How to Make Biang Biang Mian and Barbecued Spareribs
ฝัง
- เผยแพร่เมื่อ 15 มิ.ย. 2024
- Hosts Julia Collin Davison and Bridget Lancaster make Biang Biang Mian (Flat Hand-Pulled Noodles) with Chili Oil Vinaigrette. Next, equipment expert Adam Ried reveals his top pick for meat cleavers, and test cook Dan Souza makes Julia the ultimate Chinese-Style Barbecued Spareribs.
Get the recipe for Biang Biang Mian: cooks.io/2SwkRwc
Get the recipe for Barbecued Spareribs: cooks.io/2SFRXJY
Buy our winning meat cleaver: cooks.io/2kF6adh
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So glad America Test Kitchen went away with Chris and got Julia and Bridget. They make the show 10x more enjoyable and now the content is on TH-cam!!! I can rewatch it whenever I want! Thank you!
Chris was good as well in his own way.
Chris left to do Milk Street, which is very similar but involves more travel.
I didn’t like them at first but now I’m sold. I didn’t realize how condescending Chris was until I checked out MS.
I love these women. They make me so happy
@@emmittalberto7971 hey! I love giving out my personal information to random apps and websites. How do I sign up?
@Creed Ruben hi bot how are you doing today?
Quick psa on Chinese cleavers: despite its name, not all Chinese cleavers are meant to be used as meat cleavers. There are several types, and many of them are actually meant to be used as chef's knives, not cleavers meant for bone and whatnot.
My two favorite presenters! Excellent show
Love watching Dan cook.
I love watching you guys & all that you do!! One of my favorite shows.
Heeeyyyy! I love when Dan makes his appearances on this channel! ❤️
Love these videos, hints and equipment test. Thanks so much.
This kind of episode is the reason I became a member at ATK - 100% worth it!
I am envious of the counter space you have to work with! I want to make these noodles so bad, I guess I will have to make some room on my counter.
Loved everything about this episode. I’ve made Chinese BBQ ribs a few different ways, all good. I can hardly wait to try this recipe. Julia reminds me of Rosie O’Donnell in her facial expressions and manner. Both ladies are delightful ❤️ .
Hi! Julia and Bridgette. I love watching America's test kitchen. All of you make a great team. I also watch Cook's Country.
WOW, I'll definitely try this recipe 😊
I can't wait to try those ribs, they look amazing . Thank u
Happy Cooking!
Before getting the recipe for the ribs, I watched the video about slicing beets on white board.
Honey, there was a slight stain after using spray on the cutting board and the camera stayed a long distance away from the test using the canned spray before slicing the beets.
A very helpful tip is to use bleach to remove stains and better yet, don’t cut items that stain directly on white boards.
Parchment paper can keep stains from touching surface.
A little common sense is so practical🥰
I thought I was the only one who caught that Shirley.
My mouth was watering nice.
Biang Biang Mian with the ribs. What a great combo! Thank you all.
Love this channel
Thanks for the terrific Recipe... It's a 2-in-1 Great workout and a Magnificent meal afterwards. Lol
Keep up with the Wonderful work. I absolutely love the Show and thou-guys keep Me rolling.! Sincerely Tessa
So cool!!
noodles with chili oil vinaigrette, a side of spare ribs, and maybe some grilled bok choy to go along with it; sounds like a goooood meal to me.
I love these noodles... we make them often at home because they are one of the easiest noodles to make by hand... you can use the same dough to make hand pulled round noodles... you can make them thick or thin, wide or narrow... once you master the basic recipe it’s easy to change it up
So glad to hear you love it!
Wow those noodles and those ribs 😋 can't wait to make these! Hey could you guys by any chance ever make those pulled noodles?
Liking this before the video starts😋
I speak mandarin pretty well but am working on learning more characters. When I look at the Chinese characters for biang biang noodles, I basically want to give up on life. Look it up people; it’s insane!!!
Yummy
I've actually been meaning to learn how to make this style of hand stretched noodles!
Check out "My name is Andong" on TH-cam. He's got a vid on hand-pulling. Plus" Food Ranger" has a bunch on hand-pulled noodles of various types- Dan Dan, Biang Biang, all kinds...
I like that you never "stretch" the truth.
@@coppercassiecampbell6077 I wouldn't want to "pull" your leg!
@@Passionforfoodrecipes
Lol, nor would you "slap" me right ?
@@coppercassiecampbell6077 I wouldn't want to land in hot water, lol
Can I just move into the test kitchen lol . Seriously, both dishes have me salivating right now at 3:49AM. Damn shame lol
smile Dan
I have two cleavers from an Asian store, a heavy one and a lighter one. The heavy one is not the allrounder because your arm will hurt very soon. You can only use it for hacking bones or e.g. cracking coconuts.
yummmmmmmmmmm
Dan😍😍😍😍😍😍
Dan's knife game is great. I can't even slice ribs after they are cooked like that, but then again, I get the ribs with the meaty bottom part.
I definitely want to get a Lamson meat cleaver. I have one of their chef's knives (scored lower than a lot of German knives), and I like it. They are Made in the USA, which is why I got the Lamson over Henkel
Any dish I want to make, I check ATK for the lesson 1st.
Agreed. I'm starting to find out if either ATK, Cook's Illustrated (magazine), or King Arthur's Flour did a recipe before making it. Then, I decide if I have the energy to make said recipe. ATK/Cook's Illustrated recipes are difficult, but man are they worth it.
Cook's Illustrated is owned by ATK. Cooks Illustrated magazines at the grocery checkout are dangerous for me.
resting and salt. I came across some food research mentioning the ratio of salt is important in gluten formation.
I love char siu pork
Julia, I could smell that chili oil from my house!
Most Chinese restaurants don't cut the noodles in half after you've ripped it into a circle - they like to just put it in the water as one long unbroken piece!
Those ribs turned out incredible... I went a little longer in the braise and used a dash of extra 5 spice, but otherwise did it exactly as presented. Oh and I skipped the food coloring. Just didn't have any handy.
I wonder if you all have worked on a dish, so long and so hard, that you will never eat it again? That would be a fun episode, interviewing everyone. Gee, I am such a fan of ATK.
Dried powdered beets makes a good substitute for the red food coloring.
but why add the flavour of beets to the dish when you can leave out the food coloring if you want to
If you don't have red food coloring for the ribs, can you substitute green or blue?
My cousin lived on Joralemon Street in Brooklyn Heights!
You Gals ❣️😘 are awesome but those Ribs 😍👌 lol
The hand-pulled Chinese flat noodles are better known as _lāmiàn_ (拉麵). See references...
🈵 Wikipedia: en.wikipedia.org/wiki/Lamian
🈵 Google: www.google.com/search?q=lamian
🈵 TH-cam: th-cam.com/users/results?search_query=lamian
😆 If I had to find an Italian "equivalent", it would probably be _stringozzi_ ( en.wikipedia.org/wiki/Stringozzi ).
What is your guys food budget when testing knives/gear? Thats a lot of chicken & things to chop.
Were we really just advised to oil our plastic cutting boards? I don't know about you, but I'll take a stained cutting board over stitches when I'm cutting beets.
An occasional cleaning with a bleach spray/solution works just fine as well...
When will ATK make that Rural Road dish “Poodles and Noodles?”
The tip for food stains on cutting boards such as beets:
Is it ever a good idea to spray down your cutting board with Pam before using a knife?
I think it’s better to use certain boards for certain foods- no biggie that it’s got stains, it’s a sign that it’s well used.
be-young be-young me-an
10 points for trying though!
I'm here for Dan! 😍👬❤💍
He is so hot!
@@HunterBidenCocaineBag ikr my baby daddy
Love those Chinese style ribs ,never though BBQ ment brazing in a pot with liquid😃. Gonna try making this than you guys so much for all the work you do to bring me this valuable cookin info .
As you know meat is expensive nd I don't want to $%*& it up .
Love what you do ,keep on bringing it .😉😋😙
Is ok, if you would have taken the ribs off the heat, marinated them overnight in your liquid & smoked them in an upright smoker hanging vertical to smoke in an upright box smoker at 225 F for appx. 8 hours they would be oh so tender & flavorful, use the wood chunks of your choice, applewood is great for asian spare ribs
That's doing too much
Does the red hue come from food coloring in Chinese restaurants too?
Yes, it is the food coloring.
Why can't I get this recipe online, it wants me to pay for it
FYI The links for the recipes are behind a pay wall
Why didn't you remove the membrane so that the sauce and seasonings penetrate both sides better? Also why not cut the individual ribs bone side up which would make it easier to see how and where to cut the ribs exactly?
Cutting the ribs: Why not pick a middle rib and cut right along the bone to the left & right to create the maximum amount of meat per rib?
That's stupid
Unfortunately I do not like any heat from peppers.
Need different cleavers for different meat pieces. Chicken/quail vs duck/goose vs pork vs beef/venison meats need different cleavers for dexterity and vital impact force vs small/big meat pieces.
I notice after cutting meat with fat, my knives are dull, why is that ?
@@coppercassiecampbell6077 frozen or still cold meat (and fat) with frozen water cells (hard and sharp !!!) can dull any blade. Reason for cutting/chopping meat when it is properly warm and flexible, versus frozen.
I can't do them, as I have very hairy hands... Can't move them to the bowl... :-))))
Lol lol. I pictured a Neanderthal making dough.
biangbiang 面😂😂😂
This is by far the funniest episode. Gang bang those noodles!!!
I should have stopped watching this show 20lbs ago. Yum!!!!!
I'd rather call it Cantonese Style Bbq Spareribs. Most of the other types of Chinese style spareribs wouldn't be sweet.
Yeah...don't boil sesame oil, put it in later.
I miss odd Todd.
I miss Kay and Doc Willoughby.
Did they actually put any in their mouths😂😂😂 umm so good yeah but did you eat them .
That was my first thought when watching. I think they did but definitely cut it out in the edit. I imagine they would be messy to eat.
I imagine they can't talk after eating spicy and numbing noodles, so they could have tried it after finishing the session, or not.
I'm thinking they had a negative reaction to the spicy level of the chili oil and didn't want to show it. But I really think they barely put any in their mouths. But we'll never know. Unless they do a blooper video.
@@donzagrant588 Come to think of it, did they ever release a blooper video? Don't remember ever seeing one.
@@tonyc5384 no they never do , I was just hoping they would one day pretty sure every recipe they do can't possibly be all perfect it would be nice to see how they correct missteps.
Don’t use food colouring, just use dark soy, that’s what is is for.
It never actually shows them eating the noodles. Too hot for them lol.
"Bang bang"? Bruh, she didn't even try. Lol
Ok, I joined your recipe tester group AND shopping group and I live in Chicago. I’ve heard nothing from ATK in months and months from those groups. It would be a chore for me to find these even with the variety of ethnic stores I have at my disposal. Interesting to watch but not very relatable for a home cook.
Chicago has Chinatown with a subway stop right at the edge of it...Between that and Koreatown I've never had problems finding any of these been ingredients.
Wood cutting board with meat; ok now?
Contrary to popular belief, plastic cutting boards are not automatically safer than wood. Studies have shown that wood can actually be more sanitary in the long run. People assume that because wood is a porous surface and plastic isn't, plastic boards are more resistant to bacteria. This assumption doesn't take into account the scars a plastic cutting board will get from daily use.
According to Rodale News, expert Dean O. Cliver, PhD from University of California, Davis, conducted research on the subject and found that wood cutting boards contained less salmonella bacteria than plastic. On wood cutting boards, the bacteria sank "down beneath the surface of the cutting board, where they didn’t multiply and eventually died off." On plastic boards, however, bacteria got caught in knife grooves that were near impossible to clean out, whether the board was washed by hand or dishwasher. So while sparkling new plastic cutting boards might be easy to disinfect, any weathered plastic board will hold onto bacteria.
I think they're all OK if you clean them right.
Separate wood boards, one for meat and another for everything else. Plastic boards aren't better. In fa cup they dull knife blades.
Very surprised to hear you give the biang biang recipe in volumes instead of weights. Every other biang biang recipe explicitly uses a 2:1 ratio (or 50% baker's percentage). Do you expect folks not to have scale?
Even though that duck was long time dead I still cringed watching her cut the head off
I have to say that Adam's remarks about the uses of "meat" cleavers are not very accurate. With some practice, this is the only knife you need, as generations of Chinese chefs will tell you.
The testing should have included peeling vegetables (which is not really hard to figure out) and cutting them into dice, julienne, and mince. Also, throw away your meat grinder and chop meat as finely as you like. And make a chiffonade of your herbs.
No way a cleaver with a plastic handle should have been considered at all.
I worked at shun and those meat cleavers kept coming back damaged.
Sorry, I don't like the new set, which cuts off the test kitchen in the back.
wrong noodle technique
I dont know if that was a woman or man cutting the beets. Why all the tattoo's? Who are you hiring atk??
We didnt get to see you actually eat the noodles! Looks like you're not as committed to cultural appropriation as you migh have us think!
STOP SAYING "CHEW" AS A NOUN! It's a f**king VERB!
It's actually both. A chew of tobacco. A chew of taffy. A Charleston Chew. Etc.
But I felt the same way when the word "impact" suddenly became a verb after all those years as a noun.