Chinese BBQ Experiment, AKA Char Siu!
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- Опубликовано: 13 янв 2021
- If you love Chinese food you know Char Siu which is an iconic pork that is so good you can find in every amazing Chinese Restaurant. The best part is that we can now make this at home using sous vide which to me makes it easy to do.
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#BBQ #SousVide #CharSiu 
Развлечения
Angel lost weight, that's becaus of the the trimming after being dry aged.
Hahaha 😂
AHAHAHAHAHHAA
Jajajajajajajaja 🤣
yeah he got dry aged after he deep fried wagyu
Dry aged meth.
Jk
I love how Gugas voice gets higher and higher when he lists the ingredients.
ikr
He is just excited!
Cause this is legitimate ASMR
If he got to like 20 ingredients, he would go full on Mariah Carey
@@KansasCityDude2023 only dogs will be able to hear him at that point
As a foodie, I respect the man for experimenting with food. As an asian, I repect the man for having a rice cooker.
Guy's gotta have the best of all worlds (countries) to have that authenticity ;)
The guy cooks lots of Mexican food, and a lot of Mexican food use rice, just logical decision
@@faizalnurajiz5490 he can also make rice in pans, thats how its done here in brazil and guga is from here so...
@@Felipe-kg8cc cooking rice...in pans? You realise how much of a heresy that sentence is?
This wasn't much of an experiment honestly. I thought one of the points of cooking sous vide was so you can marinate while you cook the meat. Not surprised that there was no difference.
I thought Angel was being dry aged in green veggies after messing up Guga’s cast iron skillet. 😂
Guga restored the cast iron pan hence angel lived or else he would be dry ageing lol😂. Hopefully he does something dumb again so that we can see the dry ageing process😁
That's him after the trimming
More like in onions, Angel hates them
Nah dry aging would be too good for him
He should eat on camera the Vegemite dry age steak
😈
B.R. Fowler or cooking some of his Wagu. Lol
char siew will taste even better if its roasted longer as u will get the charred and crispy bits
Perfect like number.
1:26 that legitmately looked really cool.
It looked like a reverse volcano from that angle
meanwhile his nephew is still dry aging... the one in this video is just a fake
👀
Prerecorded
hahahahah, dry aged Angel in cheese!
Lol roflmbo
Who says that he isn't dryaging the fake and this is the real one?
This channel is literally perfect for eating along the video, format wise. I always eat when watching these videos and the ~10 minutes is basically what my meal lasts, 10/10.
Currently missing “welcomebackto souvide everything guys!”
For anyone reading the description for the sauce amounts, use 3 teaspoons of 5 spice. I couldn't tell if Guga meant teaspoons or tablespoons since there's a typo for the abbreviations, and the 5 spice has overpowered the rest of the ingredients. Luckily I tasted before using it, so all I have to do is retry.
Guga, you’re the best! I was just searching for sous vide char siu last night. Not only have I learned so much from your videos, but you seem like an awesome human being. Thank you and cheers!
You are also a machine! It feels like you release several videos a day.
As a Chinese, I would say the pork is missing the charred finishing. You should try searing it over the BBQ pit via indirect heat to give it a smoky and little bit of bite to the outside.
Indirect heat doesn't sear though. If you're high enough temp to sear, you don't get the smokey flavor.
I've done this with a normal smoker for 8 hours and had much better results.
I wish I had the energy to put this much into cooking. Looks fantastic.
Traditionally the red colour of the char siu comes from red yeast rice 😋
good info
But Guga says red food coloring "...is how they achieve that nice red color we always look for on Chinese BBQ Pork" and he has 1.33M subscribers so he must be right. Right?
@@leeroderick Typically in the takeaways that is what they do, it's simply not worth the time to do it the traditional way.
I thought it was from sappan wood chips soaked in water?
@Lee Roderick Those are what you normally find in the takeaways. Char siu is a typical Cantonese roast meat and the natural red colouring comes from soaking red yeast rice in the marinade as well as the caramelisation of the maltose glaze. Pork shoulder butt traditionally is the part we use to make char siu. However, I highly recommend making char siu with skinless pork belly at home. It is incredibly juicy and tender.
Looks INCREDIBLE! Thank you Guga 🙏!!!
Im a Malaysian Chinese and this is a new way to cook charsiu. But the way I do it, I marinate it with the red sauce, and slow roast it. Glazing it with honey 2 times each side. The caramelised honey with the pork fat will give you the “glass” effect and it tastes amazing, guga should definitely try it out. That 玻璃叉烧, which simply translates to “glass charsiu”. My favourite.
agreed, this is the best version of char siu
Anyone have a video recipe to the style described in this comment?
Best smells:
3. flowers
2. candles
1. the juices from the bag
Candles? You sir got a weird preference.
Nut
No
15 seconds in and that looks beautiful.
15 seconds into this and im hungry again.
Fun episode. Love that you are experimenting with different kind of food. Keep it coming.
Enjoyed yet another awesome video. Finally pulled the trigger on a Sous Vide setup. Arrives today, and I can't wait for my first cook! Going to start with a nice Ribeye. Once the skills are perfected, going for the A5 Wagyu.
ive never craved this in my life but it looks good
"I promise you.. Cheers everybody!"
LOVE your channel! Would love to see a video showing the sous vide gun in real time. We purchased one, but cannot seem to get the crust you do. Would love to see your whole process on multiple types of steaks :) Thanks for all you do! You've changed the way we cook forever!
You two make a lot of great videos, thank you!
Guga: I know it doesn’t look that good right now but watch this
Guga: puts angel in the oven
You should check out the authentic cha siu video from Chinese Cooking Demystified. That's the best stuff I've ever tasted anywhere.
I’m impressed you bought the fermented bean curd and used it, it has an extremely potent flavor and smell that easily turns people off from it if they aren’t familiar with the culture or have a very open mind. But I also think it’s delicious as an ingredient and I’m glad you used it
Love you vids man, can’t wait to try this tonight. Love from Scotland brother!
Guga: Smells like the real dill
Two questions: What size pork shoulder roast goes with one batch of the marinade recipe? What was the time and temperature of the oven searing process?
I really enjoy your content!!! Thank you!!
I never thought about using a flamethrower on Char Siu before, but now that you mentioned it, I think it might actually work. The best bit of Char Siu for me is the slightly burnt and crispy end piece. A flamethrower can potentially create more of those crispy end pieces. I might try that next time.
Id love to try! Time and temp for the oven?
You can tell Angel was grounded from Guga's cooking for a while. I'm glad to see he survived the dry aging experiment.
Angel swore during a wyagu steak vid, so that's probably why! Dont mess with the guga, or no food for you!
Man you never cease to amaze! Well done.
We love the day after day uploads!!!!
What temperature did you set the oven and how long did you leave it in there for
To be fair, two hours is not nearly enough to make a difference for char siu. At least overnight would be ideal, better yet a full day or two.
It was sous vide for 24 hours tho
@@ahmedbnnasser true but I think OP is saying that in order to really test whether the marinade works or not (which seems to be the point of the video), the pork should be marinated for a whole 24h before sous vide. if guga did that and the taste is the same as the non-marinated pork, then we can say that marinating is just a waste of time in this case.
@@dixonyamada6969 well there have been numerous content creators who’ve tried different marinades/rubs, proving that they do work to both flavor and occasionally tenderize the product. Guga being one of them as well. While I understand the argument but at the same time he cooked it in the marinade so it had a whole 24 hours to not only marinate, but cook and have the flavors develop. I’m no scientist or food god, but something cooking in the liquid it’s being marinaded in is just going to incorporate more flavor as it cooks
@@frederickauer190 StaRyu and OP are correct though, the only thing Guga experimented in this video is the dish itself not whether you should marinade it before soovy or not. They were both in marinade juices for 26 hours, one of the bags was in cold marinade for 2 out of 26 of those. 2H marinade is the bare minimum you do for a marinade *if it goes into traditional cooking methods*.
There's a claim that in soovy you don't need to pre-marinade because you basically marinade in the bag during the cooking process, this video definitely doesn't show that. Had he marinaded one of them for 24H, pat it dry, then soovy it for 24H, while the second put in the soovy in marinade 24H without pre-marinade - that could be an experiment.
I like these replies. No one’s toxic.
That looks tasty, and easy to make, thanks Guga!
Thank you Guga,....
That looks beyond delicious.
What was the temp and time in the oven to finish cooking it?
The oven said 325-350F. Not sure how long, I put mine in the sous vide yesterday and it does indeed smell good
17⁰ for 5 hours.
Guys, I seen that end cut off to try it out before you basted it lol. Those ends are always the best.
Char siu also goes great on babyback ribs!! My aunt always makes them that way and it never disappoints ❤️
Thanks, for this Giga I can't wait to try this.
Guga, use red yeast rice powder instead of red colouring agent. Hope
it helps
But Guga says red food coloring "...is how they achieve that nice red color we always look for on Chinese BBQ Pork" and he has 1.33M subscribers so he must be right. Right?
@@leeroderick Hahahaha
@@leeroderick 😉
Ooooooooooooooooo! Never disappointed when I see the notification
I always get hungry...
I love this channel!!! I just started watching and I already got like 6 hours on this channel 😌
guga...finally!!!! i was waiting for this for so long
Nice video Guga! Usually traditional Chinese restaurants will use pork belly for the Cha Siu so I recommend trying to make Cha Siu with it. Also, in Hong Kong, people eat the Cha Siu and rice with a sunny side up egg. It pairs with the Cha Siu and rice perfectly and I recommend you all to try that too!
never know any cha siu made from belly , maybe the chinese roast belly ?
@@M_Jono Maybe it’s a Hong Kong thing, most of the restaurants I go to in Hong Kong uses pork belly as their main ingredient for Cha Siu. It might also be because they also make Chinese Crispy roast pork in the same place so they’ll use the same piece of pork.
I thought so! the shaped of his looks different lol. I love eatingg the char siu in BBQ Kingdom Restaurant
in Sha tin. the best
Why no temperature or how long in the oven?
Good as allways keep up the work
Thank you guga i was asking for a pork video😁👍
“See that angel, thats what you’re going to taste like if you leave my skillet out again”
guga try beyond or impossible meat and compare it to regulst beef
amazing idea
I think he already did
He already did
btw he tried some nasty vegan meat beyond and impossible are different from those
So crazy. I wad just at the Asian food market the other day. Planning my...
Attack on some killer BBQ Pork Bao! I grew up on that stuff and I love it! Thanks fpr the excellent video/recipe! I will definitely be making this this summer.
I made this. Delicious, but more fall apart tender than I was expecting. Loved it!
You should do a Hawaiian Poke bowl SOUS VIDE version with some of that special GUGA touch
Not sure that would work too well since Poke is usually raw.
@@Aodhan_Raith you are right though. Im sure he can be creative with it
Nuu guga coming from an asian you want to charcoal grill it! You want some char on the meat thats the best part! And we use pork tenderloins
grill? is it white meat
tenderloin
I’m not Asian but I completely agree with you, you cannot beat a nice charred Asian pork!
@@Zetsuke4 you don’t understand. Don’t you grill pork? Who doesn’t grill pork?
Guga this is great I love your steak vids but I love if even more when you branch out.
Wonderful. Been working on my own char siu recipe and never considered cooking in sous vide. Would have loved to see you dice up some of the char siu and cook the bao with a pocket of filling to make a Guga char siu bao. This is what every Chinese American kid grows up on.
Day 1 of asking guga to make tajin ribs
(Just season them with tajin, they’re amazing)
If you dont continue every upload my disappointment will be immeasurable.
@@GreenTizle I will my man
I think Uncle Roger would love everything except the knife and fork. He's gonna freak out.
*Haiyaaaaa!!!*
uncle roger tries too hard. he's not funny.
@@pepengpantal1363 humor is subjective
haiyaa this is not a bao bun. This is a shrink wrapped bao taco. Sous Vide Everything make entirely new invention - Taco Bao.
@@polecat7377 the taco shape freaked me out. I don’t like the shape but maybe that’s how it is done in the West. I don’t know so I won’t judge too hard
Great video! Very unique! Need some extra sauce to pour over at the end!!
Looks like soon you give the world the ideal of the ultimate experience cooking by sous vide for all types of food like chinese, american, indonesian, japanese food and more. Keep move forward guga. I've also learn so much from you too, about cooking.
You know that mouth-watering sensation you get when you're grilling a steak on the BBQ?
I wonder if vegans get that when they mow the lawn.
Lmao 😂
Feel free to go see my cooking channel if you like fancy food 🍽 and wine pairing 🍷❤️ Cheers and stay safe 😘
Nice one :D
🤣🤣🤣🤣🏆
mmm...i can just taste the chlorophyll now, nothing like a hot humid summer day with the green blood spatter of plant juices hitting your face. The aroma of undigested cellulose particles in the air. Can hardly wait for July.
Finally , i've been waiting for this episode for ages Lol
Dry ages, or regular ones?! :D
@@TheSlavChef
That's actually funny lol
@@sim0n991 We slavs are known as the best jokers!
When we needed him most, Guga makes another video.
Not all heroes wear capes
Guga! Love the collab with Cantinflas in this video!
Guga doesn’t upload the rice cooking footage. Bet that he messed up with the rice and is afraid to show it the Asian viewers. 🤔
Uncle Roger is watching
OH MY GOD we missed out on the thrills and chills of RICE COOKING!!!!!!!!
Uncle Roger : Hhehe Booiiii!
CCP punish those who screw up the rice
Angel is acting different.. he’s going through something 🥺
Hey I love the videos, keep it up. But can you make a video of a tour of your kitchen and bbq area. That would be awesome
Hey Guga, big fan of your channel. I'm suggesting an old military troop meal. Like 1910 war era. My grandmother use to make it a lot. It was really good and it was called Sh&t on a Shingle, aka Chipped Beef. Just a suggestion! Keep up the great work and great videos! Your food looks awesome as always!
I'm a simple person. I see BBQ I click
Im a simple see, I click BBQ I person.
@@TheSlavChef ?
@@hempseed7028 А simple slav joke
Do you feel cheated? Oven...
Not really? The taste is important not how you achieve it. It looked tasty
6 hours would have made a difference.
Thanks Guga will give this a try. Impressed you made Bao's. Try that with pork belly !!!
I'm going to try this this weekend.
DRY AGE WITH EASY CHEESE (AKA CHEESE WIZ IN A CAN)!!! 🧀
That would be cheesy...
@@TheSlavChef cheesy comment mate
@@jordanmcdonald6334 Cheese is love, cheese is life, especially for a slav...
If you are going to do something so poor, you need to use a super expensive cut to counterbalance like A5 Wagyu.
Man threw all the Asian sauces he could think of into the sauce lmao
Stop it, man Chinese BBQ pork is one of my all time favorite, and I love those dough buns. I am wetting my pants and salivating at the mouth watching this video. Thank you Sir. New subscriber!!
I just bought a sous vide and I've used like 3 of your recipes and they're 🔥🔥🔥🔥
Wow, i am so early.
Me too
Me at the Chinese restaurant: can I please get some maw maw
@@OHOE1 wait you gonna eat mau mau?
@@sirvajraputr445 👀
@@OHOE1 why you want to eat mau mau?🤣
Do wagyu eye round!
Just made this and wow it was amazing, I used pork fillet instead of shoulder but the flavour was awesome.
that sounds horrible honestly. The most important part is the fat, and fillet (which i guess is tenderloin?) doesn't have any. So you just get dry tasteless meat. Ew.
It's the sous vide that kept that non marinated version moist, if you don't marinade it before hand it can get pretty dry if you cook it normally in the oven.
hum no one actually cook Char Siu this way.. we just slow roast it with honey. The red comes from the roasting, not the bean pase
to be fair is a souvide channel
I guess different region have different way on how to cook the Char Siu pork.
And honey alone won't make those Char Siu Pork turns red. Roasting with just honey will turn the pork brown.
Uncle Roger approves!👍
This is awesome. I'd like to see more videos that use the oven instead of the flamethrower/grill to finish. This is the first recipe I can make in an apartment.
Looks really good
Guga you mentioned in an old video that you dry brine everything so, was this dry brined, what about steaks do you dry brine them as well?
Hey guga you all are amazing! I wanted to know do you think you can get a great sear using the ooni pizza oven?
Guga I love you, thank you for your content.
When I make this at home after sous vide I char it on my outdoor grill. So good.
hello dear, I'm Ross from Italy, I always follow you and I often find nice ideas for my recipes, but what I find spectacular are the various temperatures you give for the sous vide ... always perfect ... congratulations again .. . keep it up
Love ur videos 🥰
Where did you get the steamer used for the Bao Buns? Also, since you really use the sous vide circulators a lot, have you had any problems with the Nise Wave?
i was thinking about making this chinese food tnx for the receipt
great video. can you update where to get the searing head for the torch , the link you have listed isnt working
HI Guga,
Sealing the items in a vacuum sealer also marinates the product.. This is one way of also using the vacuum sealer. Great video. That is way they are similar, however if you vacuum seal one and water displacement the other there will be a difference.
Best
James
Amazing. Waiting for Sous vide ice water.
I've legit always wanted to make this.