Why does he use 4 spoons of vinegar when ratio is 3-3-1-1?
@expedition3467 ай бұрын
looks like an exception (mistake). the linked recipe does maintain the 3:3:1:1 ratio
@dmitrynutels93403 ай бұрын
May be he did a larger quantity for the testing? 12:12:4:4?
@leowatkins151810 ай бұрын
This is a fantastic video! My one question however is after talking about the 3:3:1:1 ratio, it appears that you ad 3 parts of vinegar, despite saying that it should be 1?
@nancypowell11578 ай бұрын
I was wondering the same thing!
@mark-angelofamularcano23710 ай бұрын
Was the ratio for the vinaigrette just a suggestion? 😅 he did 3:3:4:2
@sishrac7 ай бұрын
Yes, that was confusing. He did not follow his own magic ratio.
@Imajin10 ай бұрын
Honestly, I watch Lucas’ videos just to listen to him talk and nerd out about food. I get so lost in his talking that I have yet to try any of his recipes.
@Kumurajiva10 ай бұрын
Yes, he is talented intellectual quite erudite and eloquent❤
@renatosoares814010 ай бұрын
Same
@Myacckt10 ай бұрын
The calm sand confidence of his voice and delivery really draw you in
@lailymahal73019 ай бұрын
I'm currently checking if he has a cookbook, I'd buy instantly!
@claska33310 ай бұрын
I ADORE Lucas!!! He knows so much about his craft, and he brings up some tips and tricks I haven’t heard ANYONE else talk about!
@Noneya79210 ай бұрын
Looks delicious, but did i miss something? The dressing you made didn't follow the ratio you gave.
@TanukiSC10 ай бұрын
Exactly. 3-3-1-1. Precedes to put 3 tbs soy and 4 vinegar.
@pjg601910 ай бұрын
Yes, I am confused also.
@feoragdubh10 ай бұрын
I came here to say this. The recipe on the website appears to have the ratio 3:3:3:1?
@aliciaf105510 ай бұрын
That makes much more sense! Equal quantities sugar and vinegar wouldn't be very balanced @@feoragdubh
@jonathantan554910 ай бұрын
Pretty sure 3:3:1:1 is correct, if you look at the website, it follows that ratio (the extra 2 tbsp of white vinegar on the website was for the soaking stage). I suspect what happened was that half way through his explanation, lucas realised he had too little dressing so decided to bump up the volume using the same ratio (something like 9:9:3:3 tbsps) but the editor cut that out. Hence the confusion
@bigloquat10 ай бұрын
The intro music to this is HILARIOUS 10/10 "Step into a Ford F1-50 and chill out with some COLD. CHINESE. SALAD."
@happymake10 ай бұрын
Lucas is so good at explaining each step he does, it helps you learn the concept of cooking better. his knowledge and diction are incredible.
@bossman67410 ай бұрын
What on earth… 3:3:1:1 but then proceeds to add - 3 tablespoons of seasoned oil 1 tablespoon of chilli oil 4 tablespoons of soy sauce 2 tablespoons of sugar What have I missed?!
@lilchinesekidchen10 ай бұрын
other extra thing you can do to up the flavor: the Chinese herb Oil basting technique. Basically you mince the fresh aromatics (garlic, ginger, green onion, chili) and pile them on top of the “Salad” in a single spot, and then you heat up your oil to the point that it’s smoking and splash it on top of your aromatics to give them a quick cook. it’ll give your salad a very fresh aromatic flavor and a smokey oil taste. not as convenient as premaking the vinaigrette, but it’s a lot tastier
@lilchinesekidchen10 ай бұрын
Fun fact, i find Chinese Eggplant easier to use for baba-ganoush because I find it’s thin enough that when i char the skin, it’ll cook all the way through and all of the flesh gets a consistent smokey flavor. Western Eggplant is a bit to thick for this application and i often find it’s either raw in the middle after charring the skin or not smokey enough.
@runforest710 ай бұрын
3:3:1:1, but Lucas added 3 tablespoons of oil, 3 tablespoons of soy sauce, 5-6 tablespoons of vinegar, and 2 tablespoons of sugar. Can someone explain the 3:3:1:1 ratio then?
@JohnnyQuach10 ай бұрын
Me too!!
@alfred980510 ай бұрын
He probably used 12 ts of oil and 12 ts of soy sauce, but it was edited out. On camera I counted 3 ts of aromatic oil and 1 ts of chili oil, but I suppose he actually did 8 and 4. Also the final volume shows way more than 3ts of oil. He then added 4 ts of vinegar and probably 4 ts of sugar. When he pours the 2 ts of sugar we can see there is already some sugar in the sauce
@DoubleZDogg10 ай бұрын
Editing error. If it was 3 tbsp of oil and 3 tbsp soy sauce, then that would be 6 tbsp of liquid in the bowl before adding vinegar and a 67% increase in volume after adding vinegar, but as you can see, the liquid level barely moved. He probably used 12 tbsp oil and 12 tbsp soy sauce between the cuts. The total volume would be 1.75 cups after vinegar is added, which eyeballing the bowl looks right.
@campfirecinemas10 ай бұрын
Yeah. I think it's an editing issue... I went back and forth on the ratios and counts.... Would love an edited comment to clarify this point.
@khu737910 ай бұрын
just follow the ratio bro they probably didnt film everything he added into the sauce. he explains the ratio very clearly lol
@atasteoftolga10 ай бұрын
I'm confused. Lucas said a great formula was 3-3-1-1 but he went 3-3-4-2 ??
@jasonwong444810 ай бұрын
RESPECT- Lucas genuinely sharing his knowledge/experience is astonishingly refreshing.
@s0fa27410 ай бұрын
I never thought about soaking the dry aromatics in water before adding to oil. This is super useful info! The ratio always made sense to me from just watching my mum cook and always using the same ratio regardless of what she was making.
@waterbear9210 ай бұрын
Lucas needs to make a cookbook. The way he explains the science and reasoning behind cooking is just makes sense, no fluff
@violetviolet88810 ай бұрын
Well, Lucas needs his own youtube channel like Kenji Alt-Lopez. Then Lucas could do whatever he wants and benefit directly with his own community and income.
@hanslalangan6 ай бұрын
as someone who wants to know the reason why we do things, i love his contents so much, he explains things (theory and principle) extremely well, big respect!!!
@linbaili8 ай бұрын
This is a great hack. I love the idea of him explaining principles and arming us with the knowledge to improvise!
@DarksouIjah10 ай бұрын
I like this chef. Very informative!
@ehtikhet10 ай бұрын
3:3:1:1 Adds 4 spoons of vinegar… 🤷♂️
@lubanks627810 ай бұрын
It's an editing error. If you look at the recipe in the description it says 2 tablespoons distilled white vinegar 3 tablespoons Chinese light soy sauce 1 1/2 tablespoons seasoning oil (see above) 1 1/2 tablespoons chili crisp, such as Fly By Jing 1 tablespoon Chinese Zhenjiang (black) vinegar 1 tablespoon granulated sugar The 2 tbsp of white vinegar is for soaking the eggplant. 1 1/2 (tbsp of seasoning oil + chili crisp (chili crisp)) = 3 tbsp of oil 3 tbsp soy sauce 1 tbsp black vinegar 1 tbsp sugar.
@khanhhuynh74978 ай бұрын
He literally counts 4 spoons of vinegar... kzbin.info/www/bejne/j5mnn6lrrtyXoMk @@lubanks6278
@vizzo710 ай бұрын
great video although i am confused with the ratios. you added 4 tbso of vinegar. i thought only one would be correct
@andrewcooley19152 ай бұрын
LOVED the ratios.. reminds me of Rhulman's classic book on ratios
@iamthatisnt10 ай бұрын
Lucas Sin is the best of all. Thank you so much for the ratio, it's what I came here for.
@galaxy_mosaic35879 ай бұрын
yeah, I kind of agree with the concept of the ratios. I tried this today. although to be honest I slightly was winging the ratios bc I forgot to write them down and then got lazy to replay the video. but I sort of remembered the idea of 3's and 1's and kind of remembered which items Sin used for each. I might have put too much chili crisp in (since there is much more crisp than oil in the bottle) and might have slightly under added the soy sauce (bc I bought it at a Japanese market and I'm not positive if it is the super heavy one for soup base). tried 2 TBSP olive oil (lacked ingredients for the aromatics infused oil) + 1 TBSP chili crisp (more crisp than oil so think I should have halved this and added a little more oil); 2 TBSP rice vinegar + 1 TBSP spicy yuzu dressing (with vinegar); 2 TBSP soy sauce + 1 tspn oyster sauce (probably should have added more oyster sauce); 2 tspn honey (maybe I could have added a little more)... it was not super exact but overall I was happy with the balance of savory, tang, and spiciness. I felt quite satiated eating just a bowl of rice and the briefly marinated eggplant as a whole meal.
@michaelholper9 ай бұрын
Great video Lucas! Even though I've been making these kinds of salads for a long time, I always learn something new. My only addition here would be to suggest pre-salting the cucumbers. Not so much for flavor as to leach off some of the liquid so the dressing doesn't get watered down when it comes in contact with the cukes. I find the salad both tastes better, and lasts in the fridge much better if you do this, and then just put a bit less soy sauce in to compensate.
@j3annie196310 ай бұрын
Lucas, you said the ratio was 3-3-1-1 (oil, soy, vinegar, sugar), but you put 4 vinegar into the mix. why?
@khu737910 ай бұрын
do you not understand how ratios work
@j3annie196310 ай бұрын
yep I do... maybe you do not. he did a 3341, not a 3311. it is why I am asking about the 4Tbl of vinegar.@@khu7379
@gregorymcmahan391410 ай бұрын
Good job, Lucas! Food52 rocks! I just have a couple of questions: 1) does the choice of oil matter, 2) can I some other sweetener other than table sugar and 3) can I do anything with the aromatics once I have made the oil?
@blurryface626110 ай бұрын
Bet his salad turned out extra tangy.
@sirspiff9 ай бұрын
Editors did Lucas dirty with the ratios
@cgw12310 ай бұрын
Din Tai Feng does a Eggplant dish like this. So good.
@bl346110 ай бұрын
@food52 how long does the oil keep for in the fridge?
@DungVu-xg2kn10 ай бұрын
please bring back lucas sin slurping food at end please and thank you
@bw208210 ай бұрын
The microwave doesn’t cook things inside out.
@robertbrewer219010 ай бұрын
It sorta does since the water throughout the vegetable in this case, is heated relatively evenly not by conduction of cold vegetable into boiling water.
@Vuietnam8 ай бұрын
I see Lucas, i click the video
@tmackie169410 ай бұрын
Another wonderful Lucas video
@kmlee111310 ай бұрын
i make this a lot.. its BIG HIT
@malaunnelson65624 ай бұрын
He is too fine to be rubbing his hands together like that 😭😭
@getrealnow732 ай бұрын
I appreciate your very clear explanations
@jameshaulenbeek593110 ай бұрын
This looks wonderful!
@soporificsnail86758 ай бұрын
i see this guy everywhere and i love it
@BlackMasterRoshi4 ай бұрын
its a salad like a bean salad or a caprice salad are salads.
@phorn_khann9 ай бұрын
My favourite 🎉
@Magius6110 ай бұрын
Worth watching just for the ratio.
@dzudvu9 ай бұрын
3:3:1:1, come on man, you think he would give away ancient Chinese secret? Keep guesssing...
@OSheaDean10 ай бұрын
3:3:1:1 - thank youuuu for this ratio
@syntacticalcrab5 ай бұрын
I really love watching Lucas make fancy versions of my favourite comfort dishes that I can do when I'm feeling like zhuzhing things up. My basic method for this go-to cold dish is just steamed eggplant with an uncooked vinaigrette of mostly black vinegar (guess which province my family is from :P), minced garlic, and a bit of oil and salt. Lucas' explanations of why he does things are always really thorough and enlightening.
@tricky20148 ай бұрын
I'm utterly confussed. You say the ratio is 3:3:1:1 and then you put 4 spoons of vinegar into it.
@jakob84129 ай бұрын
there's something extremely 2015 about this video i cant put my finger on
@DarksouIjah10 ай бұрын
Yum!
@azamarabear4 ай бұрын
Wtf bruh Ur awesome 😮
@testdasi9 ай бұрын
What Lucas said about microwave cooking the food insider out is only correct within the context of his cooking of the eggplant, which was cut into fingers. With that size, shape, and with the typical water content and structure of eggplant, the microwave probably can penetrate close enough to the centre of each piece that it can be said to be cooked from the inside. Food of different shape and water content will affect the microwave heating effectiveness and penetration and therefore is still cooked from the outside inward. Don't start microwaving whole your chicken breast thinking it's being cooked inside out, it almost certainly isn't.
@biendereviere10 ай бұрын
Lucas I’m wondering, in the video you added chilli oil to the final vinaigrette, could I also add toasted sesame oil? Bc I don’t tolerate spice that well since my gastric surgery.
@Alice_Walker10 ай бұрын
I think that would be a delicious substitute, I make a Japanese miso eggplant that has sesame oil in it and it's so tasty!
@richandglorious10 ай бұрын
sure, as he says in the video, it's all about the ratio and you can adjust the oils to your taste or needs! and sesame oil is very common in chinese cooking
@jontheclown4 күн бұрын
is seed oil good for you?
@chupapimunyanyo91189 ай бұрын
next video, Lucas's facial hair routine! digging his new look
@pOOkiNG798 ай бұрын
You said balsamic is the best sub, and the listed a few more subs with significantly less sugar content. I say just do this if you have the c. vinegar.
@sarahwren159810 ай бұрын
Food 52 doin an info intro for white ppl while Made With Lau’s eggplant has grandpa speaking Cantonese and wagging an eggplant like a d***
@michaeljimenez110510 ай бұрын
so dumb, he does not follow the 3:3:1:1 ratio. How am I supposed to learn from this?
@hampaw3 ай бұрын
thank you for making this recipe story telling like and simple.
@粥粥-k2o4 ай бұрын
完全是被颜值吸引进来的,帅到掉渣!
@danc54343 ай бұрын
love this dish 💥🍆
@hedykarim36143 ай бұрын
I look at his recipes all the time such good food and he gives great instructions
@kungfudunk9410 ай бұрын
why is the kitchen so quiet, compared to the one that he cooked mushroom. it's nice if he can give a tasting to people around there again.
@leesagrrl3 ай бұрын
I'm confused. At 10:00 you said the ratio for the Dressing is 3 - 3 - 1 - 1. Then at 11:16 you added 4 Vinegar and 2 Sugar.
@christopherrobbins775410 ай бұрын
The ratio errors are sloppy. I really like this chef but this is sad.
@theodorehelvivirr642910 ай бұрын
Bro he’s talking so softly it sounds like a voice over. Lol
@gautamdikshit98887 ай бұрын
This guy is really good with chop sticks..
@Jack-le7ty10 ай бұрын
can you throw those aromatics into a stock or broth afterwards?
@pgrevstad7 ай бұрын
Where's the rice?n This looks great.
@Myacckt10 ай бұрын
Wait idg the 4 spoons of vinegar?
@cherrypianist10 ай бұрын
I think you got your ratio wrong
@shenbolun10 ай бұрын
dang man! finally we talking bout ratio! in western food and cooking and baking they never do that.
@1hayes19 ай бұрын
Not often, I agree, but not never. My mother's salad dressing was a ratio of oil, vinegar and sugar. And how about pound cake? I think chefs everywhere work with ratios and balance.
@shenbolun9 ай бұрын
yeah maybe. but im very confused most of the time they dont do it in the cooking shows@@1hayes1
@testdriveguy9 ай бұрын
Marry me 🙂
@alanyoung15910 ай бұрын
Lucas!!!
@teslarex10 ай бұрын
Great video and recipes! Technique ands ratios are on point.
@williamfotiou757710 ай бұрын
Once I saw an egg plant. As I looked into the pope’s nose, and peered toward the oyster, there I saw the humble origins of the egg. 🥚 Such a fowl tale!
@lepidoptery10 ай бұрын
0:26 of course "salad" is western term/concept, but there's nothing he said that makes 涼拌菜 definitely distinct from salads. western potato salads consist of cooked ingredients served cold as well. the term "salad" is so broad in the west that it's nearly meaningless.
@anxiousduck10 ай бұрын
There is something that makes those two concepts distinct. In China, "salad" would be what you eat at a café, and 涼拌菜 would be what you eat at a Chinese restaurant. So the two lists of recipes would look different, and the clientele would also be somewhat different.
@Itemeleven.10 ай бұрын
Jesus, listening to the description of the Chinese eggplant was a little difficult 😂😂😂😂. Thank God it was not an African eggplant.
@jeremychoo93410 ай бұрын
There’s a Korean version of the eggplant salad which has a similar flavour profile but is heavier on the garlic and has fermented bean paste as well. The eggplant is also steamed but afterwards is shredded by hand rather than pre-cut. Koreans seem to think that it’s tastier that way.
@robertbrewer219010 ай бұрын
It must use just a hint of fermented bean paste? It is such a dominant and salty flavor. I spread it on puffed corn crackers but that is just me!
@boreddude853110 ай бұрын
3;3;4;1 is what he used...
@thomasteraoka631110 ай бұрын
@Bokilano10 ай бұрын
Did the Egg Plant flex on you for being a vegetable?