https://macworks.dev/tags/butchery-techniques/Recent content in Butchery Techniques on MacWorksHugoenhttps://macworks.dev/docs/week/cooking-videos/cooking-videos-2026-05-15/Mon, 01 Jan 0001 00:00:00 +0000https://macworks.dev/docs/week/cooking-videos/cooking-videos-2026-05-15/<h1 id="cooking-videos--2026-05-15">Cooking Videos — 2026-05-15<a class="anchor" href="#cooking-videos--2026-05-15">#</a></h1> <h2 id="watch-first">Watch First<a class="anchor" href="#watch-first">#</a></h2> <p>If you only have time for one video today, you absolutely must watch the incredible masterclass on Crayfish Stir-fried Chicken from traditional Shandong cuisine veteran Chen Zongming. It is a brilliant deep dive into traditional Lu cuisine principles wrapped in a trendy, highly appetizing dish, complete with invaluable butchery techniques that will instantly make you a better, safer cook.</p> <h2 id="highlights-by-theme">Highlights by Theme<a class="anchor" href="#highlights-by-theme">#</a></h2> <h3 id="recipes--tutorials">Recipes &amp; Tutorials<a class="anchor" href="#recipes--tutorials">#</a></h3> <p>The absolute standout recipe today is <a href="https://www.youtube.com/watch?v=vFKKGirZNhA">特色【龙虾炒鸡】</a> uploaded by 鲁菜老厨陈宗明, which brilliantly pairs young rooster and live crayfish, braising them together with beer and peanut oil for a rich, dry, and mouth-wateringly spicy finish. The masterful chef emphasizes traditional Shandong cooking philosophy, highlighting the natural umami of the fresh meats without relying on MSG or even extra salt to build flavor. Over on the <a href="https://www.youtube.com/watch?v=UbTRPlX83g4">MASAの料理ABC</a> channel, we get a fantastic, accessible fusion recipe in his <a href="https://www.youtube.com/watch?v=UbTRPlX83g4">Presented by好勁道 泰式屋台風雞肉炒河粉 酸甜開胃！</a> upload. MASA satisfies a craving for Thai street food by making a sweet and sour Chicken Pad Thai, but he cleverly swaps traditional rice noodles for chewy, premium Japanese wheat noodles to perfectly grab onto the rich, concentrated sauce.</p>https://macworks.dev/docs/week/cooking-videos/Mon, 01 Jan 0001 00:00:00 +0000https://macworks.dev/docs/week/cooking-videos/<h1 id="cooking-videos--week-of-2026-05-06-to-2026-05-15">Cooking Videos — Week of 2026-05-06 to 2026-05-15<a class="anchor" href="#cooking-videos--week-of-2026-05-06-to-2026-05-15">#</a></h1> <h2 id="watch-first">Watch First<a class="anchor" href="#watch-first">#</a></h2> <p>The absolute must-watch this week is Chef Chen Zongming’s masterclass on <a href="#">特色【龙虾炒鸡】</a> from his traditional Shandong cuisine channel, 鲁菜老厨陈宗明. It is an incredible deep dive into traditional Lu cuisine principles that braises young rooster and live crayfish, packed with invaluable butchery techniques—like seamlessly deveining crayfish and chopping chicken bones flat—that will instantly make you a safer, better cook.</p> <h2 id="week-in-review">Week in Review<a class="anchor" href="#week-in-review">#</a></h2> <p>This week&rsquo;s content was heavily anchored in elevating everyday home cooking through foundational techniques, from mastering moisture control in vegetables to executing flawless meat butchery. Culinary science took center stage, with seasoned chefs demonstrating exactly how manipulating temperature, starches, and prep mechanics can yield restaurant-quality results in a humble home kitchen.</p>