Mastering Heat
The same ingredients can turn out very differently. Learn how your stove, cookware, and heat settings shape the food on your plate.
Start with this course: Mastering HeatFind your starting point
Not sure where to begin? Find a course that fits what you want to cook, then bring a new skill to your next meal.
Included with all 21 courses. Learn at your pace. Lifetime access.
Courses in this collection.
Start with the first course to build your foundation, then explore the skills you want to work on next. Every course below is included with full Club access.
Texture Control 101
Silky, crunchy, or crisp: the difference is in the technique. Learn how to give your sauces, meats, and vegetables the texture you want.
Explore this course: Texture Control 101
Chinese Knife Skills 101
Get comfortable with a Chinese cleaver and the cuts behind your favorite dishes. Build knife skills you can practice with every meal.
Explore this course: Chinese Knife Skills 101Try a lesson with Daddy Lau.
A free preview of “When should you stir, and when should you wait?”. Get a feel for the teaching before you join.
Watch, pause, and practice with Daddy Lau.
Watch at your own pace, pause to practice, and revisit the lesson as you build your skills.
Explore this lessonExplore the lessons
- When should you stir, and when should you wait?Preview lesson
A good stir-fry moves quickly, but timing isn’t guesswork. Learn when to act so your ingredients cook the way you want.
- Match vegetable cuts to your dishPreview lesson
Get to know the fibers in your vegetables. Learn how they affect your choices at the cutting board and stove.
- Cooking with preserved vegetablesPreview lesson
Give preserved vegetables a place in your pantry. Explore their flavors and textures, and learn where to use them.
Put it into practice.
Bring the techniques together in these Mastery Recipes.
Roast Duck
Bring a Chinese BBQ favorite home. Follow Daddy Lau as he shows you how to prepare roast duck in your own kitchen.
Drunken Chicken Wings
Try a favorite with a simpler cut of chicken. Learn to make drunken chicken wings and put cooking wine in the spotlight.
Ginger & Scallion Spaghetti Lo Mein
Can spaghetti become lo mein? Practice making substitutions with ginger, scallions, and a simple sauce that brings the dish together.
His toughest critics? His family.
“Now, I’m a very satisfied beginner cantonese student chef, with a very demanding critique team: my family, I already tried the chow mein, pork fried rice and the broccoli beaf, getting the best comments from my critique team.”
Jose Angel Rodriguez H.A home cook in Panama
Read Jose’s full story
Hello all, my name is Jose A. Rodríguez Him and I’m from the Republic of Panama.
Being a Cantonese second generation, who never met my grand father, since childhood I was curious and attracted, not only to eat cantonese food, but the processes of cooking it. Over the years, I’ve trying to lear by myself the techniques and everything that is related to the art of cooking this food I love so much, not getting the desired results. I tried llearning from books, different sites, many Youtube videos, with out getting the real flavor, until now that I found this marvelous course.
Now, I’m a very satisfied beginner cantonese student chef, with a very demanding critique team: my family, I already tried the chow mein, pork fried rice and the broccoli beaf, getting the best comments from my critique team. Now I’m making dished the right way, with the authentic flavor.
Thanks a lot for putting this training together, full of knowledge and experience.
Know what to do and why it works.
Learn the techniques behind the recipe, then bring them to your own kitchen. Your membership includes the whole course library.
How does access work?
One payment gives you lifetime access to the prerecorded courses. Pause, practice, and return whenever you need a refresher. Already a member? Log in to your lessons.
What if it isn’t right for me?
You can request a refund within 30 days of purchase. Email club@madewithlau.com for help.