Right??? Adam is just such a pleasant and friendly man. I don't only learn a lot from him when it comes to cooking and all the science and tricks behind it, I also always leave feeling a bit happier after his videos.
I love it that you upload videos from your SBS series so that we can watch it even though we are not living in Australia. Please keep up with the good work! :)
Actually as native Chinese born grow up in Mainland China. When I first time saw the 京都排骨 I first thought is Kyoto... Yea... Cuz I never heard this cuisine before and I never seen anyone called capital in this way as 京都 in modern China...
Love this road trip for good as content. But do the places you visit have some online shops as I would love to support them without the issue of a road trip. It's just in today's unknown climate it's hard to predict if I would be allowed to visit places interstate but would be happy to support them in anyway I could through purchases. Link the shops if they exist.
I just recently heard about using egg to tenderize meat - you used egg whites only but would I get the same effect from using a whole egg? I really enjoy your channel
The PH of egg whites is around 9, whereas the PH of egg yolks is around 6. So it'd still work, but just be less effective. The egg yolk doesn't need to be wasted though, you could make spaghetti carbonara, mayonnaise, hollandaise, cure it in salt to be grated over pasta, or numerous other options.
Tried making a lot of things you make and somehow when you say use 2 cups of this and one cup of that, i do the i look at you and it looks waaayy different then what i have in my bowl
If I had just looked at the characters, Hanzi or Kanji, you name it, I would have thought this is a Japanese cuisine. But yeah, "京都", in both Chinese (Hanzi) and Japanese (Kanji), means capital.
ETHAN said why are you happy for because when jie came to south Australia it's like who are you as a lady to like jie because Adelaide and mt barkerians are not liking you in south Australia
If the marinate at 3:25 isn´t for seasoning, why add the pepper and what effect will 2g of salt really have? Pretty sure you can just leave them put or add a lot more for more flavor :)
Salt opens the fibers of the meat allowing the velveting to penetrate the meat better. The pepper and salt also imparts some flavour under the flour coating to enhance the meaty taste inside.
Can I say Adam, that you have been one of my favourite cooking RUclips channels due to the fact that you have taught us educational lessons about food and where it is coming from. Never stop uploading, you're amazing.
It is just a pity that right now we can’t go to the places yet that Adam is talking about and have to wait till the travel restrictions are lifted - at least for the reasonably safer places. @John Carlo Gutierrez: Not sure what you mean, but I think that Michael D is from Australia. They did a fairly good job containing COVID-19, I thought.
@@jeanku ??? what are you talking about? We had a long lockdown of 3 months, but have erased COVID-19 completely in our state and have had no cases for 45 days since the lockdown
@@seanoguy covid "bad" , government "good". Lets fuck up the economy, specially those who have small to medium businesses or rather the supply chain, or rather let's keep everyone in fear and locked up for something that is less fatal than driving a car everyday. But ok I guess you're an "educated" lad and you're in the top 1% that got from millionaire to multi millionaire.
Love how he always explains the reason behind the method. I always see my aunts/cousins doing the velveting thing (never knew it was called that) when cooking meat, and we all knew it made the meat tender but no one knew why ^^;; (I think we all just assumed that it sealed the juices in)
watch chef john on tasty chinese , he always use that technique , and he always explain the steps , even though most of the dish he doesnt give u the exact recipe , but he teach u well . hope this help the chanel name is : Taste Show
Adam, you have such a beautiful and easygoing presence to you and the way you prepare and cook all sorts of food. I think you definitely personify the feeling that should come over someone when they are watching a cooking video.
These videos really are a mental escape. As an American I involuntarily cringe at seeing people with no masks. Just goes to show if we had done the right things here we could be back to semi-normal again. My fiancee just had 11 of 14 kids pulled from one music class because of exposure to the virus.
@Todd Brill Tell that to someone who didn't lose their Grandma to the flu earlier this year. The greater freedom you have the even greater the responsibility you have to do the right thing. Like wearing a simple piece of fabric on your face or staying home when you're sick.
We in Australia have very low infection rates from the pandemic. I think my entire state right now has 4 or 5 infected people at the moment who are in quarantine and about 4 deaths since the beginning many months ago
Aprt from being tenterized, the meat which is well coated with flour and cooked at such length of time is juicy. I've cooked few times in the past but i hzve more sauces, not just tomato.
So glad you are posting again. I always look forward to you videos. What was the first cleaver you used? Thanks again your videos are informative and calming during this time 🇺🇸
Hi Adam, Ive just done this recipe tonight and it was really nice thank you. But is there any way to make the sauce tastier? Ive done School of Wok's sweet and sour and that was very tasty but this one nice but not a real flavour hit if you get me? Ok i did mess up with the garlic as i added it to the sauce instead of frying it first which would have made it taste more, when ive had Peking ribs at the local restaurant they taste very tomato like but this sauce was just in the back ground. Thanks for all the recipes Ive only been learning to cook Asian food for a year on and off and looking for the perfect rib recipe. I did a braised char siu rib one the other day and that was amazing to from Spice N Pans but have watched a few of yours as i can learn from your style of video. Cheers
is it just me or did he add only very little salt? do pork ribs need little salt, did i see it wrong or what's the case? fantastic video as always, really like the your miniseries in the beginning of the videos.
As an American, it is shocking to see you able to go about your lives without masks on because you took the pandemic seriously from the beginning. Great job and wish the US was able to do what you guys have done. Also love the recipe and all your videos!
京都 the characters means capital city. I guess it depends if you mean capital of China or Japan. In this case Peking is a mistranslation, it probably meant Nanjing originally like Adam said. Tokyo is 東京and that means Eastern Capital. Beijing is 北京 and it means northern capital. I guess we'll keep calling it Peking sauce and Peking pork ribs it cause that's what everyone calls the dish in English.
Give this man a Netflix show omg
you want him to feed Phil?
I've been watching him for years now, a netflix mini series would be so good.
Right??? Adam is just such a pleasant and friendly man. I don't only learn a lot from him when it comes to cooking and all the science and tricks behind it, I also always leave feeling a bit happier after his videos.
Please.
And 10mil more subscribers. What the hell is going on here? This man and his team deserve a lot more credit.
So glad you're still uploading!
I love it that you upload videos from your SBS series so that we can watch it even though we are not living in Australia. Please keep up with the good work! :)
The production 👏🏽 food network could never
I love how you make really good, like really really delicious food from local produce
Everything is local somewhere..
Never stop uploading please & thank you 🙏🏻
Actually as native Chinese born grow up in Mainland China. When I first time saw the 京都排骨 I first thought is Kyoto... Yea... Cuz I never heard this cuisine before and I never seen anyone called capital in this way as 京都 in modern China...
Happy to see you again! Loved seeing you out and about. Thanks for all your inspirations.
YAY, ive not seen a video from you in AGES. Nice to see you again Adam 🥰
Dang I was wondering where his cleaver went and now he bring this new big boy!!
I want this cleaver too, knife porn 🙋♀️WORD
This looks amazing! So happy you're uploading again, Chef! Happy New Year! 🎉
I'm so happy you uploaded another video!
Super.
Have been sorely missing your videos Adam! Hope you have been well and happy holidays!!
when the world opens up please come down to New Zealand
Those look fantastic! Will be trying these, soon!
Thank you this is a great video.
Love love anything pork!
Muchas gracias por el video
Thank you for the video
DAMN that looks so good, trying them tonight. Love the bit about the history at the start of the video!
The return of a king!
Another fantasticalll recipe!!! Need to try this 😁👍
You're back!!!
dude those pork ribs are so beautiful...
Love this road trip for good as content. But do the places you visit have some online shops as I would love to support them without the issue of a road trip. It's just in today's unknown climate it's hard to predict if I would be allowed to visit places interstate but would be happy to support them in anyway I could through purchases. Link the shops if they exist.
Welcome back!!!
It's like a Netflix show. Omg
Wanna see your pekin duck recipe
I would probably add a dash of sesame seed oil before turning off the heat to give it a glossy coat.
Can i make the recipe with pork belly ???
Nice. My favorite Panda Express "Chinese" food 😂👍
I just recently heard about using egg to tenderize meat - you used egg whites only but would I get the same effect from using a whole egg?
I really enjoy your channel
The PH of egg whites is around 9, whereas the PH of egg yolks is around 6. So it'd still work, but just be less effective. The egg yolk doesn't need to be wasted though, you could make spaghetti carbonara, mayonnaise, hollandaise, cure it in salt to be grated over pasta, or numerous other options.
Is “Tomato sauce” ketchup?
Yes
Tried making a lot of things you make and somehow when you say use 2 cups of this and one cup of that, i do the i look at you and it looks waaayy different then what i have in my bowl
furkan suna keep practising and you’ll get it mate
wtf is tomato sauce for those not in ozland
ketchup
If I had just looked at the characters, Hanzi or Kanji, you name it, I would have thought this is a Japanese cuisine.
But yeah, "京都", in both Chinese (Hanzi) and Japanese (Kanji), means capital.
ETHAN said why are you happy for because when jie came to south Australia it's like who are you as a lady to like jie because Adelaide and mt barkerians are not liking you in south Australia
I'm using a CLEAVER
So it’s actually 北京排骨…
Easy chinese recipe with an Australian twist: Roasted Koala Ribs.
Ernest Pierce would rather kangaroo
+
If the marinate at 3:25 isn´t for seasoning, why add the pepper and what effect will 2g of salt really have? Pretty sure you can just leave them put or add a lot more for more flavor :)
Salt opens the fibers of the meat allowing the velveting to penetrate the meat better. The pepper and salt also imparts some flavour under the flour coating to enhance the meaty taste inside.
What world is this? No masks in sight. When was this filmed?
Probably Adelaide.
peachmelba1000 This was filmed in Australia, most states dont have much restrictions, we are lucky to have very few cases here
Worst chef ever
Can I say Adam, that you have been one of my favourite cooking RUclips channels due to the fact that you have taught us educational lessons about food and where it is coming from.
Never stop uploading, you're amazing.
Someone remembered his RUclips password
I cooked this today and everybody loved it. Thanks, Adam, for sharing this recipe. I love your videos!
Love how you're also helping to promote tourism around Australia. We really need it right now.
I'm ashamed of myself for bringing up politics, but your government really fuck you (general population) up and kept and or are keeping "in line"
It is just a pity that right now we can’t go to the places yet that Adam is talking about and have to wait till the travel restrictions are lifted - at least for the reasonably safer places.
@John Carlo Gutierrez: Not sure what you mean, but I think that Michael D is from Australia. They did a fairly good job containing COVID-19, I thought.
@@jeanku dude we have so few restrictions now and basically no covid, look it up.
@@jeanku ??? what are you talking about? We had a long lockdown of 3 months, but have erased COVID-19 completely in our state and have had no cases for 45 days since the lockdown
@@seanoguy covid "bad" , government "good".
Lets fuck up the economy, specially those who have small to medium businesses or rather the supply chain, or rather let's keep everyone in fear and locked up for something that is less fatal than driving a car everyday.
But ok I guess you're an "educated" lad and you're in the top 1% that got from millionaire to multi millionaire.
Adam, your videos cleanse my soul. I feel better after I watch them. The quality is amazing, and the recipes are perfect. We have missed you.
Thank you for the awesome recipes, Adam! Any chance you could make a video about a Thai massaman curry?😊
Interesting! I usually see Peking style "bones" where they use pork chop slices with the bone attached instead of actual riblets.
Love how he always explains the reason behind the method. I always see my aunts/cousins doing the velveting thing (never knew it was called that) when cooking meat, and we all knew it made the meat tender but no one knew why ^^;; (I think we all just assumed that it sealed the juices in)
watch chef john on tasty chinese , he always use that technique , and he always explain the steps , even though most of the dish he doesnt give u the exact recipe , but he teach u well . hope this help
the chanel name is : Taste Show
@@susutjapnoona3299 thx for the rec! Will check him out
Oh my god😍PLEASE TELL ME WHERE I CAN GET A HOLD OF THAT AMAZING KNIFE?!?! Kniveporn woooaaahhh 🙋♀️
Adam, you have such a beautiful and easygoing presence to you and the way you prepare and cook all sorts of food. I think you definitely personify the feeling that should come over someone when they are watching a cooking video.
These videos really are a mental escape. As an American I involuntarily cringe at seeing people with no masks. Just goes to show if we had done the right things here we could be back to semi-normal again. My fiancee just had 11 of 14 kids pulled from one music class because of exposure to the virus.
@Todd Brill Tell that to someone who didn't lose their Grandma to the flu earlier this year. The greater freedom you have the even greater the responsibility you have to do the right thing. Like wearing a simple piece of fabric on your face or staying home when you're sick.
We in Australia have very low infection rates from the pandemic. I think my entire state right now has 4 or 5 infected people at the moment who are in quarantine and about 4 deaths since the beginning many months ago
@@stevenbalekic5683 I live in a place with similar stats in Canada, yet we still have masks. I am SO over this whole year.
Surely they'd be at chewy as hell!
Velveting the meat prior to cooking tenderizes it.
Aprt from being tenterized, the meat which is well coated with flour and cooked at such length of time is juicy. I've cooked few times in the past but i hzve more sauces, not just tomato.
So glad you are posting again. I always look forward to you videos. What was the first cleaver you used?
Thanks again your videos are informative and calming during this time 🇺🇸
Looks amazing, im sure they're already delicious without the sauce coating but that peking glaze takes it to the next level!
It’s absolutely fantastic to see Adam keeping his brand alive and well ever since masterchef all those years ago.
He was in master chef?!
Thank you for promoting country NSW! I never knew these places exists!
Lovely, you have taught an aspiring home cook so much. I've made a ton of your recipes and can't wait to make this as well, you're an inspiration!
Adam, you make it look so easy! Great intro in Berrima and description of the technique!
Your camera person has killed You, as Victorian hopefully restrictions stopped them. The class and smoothness disappeared
Over zoomed, off camera
Miss the care and respect in everything you do, because of a camera
You point at something, camera looking else where.
Calmly chop and place in wok. Camera changes 10 times
Question - is the ‘tomato sauce’ in this video what North Americans (like myself) call ketchup?
Just found your channel from Uncle Roger, very quality videos!
I'm Loving your shit right now Adz
You're the Man
👊.,.😷.👌
Thoughts on shallow fry vs deep fry?
Yaaas, so glad you're back!
Ayo the man just straight up ate that delicious piece at the end, but what about the bone?
Hey adam what pork ribs are u using? It seems like the one u use doesnt have bones??
京都 actually translates to Kyoto
Is he just gonna swallow that bone?
Look gooood !!
Oohhh...yummy
Why do I always torture myself by watching these videos late at night... I AM SO HUNGRY!!
I love you
京都じゃなくて北京な。
Capital Prok Ribs should actually be Nankin Ribs, because when it was invented, the capital of China is Nanking or Peking.
Hi Adam, Ive just done this recipe tonight and it was really nice thank you. But is there any way to make the sauce tastier? Ive done School of Wok's sweet and sour and that was very tasty but this one nice but not a real flavour hit if you get me? Ok i did mess up with the garlic as i added it to the sauce instead of frying it first which would have made it taste more, when ive had Peking ribs at the local restaurant they taste very tomato like but this sauce was just in the back ground.
Thanks for all the recipes Ive only been learning to cook Asian food for a year on and off and looking for the perfect rib recipe. I did a braised char siu rib one the other day and that was amazing to from Spice N Pans but have watched a few of yours as i can learn from your style of video. Cheers
Just came across these videos literally looking at the views I am surprised you don't have your own Netflix series. Your videos are really good man.
When you cut the ribs I thought “pork” short ribs instead of beef short ribs.
is it just me or did he add only very little salt? do pork ribs need little salt, did i see it wrong or what's the case?
fantastic video as always, really like the your miniseries in the beginning of the videos.
This dish also call 排骨王 or Rib King in Malaysia. 👍🏻👍🏻👍🏻
do more this kind of production, its really enjoyable even if u dont cooks
You cook while wearing a Panerai watch ????
Delicious and can be made gluten free 🤓👏🏻⭐️👍🏻😋
I realised that most of your cooking dishes are the asian cultured food😍
Adam, you are a national treasure! Thanks!!
Hi Adam, thanks for the video, is it possible pan fry these ribs?
lowkey thought this was that one guy from twitch
I'm glad this guy is back. Been too long.
Wow this is so well produced, good job adam
Thanks chef 😊 from UAE
And I am hungry again......
So happy to see you back
As an American, it is shocking to see you able to go about your lives without masks on because you took the pandemic seriously from the beginning. Great job and wish the US was able to do what you guys have done. Also love the recipe and all your videos!
Oh, we did masks,.and 5km(3.1 miles) lockdowns with no travel except medical, closest supermarket and essential work and needs.
Stuart Loft the majority of australia has had very minimal restrictions for months
@@abc6568 yes
is this different from 排骨王？
Really interesting way of cooking ribs, I am surprised the quick cooking breaks down the fat quickly enough.
The velveting makes a start on the tenderising, and cutting into small bites is important.
170 degrees C or F ?
Just assume it's metric if the accent is not American. °C
@@stevenbalekic5683 true lol
Isnt "京都" kyoto and not peking/beijing?
京都 the characters means capital city. I guess it depends if you mean capital of China or Japan. In this case Peking is a mistranslation, it probably meant Nanjing originally like Adam said. Tokyo is 東京and that means Eastern Capital. Beijing is 北京 and it means northern capital.
I guess we'll keep calling it Peking sauce and Peking pork ribs it cause that's what everyone calls the dish in English.
Probably, as the writing system in Japan is originally from China and Kyoto actually was the capital of Japan...so it means capital in both countries.
@@unapersimmon7902 hmm that actually makes sense! 👍
@@unapersimmon7902 No... 京都 does not mean capital city, at least not in Chinese.
@@stevenbalekic5683 京都 does not mean capital city in Chinese