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Simply Ming
Season 9 • Episode 22 • Wok-Stirring
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Simply Ming Season 9, Episode 22: Wok-Stirring
The wok— there’s a reason why everyone from college students to Italian chefs have one of these in their kitchen. Stir-frying is a technique that can be your best friend when you need to cook on the fly, which is exactly what Ming is doing on this episode of SIMPLY MING. He’ll enlist the help of Charles Phan, the chef who put great Vietnamese food on the map in San Francisco. Together they'll create two new wok-stirred dishes on the spot, Sweet and Sour Clams with Plums and Cucumbers and a Classic Lemongrass Chicken. Watch Simply Ming Season 9, Episode 22 Wok-Stirring in HD free online. Enjoy high-quality streaming of Simply Ming Season 9, Episode 22 and share your thoughts in the comments below!
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Episodes
26 episodesPaner (Breading)
You know a cooking technique is a true classic when it can be found around the world. Today you'll find it right here on SIMPLY MING. The French call it “paner a l’anglaise” Ming and his guest, the great man himself, Jacques Pepin, will be here to show you the technique. Watch as they cook on the fly together, using the paner technique and our mystery ingredients to launch two new dishes, just for you.
30 min
Cooking Veggies for Kids
Does your kid turn up his nose when certain green foods cross his sight line? Yes, vegetables can make some kids turn and run for the hills before they even give them a chance. Today on SIMPLY MING, Ming is bringing in a man who specializes in close encounters with icky foods to help make “weird” vegetables more appealing to kids. Yes, Andrew Zimmern, Mr. Bizzare Foods himself, joins Ming today to cook 2 new dishes your kids will love, on the fly! Andrew Zimmern is host of "Bizarre Foods" on the Travel Channel.
30 min
Sushi 101
Ming is on the road and heading to Napa Valley. Today on Simply Ming learn how to make Sushi from a master. The man himself, Iron Chef Morimoto joins Ming at his downtown Napa Valley restaurant. Together the chefs take us through Sushi 101. With perfectly cooked and seasoned rice, fresh farm produce from Napa Valley and pristine fish.... they come up with Ming's Omushubi with Alaskan Crab Salad and Morimoto's Sashimi Salad. Chef Masaharu Morimoto is chef-owner of Morimoto restaurants.
30 min
Working With Butter
f you ever thought you couldn’t bake because it requires precision, you are not alone. On today's SIMPLY MING, Ming will show you how grasping one small but important rule will allow you to bake countless desserts with just a few ingredients in quantities you can eyeball. Joining Ming, a fabulous Boston baker, Joanne Chang, will join to prove that, with this rule, you don’t need recipes to make amazing desserts on the fly. Joanne Chang is chef-owner of Flour Bakery and Myers + Chang.
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Oven Roasting Vegetables
Today on SIMPLY MING, we will show you one of the best ways to cook vegetables is to roast them, because it concentrates their flavor. And for today's guest, Jonathan Waxman, exalting great ingredients is what it’s all about. Yes, one of the Godfathers of New American Cuisine is in the house right now, and together with Ming they will be making it up as they go, with inspiration from mystery ingredients and the fantastic technique of oven roasting. Jonathan Waxman is chef-owner of Barbuto restaurant.
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Roasting Whole Birds
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30 min
Pounding Meat
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30 min
Lightly Cooking Fish
On this episode of SIMPLY MING, Ming Tsai is back in beautiful Napa Valley visiting his good friend, Iron Chef Morimoto who, of course, knows how to demonstrate how to work his magic with all things fish. Morimoto shows us how to first break down a fish and then cook it to maintain its pristine flavor. Chef Masaharu Morimoto is chef-owner of Morimoto restaurants.
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Pressure Cookers
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Pan Roasting
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30 min
Singapore Street Hawker Food
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30 min
Filleting Fish
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30 min
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30 min
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Seasoning with salt. What could be simpler, right? Wrong! Think about how many meals you’ve had that were either too salty or under-seasoned! On this episode of SIMPLY MING, Ming is zeroing in on a technique that is critical to successful cooking if done with a gentle hand. Joining him is the perfect man for the job, the ultimate scrutinizer of cooking techniques, author and chef Michael Ruhlman.
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30 min
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The wok— there’s a reason why everyone from college students to Italian chefs have one of these in their kitchen. Stir-frying is a technique that can be your best friend when you need to cook on the fly, which is exactly what Ming is doing on this episode of SIMPLY MING. He’ll enlist the help of Charles Phan, the chef who put great Vietnamese food on the map in San Francisco. Together they'll create two new wok-stirred dishes on the spot, Sweet and Sour Clams with Plums and Cucumbers and a Classic Lemongrass Chicken.
30 min
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30 min
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