it's weirdly comforting to hear stuff like "I didn't have fresh ginger on hand so I used the dried stuff - it's fine." the grocery store in my small midwest town doesn't even stock whole peppercorns.
@@raydgreenwald7788 It really depends on what part of the Mid West. In my town I have a specialty grocery store where I can buy stuff like specialty cheese, cookies and stuff like that. And I can find whole peppercorns in my non specialty grocery store by the spices.
@@raydgreenwald7788 It's not all bad, but I don't blame you. I can't get wonton wrappers without driving 1/2 an hour, but my town is quiet and I can keep my doors unlocked without worry. It just boils down to preference ig
@@VibesOfVinegar i live in the Midwest as well. you cant not lock your doors. the amount of times I've been stolen from even with a locked door is astounding.
I wonder if babish ever goes to the movies and sees an incredibly difficult meal on the screen and just goes "fuuuuuuck now I'm gonna have to make this"
@@yuriMartyr Ratatouille is a dish, but the one for the movie was made for the movie. They have the same basic ingredients, but they do taste different.
One thing I didn't get about this was that that sauce was the same marinade that the raw pork sat in for 24 hours. He just tossed the pork in with the 'raw' sauce. Isn't that super gross?
It's unfortunate that the genius of the name "Bao" is not often appreciated. Due to the limitations of Chinese-English translations, Bao can mean buns, baby, treasure, or to protect. Of course, the pun only works when you are using phonetics to express Chinese characters. The actual Chinese characters are different from each other.
Like Ma, Ma, Ma, Ma. Without the characters, or the ā, à, á, or â, we don't know which is which. Could mean horse, could mean mom, we need those characters or lines pinyin to know what they mean. 吗，妈，码，骂。
I love your dedication to your craft. We all make small mistakes when trying something new, and that's how we learn the right way to do it. A lot of people would probably cut out their less than perfect first attempts, to try and create the illusion that they knew all the little tips and tricks right from the get-go, but you leave them in. You let us experience those small disappointments with you, and that makes seeing you nailing it in your next attempts so much more satisfying.
Neat trick: Instead of using parchment or wax paper, use cabbage to line your bamboo steamer. Preferably a napa cabbage. Clean, tastes good, and no having to throw anything away after.
The trick for measuring oyster sauce and wine is to start with the sesame oil. It lines the measuring spoon so it comes out of the spoon smoother. I've made Bao and pot stickers a bunch and that always helps me get everything out of the spoon.
Omfg I went on a date to the movies, and this played before the movie, she cried and cuddled up to me for the three hour movie, was great, she dumped me like a week later but it was a great short movie
pro tip: to taste dumpling fillings scoop a small spoonful onto a plate and microwave until cooked. Texture will be horrible but you can approximate the saltiness of it that way.
I mean, Steve does not really "cook" though. He just opens and sometimes eats MREs, giving the history behind them and teaches about the terminology. He might be able to cook, but I am not sure what exactly he would bring to a show like this. Like, maybe they could try to make gourmet versions of MRE meals, but most MRE food is already semi-gourmet. It just loses flavor in the preservation.
Well it all depends on what dough you're making. You *flour* your work surface to prevent sticking, but some doughs dont need more flour in it than needed
How does reducing the mass of the ingredients make it fluffier? It doesn't make sense to me, it feels like increasing in should make it fluffier instead of taking away ingredients
I love that he does the recipe from the source first then does his own take. It’s like he wants to respect the movie or show but try something new, add ideas, and tweak the recipe Amazing
My mom's face lit up when she saw your video. Each Chinese family usually have their own way of wrapping, and she's got her own recipe of making baos, with different fillings, from Pork to Char Siew to Prawn and Salted Egg Custard. Btw, she LOLed hard when you didn't oil your parchment paper. Thanks Andrew!
To keep from sticking when steaming any sort of dough recipe like that I seen a lot of people use cabbage leaves to line the bottom not only does it keep the dough from sticking but apparently it helps to cook it better at least that's what the traditionalists say though I do agree that it helps keep it from sticking at least
Babish: We add in cooked pork into the raw pork to try and add in more of the pork favor. Me the white washed asian: Ohh..So my grandma wasn't trying to poison me.
I watched this short in the cinema before a movie, i never knew what it was called but it always stuck with me. Thanks babish for providing the name of the short.
Looking pretty good! If you're dealing with raw filling, the way to check for seasoning is to just take a spoonful and fry it up real quick on the stove. Eat that, add salt as necessary, then repeat until you have filling you're satisfied with! I'd advise making it just a tad saltier than you think it should be, since the bread is going to absorb some of that flavor as well. Another tip my mom taught me: toss your cabbage with a bit of salt a little bit before making the filling, then squeezing all the water out. This will not only add seasoning, but it will keep the filling from turning too watery when it cooks.
I'm just worried about Steve, he usually posts monthly and when he doesn't something bad might have happened (like the polish? ration he got botulism from, or the black mold from that c-ration bread)
If you are curious to know the Chinese word baozi is actually pronounced like bow-tzuh. Similarly, the dumplings we know as potstickers are called jiaozi, pronounced tsyow-tzuh. They look great!
@@staralchemist129 I don't know much about Japanese but I'm guessing there is a similar root word. I'm specifically talking about Mandarin Chinese and there are so many dialects. A lot of the characters in written Chinese and Japanese are the same as well, so most likely they developed from the same roots
5:30 I have been scrolling through the comments and no one has noticed that Babish quoted Steve1989MREInfo *_This is why I love this Channel_* *_Babish, you Sly Devil_*
i saw one posted 2 years before this comment directly under it no, it wasn't posted 2 years ago from now, it was posted 5 years ago from now, this comment was posted 3 years ago from now
Ok so I finally pinned down why I love your background music so much, it has the capability to let us fall asleep to you talking when we’re tired, but also when we’re awake we can pay attention so easily
If you want a juicier, silkier texture, it’s better to hand chop your meat instead of buying ground pork. If you don’t have time for that, at least use a food processor to make your own. Bao requires ground pork with higher fat content than the typical Western ground pork has.
I have never in my life encountered these babies in any restaurant but I've seen them so much on TV I ache for them. Thanks to you I might as well just make them myself.
@@victorkil i think you could do meviled eggs if you soaked unpeeled hardboiled eggs in strong food coloring! babish should do an episode on making your own food coloring out of natural things, like beet and blueberry juice, which is great for coloring eggs
My bf and I were scrolling through Disney + and he had never seen Bao. I had seen it three times due to seeing Incredibles 2 three times in theatres. We watched it and he was holding me while I cried and he sniffed and then said "Soooo Toy Story?" We watched Babish to end the night and we're going to attempt some of the recipes!
@@random_dude2582 A youtuber who eats and reviews military rations from around the world. His signature thing is saying "Let's get this onto a tray. Nice" in every video. The "nice" always comes after a jump-cut to everything being laid out on a metal cafeteria tray.
Tip for the dumplings: roll or flatten them to a little over half the desired size, then roll just the edges as you rotate each circle. This gives you a thicker bottom, and thinner edges where you fold it. (I'm sure you can find a video with this technique)
For those that want to make the soup version of the dumplings. Make a broth with the pan you cooked the pork in. Get that caramelization mixed with the broth, and remove and add to the mix along with gelatin. Let it cool, and now the mixture is a gelatinous solid! Now you can make the dumplings like he did and when it’s all properly steamed you have a soup base in each dumpling that’s full of flavor.
Which part of eating a magically-sentient food tastes best: its thoughts, feelings, hopes, fears, or ability to love?
Binging with Babish hopes
I find it adds a nice sweet flavor when added lightly
Binging with Babish it’s thoughts, it adds exotic and exciting flavors to the palette.
But don’t add to much or it becomes sour and disappointing.
Binging with Babish its screaming as I rip its succulent flesh off piece by piece
Fear = Flavor.
I've always said that meat is so good because death is the best seasoning, so I guess it's the amalgam of all those things going in your stomach
it's weirdly comforting to hear stuff like "I didn't have fresh ginger on hand so I used the dried stuff - it's fine." the grocery store in my small midwest town doesn't even stock whole peppercorns.
Remind me to never move to the midwest.....
@@raydgreenwald7788 It really depends on what part of the Mid West. In my town I have a specialty grocery store where I can buy stuff like specialty cheese, cookies and stuff like that. And I can find whole peppercorns in my non specialty grocery store by the spices.
@@raydgreenwald7788 It's not all bad, but I don't blame you. I can't get wonton wrappers without driving 1/2 an hour, but my town is quiet and I can keep my doors unlocked without worry. It just boils down to preference ig
I had like half of the ingredients for the glaze in the video about Mirage's glaze pork and with some improv it worked out
@@VibesOfVinegar i live in the Midwest as well. you cant not lock your doors. the amount of times I've been stolen from even with a locked door is astounding.
Babish on his deathbed: I still regret not making the pork stuffing while the dough rests
this is too underrated
Cianna Renfrow ehhnot really i guess more people would have liked if he said this earlier
@@PearoIGuess nerd
minecraft Playz what why?
@@PearoIGuess wait woops sorru
I wonder if babish ever goes to the movies and sees an incredibly difficult meal on the screen and just goes "fuuuuuuck now I'm gonna have to make this"
"Ratatouille" hehe boi
and we regret it a great portion of the time
pretty sure regular show and adventure time gave him a run for his money
@@mei-senpai742 apparently that rattatouile takes 4 hours to make and is an actual recipe
@@yuriMartyr Ratatouille is a dish, but the one for the movie was made for the movie. They have the same basic ingredients, but they do taste different.
Instructions unclear. Mine became sentient and lived a worthwhile life
😂
Half my batches became sentient, I’m now a mass murderer.
@@purpleking6678 i was that before they became sentient
id say that that joke described my life but jokes need meaning
@@wyntryx7977 yeah so your life is a joke
“Don’t eat the pork with a spoon like it’s cereal, you selfish weirdo!”
I hate it when he gets personal.
Why he gotta attack us like that
I derived a single, tiny tear out of that chastisement, mostly because of exactly how badly I want to eat that whole bowl like it's cereal 😩😢
What ? He is right ᕦʕ •ᴥ•ʔᕤ
ŜëŁfÎśĤ ŵÊĩŕðØ
One thing I didn't get about this was that that sauce was the same marinade that the raw pork sat in for 24 hours. He just tossed the pork in with the 'raw' sauce. Isn't that super gross?
LilLilac why would it matter If the sauce was raw? Do you cook your sauces or something
"Let's get this onto a trey...nice."
Nice. Very, very nice.
M'kay!
Steve mre
Even though it doesnt involve any cooking, I would love to see Babish do an MRE episode!!
This from that new channel
*_666th like_*
This isn't the only Babish episode with a Steve1989MREInfo reference and I'm okay with it.
Nice.
Nice!
MMkay.
Jon Sudano I thought I was the only one who watched his vids lol
Love his videos
As a true Asian who has eaten and aided in the making of 包子 (baozi) before, I can say that you a pretty good job.
Glad you are a true Asian and not one of those fake ones
@@Greenchrysopsaro You never know until they pull off the flesh mask. Hate it when that happens 😒
Oh a true Asian! How delightful! Not one of those Chinese knock-offs.
@@ERprepper It's wonderful that you think that being a true Asian is delightful. :D
^everyone who doesn't study etymology or language
It's unfortunate that the genius of the name "Bao" is not often appreciated. Due to the limitations of Chinese-English translations, Bao can mean buns, baby, treasure, or to protect.
Of course, the pun only works when you are using phonetics to express Chinese characters. The actual Chinese characters are different from each other.
The wonders of the Chinese language.
Lil less wholesome is how Si can mean 4 or you know, death.
The problem is the words that don't mean buns sound different (different pronounciation)
@@archevenault Yes, but because of the limitations of the English language in expressing Chinese, it is impossible to differentiate it.
Like Ma, Ma, Ma, Ma. Without the characters, or the ā, à, á, or â, we don't know which is which. Could mean horse, could mean mom, we need those characters or lines pinyin to know what they mean. 吗，妈，码，骂。
Also to hug
You can oil parchment paper or use a leaf of cabbage, or a leaf of lettuce instead so it won't stick
himynameisfeli use Napa instead of lettuce plz
@@world7452 yes napa is best, iceberg will work in a pinch
The original recipe even specifi d using a cabbage leaf, so I was surprised that he got it wrong.
Corn husks also work!
"Let's let this cool until it's cooled off"
Ah yes, the floor here is made out of floor.
the more you learn
*rainbow shootin’ tsar and music*
Every 60 seconds in africa, a minute passes
*ah yes, let's make the floor with floor
The man who has been killed is dead
I love your dedication to your craft. We all make small mistakes when trying something new, and that's how we learn the right way to do it. A lot of people would probably cut out their less than perfect first attempts, to try and create the illusion that they knew all the little tips and tricks right from the get-go, but you leave them in. You let us experience those small disappointments with you, and that makes seeing you nailing it in your next attempts so much more satisfying.
LMAO THE STEVE MRE “let’s get it out on a tray, nice.” REFERENCE
ikr XD
I was not expecting that but It made my day
😂🤣😂. I caught that too and had to back it up and replay a couple times... he didn’t miss a beat and sounds absolutely identical..
YES
kiwi lemon I JUST DIED ON THIS PART
"maybe I should try one of these recipes."
I say, sitting on my bed, eating instant ramen at 5:00am.
I feel attacked
If you turley need help learning to cook. Try foodwishes, hes a retired chef who now does TH-cam videos. He is where I am learning to cook.
eating instant ramen is as healthy as licking the back of your AK-47 after it was dipped in Chernobyl, eat something better.
@@azzzanadra Cant. Won't (atm). Also, why tf did you bring up AK's?
@@sincerelysomehumaniguess7610 referencing life of boris
Everybody’s gangster until he brings out tiny wisk
Thanks Anakin
I assume you mean Tiny Whisk, Anakin...
Drew Tube yes
Drew Tube bet ya didn’t expect me to reply so fast
Anakin Skywalker “The force is a gateway to many abilities, some to be considered unnatural”
Yes I did butcher that quote what you gon do about it
And remember - if your Bao bun wants to move out and get married to a Canadian, eat him.
Exactly😁
that part had me like omgg lol
@@WrathofFenrir99 It was a metaphor for her realizing that she was hurting her sons chance of a future by trying to keep him to herself
We all gasped and started laughing in the theater 😂
And then he comes back in a human form to talk with you and you two reconcile
Including your mistakes as part of the video really boosts my confidence to try new things in the kitchen, much appreciated!
Ninja Tortoise you’re a good person
@@TheCarGoru *tortoise
Neat trick: Instead of using parchment or wax paper, use cabbage to line your bamboo steamer. Preferably a napa cabbage. Clean, tastes good, and no having to throw anything away after.
Randy Robison would you still need to add oil to the cabbage or do the bao not stick to cabbage like they do parchment?
@@hannahmerlino2462 No you don't, the moisture in the cabbage is more than enough for all your bao needs!
Randy Robison
Damn thanks.
I thought it was common to use carrots. I see thinly sliced carrots on the bottom of the dim sum to avoid the sticking all of the time.
Cabbage? Always thought it was lettuce XD
Andrew: “And I would happily raise one as my child”
People not familiar with Bao short film: ”wOt?”
2:27
First time I've heard him say "salt" without "kosher"
The word kosher has no place in this one 😁
@@cleanwaternasenyiuganda8124 good catch this comment deserves more attention
Maybe the hype ist finally over...
420th like
The trick for measuring oyster sauce and wine is to start with the sesame oil. It lines the measuring spoon so it comes out of the spoon smoother. I've made Bao and pot stickers a bunch and that always helps me get everything out of the spoon.
gotta love the steve reference there...
"Nice"
i thought it was south park's Randy
Same, I was just making food as well and actually dropped everything to run back to my computer and write something!
Made me snap a laugh. An internet insider joke.
Some of us watch too much youtube thats all
real talk though, I'm glad that babish includes his mistakes in these videos.
Yeah, it feels organic. Unlike other cooking channels witch dont iclude messing up.
Omfg I went on a date to the movies, and this played before the movie, she cried and cuddled up to me for the three hour movie, was great, she dumped me like a week later but it was a great short movie
This anecdote was a whole ass roller coaster
*_cries in single_*
such joy
May i know why she dumped u
Scowl it was a high school romance doomed to fail cus she liked my friend more than me
5:30 Someone has been watching some MRE reviews
Yeah, Steve seems to be everywhere. :D
Nice
Nice hiss!
Steve1989MREinfo @ 5:30
Nice.
I'm glad I wasn't the only one
Same. This was great
Definitely made me happy to hear that
steve1989mreinfo and bingingwithbabish crossover when?
We need the cross over
How has nobody mentioned his reference to
Steve1989MREInfo at 5:29 "And how about we get this pork out onto a tray, NICE!"
That was a funny little dig at Steve1989MREInfo.
I can't wait until he takes a dig at You Suck at Cooking and slips in a "Wang-Jangle"
Thank you for being the comment I was looking for
Was just about to comment this!!
ME Neon nice
I feel like we’re a small bunch who got that reference
LETS GET THIS OUT ON TO A TRAY, NICE!
nice hiss!
I laughed so hard at this
Stephen DeFoor I lost it when he did this
ⁿᶦᶜᵉ ˡᶦᵗᵗˡᵉ ʰᶦˢˢ
“Now let’s get this pork out onto a tray. Nice” HOW DO YOU KNOW ABOUT THESE ANCIENT MRE REVIEWING WORDS
you look nice
the ultimate showdown
mresteve1989 vs reportoftheweek
Knee Gus Steve1989Mre lol
mmkay
That steve1989MREinfo reference was quite....
Nice!
.
I loved it, didn’t even see it coming!
MRE Tasting with Babbish
jasondaman8 Shelton Benjamin!
Thats what I was thinking I was like doesn't someone else say this
Everybody gangsta until the dumpling comes to life.
Its not a dumpling
5:31 THAT’S THE MRE GUY! I LOVE THAT GUY!
Paralyzed_Pickle steve1989
Nice
@steve1989MREInfo Nice!
Hahah I wish we could use gifs in the comments omg!!
MAAAN! I was like...Is my mind fucking with me? hahaha Babish is sooo awesome XD
pro tip: to taste dumpling fillings scoop a small spoonful onto a plate and microwave until cooked. Texture will be horrible but you can approximate the saltiness of it that way.
I usually just take a tiny bit, chew to taste and spit it out
@@silviat6811 Oh my goodness I saw my dad do that and I was like wtf lol now I do it too sometimes
My mother never does that yet it still tastes perfect every time
@@cissy2525 thats like the ultimate Asian achievement
My family just boils a bit of filling on the stove top 😂
Woah a Steve1989MREInfo reference.
Nice!
The fact that I know where your profile pic comes from disturbs me
@@aristee5182 ( ͡° ͜ʖ ͡°)
Alright!
Cool!
Okay!
As a child i thought dumplings were dough around soup and ive always wanted one. I still want one 🤩
Those do exist (xiao long bao), and they are as delicious as you probably thought they’d be.
Bao is not a dumpling it’s a bun
Look up soup dumplings my friend ;-)
1:08 "After it's 2-hour rest, the dough should've 'a-bao-t' doubled in size..."
babish
pls
Heh
*B R U H*
I demand a crossover. Steve1989MREinfo and Binging With Babish. Make it happen or we riot
DEVIATE axb who that
Are we French or something?
I could see that working out great, open and try an MRE, then make a gourmet version of it.
I’m completely on board, say the word.
I mean, Steve does not really "cook" though. He just opens and sometimes eats MREs, giving the history behind them and teaches about the terminology. He might be able to cook, but I am not sure what exactly he would bring to a show like this. Like, maybe they could try to make gourmet versions of MRE meals, but most MRE food is already semi-gourmet. It just loses flavor in the preservation.
An alternative to oiling the parchment paper is replacing the paper with cabbage leaf.
This led me to watching "Bao" and, as with everything Pixar, was helplessly weeping at the end.
Nice Steve1989 reference there, you should remake MREs, a gourmet MRE
I think he’s hinting at something ;)
He could, but MREs are just preserved quick and dirty versions of gourmet food.
hahah yessss! ive been saying "nice" to everything for months
Nice hiss !
*nice*
is it just me or does 'lightly' and 'heavily' flowered work surface mean the same to him
''flowered''
Well it all depends on what dough you're making. You *flour* your work surface to prevent sticking, but some doughs dont need more flour in it than needed
Yes
Hm, what does he use? Daisies? Roses? Dandelions?
No, you just can’t tell the difference
I can't believe he pulled a steve1989 without even warning us
Nice!
Mmkay
😂😂
Can any1 explain to me the joke?
Allah is God, God is Allah
If you want the super fluffy white baozi, use cake flour instead of AP flour for the reduced protein content.
How does reducing the mass of the ingredients make it fluffier? It doesn't make sense to me, it feels like increasing in should make it fluffier instead of taking away ingredients
I love that he does the recipe from the source first then does his own take. It’s like he wants to respect the movie or show but try something new, add ideas, and tweak the recipe
Amazing
"I would happily RAISE either of them as my CHILD"
LITERALLY EATS THEM BEFORE SAYING THIS
Omg he ATE the food 😱😱😱😦
Does no one get that pun? I thought it was funny tbh
Wait you guys don’t eat your children?
Baldr Eats Fries was about to say that
@@baldr6894 lmao get a load of these guys am I right
My mom's face lit up when she saw your video. Each Chinese family usually have their own way of wrapping, and she's got her own recipe of making baos, with different fillings, from Pork to Char Siew to Prawn and Salted Egg Custard. Btw, she LOLed hard when you didn't oil your parchment paper. Thanks Andrew!
I'm not even chinese but when he said 'baozi' like that i wanted to cry for some reason
I took Chinese for like 3 years in high school, and I am in pain whenever I watch this episode just because of that
Babish, you should try making jelly donuts that look like Japanese rice balls, in honor of the infamous localization in the 4Kids dub of "Pokemon."
Definitely
I support this.
YES
And he can start the video like it's not only a frying pan but it's also a drying pan
Most definitely xDD
4:04 you have fermented red bean paste on hand, but ginger is too much to ask 🤣
Lol
Lol, so true
The worst part is he has a food processor too I've seen it!
@@Asstrollogist ok
You people are so jealous😂
Babish : “ To Prevent Cross Contamination ”
Gordon Ramsay liked the video
Literally everyone with a brain liked the video
pensive its a kok
*joke
@@Bwabel I read kok like the asian lady pronouncing coke. "I would like a kok"
You walk in frame with the same stilted-ness of the "hi welcome to chili's" guy
I’m like ten months late but did you know that the “hi welcome to chili’s guy” died 😞
Still waiting on my krusty crab pizza and diet dr.kelp
This is a load of barnacles
If he makes that video my whole childhood will be complete
Make the sardines from “cloudy with a chance of meatballs” when they list all the ways they cook sardines
incredible idea!
Bruh. Candied sardines?
@- Carty - the best kind
@@SSC0002 Can't wait to see Babby try them.
We're still waiting for the Forrest Gump Shrimps tho
To keep from sticking when steaming any sort of dough recipe like that I seen a lot of people use cabbage leaves to line the bottom not only does it keep the dough from sticking but apparently it helps to cook it better at least that's what the traditionalists say though I do agree that it helps keep it from sticking at least
Plus you get to munch on steamed cabbage leaves with your dumplings.
Although personally I think lotus leaves or even bamboo leaves work better
We always used banana leaves in my house (but I’m Indonesian so,,,,)
Babish: We add in cooked pork into the raw pork to try and add in more of the pork favor.
Me the white washed asian: Ohh..So my grandma wasn't trying to poison me.
@5:30 paused, scrolled down...hey im not the only one!!!
Your comment is describing me right now.
@@michaelgildersleeve5330 same, never thought babish would reference steve before literally anyone else
NICE!
Sounds like jerryrig
Ikr I’m like...baffled right now
"Because it's headed into our bao you selfish weirdo."
I died.
Edit: Woah, Woah, Whoa, when did this comment blow up?
When he made that Steve1989MREInfo reference i spat out my food. Best youtuber mentions the god of all MREs. Nice.
i spat on you
LazerDuck mate
mkay
That’s exactly how I reacted! My wife and I always do Steve impressions and watch Babish videos
I just never thought he’d throw that into the mix lol
I just wanted to watch the incredibles 2 but now I’m crying before the movie starts
I got real confused when I suddenly heard Steve1989MREInfo putting pork on a tray.
Nice.
Scrolled down looking for this comment. Nice, mkay!
Good hiss. Nice, mmkay.
@@thenetgamer2 "i can't believe they brought this 21 year old freeze dried dead hamster back...awesome"
I swear he hasnt uploaded since hitting a million subs
@@stinkoshatter-shield2096 Accurate.
5:31 caught me off gaurd and boy was it amazing
DeShawn Terrance SAME
Steve1989 Reference: Check
OMG!!! BwB is a MRE FAN!!!!! Love me some Steve1989, but gotta send some love to the OG gschultz9 too!
You see the part where he put it on a tray?
I’m so glad there’s other fans on here haha.
Let’s get this out onto a tray... nice.
Yes! I freaked out when I heard him say that
i knew it was from something i just needed a bit of a push to remember what its from
I watched this short in the cinema before a movie, i never knew what it was called but it always stuck with me. Thanks babish for providing the name of the short.
Looking pretty good! If you're dealing with raw filling, the way to check for seasoning is to just take a spoonful and fry it up real quick on the stove. Eat that, add salt as necessary, then repeat until you have filling you're satisfied with! I'd advise making it just a tad saltier than you think it should be, since the bread is going to absorb some of that flavor as well. Another tip my mom taught me: toss your cabbage with a bit of salt a little bit before making the filling, then squeezing all the water out. This will not only add seasoning, but it will keep the filling from turning too watery when it cooks.
Easier just to use a microwave, but same principle.
Oh my god thank you for this! I made gyoza the other day, and I just feel like I should’ve seasoned the meat more.
This is the second time he’s done this with the Steve1989mreinfo
William Lewis when was the first?
@@andrewbell7696 from what i remember he was making bbq
I think it's the third time... BBQ outside episode for sure. Gonna have to go look for the other one...
@@Quixan Arrested Development
Hahahaha I did not figure you to be familiar with his channel. This is hilarious.
"Let's get this onto a tray....nice."
I see, you are a man of culture as well.
Wait whats this from i recognise it
@@lararenji8 Steve1989mreinfo
I love the fact that he includes his errors and trials and not just present ''the perfect recipe that is the best thing he has ever tasted"
PLEASE make the elven bread/ the king regent’s meal from Lord of The Rings.
(any kind of LOTR food would be amazing to see) :D
make that three votes for Lembas Bread!
74 votes for lembas bready
Yes!!! Or the giant cake from Bilbo's wedding haha!
Oh we do need some LOTR foods.
I would love to see babish's take on Lembas.
My MRE people will be scrolling through these comments.
Steve1989mreinfo
You already know boiiiiii
Nice
I'm just worried about Steve, he usually posts monthly and when he doesn't something bad might have happened (like the polish? ration he got botulism from, or the black mold from that c-ration bread)
The moment I heard it, I instantly paused and scrolled down.
5:30 The incredible Steve MRE reference
If you are curious to know the Chinese word baozi is actually pronounced like bow-tzuh. Similarly, the dumplings we know as potstickers are called jiaozi, pronounced tsyow-tzuh. They look great!
I was hoping someone would say this
Interesting! I know Japanese borrows a lot from Chinese, is that also the root of “gyoza”?
@@staralchemist129 I don't know much about Japanese but I'm guessing there is a similar root word. I'm specifically talking about Mandarin Chinese and there are so many dialects. A lot of the characters in written Chinese and Japanese are the same as well, so most likely they developed from the same roots
This is now my Favourite Babish video. The Steve1989MRE reference, the stuffups, and my favourite Chinese Yumcha at the end. Nice!
Char siu literally means roasted on a fork, so yeah, char siu sauce is literally Chinese barbecue sauce
tip for making char siew bao: try using Hong Kong flour instead of all purpose to get that super white and fluffy bun :^)
My grandma says cake flour works well too.
thx
minsock I use girls instead.
@@pvlol8393 dafuq
@@pvlol8393 What the-
5:30
I have been scrolling through the comments and no one has noticed that Babish quoted Steve1989MREInfo
*_This is why I love this Channel_*
*_Babish, you Sly Devil_*
i saw one posted 2 years before this comment directly under it
no, it wasn't posted 2 years ago from now, it was posted 5 years ago from now, this comment was posted 3 years ago from now
“But I’d happily raise both of them as my own child” that got me dead🤣💀
Should've used nappa cabbage instead of parchment paper. Do soup dumplings in another episode
DishSoap Gaming please***
Did this man really just pay homage to Steve
todd poeschl nice
not anything new he has paid homage to the master many times before
Yes. It was pretty...
...Nice!
Yes Todd.... yes he did
@@babishculinaryuniverse Make Steve an MRE
Ok so I finally pinned down why I love your background music so much, it has the capability to let us fall asleep to you talking when we’re tired, but also when we’re awake we can pay attention so easily
Love that subtle reference. Figure out how to get this shelf stable in an MRE.
If you want a juicier, silkier texture, it’s better to hand chop your meat instead of buying ground pork. If you don’t have time for that, at least use a food processor to make your own. Bao requires ground pork with higher fat content than the typical Western ground pork has.
wes preach! My mom does this for her wontons and it really makes a difference 🥟🥟🥟
What percent fat does the pork use?
thank you for the tip!!
Woah chill there you capitalist pig
@I'm an idiot but , jeez. Someone didn't get their chicken tendies.
5:35 steve1985 reference lol I didn‘t know babish watches his videos too!
Sam Franco me neither
TheTexanHusky oh yeah right hahaha, I messed that up
Nice hiss
When your TH-cam shows crossover 😆
I'm glad someone else spotted that too!
I have never in my life encountered these babies in any restaurant but I've seen them so much on TV I ache for them. Thanks to you I might as well just make them myself.
If someone in my family cooked like this, I would probs be sitting on the counter encouraging them with a mouthful of the rejects
Of course - isn't this a family recipe tradition?
That's what my boyfriend does with all my imperfect baking projects. :)
Ah yes, the rejects, and still they taste like the main course
"Hey Baby i hear the blues a calling tossed salad and scrambled eggs"
+Nathaniel Foga I miss hearing that in every intro.
the good old days
miss this so much...
It’s scraaambled eggs
I could almost hear it
Please make the "Meviled Eggs" from “Chowder” or something else from the show.
Thanks...
I need this in my life.
That's disgusting!
I’m not sure there are a lot of dishes from that which can be replicated
@@DigiRangerScott ohh thats sad
Burple Nurples!
@@victorkil i think you could do meviled eggs if you soaked unpeeled hardboiled eggs in strong food coloring! babish should do an episode on making your own food coloring out of natural things, like beet and blueberry juice, which is great for coloring eggs
My bf and I were scrolling through Disney + and he had never seen Bao. I had seen it three times due to seeing Incredibles 2 three times in theatres. We watched it and he was holding me while I cried and he sniffed and then said "Soooo Toy Story?"
We watched Babish to end the night and we're going to attempt some of the recipes!
Nice story
5:30 *WAS THAT A REFERENCE TO STEVE1989MREINFO I JUST HEARD?!*
Who?
I knew the comments would answer this ear worm, thanks!
@@random_dude2582 A youtuber who eats and reviews military rations from around the world. His signature thing is saying "Let's get this onto a tray. Nice" in every video. The "nice" always comes after a jump-cut to everything being laid out on a metal cafeteria tray.
YES REFERENCES TO MY BOY Steve1989MREInfo! You're the best Babish!
If you don't collab with SteveMRE I will personally cut food inside of every pan and pot you own.
Babish/Steve1989/Brad from Bon Apetit crossover when?
TokenChineseGuy's Rare Music! YAAAAS!
bao is just that one episode of spongebob where spongebob falls in love with the krabby patty but you cry during it
Should get Steve1989mreinfo in a video and make some of the mre foods with him that would be “nice”
Verual Cancer love this idea
gourmet MRE
Are steve1989 references the new jojo references?
You thought it was Steve. But it was i Dio
I dunno, so many different youtubers I watch have referenced his funny tray staple joke. Not that I complain, mind you. I like Steve and his content.
@@matthewlee7842 NANI!
Definitely a steve1989 reference. Cool to know Babs is a fan of his channel/content. I mean I assume he is, otherwise...why? Lol
Y'all might hate me for saying this but....
what Steve references are y'all talking about?
Your Steve MRE “let’s get these out onto a rack, nice” literally made my day. He’s one of my top 10 favorite TH-cam-ers
Let your heart measure the oyster sauce.
as a chinese person, i am entertained by his pronunciation of 'bao'
Now I'm curious about the correct pronunciation
@@AnastasiaSilvi Kind of hard to put in typing, but try saying "ba-oh" fast, and in your best Chinese accent.
AnastasiaSilvi it’s something between “bow” from bow and arrow and and “bow” as “bow down”
I'm Chinese and it's pronounced as Pao
@@warsepticagaming9527 stfu the generally accepted version is bāo. 包子。
Tip for the dumplings: roll or flatten them to a little over half the desired size, then roll just the edges as you rotate each circle. This gives you a thicker bottom, and thinner edges where you fold it.
(I'm sure you can find a video with this technique)
For those that want to make the soup version of the dumplings. Make a broth with the pan you cooked the pork in. Get that caramelization mixed with the broth, and remove and add to the mix along with gelatin. Let it cool, and now the mixture is a gelatinous solid! Now you can make the dumplings like he did and when it’s all properly steamed you have a soup base in each dumpling that’s full of flavor.
Thank you!
normally soup dumplings use thin dumpling style wrappers though, not fluffy bao zi dough
OMMBoy I'm gonna try making them soon lol
I love the soup dumplings more
I'm one of those who people who like soup in any weather
Bon Appetite has a great soup dumpling video too
My little sister is two and whenever she watches this video it honestly just melts my heart