Video

TASTES so good and the video is very fun to watch!

Yeah Kevin. Shut up. She's got this. 😋

How do I use the roll bags

New to this stuff, but I think I might love you guys. Thanks for your work.

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would it make sense to do sous vide first then air fry?

Silly question, for the mushroom broth Do I remove all the mushrooms and everything else before using? Or can I use the pre cooked mushrooms for the meal

interesting that you didn't add garlic, or soy sauce

line a thin layer of clingfilm at the bottom of the container before pouring the egg liquid in. That will make it easier to remove once it's cooked.

When i made this it was amazing, I did halve the amount of soy sauce light and dark in am effort to control the saltyness of the sauce. This worked well for us, because of the amount of sauce i played abit, to one batch i added sweet chilli sauce and a pinch of msg, same for the second batch but adding 35ml of rice vinegar to balance the sugars, the final one was plain sauce but thickened with potato starch. Of the 3 batches the middle one with sweet chilli sauce and a pinch of MSG and 35ml of rice vinegar, was the version most liked by my family, as it hits most of the notes of flavour, sweet, sour, salty, spicey. Next time i will experiment with a bitter ingredient i am thinking lime peel or fenugreek leaves aka tamarind, it may ruin it, it maybe soso, it maybe good, it maybe God tier, odds are ruin it or soso. But you never know and as the legend of the origin of this dish includes an accident why not. Thanks for the recipe, take care, God bless one and all.

I find i get better results if the skin on top is all level, to do this you make balls of foil to jack up the low sides. There is another method i use for leveling the belly pork and that is to use ethier cooked chickpeas or cooked lentals canned or made from cooked dried pulses, as the fat renders it poaches the beans/lentals, using par boiled slice potatoes work well. By using beans/lentals/potatoes or whatever you like to raise the pork belly you also avoid the scorching the base of the joint, I like to add a small amount of stock chicken or pork made from knorr stock cubes to the foil boat, to help keep chickpeas/lental/potatoes moist. When i bake pork/beef/chicken/lamb i like to load up the rest of the oven with other foods as well as part of food prep for the following days, bulbs of garlic wrapped in foil, chicken thighs, meatball, sausages, bacon, trays of potatoes for roasted potatoes and whatever vegetables that the prep plan calls for. After everything has cooked and removed as the oven is still hot i will bake acouple of loaves and some baps. This saves time and importantly energy costs with abit of pre-planning and common sense. Oh and when the oven has cooled abit you can use it to make breadcrumbs from any leftover bread from the previous baking cycle. Take care, God bless one and all.

Tried many ways. Not came nicely. This is simple and easy. Thanks both.

I put a DeWalt drill on my pepper grinder when I need a lot. The square end of the rod fits in the chuck of the drill no problem at all.

Flavor profile looks yummy. any chance to make this a bit healthier - substitution for deep frying? reduce/substitute the sugar - 3 TBL seems like a lot? Look forward to trying this. Making your trandoori chicken now. thanks for the great videos.

Is it necessary to use the frying pan?

I am so glad that I found your channel and just subscribed to your channel. ❤

The vacuum lines that came in the box what are they far

What are the vacuum lines that's in the box for

Love your presentation ❤❤❤

I will definitely try your recipe and let you know the results. Thanks for sharing ❤

Clever way on crafting the rib patterns on the patty. 👍

Since tomatoes and beef bones are already rich in umami, would pre-roasting the ingredients alter the flavor too much? Or would I need to adjust for seasoning?

Fragrant mush?

PLEASE.....ITS TOE-MAYTO. NOT TAH-MOTTO ! GIT IT ? 🙄🤨🤪

What a POS! Just got it. Plugged it in. Nothing. They sent me a bad unit. I should have bought a different brand.

You don’t know how to cheat. Sheesh

🙏🏻🙏🏻🍀🍀

You can tell she beats his ass if he bloopers.

Wish measurements for creamy thing was included

You two are great! Very glad I found your channel.

Just get a ice shaver (make sure it has adjustable blade) if you're going to make asian shaved ice desserts with any regularity. I can make a bowl of shaved ice in like 10-20 seconds with a manual one with no mess, no cold hands. It's worth it if you love bingsu.

I will try it with Nutella. I don't like anything mixed with peanut butter.

can i put sugar or condensed milk on it?

My new favorite food channel. My favorite thing about your channel is how you explain the knowledge behind each ingredient so we can understand and really learn. Rather than just copying a recipe. ❤

I’m half Japanese and have always made Katsu in the way you described by flattening it with a meat hammer and then frying it. The way my mom would make it. Last week I visited Osaka and went to Chiyomatsu, a popular Katsudon spot ran by a former Sumo wrestler. They’re famous for their thick cut of pork (5cm thick) and in my mind I knew right away they must boil or sous vide the meat before deep frying otherwise there’s no way to make that thick of katsu without burning the panko. Now that I’m home, I was going to give this method a try and decided to check CZcams to see if I’m just crazy or if this has been done before. I’m glad to see you guys also had the same mindset will give this a try, thanks!!!

I'm experimenting a whole duck (cut in two) sous-vide for 35 hours (12 hours left). Garlic press 100% worth it. Since I lost the little grill in mine I have realised how reliant I was on it

You deserve million of likes thank you for that hack

If i want to make it into deli cuts. What should the final temp be of the brisket? I was thinking 180-190?

Preethi Indian blenders are 1/4 the price and better.

Dude, you look like Lennox Hastie, just saying.....fire up some coals!!!

Excellent instruction! Thanks for your help

Hilarious!!! I too shall make these!!! 😂

Mom used to take me out to dessert cafés in China for such desserts. Just made a serving at home with your recipe. Tastes better than I remember

Sous vide 190° how many minutes? Eggs from fridge or room temperature?

Moist. :)

my daughter loves it t

Love Asian food, just got into sous vide, your channel is perfect!! Liked, commented, and subscribed.

no....

I make these every year (sometimes twice). Here's my technique: I use a food processor, and lately I've been doubling the recipe to 4 lbs - half chicken thighs and half pork shoulder (or country ribs), water, sugar, salt, any spices you think might be good (garlic, onion powders, paprika, pepper, even thyme if you're a madman). The sugar and water and salt are really the only necessities, however. You don't need to mold it like the OG, you can just make oblong patties - slightly larger and thinner than you'd think, as they both shrink lengthwise and expand vertically when cooked. Put the patties on parchment on a large cookie sheet and freeze them solid. Once frozen, you can toss them all in a freezer bag and pull them out individually when you need a quick and easy meal. The only other things you'll need is a skillet, some neutral oil, BBQ sauce, sliced onions, and quality dill pickles (the refrigerated kind like Clausen or Grillo's are the best). Toss the roll in the pan and crisp it up before you fry the meat, and you may want to pat down the patties once they're cooked so the BBQ sticks. It's easy, great after a night of drinking, awesome when you're lit, and way better than the OG McRib. I doubt they're very healthy, but that's not why you're here, is it?

wrong again its a wet brine for 10 days mon ami