Mastering thickness
Sauce too thick or too thin? Learn how to adjust the consistency of soups, sauces, and stews as you cook.
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.
Included with all 21 courses. Learn at your pace. Lifetime access.
Inside the course
Mastering silkiness
What makes a dish feel silky and tender? Explore the techniques behind the smooth textures you love in Cantonese cooking.
Mastering crunchiness
Make that satisfying crunch part of your cooking. Learn the techniques Daddy Lau uses to build it into a dish.
Mastering crispiness
A crisp bite can change the whole dish. Learn how to create that contrast alongside softer, more tender ingredients.
Member access also includes printouts and additional resources.
Try a lesson with Daddy Lau.
A free preview of “Mastering thickness”. 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 lessonPrint it. Keep it close. Refresh what you learned.
Your membership includes printable lesson transcripts and written Mastery Recipe instructions for “Texture Control 101”. Read along, cook from the printed recipe, or refresh a technique without replaying the video.
A peek inside this course’s PDF. Full-size documents are included with Club access.
Put it into practice.
Bring the techniques together in this Mastery Recipe.
Fried Pork Belly with Red Fermented Beancurd
Bring bold flavor and crunch together. Practice your texture techniques with pork belly seasoned with red fermented bean curd.
From storing groceries to controlling the wok.
“The Canto Cooking Club improved my cooking skills in various ways, from cutting techniques to preserving your groceries and controlling the heat of the wok. The online course modules allow me to learn at my own pace, and I also appreciate the opportunity to interact with Daddy Lau and fellow chefs.”
ShirleyLearning at her own pace
Read Shirley’s full story
As an only child of immigrant parents from Guangzhou and Toisan, growing up near Chicago's Chinatown, I found a special connection to the Made with Lau channel. Hearing Daddy Lau's voice brought back memories of my late grandparents who used to cook these meals for me. My dad, a chef like Daddy Lau, isn't patient enough to teach me, so I'm truly grateful for Randy's efforts to preserve Cantonese language and recipes. The Canto Cooking Club improved my cooking skills in various ways, from cutting techniques to preserving your groceries and controlling the heat of the wok. The online course modules allow me to learn at my own pace, and I also appreciate the opportunity to interact with Daddy Lau and fellow chefs. I highly recommend the Canto Cooking Club to anyone, regardless of their experience level, who wants to enhance their cooking skills and connect with like-minded food enthusiasts globally.
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.
Explore the complete curriculum
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.