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Bundled pork is very nice.Soup with lots of healthy ingredients.Sliced pork is wow!
What should I do with the sauce afterwards? Seems kind expensive to just throw away?
Hello Chef..i'm indonesian moslem, is it possible to change with chicken or beef? How to make chicken or beef chasu?
Simmering the chachu only 40minutes is enough? I watched almost all of your videos keep up the good work
that is because in the end it is seared by fire
Im going to try this... It's so simple... Do you remove that pork skin?
Yes, you can see there's no skin @1:17
If you don't the skin would be like rubber when you bite into it.
Is it possible to use lefover liquid as tare?
Pretty interesting! Adjust the salt ratio and you may try! It will be interesting to hear if you liked the result!
I normally do. I'd mix in some dashi stock for salt.
30mins chashu cooking? Not sure that’s enough to cook thru the pork for safe eating
If this size is simmered for 30 minutes and left for 10 minutes, there is no problem, but if you are afraid, you can simmer a little more.
先生、Other recipes said to use an Oshibori when making chashu. What are your thoughts on this? ありがとうございます
30minutes simmer for thick pork is safe but it wont be as tender. First time I made chasu (smaller than this), I cooked for 2hours.
@@fourtheboys96 same here
Bundled pork is very nice.
Soup with lots of healthy ingredients.
Sliced pork is wow!
What should I do with the sauce afterwards? Seems kind expensive to just throw away?
Hello Chef..i'm indonesian moslem, is it possible to change with chicken or beef? How to make chicken or beef chasu?
Simmering the chachu only 40minutes is enough? I watched almost all of your videos keep up the good work
that is because in the end it is seared by fire
Im going to try this... It's so simple... Do you remove that pork skin?
Yes, you can see there's no skin @1:17
If you don't the skin would be like rubber when you bite into it.
Is it possible to use lefover liquid as tare?
Pretty interesting! Adjust the salt ratio and you may try! It will be interesting to hear if you liked the result!
I normally do. I'd mix in some dashi stock for salt.
30mins chashu cooking? Not sure that’s enough to cook thru the pork for safe eating
If this size is simmered for 30 minutes and left for 10 minutes, there is no problem, but if you are afraid, you can simmer a little more.
先生、Other recipes said to use an Oshibori when making chashu. What are your thoughts on this? ありがとうございます
30minutes simmer for thick pork is safe but it wont be as tender. First time I made chasu (smaller than this), I cooked for 2hours.
@@fourtheboys96 same here