https://macworks.dev/tags/cabbage/Recent content in Cabbage on MacWorksHugoenhttps://macworks.dev/docs/week/cooking-videos/cooking-videos-2026-05-14/Mon, 01 Jan 0001 00:00:00 +0000https://macworks.dev/docs/week/cooking-videos/cooking-videos-2026-05-14/<h1 id="cooking-videos--2026-05-14">Cooking Videos — 2026-05-14<a class="anchor" href="#cooking-videos--2026-05-14">#</a></h1> <h2 id="watch-first">Watch First<a class="anchor" href="#watch-first">#</a></h2> <p>If you continually struggle with soggy, watery stir-fried cabbage, Chef James&rsquo; latest tutorial is an essential watch that will completely upgrade your wok game. He breaks down the exact ingredient prep and crucial seasoning timing needed to achieve a perfectly crisp, restaurant-quality vegetable dish right in your home kitchen.</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>In <a href="https://www.youtube.com/watch?v=_1LKAjuBfAc">炒高麗菜總是出水又不脆？關鍵在加鹽時機！｜手撕高麗菜 [詹姆士]</a> on the 詹姆士官方專屬頻道 channel, Chef James demonstrates a fantastic recipe for Hand-Torn Cabbage (手撕高麗菜) that boasts a tantalizing hint of numbing spice. He explains that tearing the cabbage by hand, rather than cleanly slicing it with a knife, creates irregular edges that allow the leaves to absorb the rich seasonings far more effectively. The dish builds a robust flavor profile by stir-frying the thicker cabbage stems first before adding the tender leaves, and finishes with soy sauce, white pepper, Sichuan peppercorn oil, and a splash of black vinegar for an incredibly aromatic, perfectly crunchy side dish.</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>