Shanghainese Velvet Egg White "Crab" | Why It Works with Lucas Sin

Shanghainese Velvet Egg White "Crab" | Why It Works with Lucas Sin | Food52

Рет қаралды 53,792

Күн бұрын

Velvet Egg White Crab:
In this episode of Why It Works, Lucas Sin works sans-crab to showcase cooking technique that transforms an ordinary crab into a near perfect imitation.
"Despite the origins of this dish as a form of imitation crab, I find this dish to be quite a nuanced exploration of texture; all in all, this is quite a technical dish. Which explains why I’ve chosen to include the primary technique, “velveting,” into the English translation of the dish. Elsewhere, this dish may be translated in English as “scrambled egg whites ” or “mock crab,” which belies the elegance and skill behind developing this dish." - Lucas Sin
CHAPTERS:
00:00 - Introduction
00:30 - A Brief History
01:21 - The Garnish
04:18 - The Vinegar
06:20 - Salted Egg Yolk Sauce
09:27 - Velvet Egg White Crab
13:12 - Plating
14:19 - Tasting
GET THE RECIPE:
Velvet Egg White Crab: food52.com/recipes/90203-velv...
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Пікірлер: 77

@xjun91 12 күн бұрын

don't wanna sound mean but Lucas literally carries this channel

@theclownofclowns 12 күн бұрын

mandy was really great too not sure where she went

@TheEliera 12 күн бұрын

Rick martinez was great as well but he disappeared also

@yellowfr0g 11 күн бұрын

@@theclownofclowns I just watched her flattened chicken recipe and now I need a cigarette. She's amazing.

@reginabillotti 11 күн бұрын

I'm a pretty avid baker so I started watching the channel because of Erin before branching out and watching the other hosts.

@mattymattffs 11 күн бұрын

The other hosts don't have recipes that are as interesting

@bassguitarbill 11 күн бұрын

Lucas: "Don't slice the ginger too thinly" Also Lucas: *slices the ginger thinner than I could ever hope to*

@iamthatisnt 12 күн бұрын

Favorite series on KZfaq, hands down. Lucas Sin is an absolute master in communicating and demonstrating food and it's background.

@dianesmith5626 5 күн бұрын

Lucas....I love that you address the history of food. prep, cooking techniques, and the science behind reactions.

@deanc8458 11 күн бұрын

This is the only dish Lucas has made in this series I would never make, but it’s the most satisfying dish he’s ever made too. Love it.

@meowzord 12 күн бұрын

honey! get in here! new Lucas video just dropped!

@foodonfire3662 12 күн бұрын

Master Sin strikes again! Please chef, start your own channel.🙏

@sebastianng5801 3 күн бұрын

I’m a simple man, I see Lucas I click play

@jrmint2 12 күн бұрын

OH....I love Chinese Food History! Its the icing on the alchemy of Chinese cooking lessons. I can't wait to try this dish!

@chip7486 11 күн бұрын

This has finally solved a lifelong mystery for me...why this crab dish has no crabs😂😂 . And yes, at our local restaurant, they just have a little indent in the middle and put a raw egg yolk in it

@FakeGuthix01 8 күн бұрын

Yeah in my experience the egg yolk should usually be runny.

@silverdawn813 12 күн бұрын

1:29 wonderful! every time i cover up my ugly mistakes with a lot of garnishes I'm just going to say it's Chinese inspired

@59squares 12 күн бұрын

In Cantonese/HK culture my mom always referred to this as 賽螃蟹(Choy Pong Hai)

@OSheaDean 11 күн бұрын

I swear I've had this dish a hundred times, but on top of fried rice. Everything - duck yolk, dried shredded scallop, puffy 'crab' egg. So good. The name was translated as white protein scallop rice, or similar. Love Lucas explaining how it all comes together.

@normannisbet1213 11 күн бұрын

Love the stories whilst calmly putting together a technical insanity (for me it would be difficult) Fantastic video! thank you, Lucas

@shavonwalker2550 11 күн бұрын

My husband is allergic to crab. I have GOT to try this.

@worldwidewashington 11 күн бұрын

I! Love! Chef! Lucas!!! Especially the little fun tidbits about Chinese history!! Kisses for you Food52 for this series 😘 p.s I love the focus on Chinese dishes in this series, if possible please don't ever pivot out from it!

@Pinkabigale 4 күн бұрын

I love Lucas Sin

@joycelin101 9 күн бұрын

There’s so much Food Science in this dish! Love Love It!!

@kwameEdem 12 күн бұрын

Amazing lucas, yet I miss the sushi trip and the blazing Chinese crab

@MosesFalconi 9 күн бұрын

This is an absolutely insane dish. I love it

@janetlee4518 11 күн бұрын

one of my favourite dishes. Lucas you are a homie

@omiomardreamer0929 11 күн бұрын

Yes Lucas!

@arthurboehm 11 күн бұрын

Lucas is superb, as ever, but I don't see myself rushing (or even slow--trotting) to my kitchen to produce this dish that I, for one, couldn't quite wrap my palate around. Still, an interesting curiosity.

@Pd69bq 11 күн бұрын

this dish would be called "Beyond Crab" in modern-day naming conventions

@DunyahDances 12 күн бұрын

If the story about the chef fearing for his life is true, I guess he was highly skilled to begin with, and highly motivated to get creative and invent all these steps to create the dish. It is an amazing dish that I would love to try, but will probably not attempt to make because my skill level just isn't up to the task.

@carolleung7614 6 күн бұрын

Love to learn the historic background of the dish!

@FishareFriendsNotFood972 11 күн бұрын

This is such an intriguing recipe to me, I would love to try the texture of the egg white 'crab'

@theclownofclowns 12 күн бұрын

lucas is top tier. has that bashful aura of a wunderkind

@DisingenuousComment Күн бұрын

I didn't know immitation crab is eggs in China. In Japan, imitation crab used to be made with jellfish that was imported from China, but when trade was stopped between the two countries due to its bad relations, Japan then started making imitation crab with fish. Dried scallops is also Japanese.

@Oh_that_mle 11 күн бұрын

Only follow Food52 socials for Lucas Sin content at this point.

@Alice_Walker 7 күн бұрын

Playlist of Lucas' videos across multiple channels 👉🏻 kzfaq.info/sun/PL61B3UzuBy7N9Io91MmmmB3aU7YHV361f&si=CZ-e2NYyJO5VttGc

@beatpirate8 10 күн бұрын

this is great ! canto food! food my mom makes and we go eat! thx for the explanation! scallops are like shitake. they have so much umami when they are dried and rehydrated.

@StreetMarker 10 күн бұрын

Kinda name is Sin bruh, dude is destined for greatness

@mahbawlseetch4695 11 күн бұрын

I love watching Lucas. He's like a modern Alton Brown, entertaining while still imparting knowledge and history. I've noticed Lucas going back and forth between mandarin and Cantonese, keep it Cantonese.

@jeelason 10 күн бұрын

What’s the issue going between dialects?

@dotdot6683 8 күн бұрын

@@jeelason The main problem with Mandarin is that it isn't Cantonese.

@FakeGuthix01 8 күн бұрын

He's speaking Mandarin because this dish is Northern Chinese.

@htonmusic 5 күн бұрын

I reckon a bit of kewpie mayo on top would be bosh

@Anespian1 11 күн бұрын

Simple ingredients yet so refined and exquisite looking. Wonderfully presented

@acdb_tv 11 күн бұрын

i see lucas, i click

@cutiehou 11 күн бұрын

👍👍👍👍👍👍

@asckee 11 күн бұрын

Guuuuuuuh there was a restaurant in Chicago shu ting xia who did this so well and they closed during the height of the pandemic 😢😢😢

@samlui3591 12 күн бұрын

Why dont lucas just have his own channel

@Ki_Thi 4 сағат бұрын

Who’s crushing on Lucas too 🙃

@shanicestella2226 11 күн бұрын

Yummy 🦀🦀🦀🦀🦀🦀🦀🦀

@Vivechyanityam01 11 күн бұрын

The "con chef" of Qing😂

@MsAnubisia 4 күн бұрын

For folks who are vegetarian or have a shellfish allergy, is there a way to substitute the dried scallop?

@gracelin7822 4 күн бұрын

Just don't include it! I've also had the egg whites with white bait at restaurants before, but just the egg white on its own is nice. The scallop just adds a bit more umami.

@QQ-fb1ri 11 күн бұрын

What happend with the cameraman fading out at 5:56?

@aclerok 5 сағат бұрын

i wouldn't have guessed that the main shots are composited, but there it is. maybe it was just that one. a little odd, as many cooking channels these days actually involve the film crew, or at least don't mind showing them.

@HOTsurprise 11 күн бұрын

It's the history of "useless chinese garnishes" for me

@sauceokay 12 күн бұрын

Bet Lucas is gonna return to Harvard to teach cooking or at least give a few lectures 😂

@supremewhip 11 күн бұрын

Mom, wake up! Lucas is back with another dish that’s better than yours!

@etm567 11 күн бұрын

I prefer my scrambled eggs cooked well, and so many cooks don't. Many folks seem to prefer really soft scrambled eggs; not me. I can't stand white that isn't cooked.

@violetviolet888 9 күн бұрын

@etm567: No. You don't like soft whites that ARE cooked. Egg whites that are not cooked are clear. These are cooked.

@tayonguyen5919 58 минут бұрын

the extras in the background are distracting.

@violetviolet888 9 күн бұрын

15:28 Food52: There is NO recipe for Egg Foo Young on your website. If there is, can you please provide the link? Your search engine says there is none.

@lateplus8303 6 күн бұрын

ⓊⒼⓁⓎ ⒶⓈ ⓈⒾⓃ

@zimred9609 12 күн бұрын

There are few things First, the dish is called Sai Pang Xie/赛螃蟹 in Chinese. 赛(sa) means 'surpass or be as good as' in Chinese. So the name of the dish can be literally translated as 'better than crabs' or 'as good as crabs' Second, no, the character is not originated from Manchuria/Qing dynasty. It is a very old Chinese character. And it has been being used to mean 'surpass or be as good as' for at least over a thousand years. Third, about its Empress Dowager Cixi associated origin. While I can't say it is 100% fake, the chance of this tale being true is very slim. There are hundreds dishes claimed to have associations with Cixi (either liked by her, or created for her, or named by her). But almost all of them were just made up. Remember the origin of General Tso's chicken ?

@TsunamiWombat 11 күн бұрын

so literally 'beyond crab', hue