Ziangs: How to prepare beef like a Chinese Takeaway

[@ZiangsFoodWorkshop]

You can get our Chinses Takeaway Cooking Bible as an eCookbook on amazon kindle app here: amzn.to/3ebLYLZ

[@andrewhaughton6273]

Thanks

[@jhdore]

These technical videos are absolutely fascinating, and more useful perhaps than a regular recipe video. Most excellent. That’s a wonderful knife, too. Makes my Sheffield blood warm!

[@joeglover4614]

What an amazing mother and son combo, he seems like such a nice bloke and his mom is just class!! Done a couple of recipes and your food is amazing!! Keep up the good work

[@ZiangsFoodWorkshop]

Thank you :) mum is awesome, I'm just here to make up numbers :)

[@tomandcameron]

Made quite a few of their recipes now and they're tops (lucky boat noodles is the way forward in your home), and agreed 'what a top combo'. Their book is brilliant.

[@tomandcameron]

@@ZiangsFoodWorkshop haha *thumbs*

[@3960xRocks]

This is a LOT harder than you make it look. I bought a large joint of beef from the supermarket and it had a lot of fat on it - removing the fat and sinew is the hardest part of this. Also I had a "reasonably" sharp ceramic knife and it made a lot of difference - it just didn't cut it (sorry for the pun). You guys are truly experts at this and I'm very impressed by your culinary skills. I will never walk past a chinese take-away again without appreciating just how much hard work they put into their dishes. Thank you guys!

[@ZiangsFoodWorkshop]

Thank you, we often forget we've been cooking since we we're both very young :)

[@3960xRocks]

@@ZiangsFoodWorkshop Well I made a "special" curry. It was delicious and the beef was perfect! Crispy wontons next...

[@grrrzie]

Did this tonight and cooked a beef curry, I must say it was superb! I always avoided beef as it always came out too chewy! Not anymore! Thank you

[@ZiangsFoodWorkshop]

You are welcome :)

[@pinayinarizona2654]

My sliced beef marinade:soy sauce,sesame oil,cooking wine,cornstarch ,water (a little),bit sugar.same with sliced pork and chicken. I was working in hongkong for the past 14 yrs.i love Chinese food .

[@ZiangsFoodWorkshop]

Sounds amazing

[@jhdore]

Absolutely love that you can (should!) freeze this. Excellent.

[@winchester12gauge76]

Cracking video! I had no idea how much prep went into the beef, especially the cutting....

[@ZiangsFoodWorkshop]

Yeah Chinese food isn't easy, it's 14 hour days 6 days a week

[@vapesnake]

😮 00:08:11 that method for the first cut is brilliant. I always had tiny bits for the first cut and assumed that's just the way it is. Now I'll use this method of butterflying from now on

[@raggersragnarsson7994]

I subscribed after watching this vid and followed it this evening Tommorow I will see the results. You and your mother make a great team. Thank you.

[@the_game]

Love the honest no fancy pancy approach. 👍 💖 to you & your mum. Thank you for this awesome tutorial.

[@ZiangsFoodWorkshop]

Thanks so much! 😊

[@renettehicks6717]

Just found your channel! Love your videos and you and Mum! I also LOVE the way you reply to every commenter! I have never seen anyone do that! Sooo thoughtful and appreciative of you! 😊❤😍

[@ZiangsFoodWorkshop]

Thank you :) and it's only fair that we reply as you've taken the time to comment :)

[@TapDancerDood]

@@ZiangsFoodWorkshop I don't agree Chin, be more selective with your replies! Otherwise you will spend more time replying than making videos... plus you have takeaways to run! Great job guys, I'm slowly being tempted to risk using MSG. What's the taste benefit from using it?

[@jameshobbs]

I like the honest awkwardness your mom brings to the channel

[@ZiangsFoodWorkshop]

So does mum, she watches back and can't stop laughing at herself lol

[@louisemcginley1999]

New fave duo. Just stumbled across your channel. I will be busy now with all these fantastic recipes and tips. Many thanks.

[@ZiangsFoodWorkshop]

Awesome! Thank you!

[@harmonyangelike]

Where did you get your beautiful Knife?

[@judythacker8477]

I could watch your videos all day. You and your Mum are fantastic demonstrators. Keep up the good work.

[@ZiangsFoodWorkshop]

Thank you so much :)

[@billfishburn2091]

Thankyou got the book you two are special love the channel keep going

[@ZiangsFoodWorkshop]

Thank you 😊 means lost to hear

[@jartotable]

So glad I've found your channel

[@SCAPE0GOAT]

Another great video. Learn something new on every video I watch. Thanks Chin & Choo. You are my new daily KZbin watch !!

[@ZiangsFoodWorkshop]

Thank you so much, it's great to know that we are teaching people new ways of cooking and huge thanks for the kind words :)

[@jartotable]

The yummy bit tour mums talking about when stewed turns into collagen and good for our joints and ligament. 😘

[@mastervidzsoundz9105]

ANOTHER AUTHENTIC LOVELY PREP AND TUTOIRAL VERY THOROUGH LOV TO YOU N MOM BRO LOV FROM BRUM

[@JacobTheAmish]

Thanks Chin, kids are loving the beef chow mien and I love your mum.

[@ZiangsFoodWorkshop]

😊😊😊😊

[@dioan1249]

You are amazing!!!! I just made this and it's the best thing ever! THANK YOU xxxx

[@ZiangsFoodWorkshop]

You're so welcome!

[@tomandcameron]

Great video as usual to go alongside your book. I like the last track of music too.

[@ZiangsFoodWorkshop]

Thank you 😊

[@adzhx5920]

Wow Choo certainly knows how to use a cleaver, she made cutting the beef up look so darn easy. Great skills and she is so sweet.

[@ZiangsFoodWorkshop]

hahahaha

[@hassfass8643]

Great video, you guys are awesome. May I ask what knife you are using to cutt the beef and whether that could be used as an all purpose knife for Chinese cooking?

[@elizabethjones2088]

Thankyou , my daughter Emma is a huge fan Love from Scotland

[@ibriza6891]

can i use this method to tenderize mutton chops and lamb chops? should i marinate for 30 mins and then wash it off then dry? how long should i leave it to tenderize? afterwards i would marinate in indian style using yogurt, lemon juice and other herbs/ spices etc overnight and they fry them and then bbq them to give charcoal effect...is that ok.... or would yogurt and lemon juice (even though theyre for flavouring) over tenderize the meat? please reply asap

[@hadrianbole9147]

Hi ziang I love you and your mam's channel .. can I ask when you say you can freeze the beef will it keep for a while and be fine to use just like any other meat or will it not keep due to the marinade/tenderising process ?.. many thanks and love the channel.. peace

[@SabotPottery]

We were all so younger and innocent when this was made, love to you both and muchly appreciated !!

[@ZiangsFoodWorkshop]

I know right! Lol

[@eabyt250]

This is awesome thank you for sharing will sure try this.

[@ZiangsFoodWorkshop]

No worries

[@vprvsc91]

Thanks for leaving all those little bits showing us how to deal with all the little things. Best way to learn 👌🏽

[@ZiangsFoodWorkshop]

No worries 😊

[@brianpayne1016]

Great vid guys I'm learning so much so thank you

[@ZiangsFoodWorkshop]

so glad its helping everyone :)

[@BacchusAdoneus]

Thanks for another amazing video! I'm a bit late to this one, but I was wondering, is that piece of beef cooked at all to begin with...? It looks slightly done on the outside but not on the inside. Can't wait to try making this though!

[@ZiangsFoodWorkshop]

no thats been left in the display in the bucther so dried out

[@BacchusAdoneus]

Ahh right... You can tell how long it's been since I've been in a butcher's shop 😂 But thank you for the speedy reply. Going to have a bash at this now. Have a great evening both of you 😁

[@johnpickering8950]

Did this today and it was as tender as the local take away but tasted far better. Also wasn't that dull grey colour. More videos please.

[@ZiangsFoodWorkshop]

Thank you, hugely appreciate this as a review and thanks for your other comment on the noodle video :)

[@susanhamouda3678]

Love, Love your recipes, they taste great, my family really enjoy them, thank you so much , keep going xx

[@ZiangsFoodWorkshop]

Thank you 😊😊😊

[@ZiangsFoodWorkshop]

Help us self publish our book, because we're nobodies we cant get a publishing company to look twice at us. To self publish our book is going to cost alot, as to get them at a resonable price to be able to sell we have to print in the thounsands. If you'd like to support the channel and help us achieve this goal a small donation would really help us reach it. If you would like to donate please click the link www.chinandchoo.com/copy-of-cooking-lessons If you can't or just dont want to donate that fine too, we just really appreciate that you're here watching our content and being part of the #ziangarmy community. Happy cooking, happy eating, Chin and Choo xx

[@richm4100]

I did this prep tonight, turned out perfect. Thanks

[@ZiangsFoodWorkshop]

Awesome :)

[@chrisdeburger1860]

Simple and stunning

[@ZiangsFoodWorkshop]

Thank you :)

[@leeevans7772]

Hi chin and choo . Your mum and u are great . Can u use silverside instead of top side ??? Many thanks lee

[@ZiangsFoodWorkshop]

yes! you can use any cut :) and thanks :)

[@saskashepherd5834]

Hello both :-) - I came here from an article about TV chefs on the Guardian comments page after someone there recommended you! Love the videos xx

[@ZiangsFoodWorkshop]

Hey, always great to new faces (soto speak) Really? Do you have the link so we can see the comment?

[@ZiangsFoodWorkshop]

ignore that commet we found it :)

[@bendelaney4339]

Is this how to prepare beef for EVERY beef dish or just one particular one as Inn beef and black bean???? And a big shout out to you both what an amazing channel

[@ZiangsFoodWorkshop]

All beef dishes that aren’t battered :) and thank you :)

[@paddystewart5092]

Absolutely brilliant stuff, I 1st seen you on insta, with the MS£ing G. I've dropped a few hints for wor lass to get the cook books. Love bonny lad and Ma of course

[@ZiangsFoodWorkshop]

😊😊😊😊😊

[@Sheep316]

After you freeze the beef do you fry it from frozen or let it defrost first? Cheers lads great info!!

[@ZiangsFoodWorkshop]

No you let it defrost 1st :)

[@ukpaul9221]

Love your vids - informal and very helpful. I like to use what I'm told is 'Cantonese' trad marinade (light soy-touch of sesame oil- sugar and cornflour) but yours looks good. The pre-freezing tip sounds like a good 'un. You do make me wince a little when you take the mickey out of your Mum. She is an invaluable treasure and 'a sweet girl'. You re lucky to have her. Every good wish - Paul in the Midlands.

[@Demon-Knight]

Excellent I'm trying this tonight that's what brought me to this video. There was a few things I wasn't sure of so I thought it would be better to check so I can get it right. Thanks for uploading this video. This will really help me to get this right. Its going to be my first attempt. The only thing is I got beef that was ready chopped but I think I can still make it work.

[@ZiangsFoodWorkshop]

Let us know how you got on :)

[@sparkupthefire]

Love you guys, amazing to see how far you've come. We will be back in the summer see you.

[@ZiangsFoodWorkshop]

Thanks :) and look forward to seeing you :)

[@meadowcakes1426]

Love the butterfly technique. That's a brilliant idea

[@_Kelly3125]

that piece of beef looks divine!

[@ZiangsFoodWorkshop]

😊

[@alicescott6039]

Thankyou so much Ziang, Im addicted to this method now. Can I ask if the cornflour is a must. I feel it clogs the meat all together. Would it work if I skipped that step or can I add water to the cornflour for better distribution?

[@ZiangsFoodWorkshop]

Yes it is, that keeps the moister in

[@barbelbasher]

cracking vid best and most informative I have seen my fav food too

[@ZiangsFoodWorkshop]

Thank you 😊😊😊

[@johnchipperfield8686]

Have just done you’re beef and broccoli stir fry using Chinese ingredients in Australia, wow !! Absolutely loved it. Using the mentioned ingredients especially how to prepare the Flank steak ( in Australia , Western Australia I found hard to get ) loved it. Thank you.....

[@ZiangsFoodWorkshop]

Sounds awesome

[@colinmckinlay5479]

Another great video full of usefull techniques and information will be trying next time I'm making something Chinese thanks again

[@ZiangsFoodWorkshop]

glad you keep coming back :) always great to see you here :)

[@Justdocuments]

I could just eat that very nice food and great video. ✌🤝🙏🙏🤝✌

[@ZiangsFoodWorkshop]

Thank you 😋

[@mattyj3211]

Love your work. How much cornflour was that to coat about a tablespoon?

[@ZiangsFoodWorkshop]

1 dessert spoon should do the trick :)

[@mattyj3211]

Thanks 👍

[@trebor5799]

my new favourite cooking channel. will spread the word with my friends

[@ZiangsFoodWorkshop]

Please do, that would be epiv

[@scorchio70]

Thank you so much, I was literally just saying to my Mrs how good it would be to find a way of making this (Beef chow mien that is) just like the take away then you pop up in recommended 😁 Love your relationship with your Mum by the way, thanks 👍

[@ZiangsFoodWorkshop]

Shes awesome :)

[@hatija786love4]

Wow learnt so much

[@ZiangsFoodWorkshop]

😊😊😊

[@RealwoodAustralia]

Taking notes to try this now

[@EvaAdorable]

Hey, Chin! Does it make a difference whether you add fresh or tinned bean sprouts? Thanks. Oops, I meant to write this on the chow mein video! Had both tabs open. Derp.

[@ZiangsFoodWorkshop]

Yes, always use fresh:)

[@f11den17]

Fantastic video! Thank you guys, I absolutely love this channel! Would you ever do like small 2-3 minute prep videos like this? I struggle with the prep stuff. I can't even seem to get those lucky boat noodles bouncy and dry like you did in your choumein vid :/ mine just end up sticky? Maybe I boil them too long? Box says like 8 mins. Anyway, would be really cool if you'd do more vids like this! Defo becoming a Patreon after this one! :D

[@ZiangsFoodWorkshop]

yes we will be doing way more prep videos, we realised to us its second nature, but to most people its isn't. lucky boat noodles is the next prep video too :)

[@samgreen55]

Yeah only boil them for half the time it says on the packet. (should feel like an elastic band). When you put them back in to fry they will continue cooking. This will stop them being sticky.

[@MadeleineHenderson]

excellent ty

[@ZiangsFoodWorkshop]

Thank you :)

[@darlenerothenay6251]

Fabulous video. I have a large chuck roast for a pot roast. Would this work if I cut off a piece and followed your procedure to make this? Thank you!

[@ZiangsFoodWorkshop]

yeah it should :)

[@shannonbright6327]

Thank you so much. How long you suggest keeping it in the freezer?

[@ZiangsFoodWorkshop]

6-12 months :)

[@martynmcneilmcneill4784]

Thanks for giving me the aspiration to prepare and cook Chinese foods

[@ZiangsFoodWorkshop]

Thank you for taking the time to to stop and watch our content, really glad we're helping so many people

[@hing22]

Thanks for this Ziang, I shall try this soon.

[@ZiangsFoodWorkshop]

Please let us know how you got on :)

[@eroxesports4979]

I have always wanted to learn this type of cooking i am so so so glad i come across your channel and video's keep up the grate grate work i look forward to seeing all my fav Chinese Takeaway' dishes and trying them out myself at home thank you. :)

[@ZiangsFoodWorkshop]

Thank you really hope when you try making them you'll get back to us and let us know how you get on :)

[@eroxesports4979]

@@ZiangsFoodWorkshop I defo will thank's for being awesome and doing an awesom job

[@ZiangsFoodWorkshop]

no thank you for taking the time to watch :)

[@Doowickeybob]

In a video for chowmein there is also beef prep instructions, but you don't put garlic powder in! Did you forget or do you now leave it out? Gr8 video's lovely food 👍

[@ZiangsFoodWorkshop]

Yeah some places don't add it, if you notice we do things differently for every version of a dish, its done slightly differently, rememebr not all takeaways do it the same so we try to go through all variations, but I think I mentioned that in the video? if not, I must of left it out the final cut by accident

[@Doowickeybob]

I see, thanks for the explanation, keep up the good work and the Superb informational videos

[@ZiangsFoodWorkshop]

No worries and thanks :)

[@ignoblesurfer6281]

If you're in the US any cut from the round (eg eye of round) will work

[@C4R3Y91]

You two are adorable and the food is amazing!

[@ZiangsFoodWorkshop]

Thank you:)

[@DZ-nm7ru]

Hi guys! Would it be possible to add a search bar to your website shop? I find it quite difficult to find the items I want to buy by just scrolling?

[@ZiangsFoodWorkshop]

No it’s not, if we could it would be there. We are working on a new site

[@mrpoo7651]

Excellent video. How long did you cook the beef for before prepping?

[@ZiangsFoodWorkshop]

Its raw beef lol and thanks :)

[@mastercook62]

If marinating the beef guys and not freezing it, how long can you leave it as it has bicarbonate of soda and usually you have to wash it off after about 30 minutes?👍

[@ZiangsFoodWorkshop]

We don’t teach that method in this video

[@steveshanyaski5076]

This channel is so cool guys. Thanks so much. I live a mile away from one of manchester biggest Chinese supermarket’s so I’m very lucky to have instant access to everything. I’ve tried this “velveting” beef technique on the cheapest cuts of braising steak you can get and it STILL COMES OUT TENDER! Can you please do a video on the Crispy coating of shredded beef and crispy wings. Love your vids! :)

[@ZiangsFoodWorkshop]

Brilliant! So glad we could help and we've done that video already :)

[@juliebeavis3424]

A huge thank you to you both as you have now made my dinners a lot more interesting. So far we have managed to successfully cook Beef Fried Rice, Beef Chow Mein, Sweet & Sour Sauce, Beef Curry thanks to your videos and Recipe book. Is it possible you could do a video on how to make 'Beef in Black Pepper Sauce'.

[@ZiangsFoodWorkshop]

Yes at some point we will :)

[@MrJoachimc]

Thank you for this! Can’t believe how much of a difference it makes, super tender! Made satay beef and f*** me it was good

[@ZiangsFoodWorkshop]

Glad you liked it!!

[@gordonlam2757]

do you need to rinse the sodium bi-carb and then do the marinade? if the beef is chewier do add a bit more sodium bi-carb to tenderize?

[@ZiangsFoodWorkshop]

Not with our method as we don’t add enough for it to make your teeth go squeaky

[@garryslack7157]

Love this channel

[@ZiangsFoodWorkshop]

Thank you and we love you for watching :)

[@alebaba1100]

I have seen some use egg white in marinade . Do you need this ?

[@ZiangsFoodWorkshop]

No, we dont use egg white :)

[@WilliamRoscoe]

Ah! Now I know why the beef in my "Beef in Green Pepper and Black Bean Sauce" never tastes the way I want it to taste. Cutting it with the grain (Doh!) and missing the garlic powder (Double Doh!) and then using it fresh rather than freezing it to tenderise it. I'd never heard of that technique but it makes sense so thanks a ton for this and you can ignore my request for the recipe since it was just the beef that never turned out right. Thanks so much!

[@ZiangsFoodWorkshop]

Lol no worries and make sure the pan is super hot, nothing should go in until the beef is seared

[@BOOSTEDLASER]

What is the rice wine for ? Does the acid do anything..or is it JUST flavor??

[@daze1945]

A quick question regarding potato starch in this beef prep. In the video you add it but in the book there is no mention of PS. Can you clarify?

[@ZiangsFoodWorkshop]

Yes its a miss print, add the potato starch :)

[@daze1945]

@@ZiangsFoodWorkshop Cool. I made about 1.5KG today and used the PS, portioned it and put it in the freezer and looking forward to beef nirvana! 😂

[@joojoo796]

Is the beef cooked at all previous to doing the velveting ?

[@ZiangsFoodWorkshop]

No, that darkness is oxidised beef as it was the last chunk left in the butchers that day

[@kenRoberts1984]

Velveting usually has egg whites in it. When I worked at Wonder Wok the marinade for beef was salt and white pepper, sugar, light soya sauce, dark soya sauce, sesame oil, rice wine and egg white to coat, then corn starch, then when all of that was mixed in we added soya bean oil. That was done for all the protein for the stir fries actually. The chicken and shrimp didn't have the dark soya sauce though.

[@ZiangsFoodWorkshop]

Sounds nice :)

[@kenRoberts1984]

@@ZiangsFoodWorkshop been in a Chinese kitchen since I was old enough to walk lol

[@ZiangsFoodWorkshop]

Kenny Roberts same here :) 4 generations of Chinese chefs :)

[@kenRoberts1984]

@@ZiangsFoodWorkshop Golden Gate opened in 1954 here in Whitby Ontario Canada. Pretty much the same.

[@ZiangsFoodWorkshop]

Kenny Roberts our 1st Chinese takeaway opened in 1956 but my family was doing street food decades before :)

[@loftlashesbyjojo]

Please 🙏🏼 can u show us how they do that pork with the red colour on the edges is it honey roast pork?? I LOVE it 🤤

[@ZiangsFoodWorkshop]

It's this with mega food colouring added instead of just a pinch :)

[@loftlashesbyjojo]

Ziang's Oriental Food Workshop thank u!! Xx

[@grahamroberts2841]

Great video as usual...question...can you do this with pork ???

[@ZiangsFoodWorkshop]

Yes you can!

[@davidwallace8049]

Great Video, I did the same but with Pork Chop and Konjac Noodles. Tasted amazing and soft. Just lucky I live by a chinese supermarket to grab the MSG and stuff :D

[@ZiangsFoodWorkshop]

Ooooo bet that was amazing! Brilliant you're lucky, we have to travel 2 hours to get our stock

[@jimphillips3992]

Ok, had some beef to play with, so I did this, stuck it on skewers and barbecued it. Came out lovely!! 😃

[@ZiangsFoodWorkshop]

Amazing! Glad it worked out!

[@traveller4738]

I’ve noticed in a lot of videos that all the ingredients are added to the meat then mixed together, why aren’t the ingredients mixed together and then added to the meat? Does it make a difference? Many thanks

[@ZiangsFoodWorkshop]

It’s because your adding an extra step, it would be a bit like going to the petrol pump and filly up a fuel can to then fill up your car, when you could just use the fuel pump it’s self

[@chaosen9ine]

another awesome video, I made your chicken chow mein last night, went down a treat with the family.

[@ZiangsFoodWorkshop]

Best to be destroyed over night like you said, you can cook it from frozen but would take 5 times as long :)

[@chaosen9ine]

@@ZiangsFoodWorkshop haha coolio i'll destroy some overnight before cooking thank you mr chin :)

[@themoo7803]

Keep the vids coming! I’ve made the chicken chow mien and fried rice several times now and they always come out great

[@richardintoronto5028]

It is always better when you make homemade. As long as you know how. A tasty substitute for fried beef noodles is to use spaghetti as the noodles. Try stir fried beef and macaroni. Yummy. Don't forget the msg. It is really important to get that restaurant taste

[@ZiangsFoodWorkshop]

Thanks :) means so much to us And glad it's all working out for you!

[@IrisMG]

London's got me in the mood for food! So what do British mean by "topside"? Is that a rump roast?

[@ZiangsFoodWorkshop]

No I've forgotten what you call it, I think it might be top round

[@IrisMG]

@@ZiangsFoodWorkshop okay thanks! 👍

[@kenRoberts1984]

If you slightly freeze it before hand it's easier to slice

[@ZiangsFoodWorkshop]

👍

[@Moue-wx6yo]

I love all these videos ...... man sounds like Ricky gervais ..... defo gonna giv these recipes a try although I won’t stop ordering Chinese from my fave takeaway tho ...it’s tooooo good 😍🤪😍🤪😍🤪

[@ZiangsFoodWorkshop]

Haha i order all the even though I cook it lol, and i do sound like ricky :)

[@mikehabib8817]

Thanks so much for sharing, your mom is awesome, happy new year guys. Greetings from Dallas Texas

[@ZiangsFoodWorkshop]

Happy New year to you too! Better it's blazing hot over there right now and my mum is awesome right!

[@rfnrgj]

Hi guys👋 can you give me the link to the clever Mum is using in this vid please? I have looked at the links in the description but I don't think it is one of them.. Ta lots😍

[@ZiangsFoodWorkshop]

We don't have one, they were bought nearly 10 years ago and never seen them since, there not named branded and were bought in mum's home country so not even sure they sell them there now lol

[@micklea1]

Big thanks to Chin and Choo, made this last night and it was fantastic

[@ZiangsFoodWorkshop]

Brilliant :)

[@guillaumesandmayer7053]

I may have said this in a previous video as a comment, so apologies in advance, but surely there are fellow professionals in the Chinese takeaway trade who are none too happy with you two unravelling age old takeaway secrets. Everyone is richer for it but secrets like this beef preparation or adding custard powder to a lemon sauce are simply egging Bob on the corner to cook his favourite takeaway from home. Good and bad in equal measure you could say. Cheers and thanks!

[@ZiangsFoodWorkshop]

Not really, 90% of the people that watch these will still order, I mean, I still order out from other peoples places, as part of the perks is not having to cook :)

[@guillaumesandmayer7053]

@@ZiangsFoodWorkshop That's a fair point, for some reason and staying in the UK, I'm reminded of Marco Pierre White remarking some years ago that at the end of a long day slogging it out in a fine dining kitchen. All he wanted once finished for the day was a drive-thru Golden Arches Big Mac 😄 He copped a boatload of crap for it..and didn't care!

[@ZiangsFoodWorkshop]

@@guillaumesandmayer7053 hahah it’s true though, any chef that says they don’t like fast food ether is lying or is a snob 😂

[@andrew4274-q4m]

Can you use cornflour instead of potato starch?

[@ZiangsFoodWorkshop]

Yes, but takeaways will use potato starch :)