Afternoon my Veeky Forumsulinary friends, and happy Sunday. The weekend isn't quite over yet but the onset and dread of Monday is slowly creeping into the back of our minds. No better way to stave that feeling than with some cooking, and today is a treat. I've been wanting to make these buns for a while and finally arsed myself to do it. So come and join me for either a rousing and delicious success, or a failure and only semi-delicious defeat.
Posting live from the kitchen.
That is one good deal on that pork I'm already jelly
Beverage for today is tall bottle of Lost Abbey's Red Ale.
As far as craft beers go it's one of my tops.
Yeah the market I go to usually has crazy good deals on pork and chicken. Their red meat is priced like anywhere else though, you'd be hard pressed to find decent beef at a good price anymore. It's become a rare indulgence for a lot of people, myself included.
We're going to be braising our pork with some diced carrots, shallots and purple garlic, then topping it with the remaining jar of the homemade beef broth we made the other week. It'll go into the oven for a few hours to get nice and tender so we can (hopefully) pull it, or make it as tender as we can.
The carrot dice should be relatively small since it we become part of our bun stuffing. Too large and we're going to have some problems getting it to pack in the way we want.
I'm excited as always OP. Just got some coffee, watching the Cubs game. It's beautiful outside.
Snort 5-10 mg oxy, take a couple of tokes of hash, put in you earbuds and go for a walk.
Its my go to thing ehen its beautiful outside.
Excited about this thread op.
Glad to have you with us buddy.
Carrots are prepped, now to chop these shallots.
Shallots cut thin, I want them to melt into the slow cook as much as possible extracting all that great flavor.
Time for the purple garlic.
Only two cloves worth. Purple garlic is fairly potent when compared to more traditional garlic. It also has a deeper and more savory aroma to it which is crazy good if you're a garlic lover like myself.
Let's get to braising.
Have our dutch oven on the stove getting warmed up, medium heat. When it comes to temperature well put the pork in fattiest side down and let it tender / brown for a few minutes on each side. When it's nearly done well toss in our prepped veggies, let that cook for a couple more minutes then cover it with some beef stock. It will go into a preheated 250F oven for a few hours.
Pork in.
Cat says hello
Pork browning nicely.
Veg in.
Stock in.
monitoring this thread. looks good opie
No! Cats are for loving, not cooking!
And into the oven it goes. If I were a guessing man, two pounds if pork with about three cups of stock at 250F, were probably looking at 3 hours cook time, not including the time we need it to rest in the fridge to cool down before we stuff.
So plan right now is to work on the Chinese BBQ sauce, let it chill in the fridge, then get started on out dough probably in two and a half hours. After the marinade we can pop in the garden to kill a little time and see how everything is doing.
You sure? This is supposed to be authentic.
So our bbq sauce will be comprised of the following:
1 clove purple garlic
1 bunch of scallions
1 tbsp grated ginger
Oyster sauce
Hoisin sauce
Soy sauce
Teriyaki sauce
A literal pinch of Chinese five spice
Sesame seeds
And a hint of black pepper
The above, all really to taste. Portion your sauce the sauce how you like it, but if in doubt just go 1/4 cup on each of the oyster, hoisin, soy and teriyaki.
Garlic
Ginger
Scallions
And pretty much everything else.
What it comes out to is a savory, slightly smokey sauce you would find on a good deal of Asian meat dishes. It really is some tasty stuff.
This will go in the fridge until our pork is ready for it, and now we have some time to kill.
This is a good thread
Well pour ourselves that beer and check out the garden.
I'll come back in 8 hours when the recipe is finally done.
Appreciated OP but I got shit to do
All good. Cooking takes time, you'll come back to a hopefully good finished product.
Carrots are all sprouted. I'll have to thin these out soon before they start producing their pronounced roots.
You ever put a carrot in a pencil sharpener?
OP I will replicate this recipe if you nail it
I'll need to uproot a few of these next weekend and get them into larger planters. The herbs I'm not too worried about, but the peppers and tomatoes will need the extra growing room.
How deep is the soil you're using for carrots homie?
I haven't, but that actually sounds like a really good way to make some kind of edible carrot garnish. I'll actually keep that in mind when I'm screwing around in the kitchen some day.
Here's to hoping I nail it. The sauce already tastes amazing and will go good work the pork. What I'm hesitant about is the bread for the buns. I'm not too familiar with making this type of dough so it will be a learning experience. If anything I'll post what went wrong, where it could have gone better, and try again sometime down the line. Hopefully it will be some benefit to you guys.
The bush beans figuratively blew up. They're huge now.
Yeah i had a dream about putting a carrot in a pencil sharpener the night before last
Eyeballing it, I'm guessing 8 inches. If I were growing traditional carrots it would be too small, they grow up to 12 inches. However what I'm growing is Chantenay carrots. They're a little more stubby, and a little more fat than a typical carrot.
Thinking of moving my basil into individual pots next weekend too. They'd probably be fine like this, but it should propagate faster growth with more wiggle room.
Interesting OP
Bibb lettuce is coming long.
Swiss chard too.
No pressure from me today OP. However, spirits from ancient China may haunt you if it goes sideways.
Haha I've never heard that before.
Well here's to the Chinese spirits. Hopefully one of them is hot and I can get some ghost buster-esque bedroom time with one. Now Chinese vampires I know how to handle. Apparently if you leave a bowl of rice outside your front door they're compelled to count every single grain of rice before they can enter the house, and if they don't before sunrise they go poof.
Cat number two says hello.
Alright I'm gonna chill out until that pork is done. We're looking at another two or so hours. See you guys soon.
lil fap sesh in the meantime amirite?
heyyyooo
But really I'm on S5E10 of Archer still working my way through it. Its the off season right now so I'm looking for more shit to watch.
Fuck that Archer is terrible
Check out Mr. Robot.
i'm gonna keep that vampire trick in my arsenal
mr vampire ..............top film
Try watching Benders. If you like the humor in Archer, you'll probly like Benders.
WAKAAAA
Never heard of this one - on my list now.
Holy shit, didnt realize that about Sprouts.
Yeah if I want cheap pork or chicken I'll hit up Sprouts. Their deals on chicken wings are crazy good too, I think I made 120 wings for like $40 last time I bought them, they're priced $2 per package less than most other stores. If I want good beef I'll head to either one of my two butchers I trust around town.
You live in SD right? Ive been looking for good butchers. Where do you go?
If you want to feel like you're going to get shot, head to Heart & Trotter in North Park. It's in a really divey part of town, but their butchery is really decent. Otherwise check out Iowa Farms on Mission Gorge. Both great places for beef, and they'll do custom cuts if you're looking for something more specific.
buttplug carrots. Nice.
Well the pork should be done soon, then we'll have to let it chill in the fridge and or freezer to speed the process up. About time we get working on some dough. This particular dough recipe calls for:
3 1/3 cup flour
1 tsp salt
1 package yeast
1 1/4 cup water
1/4 cup sugar
1 egg
3 tbsp butter (softened)
Gonna start by activating our yeast
Add the yeast and sugar to a bowl. You always want to mix your yeast with sugars because they thrive. To this we're going to add the water (104 degrees or when it feels hot but tolerable) and mix it up. Then let it set for 10 minutes or until it gets foamy.
Here's the before, and we'll see the foamy in 10 minutes.
Not as foamy as I usually like it, it it'll do.
Next up we're going to mix in our egg, flour and whatever else I listed.
Can you self-suck somewhere else?
I know you think this thread is about cooking, but it's actually clearly all about you.
How do you pronounce Kawell?
>How do you pronounce Kawell?
KA-fggt-ll
You are no fun. Most likely you're the self sucker, sucker.
>not using instant yeast
come on, man.
make sure the dough is sticky, but not too sticky, and leave it in a bowl to rise for another 45 minutes.
The recipe called for instant yeast, but still required to let it sit for about an hour, so what's the point? It's going to rise at the same rate as normal activated yeast. Unless you know something about yeast I don't, which is like to hear your thoughts on. Bread is a weakness of mine, any knowledge you want to share would be great.
you dont have to do this with instant yeast. you just mix it in with the dry ingredients.
Doesn't seem like too much of a different, just in how long the yeast becomes active, and the short amount of time still seems negligible.
it's also cheaper. you can buy a big bag of instant yeast for $5 and you probably wont use up all of it before it dies.
Oh if it's cheaper I can get behind that. I'll have to try and find some.
Yeah the yeast may have been dead, or much of it anyway.
10/10 thread
Possibly, yeast is some fickle shit.
Anyway, pork is out. We're going to get it cup up and into the sauce then fridge it until it's cold.
saf instant. buy it on amazon.
overcooked like a mother fucker, competely ruined the GD thread....just fucking stop, srs'ly enough.
That was a sirloin roast. It's a lean cut. Why braise it? Wouldn't searing it off and roasting it produced a better end result?
and you still have to cook that in the buns? man oh man its going to be powder by then
I wouldn't feed that to my dog.
You're a disgrace.
Because I wanted it tender, and it came out just that. Especially juicy with the marinade in there too. Time to let it chill.
Doughs looking done.
Meat is just about chilled.
Let's finish off these meat buns.
Preheat the oven to 350F and start kneading and separating the dough into quarters.
Then from one quarter were going to quarter it again, for a total of 16 balls or buns.
Tablespoon of our pork mix in the center then pleat up into a ball and set on a baking sheet. Repeat until full.
That looks so disgusting.
That looks so good.
I feel no particularly strong feelings about how this looks.
Well, batch number one. A few split likely due to too much filling, but another came out good looking.
Let's see what's under the hood.
Looked alright I think. Just need to get my filling portions sorted out and I think I'll have some good buns for lunch this week.
Gonna go finish the rest, but thanks for sticking with it.
See you folks next time.
hey man
is it good tasting?
I would probably eat that to be honest with you
It actually tastes really good. Bread came out nice and fluffy too. I'd make this recipe again probably with a few refinements. For a first time making these though I'm pretty happy.
nailed it op
I think you rolled em a bit thin. All the outside dough got tucked under so you've got a thick base and then a paper thin roof on your bun.
When I make any kind of stuffed dough (recently mochi) I usually just flatten a ball in my palm, then stretch and pull the outside over the filling.
It didn't come out too sweet? There's a good bit of sweet in both the filling and the bun
Hey OP, I have made similar pork buns before and my top tip for you would be to either thicken the chinese BBQ sauce with cornflour, or reduce it on the stove before adding the meat to soak. You end up with a lot more of the actual sauce in the bun rather than just flavoured meat and it all-round works out much better.
I think you're right about rolling them too thin. I left this batch I just stuck in a little thicker. Guess we'll see in 20 minutes if it made a difference. Thanks for the advice buddy.
It has some sweetness, but it's not overly sweet. But most pork buns I've had in asian restaurants are generally like that.
I sort of noticed the sauce being a little too thin also. Next time I make these I'll attempt to reduce the sauce a little on the stove to thicken it up. Thanks for the tip.
I would eat these.
This was a good thread.
Split a couple more, but that will be dinner. Top row was rolled out thinner than the bottom, so I was definitely rolling them too thin. This third and final batch I think I'll have nailed just good enough to have throughout the week for lunch.
You seem to live in a very comfy place opee
How often does he leave the dryer?
Not too often, just when he needs to use the cat-john. Think he's got some kind of emotional issues having been a stray. I try and coax him to roam the house more but he freaks out every time I stop petting them and runs right back on up to the wash. I'm sure he'll come down eventually, just going to take some time.
The balcony is my retreat, need to make it as comfy as possible.
Traumatic life perhaps.
Have you tried putting his food closer to the door or just in view but not in the laundry?
Having it up with him it's encouraging him to stay up there. Unless he doesn't eat when it's not up there then it's not worth it. Poor guy.
Buns look awesome as well. What's coming up in future threads? I lurk these religiously.