Discussion in 'Whats Cooking? Food, Drink, & Gear' started by Jim, Mar 9, 2011.
Ditmas! You’re at risk of winning the internet. That is ridiculously cool!
Ditmas thats some good buns! Really liking the lotus root idea.
Cheers! Gotta say that pre-made dough makes all a lot faster, quick enough for a weeknight project. Charsiu bao dough is typically on the sweet side, I’m really digging the more savory buttermilk biscuit dough—it contrasts the sweetish filling nicely.
Cheers! Lotus Root worked out well, happened to have some in the ‘fridge. Next I really want to try a Japanese style spicy tuna (canned) bun filling.
I have got to find some of that pork neck. It looks like the perfect cut for char sui. Looks amazing.
I’ve made char siu from pork neck a bunch of times—it’s flavorful and decently marbled; because it’s a working muscle, the meat is relatively dense, slightly chewy (in a good way). A very economical cut to use—versatile, one of my faves. Only drawback for me is it’s not as fatty as I like.
Traditionally, cha siu is made of the piece of meat behind the neck down to the shoulder, I think its actually a few peices of muscles together. I've found that a lot of markets sell "cha siu meat" actually is a hip muscle.
Another thing I have found is people tend to like to use honey, but in fact many old school shops dont use honey, they use malt sugar.
Many old school recipes I see "Nam Yu", which is a fermented red soybean curd, which is part of the marinade, presumably thats what gave the maroon-redish-brown colour.
Old school cha siu is also cut diffrent, largers diagonally cut peices meant to cut thru some of that connective tissue.
1st time using my brand new pressure cooker!
I love red fermented bean curd! It's a kick-ass umami booster, with a bit of funkiness to it.
IMHO the word 'traditionally' is a little tricky with regards to char siu. Depends on the region and type, there's a vast range of preparations for this ancient dish. Char siu that I've eaten have been made from pork neck meat, belly, loin, shoulder and butt—pig tail char siu is awesome. In Hawai'i char siu expanded to include turkey, wild boar, goat, etc.
I’ve also had a char siu that was sous vide.
Chinese renditions can taste quite different, depending on if it’s made Cantonese style versus Taiwanese, Singaporean, Hakka, Williamsburg (Brooklyn), etc. The most prevalent in the US is Cantonese char siu.
Regarding ingredients—a maltose dip is common with commercial/restaurant char siu, giving a wonderful glossy, sticky finish to the meat. For large-scale production, usage of maltose probably influenced by the fact that it's much cheaper, more economical than honey. Ketchup's an occasional ingredient, arguably no less traditional in Chinese cookery than tempura (originally a Portuguese dish) or curry is to Japanese cuisine.
My Hawai'i family and other Chinese cooks I know, often adapted to whatever’s available to make char siu. Shaoxing wine was pricey and hard to fine, Spanish Dry Sherry was a common substitute.
Char siu is a popular dish throughout Asia/SE Asia. The Thai riff on it called "mu daeng" is wonderful, looks like the Chinese version, but typically has a distinctive taste, flavored by common regional ingredients.
Slow Roast Pork Belly "Cha Siu" , maple syrup and bbq sauce glazed onions, velveeta and applewood cheddar cheese, served Japanese Sando style. For here and to go.
Looks great, the combo of pork belly and maple syrup got me hungry! What's 'Sando style'?
Thats what em young cool kids call a Japanese style sandwhich these days ... A Sando
I made Pho Ga!
Looks great! I was kind of following the instant pot thread. Assuming you used it? How did it work out?
So easy. It came out simple. I cooked it last night and chilled it. Took out all the fat. Very lean and no MSG.
brownchickenbrowncow, chix noodle soup is one of my favorite foods!
Roast Chicken with Charred Limes, Garlic, Epazote Leaves and Jalapeños. Pretty self-explanatory, no recipe needed—just chicken and stuff thrown into a baking dish.
Awesome part is alternating between eating chicken with the soft roasted garlic, sour lime pulp, jalapeño and crispy epazote leaves.
I wish I could smell that! Damn.
I love the many complicated, beautiful and labor-intensive dishes on this thread, but so much appreciate the simple, hearty stuff, too. (Ok, I have the hardest time figuring out when a chicken leg quarter is done but in theory it's simple.)
Pretty knife, too. What is it if I may ask?So clean and shiny and...wet! I see a photo like that and I think...must get stainless....
I think a chicken leg is cooked thru if the drumstick is really loose and jiggly in the joint.
Or use a thermometer
The gyuto is a 210 Tanaka, Ginsanko, ebony handle w/ brass ferrule. I normally use my 240 carbons, but grab this when I want something smaller, and feeling lazy.
Roasts are some of the simplest, most satisfying for me to eat and cook. I do love complex, technically challenging dishes, but I'll always lick my chops for a rack of ribs, pork shoulder, fried or roasted chicken.
A roasted chicken is so unfussy, it needs no garnishes—the smell of sizzling schmaltz is intoxicating to me (though not to my vegetarian wife). I've tried many roasting methods—i.e. low and slow; low followed by brief high heat and vice versa; high and fast—I just do it 357-400 until they look done. Note: My wonky gas oven runs on the hot side, and I don't have a thermometer.
I am the same way. Nothing beats the hearty stuff.
Chanfana - Portuguese Goat and Red Wine Casserole
The only time I have managed to cook a chicken leg correctly is deboned.
Now I come to think of it, only wings I can manage correctly bone in.
Getting into the dumpling groove. Momos—Tibetan/Nepali/Sikkimese dumplings with pork, flowering garlic chives, watercress + Uyghur/Xinjiang sour, hot, mala flavor sauce. I'm a bit of a dumpling making novice—eaten many, but make them infrequently—finger coordination and dexterity a lot to be desired. Frugal food, a pound and a half of pork mince yielded about 24 (give or take) dumplings.
They look great. I might try this using smoked pulled pork.
Great idea—smoked pulled pork is good in everything. Would you do a bbq type of sauce?
carolina vinegar bbq sauce for dipping?
I am partial to Eastern Carolina vinegar based sauce for pulled pork.
Those dumplings look great. I've got the basics down, but you're much better at wrapping than I am. I need to up my dumpling game.
Are you making the dough from scratch, or buying pre-made?
Getting real hungry, I visited Durham, NC last year—looove pulled pork!
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