, and all delivered in a very approachable for an American audience learning more about Chinese cuisine.

[@lunastill4080]

I've watched this video so many times just to understand the water velveting technique(it's easy but I forget easily lol) but learning about the shrimp eyes thing is awesome since I just eyeball everything anyway lol.

[@leonardlin6459]

He is so knowledgeable in Chinese cooking!

[@tomatoproduction4369]

The single best food and cooking presenter on KZbin. Other presenters, learn from this man.

[@elijahbrown9738]

I've loved every video with Lucas in it. In the kitchen or on the streets. I wanna hang out with this dude.

[@stephengrady3664]

"and by violent I mean just cook at a high temperature" this made me lol

[@acwmq]

this guy’s love for shrimp is insane

[@amandashamanda9479]

I love the way Chef Sin shares the history of a dish

[@prettyboy54321]

America's Test Kitchen just did Tomato and Eggs and I commented on their video that Lucas had a better recipe for it and shared a link to his Tomato Egg Drop video. EVERYONE should be watching Lucas Sin!

[@markust8904]

Glean everything this man has to offer before he is swept away by Masterclass, and then we have to pay for it. Pure gold. his knowledge and standards excell. I will bet he would be a difficult perfectionist to work for though..

[@Candyman003]

More videos from Lucas please! He’s this generation’s Martin Yan… love his style of explaining cooking techniques and the history behind Chinese cooking.

[@mrxkrankie]

Been turning into a huge fan of lucas recently, he’s a natural teacher on camera

[@actuallyhusksofcorn3028]

Love for Lucas, the more of him the better

[@therealsandilee]

I love how you mentioned shrimp eye, crab eye, and fish eye in relation to water temperature! My mom taught me that technique, and it is invaluable.

[@robertworden8559]

you know, every time I watch one of your cooking demonstrations I feel like i'm in very skilled hands, your deliberate confidence in what you are doing is very engaging and most importantly helps solidify what is being learned is fully cmprehended. Your talents in teaching would be valuable in medicine.

[@JPKoutloud]

I’ve cooked many a Chinese recipe and found this to be incredibly informative. Never in any of my Chinese cookbooks has “water velveting” come up - perhaps for efficiency as the poaching is definitely an extra step. Great video.

[@dialindsey]

I can listen to Lucas all day.

[@chronicallynicole8392]

When I make any kind of Asian dishes typically I velvet the protein, chicken, beef or pork (minus pork belly!) it's a very handy tool to keep your meat tender & having a wonderful mouth feeling.

[@mstrasser]

Every Lucas video is always awesome. Easily my favourite and best IMO food videos being made now.

[@jadett6282]

I....learned....so...much. This was a game changer!

[@sasentaiko]

I didn’t know dragonwell was edible! Will have to try.

[@crimsonDyNaM0]

This man is showing up everywhere! I wish him the utmost success!

[@xFailage]

Very elaborate process and explanation chef Lucas!!! Also the different eye boil types was new for me.

[@vvCruzCruz-nw7fi]

I was dreaming of a Lucas Sin velveting technique video 👏👏👏👏💯‼️

[@engineerncook6138]

Hooray! I have been waiting for Lucas to do video on shrimp since he alluded to crystal shrimp several years ago. His approach of a quick dry brine is faster than those I have found by scouring old cookbooks. Must try soon!!!

[@al-karimabdulaziz8961]

This is the first time I am watching Food52, Lucas if I ever wanted to learn the ins and outs of Chinese cooking, I would want the teacher to be you, I sincerely enjoyed AND LEARNED a great deal just from making a lovely simple method to perfect shrimps. Thank you so much.

[@chinoyhealingfoodstravels8888]

Greetings from Redondo Beach CA 🇺🇸. Looks delicious. Cheers 🥂

[@_ualg]

Excited for the mock crab dish!

[@chefdevanofficial]

Love Lucas! Also love how much he cringed to plug the Food52 pan 🤣

[@lilylilylily]

Always learning so much from Lucas Sin. More please!

[@windlessoriginals1150]

Big fan of Lucas.

[@georgeomax5013]

I love watching Lucas demonstrate chinese cooking. I always learn a lot from him.

[@MMEarlene]

I wish all my lecturer is as passionate, genius and informative of u. U are more like food anthropologies profesor

[@whatshername369]

Who feels like this is a wealth of knowledge that we could have accessed not just in culinary school but more from a university because of all the cultural information.

[@Paul_Me_Once]

What a great teacher Lucas is!

[@robdogracing]

More of this guy! Loves the mix of cooking with education.

[@marchervais1269]

wow. Today i learned something. I must tell you that usually i pan fry my shrimps in butter garlic ginger and chili just the time that they change color to avoid them from being overcooked. I am very glad with it and I thought i knew how to cook them, but your open me new perspectives. Thank you very much for this sharing

[@marycain7424]

Love the detail, excellent explanations!

[@onemightymill]

Yes Chef Lucas!!! The best ❣ Excited to learn about crystal shrimp

[@milkyway_789]

Have never tried to cook with tea leaves before. Will have to give this recipe a try. Great explanation on the why and how to cook this dish. Thank you.

[@dougtrythalleqoasharpy3101]

Thank KZbin for this in my feed!! So glad I found you! Everything is described in such detail. And the best part, "why" you do what you do. That is the most important part to me. Those details build a great foundation to grow on. Much respect and thank you again! My other go to spot is Chinese Cooking Demystified. They do a great job also, when you're looking for authentic. Can't wait to go through your playlist. ✌️❤️

[@currawong2011]

Just discovered your channel...I will be viewing the past videos and look forward to those in the future.

[@lailokens]

I would argue that in the case of defrosting shrimp, you want to actually defrost it as quickly as possible via cold water to preserve the texture. Love the recipe!

[@healer81]

Good job teaching and sharing your culture.

[@yananpu576]

Lucas you're so knowledgeable! And you even cooked a dish from my hometown and explained the technique so well

[@yananpu576]

So instead of adding water, you can splash some of that tea water you used to rehydrate the dragon well with. It intensifies the tea flavour of the dish. If people may find the tea flavour too over powering then go ahead use water only.

[@donovanvaz3289]

Very informative video. But all of the comments below, not one says they have tried it and it worked.

[@Whatisthis94]

This guy the best. Shrimp eyes!

[@nkrulez]

so much knowledge in this video. thanks lucas!

[@syntacticalcrab]

"Actually not that bad" the most Asian cook reaction ever xD Bless.

[@paulinewqi]

Thanks so much for such detailed and clear explanation of this recipe...am learning so much from you.. 👍🌟💝🌻

[@iancharless]

So informative and we all learned a ton. what a great channel. Thank you. subscribed and looking forward to more content. Learned so much about technique and ingredients. Heard of dragon well tea but had no idea how it's treated. Well done. Science master chef. The science information is important if not more important than cooking itself.

[@HugsXO]

"It's actually not that bad", great way to sell someone on your recipe 😅 I've used the egg white and cornstarch to velvet chicken in the past and it works very well. Thank you for the insight and history of your dish. 😊

[@eddietian5671]

I think you're right, in Chinese there is the term 滑油 or 过油, which means passing through oil, but I don't think there is a specific term for using water.

[@janclark2360]

Love his videos!!!!

[@izanudin]

Going to use this velveting technique for a salted egg recipe. Thanks!

[@dianeleirer9878]

I learned so much from this video. Fascinating.

[@mixeddrinks8100]

when I had it in hangzhou they give you some vinegar to go with it, and I think they use both the tea leaves and instead of water use the tea that it was brewed with.

[@lostlobos]

shrimp eyes, crab eyes, fish eyes for different boiling temps is genius

[@slwrabbits]

I'm already having a crisis because I immediately need to ask what size of shrimp, crab, and fish are referenced. I used to keep very tiny freshwater shrimp and I am pretty sure their eyes are smaller than the one he's cooking ...

[@jonahhamilton9609]

@@slwrabbits😂 LMAO I had the same thought!

[@chupie]

This was super interesting!! Would love to taste it but wow. Intensive.

[@triggered-u8d]

This dude and i have the same quality which can sometimes be frustrating, when you are not satisfied with just learning the process but insist on knowing the why behind every little detail. It's especially exciting when you transform your kitchen into something that looks like a mad chemist at work. I recall a place in Vegas that made concoctions using chemist tools, and a few original designs.

[@kelleyforeman]

I learned so much from this! Thank you, Lucas!!

[@umamiiimamiii]

You know what... I think I've seen/done this in Cooking Mama lmao. It makes sense! Thanks for sharing Lucas lol

[@archiekleung]

Tks for the info side dish.

[@sidekicks1403]

this reminded me how much i missed those 水晶虾仁

[@lolafashola4318]

Thank you 🙏🏾 Can you do the last step (Egg mixture) for shrimp that is going to be added to a seafood boil? Or should I just do the 1st step? TIA ❤

[@rageofsweets]

thank you chef, will try this next time i make honey walnut prawns. poaching should save me the trouble of having to double fry 😊

[@victory01]

Bruh! My man is the Asian Alton Brown. Love it.

[@kenny3265]

Its either Yan can cook or Lucas can cook ❤❤❤❤❤

[@or9481]

That looks so delicious.

[@alandreau1446]

Not mentioned is the side benefit of now having wonderful Dragonwell tea to drink using the remaining tea purchased!

[@OLDFACE81]

Can you use water velvetting to prep protein for the grill/

[@letmebe79]

This is awesome

[@sameotoko]

Lucas always delivers, like a young Alton Brown. So if I'm never ever getting dragon well tea, what can I substitute it with?

[@bobbymoss6160]

I love shrimp!

[@remycakes7248]

Does the 5 minute brine time include the massaging or start after that? How long should you massage it? It’s hard to know specifics with editing. Otherwise, no notes! Love Lucas!

[@brimstonebull]

I need a Good Eats Reimagining with Lucas as the host

[@robertworden8559]

Superb demo

[@benallbaugh]

Thx

[@copycool0606]

omg youre soooo cute and the explaination is freaking fantastic!

[@stevenlouie6922]

would it be better to use shrimp , crab and fish eye method to cook, because you have to adjust your termperature due to altitude?

[@azamarabear]

Wow😮

[@tinwong8]

Hi Lucas, Can you please do a video on how to velvet fish for hot pot or cooking?

[@sjunemyself]

What other ingredients can we cook with this technique, other than the long jing tea? It's not a pantry staple. Interested in trying the technique, but i don't have long jing tea at home.

[@themikerichardson]

Sin sublime