it's weirdly comforting to hear stuff like "I didn't have fresh ginger on hand so I used the dried stuff - it's fine." the grocery store in my small midwest town doesn't even stock whole peppercorns.
@@raydgreenwald7788 It really depends on what part of the Mid West. In my town I have a specialty grocery store where I can buy stuff like specialty cheese, cookies and stuff like that. And I can find whole peppercorns in my non specialty grocery store by the spices.
@@raydgreenwald7788 It's not all bad, but I don't blame you. I can't get wonton wrappers without driving 1/2 an hour, but my town is quiet and I can keep my doors unlocked without worry. It just boils down to preference ig
@@VibesOfVinegar i live in the Midwest as well. you cant not lock your doors. the amount of times I've been stolen from even with a locked door is astounding.
I wonder if babish ever goes to the movies and sees an incredibly difficult meal on the screen and just goes "fuuuuuuck now I'm gonna have to make this"
@@BucketoBirds Ratatouille is a dish, but the one for the movie was made for the movie. They have the same basic ingredients, but they do taste different.
One thing I didn't get about this was that that sauce was the same marinade that the raw pork sat in for 24 hours. He just tossed the pork in with the 'raw' sauce. Isn't that super gross?
I love your dedication to your craft. We all make small mistakes when trying something new, and that's how we learn the right way to do it. A lot of people would probably cut out their less than perfect first attempts, to try and create the illusion that they knew all the little tips and tricks right from the get-go, but you leave them in. You let us experience those small disappointments with you, and that makes seeing you nailing it in your next attempts so much more satisfying.
Neat trick: Instead of using parchment or wax paper, use cabbage to line your bamboo steamer. Preferably a napa cabbage. Clean, tastes good, and no having to throw anything away after.
It's unfortunate that the genius of the name "Bao" is not often appreciated. Due to the limitations of Chinese-English translations, Bao can mean buns, baby, treasure, or to protect. Of course, the pun only works when you are using phonetics to express Chinese characters. The actual Chinese characters are different from each other.
Like Ma, Ma, Ma, Ma. Without the characters, or the ā, à, á, or â, we don't know which is which. Could mean horse, could mean mom, we need those characters or lines pinyin to know what they mean. 吗，妈，码，骂。
The trick for measuring oyster sauce and wine is to start with the sesame oil. It lines the measuring spoon so it comes out of the spoon smoother. I've made Bao and pot stickers a bunch and that always helps me get everything out of the spoon.
Omfg I went on a date to the movies, and this played before the movie, she cried and cuddled up to me for the three hour movie, was great, she dumped me like a week later but it was a great short movie
Well it all depends on what dough you're making. You *flour* your work surface to prevent sticking, but some doughs dont need more flour in it than needed
How does reducing the mass of the ingredients make it fluffier? It doesn't make sense to me, it feels like increasing in should make it fluffier instead of taking away ingredients
pro tip: to taste dumpling fillings scoop a small spoonful onto a plate and microwave until cooked. Texture will be horrible but you can approximate the saltiness of it that way.
To keep from sticking when steaming any sort of dough recipe like that I seen a lot of people use cabbage leaves to line the bottom not only does it keep the dough from sticking but apparently it helps to cook it better at least that's what the traditionalists say though I do agree that it helps keep it from sticking at least
I mean, Steve does not really "cook" though. He just opens and sometimes eats MREs, giving the history behind them and teaches about the terminology. He might be able to cook, but I am not sure what exactly he would bring to a show like this. Like, maybe they could try to make gourmet versions of MRE meals, but most MRE food is already semi-gourmet. It just loses flavor in the preservation.
5:30 I have been scrolling through the comments and no one has noticed that Babish quoted Steve1989MREInfo *_This is why I love this Channel_* *_Babish, you Sly Devil_*
i saw one posted 2 years before this comment directly under it no, it wasn't posted 2 years ago from now, it was posted 5 years ago from now, this comment was posted 3 years ago from now
I love that he does the recipe from the source first then does his own take. It’s like he wants to respect the movie or show but try something new, add ideas, and tweak the recipe Amazing
Babish: We add in cooked pork into the raw pork to try and add in more of the pork favor. Me the white washed asian: Ohh..So my grandma wasn't trying to poison me.
Looking pretty good! If you're dealing with raw filling, the way to check for seasoning is to just take a spoonful and fry it up real quick on the stove. Eat that, add salt as necessary, then repeat until you have filling you're satisfied with! I'd advise making it just a tad saltier than you think it should be, since the bread is going to absorb some of that flavor as well. Another tip my mom taught me: toss your cabbage with a bit of salt a little bit before making the filling, then squeezing all the water out. This will not only add seasoning, but it will keep the filling from turning too watery when it cooks.
My mom's face lit up when she saw your video. Each Chinese family usually have their own way of wrapping, and she's got her own recipe of making baos, with different fillings, from Pork to Char Siew to Prawn and Salted Egg Custard. Btw, she LOLed hard when you didn't oil your parchment paper. Thanks Andrew!
@@victorkil i think you could do meviled eggs if you soaked unpeeled hardboiled eggs in strong food coloring! babish should do an episode on making your own food coloring out of natural things, like beet and blueberry juice, which is great for coloring eggs
If you are curious to know the Chinese word baozi is actually pronounced like bow-tzuh. Similarly, the dumplings we know as potstickers are called jiaozi, pronounced tsyow-tzuh. They look great!
@@staralchemist129 I don't know much about Japanese but I'm guessing there is a similar root word. I'm specifically talking about Mandarin Chinese and there are so many dialects. A lot of the characters in written Chinese and Japanese are the same as well, so most likely they developed from the same roots
I love dumplings, but I eat around 25 as a main food ( like how one would have steak) so when I make them for my family I usually end up making around 100-120
@@random_dude2582 A youtuber who eats and reviews military rations from around the world. His signature thing is saying "Let's get this onto a tray. Nice" in every video. The "nice" always comes after a jump-cut to everything being laid out on a metal cafeteria tray.
I watched this short in the cinema before a movie, i never knew what it was called but it always stuck with me. Thanks babish for providing the name of the short.
5:29 I see Babish has been taking inspiration from our MRE Master Steve1989MREInfo (also known as soft-spoken Steve). I would like to see Babish trying to make something from/for a MRE. See if there's anything he could figure out to make a balanced and tasty meal for on the go kinda people.
thank you so much because i have watched that MRE guy so much but it has been a few months and when babish did the impersonation i was screaming because i couldn't remember so thank you.
MetaBloxer if there is anything incorrect let me know! I’m not here to start debates I’m just offering some advice on the method I use, if you have a differing opinion I’d love to hear it
For those that want to make the soup version of the dumplings. Make a broth with the pan you cooked the pork in. Get that caramelization mixed with the broth, and remove and add to the mix along with gelatin. Let it cool, and now the mixture is a gelatinous solid! Now you can make the dumplings like he did and when it’s all properly steamed you have a soup base in each dumpling that’s full of flavor.
I'm just worried about Steve, he usually posts monthly and when he doesn't something bad might have happened (like the polish? ration he got botulism from, or the black mold from that c-ration bread)
I remember seeing that short animation at the movie theater. When she ate the bun I looked at my friend and said “when you have to eat your problems away,” and I hear a lot of people burst out in laughter and I didn’t notice how loud I said it. I was emberassed
Tip for the dumplings: roll or flatten them to a little over half the desired size, then roll just the edges as you rotate each circle. This gives you a thicker bottom, and thinner edges where you fold it. (I'm sure you can find a video with this technique)
Tip: put oyster sauce in a plastic squeeze bottle, to measure easier. Whatever is left in the original glass bottle: Save for soup or a sauce. When you're ready, add a bit of hot water/stock, cap it, and shake to thin it out and repeat till satisfactorily rinsed.
Which part of eating a magically-sentient food tastes best: its thoughts, feelings, hopes, fears, or ability to love?
Binging with Babish hopes
I find it adds a nice sweet flavor when added lightly
Binging with Babish it’s thoughts, it adds exotic and exciting flavors to the palette.
But don’t add to much or it becomes sour and disappointing.
Binging with Babish its screaming as I rip its succulent flesh off piece by piece
Fear = Flavor.
I've always said that meat is so good because death is the best seasoning, so I guess it's the amalgam of all those things going in your stomach
it's weirdly comforting to hear stuff like "I didn't have fresh ginger on hand so I used the dried stuff - it's fine." the grocery store in my small midwest town doesn't even stock whole peppercorns.
Remind me to never move to the midwest.....
@@raydgreenwald7788 It really depends on what part of the Mid West. In my town I have a specialty grocery store where I can buy stuff like specialty cheese, cookies and stuff like that. And I can find whole peppercorns in my non specialty grocery store by the spices.
@@raydgreenwald7788 It's not all bad, but I don't blame you. I can't get wonton wrappers without driving 1/2 an hour, but my town is quiet and I can keep my doors unlocked without worry. It just boils down to preference ig
I had like half of the ingredients for the glaze in the video about Mirage's glaze pork and with some improv it worked out
@@VibesOfVinegar i live in the Midwest as well. you cant not lock your doors. the amount of times I've been stolen from even with a locked door is astounding.
Babish on his deathbed: I still regret not making the pork stuffing while the dough rests
this is too underrated
Cianna Renfrow ehhnot really i guess more people would have liked if he said this earlier
@@PearoIGuess nerd
minecraft Playz what why?
@@PearoIGuess wait woops sorru
I wonder if babish ever goes to the movies and sees an incredibly difficult meal on the screen and just goes "fuuuuuuck now I'm gonna have to make this"
"Ratatouille" hehe boi
and we regret it a great portion of the time
pretty sure regular show and adventure time gave him a run for his money
@@mei-senpai742 apparently that rattatouile takes 4 hours to make and is an actual recipe
@@BucketoBirds Ratatouille is a dish, but the one for the movie was made for the movie. They have the same basic ingredients, but they do taste different.
Instructions unclear. Mine became sentient and lived a worthwhile life
😂
Half my batches became sentient, I’m now a mass murderer.
@@purpleking6678 i was that before they became sentient
id say that that joke described my life but jokes need meaning
@@wyntryx7977 yeah so your life is a joke
This isn't the only Babish episode with a Steve1989MREInfo reference and I'm okay with it.
Nice.
Nice!
MMkay.
Jon Sudano I thought I was the only one who watched his vids lol
Love his videos
“Don’t eat the pork with a spoon like it’s cereal, you selfish weirdo!”
I hate it when he gets personal.
Why he gotta attack us like that
I derived a single, tiny tear out of that chastisement, mostly because of exactly how badly I want to eat that whole bowl like it's cereal 😩😢
What ? He is right ᕦʕ •ᴥ•ʔᕤ
ŜëŁfÎśĤ ŵÊĩŕðØ
One thing I didn't get about this was that that sauce was the same marinade that the raw pork sat in for 24 hours. He just tossed the pork in with the 'raw' sauce. Isn't that super gross?
LilLilac why would it matter If the sauce was raw? Do you cook your sauces or something
"Let's get this onto a trey...nice."
Nice. Very, very nice.
M'kay!
Steve mre
Even though it doesnt involve any cooking, I would love to see Babish do an MRE episode!!
This from that new channel
*_666th like_*
As a true Asian who has eaten and aided in the making of 包子 (baozi) before, I can say that you a pretty good job.
Glad you are a true Asian and not one of those fake ones
@@Greenchrysopsaro You never know until they pull off the flesh mask. Hate it when that happens 😒
Oh a true Asian! How delightful! Not one of those Chinese knock-offs.
@@ERprepper It's wonderful that you think that being a true Asian is delightful. :D
^everyone who doesn't study etymology or language
You can oil parchment paper or use a leaf of cabbage, or a leaf of lettuce instead so it won't stick
himynameisfeli use Napa instead of lettuce plz
@@world7452 yes napa is best, iceberg will work in a pinch
The original recipe even specifi d using a cabbage leaf, so I was surprised that he got it wrong.
Corn husks also work!
Including your mistakes as part of the video really boosts my confidence to try new things in the kitchen, much appreciated!
Ninja Tortoise you’re a good person
@@TheCarGoru *tortoise
I love your dedication to your craft. We all make small mistakes when trying something new, and that's how we learn the right way to do it. A lot of people would probably cut out their less than perfect first attempts, to try and create the illusion that they knew all the little tips and tricks right from the get-go, but you leave them in. You let us experience those small disappointments with you, and that makes seeing you nailing it in your next attempts so much more satisfying.
LMAO THE STEVE MRE “let’s get it out on a tray, nice.” REFERENCE
ikr XD
I was not expecting that but It made my day
😂🤣😂. I caught that too and had to back it up and replay a couple times... he didn’t miss a beat and sounds absolutely identical..
YES
kiwi lemon I JUST DIED ON THIS PART
Neat trick: Instead of using parchment or wax paper, use cabbage to line your bamboo steamer. Preferably a napa cabbage. Clean, tastes good, and no having to throw anything away after.
Randy Robison would you still need to add oil to the cabbage or do the bao not stick to cabbage like they do parchment?
@@hannahmerlino2462 No you don't, the moisture in the cabbage is more than enough for all your bao needs!
Randy Robison
Damn thanks.
I thought it was common to use carrots. I see thinly sliced carrots on the bottom of the dim sum to avoid the sticking all of the time.
Cabbage? Always thought it was lettuce XD
It's unfortunate that the genius of the name "Bao" is not often appreciated. Due to the limitations of Chinese-English translations, Bao can mean buns, baby, treasure, or to protect.
Of course, the pun only works when you are using phonetics to express Chinese characters. The actual Chinese characters are different from each other.
The wonders of the Chinese language.
Lil less wholesome is how Si can mean 4 or you know, death.
The problem is the words that don't mean buns sound different (different pronounciation)
@@archevenault Yes, but because of the limitations of the English language in expressing Chinese, it is impossible to differentiate it.
Like Ma, Ma, Ma, Ma. Without the characters, or the ā, à, á, or â, we don't know which is which. Could mean horse, could mean mom, we need those characters or lines pinyin to know what they mean. 吗，妈，码，骂。
Also to hug
Everybody’s gangster until he brings out tiny wisk
Thanks Anakin
I assume you mean Tiny Whisk, Anakin...
Drew Tube yes
Drew Tube bet ya didn’t expect me to reply so fast
Anakin Skywalker “The force is a gateway to many abilities, some to be considered unnatural”
Yes I did butcher that quote what you gon do about it
"maybe I should try one of these recipes."
I say, sitting on my bed, eating instant ramen at 5:00am.
I feel attacked
If you turley need help learning to cook. Try foodwishes, hes a retired chef who now does RUclips videos. He is where I am learning to cook.
eating instant ramen is as healthy as licking the back of your AK-47 after it was dipped in Chernobyl, eat something better.
@@azzzanadra Cant. Won't (atm). Also, why tf did you bring up AK's?
@@sincerelysomehumaniguess7610 referencing life of boris
2:27
First time I've heard him say "salt" without "kosher"
The word kosher has no place in this one 😁
@@cleanwaternasenyiuganda8124 good catch this comment deserves more attention
Maybe the hype ist finally over...
420th like
"Let's let this cool until it's cooled off"
Ah yes, the floor here is made out of floor.
the more you learn
*rainbow shootin’ tsar and music*
Every 60 seconds in africa, a minute passes
*ah yes, let's make the floor with floor
The man who has been killed is dead
How has nobody mentioned his reference to
Steve1989MREInfo at 5:29 "And how about we get this pork out onto a tray, NICE!"
That was a funny little dig at Steve1989MREInfo.
I can't wait until he takes a dig at You Suck at Cooking and slips in a "Wang-Jangle"
Thank you for being the comment I was looking for
Was just about to comment this!!
ME Neon nice
I feel like we’re a small bunch who got that reference
The trick for measuring oyster sauce and wine is to start with the sesame oil. It lines the measuring spoon so it comes out of the spoon smoother. I've made Bao and pot stickers a bunch and that always helps me get everything out of the spoon.
Omfg I went on a date to the movies, and this played before the movie, she cried and cuddled up to me for the three hour movie, was great, she dumped me like a week later but it was a great short movie
This anecdote was a whole ass roller coaster
*_cries in single_*
such joy
May i know why she dumped u
Scowl it was a high school romance doomed to fail cus she liked my friend more than me
is it just me or does 'lightly' and 'heavily' flowered work surface mean the same to him
''flowered''
Well it all depends on what dough you're making. You *flour* your work surface to prevent sticking, but some doughs dont need more flour in it than needed
Yes
Hm, what does he use? Daisies? Roses? Dandelions?
No, you just can’t tell the difference
If you want the super fluffy white baozi, use cake flour instead of AP flour for the reduced protein content.
How does reducing the mass of the ingredients make it fluffier? It doesn't make sense to me, it feels like increasing in should make it fluffier instead of taking away ingredients
5:30 Someone has been watching some MRE reviews
Yeah, Steve seems to be everywhere. :D
Nice
Nice hiss!
gotta love the steve reference there...
"Nice"
i thought it was south park's Randy
Same, I was just making food as well and actually dropped everything to run back to my computer and write something!
Made me snap a laugh. An internet insider joke.
Some of us watch too much youtube thats all
And remember - if your Bao bun wants to move out and get married to a Canadian, eat him.
Exactly😁
that part had me like omgg lol
@@WrathofFenrir99 It was a metaphor for her realizing that she was hurting her sons chance of a future by trying to keep him to herself
We all gasped and started laughing in the theater 😂
And then he comes back in a human form to talk with you and you two reconcile
As a child i thought dumplings were dough around soup and ive always wanted one. I still want one 🤩
Those do exist (xiao long bao), and they are as delicious as you probably thought they’d be.
Bao is not a dumpling it’s a bun
Look up soup dumplings my friend ;-)
Steve1989MREinfo @ 5:30
Nice.
I'm glad I wasn't the only one
Same. This was great
Definitely made me happy to hear that
steve1989mreinfo and bingingwithbabish crossover when?
We need the cross over
Nice Steve1989 reference there, you should remake MREs, a gourmet MRE
I think he’s hinting at something ;)
He could, but MREs are just preserved quick and dirty versions of gourmet food.
hahah yessss! ive been saying "nice" to everything for months
Nice hiss !
*nice*
That steve1989MREinfo reference was quite....
Nice!
.
I loved it, didn’t even see it coming!
MRE Tasting with Babbish
jasondaman8 Shelton Benjamin!
Thats what I was thinking I was like doesn't someone else say this
real talk though, I'm glad that babish includes his mistakes in these videos.
Yeah, it feels organic. Unlike other cooking channels witch dont iclude messing up.
pro tip: to taste dumpling fillings scoop a small spoonful onto a plate and microwave until cooked. Texture will be horrible but you can approximate the saltiness of it that way.
I usually just take a tiny bit, chew to taste and spit it out
@@silviat6811 Oh my goodness I saw my dad do that and I was like wtf lol now I do it too sometimes
My mother never does that yet it still tastes perfect every time
@@cissy2525 thats like the ultimate Asian achievement
My family just boils a bit of filling on the stove top 😂
LETS GET THIS OUT ON TO A TRAY, NICE!
nice hiss!
I laughed so hard at this
Stephen DeFoor I lost it when he did this
ⁿᶦᶜᵉ ˡᶦᵗᵗˡᵉ ʰᶦˢˢ
Woah a Steve1989MREInfo reference.
Nice!
The fact that I know where your profile pic comes from disturbs me
@@aristee5182 ( ͡° ͜ʖ ͡°)
Alright!
Cool!
Okay!
Andrew: “And I would happily raise one as my child”
People not familiar with Bao short film: ”wOt?”
To keep from sticking when steaming any sort of dough recipe like that I seen a lot of people use cabbage leaves to line the bottom not only does it keep the dough from sticking but apparently it helps to cook it better at least that's what the traditionalists say though I do agree that it helps keep it from sticking at least
Plus you get to munch on steamed cabbage leaves with your dumplings.
Although personally I think lotus leaves or even bamboo leaves work better
We always used banana leaves in my house (but I’m Indonesian so,,,,)
4:04 you have fermented red bean paste on hand, but ginger is too much to ask 🤣
Lol
Lol, so true
The worst part is he has a food processor too I've seen it!
@@Asstrollogist ok
You people are so jealous😂
“Now let’s get this pork out onto a tray. Nice” HOW DO YOU KNOW ABOUT THESE ANCIENT MRE REVIEWING WORDS
you look nice
the ultimate showdown
mresteve1989 vs reportoftheweek
Knee Gus Steve1989Mre lol
mmkay
Everybody gangsta until the dumpling comes to life.
Its not a dumpling
5:31 THAT’S THE MRE GUY! I LOVE THAT GUY!
Paralyzed_Pickle steve1989
Nice
@steve1989MREInfo Nice!
Hahah I wish we could use gifs in the comments omg!!
MAAAN! I was like...Is my mind fucking with me? hahaha Babish is sooo awesome XD
I demand a crossover. Steve1989MREinfo and Binging With Babish. Make it happen or we riot
DEVIATE axb who that
Are we French or something?
I could see that working out great, open and try an MRE, then make a gourmet version of it.
I’m completely on board, say the word.
I mean, Steve does not really "cook" though. He just opens and sometimes eats MREs, giving the history behind them and teaches about the terminology. He might be able to cook, but I am not sure what exactly he would bring to a show like this. Like, maybe they could try to make gourmet versions of MRE meals, but most MRE food is already semi-gourmet. It just loses flavor in the preservation.
1:08 "After it's 2-hour rest, the dough should've 'a-bao-t' doubled in size..."
babish
pls
Heh
*B R U H*
You walk in frame with the same stilted-ness of the "hi welcome to chili's" guy
I’m like ten months late but did you know that the “hi welcome to chili’s guy” died 😞
An alternative to oiling the parchment paper is replacing the paper with cabbage leaf.
Make the sardines from “cloudy with a chance of meatballs” when they list all the ways they cook sardines
incredible idea!
Bruh. Candied sardines?
@- Carty - the best kind
@@SSC0002 Can't wait to see Babby try them.
We're still waiting for the Forrest Gump Shrimps tho
I can't believe he pulled a steve1989 without even warning us
Nice!
Mmkay
😂😂
Can any1 explain to me the joke?
Allah is God, God is Allah
I'm not even chinese but when he said 'baozi' like that i wanted to cry for some reason
I took Chinese for like 3 years in high school, and I am in pain whenever I watch this episode just because of that
Babish, you should try making jelly donuts that look like Japanese rice balls, in honor of the infamous localization in the 4Kids dub of "Pokemon."
Definitely
I support this.
YES
And he can start the video like it's not only a frying pan but it's also a drying pan
Most definitely xDD
PLEASE make the elven bread/ the king regent’s meal from Lord of The Rings.
(any kind of LOTR food would be amazing to see) :D
make that three votes for Lembas Bread!
74 votes for lembas bready
Yes!!! Or the giant cake from Bilbo's wedding haha!
Oh we do need some LOTR foods.
I would love to see babish's take on Lembas.
I got real confused when I suddenly heard Steve1989MREInfo putting pork on a tray.
Nice.
Scrolled down looking for this comment. Nice, mkay!
Good hiss. Nice, mmkay.
@@thenetgamer2 "i can't believe they brought this 21 year old freeze dried dead hamster back...awesome"
I swear he hasnt uploaded since hitting a million subs
@@stinkoshatter-shield2096 Accurate.
This led me to watching "Bao" and, as with everything Pixar, was helplessly weeping at the end.
5:31 caught me off gaurd and boy was it amazing
DeShawn Terrance SAME
Steve1989 Reference: Check
When he made that Steve1989MREInfo reference i spat out my food. Best youtuber mentions the god of all MREs. Nice.
i spat on you
LazerDuck mate
mkay
That’s exactly how I reacted! My wife and I always do Steve impressions and watch Babish videos
I just never thought he’d throw that into the mix lol
Still waiting on my krusty crab pizza and diet dr.kelp
This is a load of barnacles
If he makes that video my whole childhood will be complete
5:30
I have been scrolling through the comments and no one has noticed that Babish quoted Steve1989MREInfo
*_This is why I love this Channel_*
*_Babish, you Sly Devil_*
i saw one posted 2 years before this comment directly under it
no, it wasn't posted 2 years ago from now, it was posted 5 years ago from now, this comment was posted 3 years ago from now
@5:30 paused, scrolled down...hey im not the only one!!!
Your comment is describing me right now.
@@michaelgildersleeve5330 same, never thought babish would reference steve before literally anyone else
NICE!
Sounds like jerryrig
Ikr I’m like...baffled right now
I love that he does the recipe from the source first then does his own take. It’s like he wants to respect the movie or show but try something new, add ideas, and tweak the recipe
Amazing
OMG!!! BwB is a MRE FAN!!!!! Love me some Steve1989, but gotta send some love to the OG gschultz9 too!
You see the part where he put it on a tray?
I’m so glad there’s other fans on here haha.
Let’s get this out onto a tray... nice.
Yes! I freaked out when I heard him say that
i knew it was from something i just needed a bit of a push to remember what its from
Babish: We add in cooked pork into the raw pork to try and add in more of the pork favor.
Me the white washed asian: Ohh..So my grandma wasn't trying to poison me.
This is the second time he’s done this with the Steve1989mreinfo
William Lewis when was the first?
@@andrewbell7696 from what i remember he was making bbq
I think it's the third time... BBQ outside episode for sure. Gonna have to go look for the other one...
@@Quixan Arrested Development
Hahahaha I did not figure you to be familiar with his channel. This is hilarious.
Looking pretty good! If you're dealing with raw filling, the way to check for seasoning is to just take a spoonful and fry it up real quick on the stove. Eat that, add salt as necessary, then repeat until you have filling you're satisfied with! I'd advise making it just a tad saltier than you think it should be, since the bread is going to absorb some of that flavor as well. Another tip my mom taught me: toss your cabbage with a bit of salt a little bit before making the filling, then squeezing all the water out. This will not only add seasoning, but it will keep the filling from turning too watery when it cooks.
Easier just to use a microwave, but same principle.
Oh my god thank you for this! I made gyoza the other day, and I just feel like I should’ve seasoned the meat more.
tip for making char siew bao: try using Hong Kong flour instead of all purpose to get that super white and fluffy bun :^)
My grandma says cake flour works well too.
thx
minsock I use girls instead.
@@pvlol8393 dafuq
@@pvlol8393 What the-
Let your heart measure the oyster sauce.
My mom's face lit up when she saw your video. Each Chinese family usually have their own way of wrapping, and she's got her own recipe of making baos, with different fillings, from Pork to Char Siew to Prawn and Salted Egg Custard. Btw, she LOLed hard when you didn't oil your parchment paper. Thanks Andrew!
5:35 steve1985 reference lol I didn‘t know babish watches his videos too!
Sam Franco me neither
TheTexanHusky oh yeah right hahaha, I messed that up
Nice hiss
When your RUclips shows crossover 😆
I'm glad someone else spotted that too!
"I would happily RAISE either of them as my CHILD"
LITERALLY EATS THEM BEFORE SAYING THIS
Omg he ATE the food 😱😱😱😦
Does no one get that pun? I thought it was funny tbh
Wait you guys don’t eat your children?
Baldr Eats Fries was about to say that
@@baldr6894 lmao get a load of these guys am I right
I just wanted to watch the incredibles 2 but now I’m crying before the movie starts
Please make the "Meviled Eggs" from “Chowder” or something else from the show.
Thanks...
I need this in my life.
That's disgusting!
I’m not sure there are a lot of dishes from that which can be replicated
@@DigiRangerScott ohh thats sad
Burple Nurples!
@@victorkil i think you could do meviled eggs if you soaked unpeeled hardboiled eggs in strong food coloring! babish should do an episode on making your own food coloring out of natural things, like beet and blueberry juice, which is great for coloring eggs
5:30 The incredible Steve MRE reference
"Because it's headed into our bao you selfish weirdo."
I died.
Edit: Woah, Woah, Whoa, when did this comment blow up?
If you are curious to know the Chinese word baozi is actually pronounced like bow-tzuh. Similarly, the dumplings we know as potstickers are called jiaozi, pronounced tsyow-tzuh. They look great!
I was hoping someone would say this
Interesting! I know Japanese borrows a lot from Chinese, is that also the root of “gyoza”?
@@staralchemist129 I don't know much about Japanese but I'm guessing there is a similar root word. I'm specifically talking about Mandarin Chinese and there are so many dialects. A lot of the characters in written Chinese and Japanese are the same as well, so most likely they developed from the same roots
Babish : “ To Prevent Cross Contamination ”
Gordon Ramsay liked the video
Literally everyone with a brain liked the video
pensive its a kok
*joke
@@Bwabel I read kok like the asian lady pronouncing coke. "I would like a kok"
Char siu literally means roasted on a fork, so yeah, char siu sauce is literally Chinese barbecue sauce
Love the Steve1989 reference. Maybe you should try to recreate a ration meal. Maybe something from a WW1 or WW2 cook book or recipe
Dude seriously
What the fuhk man
I love dumplings, but I eat around 25 as a main food ( like how one would have steak) so when I make them for my family I usually end up making around 100-120
Should've used nappa cabbage instead of parchment paper. Do soup dumplings in another episode
DishSoap Gaming please***
This is now my Favourite Babish video. The Steve1989MRE reference, the stuffups, and my favourite Chinese Yumcha at the end. Nice!
5:30 *WAS THAT A REFERENCE TO STEVE1989MREINFO I JUST HEARD?!*
Who?
I knew the comments would answer this ear worm, thanks!
@@random_dude2582 A youtuber who eats and reviews military rations from around the world. His signature thing is saying "Let's get this onto a tray. Nice" in every video. The "nice" always comes after a jump-cut to everything being laid out on a metal cafeteria tray.
I watched this short in the cinema before a movie, i never knew what it was called but it always stuck with me. Thanks babish for providing the name of the short.
Should get Steve1989mreinfo in a video and make some of the mre foods with him that would be “nice”
Verual Cancer love this idea
gourmet MRE
"Let's get this onto a tray....nice."
I see, you are a man of culture as well.
Wait whats this from i recognise it
@@lararenji8 Steve1989mreinfo
5:29 I see Babish has been taking inspiration from our MRE Master Steve1989MREInfo (also known as soft-spoken Steve). I would like to see Babish trying to make something from/for a MRE. See if there's anything he could figure out to make a balanced and tasty meal for on the go kinda people.
thank you so much because i have watched that MRE guy so much but it has been a few months and when babish did the impersonation i was screaming because i couldn't remember so thank you.
Four fingers of Death MRE
Hi Andrew! My mom used to line the steamers with lettuce leaves, it makes it much easier and there’s no need for grease : >
Love that subtle reference. Figure out how to get this shelf stable in an MRE.
When steaming you can use cabbage leafs instead of parchment paper
*breaks though door, sharply inhales, goes to correct you but accidentally inhales piece of dust and starts coughing uncontrollably*
MetaBloxer if there is anything incorrect let me know! I’m not here to start debates I’m just offering some advice on the method I use, if you have a differing opinion I’d love to hear it
ok!
....*leaves
EDIT: I had no problems with the method. I was joking about "leafs"
For those that want to make the soup version of the dumplings. Make a broth with the pan you cooked the pork in. Get that caramelization mixed with the broth, and remove and add to the mix along with gelatin. Let it cool, and now the mixture is a gelatinous solid! Now you can make the dumplings like he did and when it’s all properly steamed you have a soup base in each dumpling that’s full of flavor.
Thank you!
normally soup dumplings use thin dumpling style wrappers though, not fluffy bao zi dough
OMMBoy I'm gonna try making them soon lol
I love the soup dumplings more
I'm one of those who people who like soup in any weather
Bon Appetite has a great soup dumpling video too
"Let's get this guy out onto a tray." "Nice!"
Now that is the sign of a true food connosieur lol
Can you do the gooby berry sundae for my pal spongebob?
YES PLEASE
Good idea
My MRE people will be scrolling through these comments.
Steve1989mreinfo
You already know boiiiiii
Nice
I'm just worried about Steve, he usually posts monthly and when he doesn't something bad might have happened (like the polish? ration he got botulism from, or the black mold from that c-ration bread)
The moment I heard it, I instantly paused and scrolled down.
5:30 That Steve1989 reference is GOLDEN! Can't believe I didn't notice it the first time around
I remember seeing that short animation at the movie theater. When she ate the bun I looked at my friend and said “when you have to eat your problems away,” and I hear a lot of people burst out in laughter and I didn’t notice how loud I said it. I was emberassed
I mean hey, at least you lightened up the mood in the theater.
Are steve1989 references the new jojo references?
You thought it was Steve. But it was i Dio
I dunno, so many different youtubers I watch have referenced his funny tray staple joke. Not that I complain, mind you. I like Steve and his content.
@@matthewlee7842 NANI!
Definitely a steve1989 reference. Cool to know Babs is a fan of his channel/content. I mean I assume he is, otherwise...why? Lol
Y'all might hate me for saying this but....
what Steve references are y'all talking about?
Tip for the dumplings: roll or flatten them to a little over half the desired size, then roll just the edges as you rotate each circle. This gives you a thicker bottom, and thinner edges where you fold it.
(I'm sure you can find a video with this technique)
That Steve1989MREInfo reference was ON POINT
Nice. M'kay.
I swear Steve1989MREInfo is just ASMR for grunts.
IM SO GLAD SOMEONE ELSE GOT THE REFERENCE AHAHA
Tip: put oyster sauce in a plastic squeeze bottle, to measure easier. Whatever is left in the original glass bottle: Save for soup or a sauce. When you're ready, add a bit of hot water/stock, cap it, and shake to thin it out and repeat till satisfactorily rinsed.
YES REFERENCES TO MY BOY Steve1989MREInfo! You're the best Babish!
“But I’d happily raise both of them as my own child” that got me dead🤣💀
Great job! Bao can be hard to make sometimes but it looks like you got it down!
I love the fact that he includes his errors and trials and not just present ''the perfect recipe that is the best thing he has ever tasted"