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#ChangeInApproach #SpicyPorkBelly #RecipeAnalysis if you apply for my channel's membership, there are some benefits. See membership:    / @amiyo   -------------------------------------------------------------------------------------------------- Amigo goods (only available in US and Europe): https://teespring.com/shop/amiyo-cook... Pans I recommend you use Lodge Pan 10.2 inch: https://amzn.to/2XSb7gQ Mauviel M250C (My saute pan): https://amzn.to/2LaspCF Mauviel M250B (Brass handle) : https://amzn.to/2Y8y0gD Demeyer 5 (28cm Stainless Pan ): https://amzn.to/2WZy9GB Demeyer 5 (24cm Stainless Pan ): https://amzn.to/2X3tFi2 Demeyere Atlantis (A premium quality Stainless 28cm): https://amzn.to/2XCV621 Cooking Utensils I use personally: Bench Scraper: https://amzn.to/35LXlB8 Thermometer: https://amzn.to/2MSim4u Oxo tongs: https://amzn.to/2qvH3wh Cake Tester: https://amzn.to/2J5aNGB Boos Block 20inch: https://amzn.to/2J509zG Boos Block Cream: https://amzn.to/2N0Mt9Q Silicon heat treated Spatula: https://amzn.to/31wFL0F torch: https://amzn.to/34mbuD6 Books I recommened: On Food and Cooking: https://amzn.to/2X2hzG4 Ingredient: Unveiling the Essential Elements of Food: https://amzn.to/2IDwn5i Modernist Cuisine (Cooking): https://amzn.to/2X3SnyU Modernist Cuisine (Bread): https://amzn.to/2Xtn6VG ______________________________________________ Email: [email protected] instagram:   / __amiyo   Donation ______________________________________________ Paypal: https://paypal.me/amiyoYoutube Hello my name is Amiyo, and I run a cooking channel based on scientific evidence. I have lived as a premed student; however fell in love with cooking. I have worked in several restaurants around the world including a three star michelin restaurant. I have left the culinary industry due to many reasons; however, I would like to spread more information to the Korean community about cooking techniques I have acquired in a professional Kitchen. I am not very good with cameras and I cannot edit well. So my channel will lack both camera skills and editing skills; however, I will try by best to communicate to you so you have an easier understanding of cooking and science behind it.