We love everyone at A.T.K.; and you two beautiful ladies are our favorite "M.V.P.'s"! We've REALLY enjoyed this video...thank you for making the instructions so easy to follow. 😘 🇨🇦
I started watching you about 20 years ago when we lived in Napa Valley, you brought a great appreciation of cooking. I was raised on Flipino and Hungarian food so this tofu dish is amazing. I just want to say that I love the personalities on your show now, everyone brings a touch of wisdom, humor and fun. You guys/girls are the best! Thank you that I can watch for free (don't mind the commercials for the cost). God bless you all.
We need to find an alternative to use one plastic zip bags. Yes they are handy. Yes they are cheap. Yes they stay in the landfill for 50yrs or so. Challenge to the kitchen find a replacement that works, is economical, and doesn't end up in the landfill after one use! Pork recipe looks awesome by the way!
I use snap lock glass containers for marinading for that reason. The only drawback is that you need more marinade (especially true for thinner liquid marinades) to get full coverage and have to toss the pork more often to get even penetration of marinade rather than simply massaging the still sealed bag. It is simply for convenience, clean up, and food safety; nothing more.
and its surprisingly genuine, except its not very usual for Chinese to use food processor to treat the ingredient, we use vegi oils, heat it up and put the flavor stuff in it so it will bring up more combined flavor. But I do appreciate the channel to changed it a little bit to make it easier to fit in a western kitchen.
I went on a Holland America cruise ship and this was on the tv in the cabin and it really inspired me and now I watch it everyday and I also went to a test kitchen lesson i went to loads they were amazing ❤️❤️❣️❣️❣️
Unless you live way out in the middle of nowhere the best place to get that sort of thing is a restaurant supply store. You won't pay anything like $15 for a half sheet and the quality is far higher than these name brands.
I love Grace Young’s recipe, but it doesn’t end with that classic redness. Strictly Dumpling has a pretty nice looking char siu ruclips.net/video/VH0X7cDJIqw/видео.html
@@alphaxanon Use red food dye if you want redness, be generous. For reference: that ATK is demoing is roughly a 6-8 pound pork shoulder, in which you want to use at least half a cup. Traditionally done Char Sui is cooked with charcoal (not briquettes) using real charcoal wood, which in reality would give a slight pink.
Fantastic effort ladies. You can also pour the rest of the marinade sauce from the bag into the basting sauce to make more of it. Add some cucumber slices with the rice to balance the flavour of the char siew. I'd gladly eat that char siew you lasses made
Ma po tofu is perhaps my favourite Chinese dish (although I love many others). On line, I got a recipe using Lee Kum Kee ingredients which made it a lot simpler (no mixing of spices for instance)! I also used ground pork instead of beef. The result was superb and perfectly spiced, and I mean perfectly. The only problem is that trying the leftovers the next day had most of the spiciness disappearing. Thanks for sharing this wonderful recipe. Cheers, Colin.
Ma Po Tofu is usually made with pork and with broad bean paste. Dan says soybean, etc. are OK, which I'm sure they are, but why not search out the broad bean kind.
This recipe is for north americans and uses ingredients found at local markets. Its not practical to make it with broad bean paste if it’s not found there.
Spiciness disappears because the heat from cooking releases a lot of the volatile oils from the peppercorns. You may want to add spicy oil to augment your leftovers.
@2:20 regarding dark and light soy sauce - the dark one is strictly for colour. Thank you for the nice recipes; I already tried a few and they were great!
These recipes look great and you KNOW that those pans and racks are in my shopping basket online now. I am especially excited about the Mapo recipe but don’t have a microwave! Would low heat in a saucepan for the tofu step and a dry skillet over medium be okay for the peppercorns? Thanks so much🙏
We did the bbq pork for Christmas dinner and it was fabulous. I was skeptical about the ketchup but it tuned out fine. The only issue is we didn’t buy a large enough pork shoulder for left overs. We’re thinking of making this meal a Christmas tradition.
ATK,,HELLO,,THE BBQ ORK LOOKS GREAT, NEVER RIED THIS MYSELF,,AND DANs feature looks great,,not being a TOFU person , but would try it,,,,,THANKS;;;;;;🇺🇸🇺🇸🇺🇸🇺🇸
4 lb pork butt cut into 6 strips; prick each strip 10X with a fork Marinade: 1/2 cup sugar, 1/2 cup soy sauce, 1/4 cup dry sherry (shao xing wine), 6 Tbsp hoisin sauce, 2 Tbsp grated ginger, 2 cloves minced garlic, 1 Tbsp toasted sesame oil, 1 tsp Five spice powder, 1/4 tsp white pepper, whisk and reserve 1/2 cup for glaze. Marinate meat 30 min to 4 hours. Glaze: Take reserved 1/2 cup of marinade and whisk with 1/3 cup honey and 1/4 cup ketchup in a small pot. Simmer on medium heat 5 min until thickened. Cool. Line a half sheet pan with foil. Put rack on top and spray with cooking spray. Pour 1/4 cup water into pan. Put meat on rack and cover with foil. Bake at 300F for 20 minutes, remove foil from meat and bake another 40 min. Broil 7 minutes to dry meat, brush with glaze and broil ~5 minutes, flip meat over, dry under broiler, brush with glaze, broil "a little longer" until caramelized. Let rest at least 10 min before slicing.
Hello!!! I'm wondering what dinnerware you use, is it a restaurant ware and how do we source it. Thank you for many enjoyable years of testing and tastings. We no longer are able, in our small community, to watch your excellent show on PBS. Now I have a subscription and I catch up on both ATK and Cooks Country at my leisure. I also have a library of the wonderful cookbooks written by your great and knowledgeable staff. P.S. I love the new format.
@@xoxo-wr4su I use stale bread. It is not stale to the point of going to bread powder but I find that the small amount of remaining moisture reduces the amount of fine powder.
Went Alton Brown route and got grinder with removable steel grinder cup to use separately from coffee grinder. Can use bread and rice options for quick clean out. Or remove and sink or dish wash.
It seems like Bridgett and Julia are having more fun and are more relaxed now that Christopher isn't there any longer. My favorite cooking program. (I don't have anything against Christopher, I'm just saying)
you guys should do some jaccard experimenting I think that could be fun and interesting. maybe jaccard vs the fork poke, different blade styles what it does to different cuts of meat. just a thought
It looks good!!! Just being pedantic: chaxiu (chashao; 叉烧) is related/similar to Turkish shish kabab -- skewered roast. Also, you don't need a giant, commercial grade rotisserie oven. Maybe do an equipment comparison between all the countertop rotisserie ovens and see which one is best for family servings?
One thing missed from the ma po tofu recipe: roasting the peppercorns (either dry or lightly fried in oil, which you can use to cook with after), adds a really nice smokey element to the dish!
15:27 Here he explains that he did toast the peppercorns. He did it in the microwave. Never heard of that. I do it on the stove in a dry pan. I'll have to give the microwave a shot to see how it compares.
One thing they didn't mention with Boston Butts, there's often times a small gland in the fat on one side of the butt. You can see it in the part of the video where she's trimming off the fat. ALWAYS take that gland out. It'll turn your whole roast bitter if you don't.
Vegetable sprayed or not, I bet that wire rack is a goner - at least for those of us who don't have scullery maids or lads. But the more I look at that pork, it might be worth it.
@Jeff, the God of Biscuits You're right that Asians use ketchup a lot. Ketchup is in many Chinese dishes, particularly sweet and sour dishes. However, SilentNoise is right. There is no ketchup in char siu. The red color comes from red fermented bean curd and usually food coloring or sometimes, red yeast.
BlueHen123 Duh, as we live in North America, we use North American ingredients. In China, they use Chinese ingredients. I find that one needs an open mind when using foreign food ingredients and much less chauvinistic! This recipe, no matter if it’s traditional ingredients or not, tastes as close as we can to the original.
Right on. We don’t give a tinker’s damn what primitive cooking methods are used in China! Just because a food originated in a certain place does not mean that the cooking method cannot be improved upon!
Ok...put on your big boy/girl pants!!!! This should be easy for the former than the latter. Make some spicy Korean rice cakes!!! And for a more savory version do the royal version which is not spicy....READY SET GO!!!
![[4K] Watch SpaceX Catch A Starship Rocket From Space!!! #IFT5](http://i.ytimg.com/vi/pIKI7y3DTXk/mqdefault.jpg)
We love everyone at A.T.K.; and you two beautiful ladies are our favorite "M.V.P.'s"! We've REALLY enjoyed this video...thank you for making the instructions so easy to follow. 😘 🇨🇦
I started watching you about 20 years ago when we lived in Napa Valley, you brought a great appreciation of cooking. I was raised on Flipino and Hungarian food so this tofu dish is amazing. I just want to say that I love the personalities on your show now, everyone brings a touch of wisdom, humor and fun. You guys/girls are the best! Thank you that I can watch for free (don't mind the commercials for the cost). God bless you all.
We need to find an alternative to use one plastic zip bags. Yes they are handy. Yes they are cheap. Yes they stay in the landfill for 50yrs or so.
Challenge to the kitchen find a replacement that works, is economical, and doesn't end up in the landfill after one use!
Pork recipe looks awesome by the way!
Yeah, why not just use a bowl?!
thinking of that I've just ordered pack of 1000 plastic, non biodegradable bags at amazon to marinade each shrimp separately
I use snap lock glass containers for marinading for that reason. The only drawback is that you need more marinade (especially true for thinner liquid marinades) to get full coverage and have to toss the pork more often to get even penetration of marinade rather than simply massaging the still sealed bag. It is simply for convenience, clean up, and food safety; nothing more.
Use a fucking bowl idiot
So you can excavate a Ziploc bag that's been buried in a landfill for 49 years and use it again? Wow, that's what I call recyclable!
Those two ladies have such a fun personalities!
I love the man who showed us the pan he looks like such a nice person and happy
He writes a column for the Boston Globe. Or he used to anyway.
That tofu looks DIVINE! Gonna be craving that tonight
and its surprisingly genuine, except its not very usual for Chinese to use food processor to treat the ingredient, we use vegi oils, heat it up and put the flavor stuff in it so it will bring up more combined flavor. But I do appreciate the channel to changed it a little bit to make it easier to fit in a western kitchen.
I can’t wait to cook the barbecue pork! I’m glad you found a way to do it in the oven instead of a grill or smoker.
Love to the ladies of America’ Test Kitchen.
Their levels of snark are DIVINE.
In my opinion for the traditional red coloured fringe on the Char Siu, as well as some flavour, it's worth hunting down some fermented red bean curd
Yes, you eat with your eyes first, as they say.
I went on a Holland America cruise ship and this was on the tv in the cabin and it really inspired me and now I watch it everyday and I also went to a test kitchen lesson i went to loads they were amazing ❤️❤️❣️❣️❣️
I went on line and bought the baking sheet pan and cooling rack.
There is such a difference from the Big Store brand name cookware.
John Cipriano Where did you find the Libertyware cooling rack with the six feet? Amazon only showed a Livertyware rack with four feet.
Unless you live way out in the middle of nowhere the best place to get that sort of thing is a restaurant supply store. You won't pay anything like $15 for a half sheet and the quality is far higher than these name brands.
For anyone interested, I really like Grace Young's recipe for char siu. I am going to try Grace's marinade with this cooking method.
Interested to know how it goes!
I love Grace Young’s recipe, but it doesn’t end with that classic redness.
Strictly Dumpling has a pretty nice looking char siu ruclips.net/video/VH0X7cDJIqw/видео.html
@@alphaxanon Use red food dye if you want redness, be generous. For reference: that ATK is demoing is roughly a 6-8 pound pork shoulder, in which you want to use at least half a cup. Traditionally done Char Sui is cooked with charcoal (not briquettes) using real charcoal wood, which in reality would give a slight pink.
Love it!!!
I have to try the cha sui recipe and the tofu one!!! I think it's great how you guys adapt the recipes for home cooking
Fantastic effort ladies. You can also pour the rest of the marinade sauce from the bag into the basting sauce to make more of it. Add some cucumber slices with the rice to balance the flavour of the char siew. I'd gladly eat that char siew you lasses made
Ma po tofu is perhaps my favourite Chinese dish (although I love many others). On line, I got a recipe using Lee Kum Kee ingredients which made it a lot simpler (no mixing of spices for instance)! I also used ground pork instead of beef. The result was superb and perfectly spiced, and I mean perfectly. The only problem is that trying the leftovers the next day had most of the spiciness disappearing. Thanks for sharing this wonderful recipe. Cheers, Colin.
Ma Po Tofu is usually made with pork and with broad bean paste. Dan says soybean, etc. are OK, which I'm sure they are, but why not search out the broad bean kind.
This recipe is for north americans and uses ingredients found at local markets. Its not practical to make it with broad bean paste if it’s not found there.
Spiciness disappears because the heat from cooking releases a lot of the volatile oils from the peppercorns. You may want to add spicy oil to augment your leftovers.
Im impressed with her cantonese pronounciation
12:08 "the wire rack fits perfectly in the sheet pan" *tries to jam it in at an angle*
😂
Adam is such a hidden Queen!!
@2:20 regarding dark and light soy sauce - the dark one is strictly for colour.
Thank you for the nice recipes; I already tried a few and they were great!
These recipes look great and you KNOW that those pans and racks are in my shopping basket online now.
I am especially excited about the Mapo recipe but don’t have a microwave! Would low heat in a saucepan for the tofu step and a dry skillet over medium be okay for the peppercorns? Thanks so much🙏
We did the bbq pork for Christmas dinner and it was fabulous. I was skeptical about the ketchup but it tuned out fine. The only issue is we didn’t buy a large enough pork shoulder for left overs. We’re thinking of making this meal a Christmas tradition.
I love Dan knives
This recipe is a must for this grilling season
but no grilling is involved..???
ATK,,HELLO,,THE BBQ ORK LOOKS GREAT, NEVER RIED THIS MYSELF,,AND DANs feature looks great,,not being a TOFU person , but would try it,,,,,THANKS;;;;;;🇺🇸🇺🇸🇺🇸🇺🇸
4 lb pork butt cut into 6 strips; prick each strip 10X with a fork
Marinade: 1/2 cup sugar, 1/2 cup soy sauce, 1/4 cup dry sherry (shao xing wine), 6 Tbsp hoisin sauce, 2 Tbsp grated ginger, 2 cloves minced garlic, 1 Tbsp toasted sesame oil, 1 tsp Five spice powder, 1/4 tsp white pepper, whisk and reserve 1/2 cup for glaze. Marinate meat 30 min to 4 hours.
Glaze: Take reserved 1/2 cup of marinade and whisk with 1/3 cup honey and 1/4 cup ketchup in a small pot. Simmer on medium heat 5 min until thickened. Cool.
Line a half sheet pan with foil. Put rack on top and spray with cooking spray. Pour 1/4 cup water into pan. Put meat on rack and cover with foil. Bake at 300F for 20 minutes, remove foil from meat and bake another 40 min. Broil 7 minutes to dry meat, brush with glaze and broil ~5 minutes, flip meat over, dry under broiler, brush with glaze, broil "a little longer" until caramelized. Let rest at least 10 min before slicing.
Love these videos. Everything looked so delicious. Also love the equipment reviews. Thanks
Thank you.
I appreciated how to firm up soft tofu. Will have to try that step the next time I make mapo tofu.
Given current trends, how long will it be before we see cast iron baking sheets?
Good thing is they can double as riot shields.
Bbq pork. Looks so good. Thank you
lee kum kee makes a glaze for cha siu, its the best.
Hello!!! I'm wondering what dinnerware you use, is it a restaurant ware and how do we source it. Thank you for many enjoyable years of testing and tastings. We no longer are able, in our small community, to watch your excellent show on PBS. Now I have a subscription and I catch up on both ATK and Cooks Country at my leisure. I also have a library of the wonderful cookbooks written by your great and knowledgeable staff. P.S. I love the new format.
What brand are and where did Dan get his knives? I NEED THEM!
I love your recipes
how do you all clean out the spice grinder. I have the same one and it hard to clean out spices like Szechuan pepper corns?
gmanlipripper. Grind raw rice in the grinder. The rice will collect any herbs and spices. Then dump it out and wipe it down.
@@xoxo-wr4su nice didn't think of rice.tried stale bread one time that kinda works. not really haha. thanks. be safe.
@@xoxo-wr4su I use stale bread. It is not stale to the point of going to bread powder but I find that the small amount of remaining moisture reduces the amount of fine powder.
Went Alton Brown route and got grinder with removable steel grinder cup to use separately from coffee grinder. Can use bread and rice options for quick clean out. Or remove and sink or dish wash.
Could you use country ribs for the pork? Ribs are already sliced.
@12:39 for Tofu fans. I know watch times are important but I’d like to see timestamps in the description to help me jump to content faster 🤞
There are tofu fans? I learned something today😊
Jack, that "houndstooth" pattern, is really
"herringbone."
Completely different patterns.
steve
You mean Adam?
Char siu over juk with ginger and scallion 😋
It seems like Bridgett and Julia are having more fun and are more relaxed now that Christopher isn't there any longer. My favorite cooking program. (I don't have anything against Christopher, I'm just saying)
Can’t wait to make this!!!!!! Your recipes are always spot on. I have a recipe for a ok Chinese pork. I will follow up 👌
Never heard of MaPa Dufu with beef, always minced pork
That's true, I usually cook it with pork too. But you can use anything really, I've had friends cook it with vegan meat :D
I have always done mabotofu with ground pork. I personally think it's the best that way.
我是中国人。the real mapo tofu with beef.but Beef is more expensive than pork.
Nice job on the pork ladies
With the cooked tofu, wouldn't the stovetop work as well?
Dan's nakiri is: Mac Knife JU-65 Japanese Series Vegetable Cleaver, 6-1/2-Inch, 6.5 Inch, Silver
Kitchen
you guys should do some jaccard experimenting I think that could be fun and interesting. maybe jaccard vs the fork poke, different blade styles what it does to different cuts of meat. just a thought
I am excited char siew
please do a stock video on traditional ramen styles like shio and shoyu
bonus idea: pressure cook the stock and explaining the tech/how to convert cooking times based on volume/weight
This looks amazing ATK 😍😍😍
This look sooooooo good.
That Pork looked DELICIOUS!! 😋.. Nothing like some SWEET CHAR ON SOME Fatty Pork!! I LOVE using a Brown Sugar/Cayenne/Garlic Dry rub!!
So good.
Char Siu yaaas!
It looks good!!! Just being pedantic: chaxiu (chashao; 叉烧) is related/similar to Turkish shish kabab -- skewered roast. Also, you don't need a giant, commercial grade rotisserie oven. Maybe do an equipment comparison between all the countertop rotisserie ovens and see which one is best for family servings?
How's charshui related to shish kebab?
Here's hoping someone in the test kitchen is working on a restaurant style *Coconut Shrimp*!
i go 2 days on my pork, so good
Maybe someday you can show us how to make the best City Chicken (veal lol) is made?
One thing missed from the ma po tofu recipe: roasting the peppercorns (either dry or lightly fried in oil, which you can use to cook with after), adds a really nice smokey element to the dish!
15:27 Here he explains that he did toast the peppercorns. He did it in the microwave. Never heard of that. I do it on the stove in a dry pan. I'll have to give the microwave a shot to see how it compares.
One thing they didn't mention with Boston Butts, there's often times a small gland in the fat on one side of the butt. You can see it in the part of the video where she's trimming off the fat. ALWAYS take that gland out. It'll turn your whole roast bitter if you don't.
Huh!!! Is it that little brown thing at the lower right edge of the meat @ 1:36? Thank you, I would not have spotted it.
This is just for me cuz I wanna remember the time of the mapo tofu thing. ignore this comment 😂
12:48
Your comment is helpful for me, too. 😊
the Pig Candy!
Love A.T. K.! So I hate to be that guy, but @ 10.40, that design is a herringbone pattern, not a houndstooth. Please don’t hate me. 😇🤓😅
david dimascio I thought the same. lol
I never really knew what houndstooth meant exactly. Thanks to your comment I looked it up and now I know😌
@@juansierralonche9864 🤣😃😄
You are officially that guy now.
Geez...is that the best you can do?
I like the barbeque pork, but isn't crazy about the beef and tofu dish since I don't like tofu.
I really don't like thickening sauces with cornstarch, it seems a cheat to save time, it makes the sauce artificially glossy, and clouds the flavor.
Can someone explain what's wrong with a warped baking sheet?
Oh my I feel so lazy. I buy those sauces in jars 😅
mi2092 Lee kum kee is fantastic!
It’s ok as long as you have nom nom’
Oh no ketchup! Red bean curd!
So is the cut of pork a butt or a shoulder? Bridget says butt, Julia says shoulder! (I hope it’s shoulder !)
the two names are used interchangably. Some states also say Picnic Roast for the same cut
Japanese recipes
You two remind me of used car salesmen.
Mapo tofu without a wok?
Yup
Very chauvinistic!
I use a pot too, I mean most of the cooking is just a slow simmer like a curry.
pump up the volume!
Vegetable sprayed or not, I bet that wire rack is a goner - at least for those of us who don't have scullery maids or lads. But the more I look at that pork, it might be worth it.
I am not sure why Ketchup is used.... Thats not very chinese.
actually ketchup is of Chinese origin..
ketchup? that's interesting since it isnt in traditional recipe
@Jeff, the God of Biscuits but its not traditional since its a western invention
@Jeff, the God of Biscuits You're right that Asians use ketchup a lot. Ketchup is in many Chinese dishes, particularly sweet and sour dishes. However, SilentNoise is right. There is no ketchup in char siu. The red color comes from red fermented bean curd and usually food coloring or sometimes, red yeast.
What in the name of all that is holy is that mapo tofu recipe??? Why is a blender and a microwave involved? WTF???
这麻婆豆腐感觉做得不怎样……
CCP bbq
Dear American's, please do not think this is authentic Chinese recipes! The MaPo Dofu recipe here is horrible! It's American Chinese food! 谢谢!
BlueHen123 Duh, as we live in North America, we use North American ingredients. In China, they use Chinese ingredients. I find that one needs an open mind when using foreign food ingredients and much less chauvinistic! This recipe, no matter if it’s traditional ingredients or not, tastes as close as we can to the original.
@@protocolofficer2629 Not just the ingredients, but also the cooking method is so inauthentic. There is no need to microwave soft tofu! It's rubbish!
Dear BlueHen. We know it's not authentic Chinese. We don't care.
Right on. We don’t give a tinker’s damn what primitive cooking methods are used in China! Just because a food originated in a certain place does not mean that the cooking method cannot be improved upon!
@@protocolofficer2629 well it would be 1 thing if it was indeed improved upon. But in this case, it is not. Sorry, but mapo tofu is NOT a soup.
Ok...put on your big boy/girl pants!!!! This should be easy for the former than the latter. Make some spicy Korean rice cakes!!! And for a more savory version do the royal version which is not spicy....READY SET GO!!!
Sugar, hoisin, honey AND ketchup? That's sugar, sugar, sugar AND sugar. WTF, America? No wonder 1/3 of you have diabetes or pre-diabetes. 🙄
You cannot char something without sugar in it.
This Mapo Tofu recipe made me cringe. It is never made with beef and what's with that saucepan? Invest in a wok!
I love your recipes
Japanese recipes