If you go to the Chinese Cooking Demystified channel, there's a video about "1500 year sourdough" that can help modify your bao bun recipe a bit. Basically there's a non-(western)yeast based recipe that is more "proper" but then there's also an adjustment for what to do when substituting yeast.
This is inspiring me for a BBQ/British Sunday Roast bite. Individual Yorkshire puddings with brisket, sage and onion stuffing and glazed carrots plus a little cup of gravy to dip.
Awesome dish sir!! Keep up the good content!! I use a bunch or your recipes but slightly change….great stuff! I’m in south Louisiana and love da seasoning here
Looks amazing. It's not clear in the video but if you use a starch thickener like cornstarch it has to come up to a simmer to actually thicken. It seems like you used the gelatin method which does not require boiling but just dissolving and it will get thicker as it cools. Starch thickeners don't really get thicker when they cool. Max thickness is reached at boiling/simmer.
Bradley as usual you’ve hit the nail on the head I watch everyone of your videos and don’t normally comment cause I’m usually pretty busy everything you make looks so delicious and the fact that it’s always from scratch makes it even better. My girlfriend does have one question is Brooke your wife? Keep it up.
Not going to lie. Living in Alabama I’m really jealous of y’all’s bourbon availability. When my brother in law comes home Texas I normally send a list for him to bring home😊
I watch all your videos and enjoy all of them, the only thing that could make me happier is that if you could come up with an alternative for all the bread you make, even if it’s just a mention, of how to make it low carb for us people that can’t eat the carbs because believe me I miss a good bread or pizza or pasta. Like I said just a mention of an alternative would be nice. Love you mean it
Excellent editing on the chop portion of your video. I am a man and I am manly but I’m gonna give you one of these.😘 because I love that portion of your show maybe it’s OCD I don’t know
1792 is tasty, but have you tried Woodford double oaked? ya I know this is completely not what this video is about lol. The Bao buns look Fantaste-ic by the way. Love some Bourbs tho and cheers from Canada and keep the vids comin bro
Wonderful recipes all the time ;-) But what happened to the nice pork rind that was supposed to be on the belly. Makes the best pork cracklings. Sprinkled with bbq rub they are even better. Try it out ;-)
I need to find a better source for pork belly. Hy-Vee is one of the only places I can find it but their selection isn't the best. The last slab I picked up was way too fatty. And yes, I understand pork belly is inherently fatty. But this one was 75-80% fat.
Those Bao Buns look so good, I definitely want to try making this sometime!! Also your chopping speed has always been so impressive, I wish I could chop that fast.
If you go to the Chinese Cooking Demystified channel, there's a video about "1500 year sourdough" that can help modify your bao bun recipe a bit. Basically there's a non-(western)yeast based recipe that is more "proper" but then there's also an adjustment for what to do when substituting yeast.
God I love that channel
This is inspiring me for a BBQ/British Sunday Roast bite. Individual Yorkshire puddings with brisket, sage and onion stuffing and glazed carrots plus a little cup of gravy to dip.
That sounds delicious. I hope you follow through with this.
That sounds like a killer idea!
I've only done pork belly a couple of times...but one was a Mojo pork belly. That citrus compliments the pork belly SO well.
Great video, l’ll say it again, one of the most underrated channels ik. Your videos are goateddd
Lady Chud's comment about spicy mayo sounded like a home run.
Brooke is definitely a good taste tester. This one was obviously a hit.
So close to the Bahn Mi w/brisket style pork belly! You can do it Brad!
Wow, you are a legend!! Plz never stop making videos!! big greetz from germany 🙋🏼♂️
Super stoked about this recipe. I’ve been wanting to do brisket bao for about a year now, so I will try this soon but with brisket
When Brooke eats this much of it you know it's amazing. Making this
Awesome dish sir!! Keep up the good content!! I use a bunch or your recipes but slightly change….great stuff! I’m in south Louisiana and love da seasoning here
If your bao bun was stuffed with snake it'd be a BOA bun
😂😂😂😂😂😂
This is the winning comment for today! 😂
Well played. Well played good sir
I choked on my lunch. Haha
BA DUM TSS!!!
1792, my favorite bourbon paired with that dish, nicely played😎👍🏻🔥
I want to know the recipes Chud has been wanting to make for a short time.
Next bao recommendation: ode to KG, lamb bacon with pomegranate tahini etc
Looks delicious!
Brisket, Ribs, Salmon, Duck
I just reduce Bachan's with a little brown sugar added and toss in some green onions for this sauce now. That stuff is incredible.
I’ve wanted to make these for so long myself!! Gotta try it now! I was thinking a sriracha mayo would be good on it!
Can you show your induction setup mounted under your cutting board. Thanks for the videos.
11:01 I love this part! Watched it over and over so many times!
Looks amazing. It's not clear in the video but if you use a starch thickener like cornstarch it has to come up to a simmer to actually thicken. It seems like you used the gelatin method which does not require boiling but just dissolving and it will get thicker as it cools. Starch thickeners don't really get thicker when they cool. Max thickness is reached at boiling/simmer.
Looks Awesome! I’m totally going to make this
Fairly new to the channel gotta ask what is the metal thing you put you pots on and keeps things hot?
love the videos, im interested to know what the "hot plate" is that you use to fry stuff on your table is?
I don't believe it is a hotplate. Just a trivet to prevent the table top from burning. Thinking he is cooking off-camera
Bradley these look amazing!! I noticed the glove on your right hand. Did you cut yourself on the mandolin thingy?
Those look amazing and her suggestions are really good
Bradley as usual you’ve hit the nail on the head I watch everyone of your videos and don’t normally comment cause I’m usually pretty busy everything you make looks so delicious and the fact that it’s always from scratch makes it even better. My girlfriend does have one question is Brooke your wife? Keep it up.
Smoked Char Siu pork inside the steamed bun would be fun to try.
What size ring mold would you guys recommend? Thanks
Are those Glencairns scotch glasses available to buy?
It's the chopping action that sets these videos apart from all the others... and of course, patting your meat, ding ding!
Lol I love the chopping action too
I do the "pat it dryyyy!" all the time now. 😊
@@JakeLovesSteak.. ok, so im not the only only one out there... Thanks 😂
Not going to lie. Living in Alabama I’m really jealous of y’all’s bourbon availability. When my brother in law comes home Texas I normally send a list for him to bring home😊
Never had bao before but it looks delicious great job, look forward to what's next.
I made these last year, totally forgot about them cause the bao recipe was way over complicated. Like yours much better 👍
Sam the Cooking Guy recently did an asian meatloaf - I bet that would be fabulous on the bao buns. 💜
Killer recipe Mr. Chud!! I need to give this one a shot! 👍
Mr. Robertson, you testing the Burch Barrel?
Can you buy those chud plates and im so confused how they get so hot to simmer but doesnt burn the counter.
I was contemplating adding this to my menu last week lol
I watch all your videos and enjoy all of them, the only thing that could make me happier is that if you could come up with an alternative for all the bread you make, even if it’s just a mention, of how to make it low carb for us people that can’t eat the carbs because believe me I miss a good bread or pizza or pasta. Like I said just a mention of an alternative would be nice. Love you mean it
Can someone remind me how that chuds metal disc heats up a pot? And doesn’t burn the wood under it?
How do you chop so fast
So excited for this! Thank you
Looks really good might have to trie it
What was that circle thing he was resting the pots and pans on which I believe was heating them
Would also like to know, came reading the comments to see if it had been asked already
Heck yeah
Burnt ends on traeger grill video?
The fabulous, freewheeling, fast and frantic FOZZ E BEAR!!!!!!!
Well, PEZ style, anyway.
That’s looks great man
Where do we get the Chuds Glencairn?!
A definite need to make!!
Oo, this looks sick. I'm gonna have to try that.
For the algorithms bay bay!!!!
My man Chud is acting like Manapua doesn't exist, all good, if you ever make it to Hawaii make sure you try some
Bao Buns with Crispy Duck!
Looks so good. Cheers, Bradley! 👍🏻👍🏻✌️
That's definitely yummy mmmhhhh
Killer Video Brad!
Excellent editing on the chop portion of your video. I am a man and I am manly but I’m gonna give you one of these.😘 because I love that portion of your show maybe it’s OCD I don’t know
Bao means bun. So bun bun. Haha
I'm not sure if you have... but could you make a smokey, delicious, velvety ramen one day?
Hi Chud! Lovely videos! But could you add the degrees in Celsius as well please? Perhaps as a caption or whatever.
Absobaotely fantastic.
Lmao brook I am so jealous you get to have all that good food 😂😂😂😂😂✌🏾✌🏾✌🏾✌🏾✌🏾✌🏾
That looks just the Aldi mandolin I have.
1792 Ridgemont Reserve is my go-to Bourbon.
Jalapeno bratwurst bao but the bao is steamed with beer.
Looks Great.
#STAYSAFE
#PHILLYPHILLY 🇺🇸
Go on,be honest...the black glove halfway through the mandolin slicing.....fingertip in the veggies😂😂😂😂
Yum yum Chud Day!!!
The whisky selections are getting progressively rarer bottles haha
Awesome!
Deliciousness!
Bao bun mountain!!!!!,!,!
1792 is tasty, but have you tried Woodford double oaked? ya I know this is completely not what this video is about lol. The Bao buns look Fantaste-ic by the way. Love some Bourbs tho and cheers from Canada and keep the vids comin bro
You can get me out of bed for this🔥👍
No way, just recorded this yesterday. 😂 sorry Chud
Great choice in the end. 1792.
Fozzie Bear Pez dispenser.
Wonderful recipes all the time ;-) But what happened to the nice pork rind that was supposed to be on the belly. Makes the best pork cracklings. Sprinkled with bbq rub they are even better. Try it out ;-)
I need to find a better source for pork belly. Hy-Vee is one of the only places I can find it but their selection isn't the best. The last slab I picked up was way too fatty. And yes, I understand pork belly is inherently fatty. But this one was 75-80% fat.
COOK UP THE SNAKE!!!
When are you making Chinese bbq pork?
Al pastor bao?
"such a cute little package" ...if only I had a dollar every time I heard that
do Korean Fried Chicken Bao!
I'ma try this for my boyfriend 😍
"haven't paid any whiskey tax since 1792!" Bob Dylan Moonshiner
i ment copper kettle
Those Bao Buns look so good, I definitely want to try making this sometime!! Also your chopping speed has always been so impressive, I wish I could chop that fast.
Where's the recipe?
Wocka Wocka!
looks yummyyyyyyy
Nikuman next!!!!!!!
o M g! epic!! yum.
Damn 😮💨😮💨😮💨
Never hear of these, they look ruuuul gyd
Fine, since you twisted my arm I will make them this weekend
Fozzie .. 😅
Someone please reveal the secret. How does he cook on his table using a Chud trivet?
He doesn't. He's a little trickster!
I don’t know why but I absolutely prefere the at home setup compared to cooking videos in the chud shop 🫤
Hello fozzie bear