Chinese BBQ Experiment, AKA Char Siu!
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.
* Become a MEMBER of SVE *
https://www.youtube.com/channel/UCpFuaxD-0PKLolFR3gWhrMw/sponsor
———————————————–
SUBSCRIBE to This Channel
https://www.youtube.com/SousVideEverything?sub_confirmation=1
———————————————–
Subscribe to my 2nd Channel
https://www.youtube.com/gugafoods?sub_confirmation=1
———————————————–
* SVE MERCH *
Shirts: https://teespring.com/stores/sve
Cups & Boards: https://www.etsy.com/shop/GugaStuff
———————————————–
* MAIL TIME Want to send something?
13876 SW 56th Street #128
Miami FL 33175
FOLLOW ME ON
Facebook: https://www.facebook.com/Sous-Vide-Everything
Instagram: https://www.instagram.com/sveverything/
*************************************************
THE EQUIPMENT I OFTEN USE IN MOST VIDEOS
* SOUS VIDE EQUIPMENT *
Nise Wave Sous Vide: https://nise.tech/pages/buywave
Joule Sous Vide Circulator: https://amzn.to/2Ii6SFy
Anova Precision: https://amzn.to/2PM1izx
Sous Vide Container: http://amzn.to/2merrsb
Sous Vide Container Cover: http://amzn.to/2mbpTxt
My Stove: https://amzn.to/2DBwP2C
Steak Tray: https://amzn.to/2Uvoa8Z
Tongs Tweezers: https://amzn.to/2M6v3Gm
Best Chamber Sealer: http://amzn.to/2hGHYF8
Cheap Suction Sealer: http://amzn.to/2mtj1Oi
Chamber Bags: http://amzn.to/2fpvSzD
Suction Bags: http://amzn.to/2mXfSUO
Bag Holder: http://amzn.to/2vjBYp5
Mini Weight: http://amzn.to/2nF3Q2Q
My Salt: https://amzn.to/2tofZgN
Pepper Grinder: http://amzn.to/2BYhNiz
Grate Inside Container: http://amzn.to/2pKCxIS (mine is 10×15)
Affordable Rack System: https://amzn.to/326c5Ih
Stainless Rack System: http://amzn.to/2qu0eAK (Choose the right size for you)
**************************************************
* EVERYTHING I USE in one LINK *
https://www.amazon.com/shop/sousvideeverything
**************************************************
* Meats by Grand Western Steaks
Their Website: http://bit.ly/2ConGtC
Use Code “SVE” for 15% Off any purchase, no restrictions!
* For Personal Touch Speak to Rep. Emilio (305)310-0559
F.Y.I. They have picanha, TELL HIM GUGA SENT YOU!
* My SMOKER and STOVE *
Camp Chef WOODWIND: https://bit.ly/2BurRVE
My Powerful Stove: https://bit.ly/3esNW5j
* TORCHES OPTIONS *
FLAMETHOWER: https://grillblazer.com/
Small Torch: http://amzn.to/2BWYvv1
Searzall Torch: http://amzn.to/2meJLS7
Searzall Head: http://amzn.to/2mX8Pvl
* MY KNIVES *
Everyday Knives: https://amzn.to/2Xmi5hp
Chef Knives: https://amzn.to/2FiEFxb
Strong Knives: https://amzn.to/2KZs7OW
Fancy Knives: https://amzn.to/2RmUZSg
* CHAR SIU MARINADE *
5 Blocks of Fermented Bean Curd https://amzn.to/2N4fYeP
3 Cloves of Garlic
3 tbsp Brown Sugar
3 tbsp Honey
1 tbs Chinese Five Spice https://amzn.to/3oJrHNF
2 tbsp Sherry Vinegar https://amzn.to/2MYOas5
2 tbsp Dark Soy Sauce https://amzn.to/39zgXLH
2 tbsp Hoisin Sauce https://amzn.to/2XA5jKS
3 tsp Sesame Oil
1 tsp Red Food Coloring https://amzn.to/35DLqqE
Salt to Taste
* BAO BUN INGREDIENTS *
300g All Purpose Flour https://amzn.to/2y3fyuw
20g Powder Milk https://amzn.to/2XXsKR0
4g Baking Powder https://amzn.to/2Y5aXSV
5g Instant Dry Yeast https://amzn.to/2Odlf3J
35g Granulated Sugar https://amzn.to/2XYyp96
35g Vegetable Oil https://amzn.to/2XYysli
200g Luke Warm Water
* SMOKER AND GRILL *
Best Smoker: https://bit.ly/2BurRVE
Smoke Gun: http://amzn.to/2frGzyO
Smoke Dome: http://amzn.to/2xAHgj7
Portable Stove: https://bit.ly/3esNW5j
Wood Pellets: http://amzn.to/2mMOR9O
Charcoal Grill: http://amzn.to/2mXaIbp
Heat Resistant Glove: http://amzn.to/2BFEk3J
* OTHERS *
Induction Stove: https://amzn.to/36gCKrw
Hand Blender: https://amzn.to/3cF2HlJ
Blender: http://amzn.to/2n3IpKx
Food Grade Gloves: http://amzn.to/2lTd8H4
Glass Mason Jars 8 Oz.: http://amzn.to/2mSF6qm
Glass 7 Cup with Lid Container Kit: http://amzn.to/2onMYhB
* VIDEO EQUIPMENT *
Main Camera: http://amzn.to/2imsWSi
Drone: http://amzn.to/2jSbK7G
Gimbal: http://amzn.to/2ilc3HU
Main Lens: http://amzn.to/2AzKumn
Zoom Lens: http://amzn.to/2BMF7k8
Microphone: http://amzn.to/2jVU3UC
Slider: https://amzn.to/3kWlTOM
Voice Over Mic: http://amzn.to/2n69j1h
* My Music *
http://share.epidemicsound.com/wJ8n7
* If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! 🙂
* We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
#BBQ #SousVide #CharSiu
source
It's Chashu, not Char Siu
Is anyone having an issue with super sticky dough?
I have a theory that Angel is a Sigma.
Ok gugas, you didn't tell us the temperature of the oven that you put them in that is going to confuse people and we're not going to know what the temperature is and it's not in your link. 🤔🤔🤔🤔🤔🤔🤔🤔🤔
OK Google I love your videos I love your food the way it comes out and the way it looks it taste but you need to be more descriptive in this video you did not say what temperature you put your oven should I put it at 200 500 300 what
hell yea. I'm getting this tomorrow
Char sui is always better when you make it yourself.
Its not fair to compare it with chinese restaurants because they don’t use al the ingredients thats in the original recipe.
It would be too expensive for the restaurants or they have to ask double the price.
So Guga don’t behave like its a miracle that your char sui taste better than a restaurant.
The color does come from food coloring, it should come from a special Ingredient call red rice powder
Pork fried rice
How long would you have to keep it in the oven and around what temp?
GUGA!!! you need those black edges on char sui, thats flavour! it is how it is suppose to be served
in Asia, we use annatto for the red color. We usually dont use food color for traditional food like this.
Put that in a Pho
What the dog doin
Why have Angel on when he just eats your food and not help with the video?
Uncle Rey
I'm new…… Guga is on 2 channels?
More of less the recipe I use; the red fermented bean curd is the critical ingredient as you say. A tiny bit of garlic and some dry wine enhances it further. When not sous vide, I marinate the pork for 36 hours. With sous vide, the pork is killer juicy and i reduce the marinate time to 24-28 hours, so I don’t sous vide till the meat gets too soft. Add a couple tablespoons diluted maltose sugar in the final marinade before the oven. Should blast it longer in the oven for the ‘char’ in the char sui. Suggest couple layers. I like it over hot coals to give it a touch of authentic smokiness. Every time I prep 2 kg, I think that’s a lot of meat, and when it’s done, I wish I doubled it.
What pan did you use for this video?
I'm thinking there was no difference between the two because 2 hours isn't much time to marinate.
Next chinese recipe to try. DONG POU ROU
Guga and Angel… I just got around to seeing this, and I have made Char Siu, but being able to marinade it, and sous vide it, is going to be my go to. I'll do that and make some fried rice to go with it, instead of white rice, and be content!
I think that's a little too much red dye, the fermented beancurd gives it the slight red colour it's supposed to have. 🙂
i wanna watch this but i just ate and don't want to be hungry again. tomorrow i guess
"if you've been to a Chinese restaurant you know what this tastes like" – No, never seen that before in my life and been to many Chinese restaurants.
Why no temperature or how long in the oven?
Word of advice: stop covering your mouth when you talk. You are bringing attention to your mouth. Not necessary. It's actually throwing off the scene.
Looks like Angel stopped the steroids, and looks less like a BJJ thug, and more like a person. He now needs to get rid of that stupid beard, and he could get a non trashy girlfriend.
Not exactly, traditional char siu is actually using 南乳, a kind of fermented curd made from "taro" not soy bean. Tho, red yeast rice in the ingredient is the major reason for the red.
But, it is not yet the famous char siu red, you still need a nice long miller reaction using maltose and dehydration on the surface of the meat to create that mouth watering red and smell.
I'd like to see this marinade on other meats.
Beef, chicken, fish ect…
Say Bao or say Bun no say Baubun since bau means bun you are saying bun bun which sounds ignorant to an Asian. Perhaps you would enjoy som young guy. without knowing that a guy is a chicken. My favorite is a shun soon bau (phonetic) which is a bau containing BBQ pork.
I started eating cha shao since I was three and damn those baby looks good, good job.
Your sound like guga😄
Intimenating: 8:15