Dim Sum-Style Steamed Pork Ribs | Kenji's Cooking Show
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- เผยแพร่เมื่อ 13 ธ.ค. 2022
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Here's the recipe for Dim Sum-Style Ribs: www.seriouseats.com/dim-sum-s... - แนวปฏิบัติและการใช้ชีวิต
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Would absolutely LOVE a dim sum series. Lo Mai Gai, those kinda sweet sticky rice balls, some different dumplings. Would be super fun!
Be sure to check out @ChineseCookingDemystified's videos, if you haven't already! Their videos are great and they have Kenji's seal of approval :)
So we're just going to ignore that mapo tofu pizza??? That sounds incredible!!!!!
Actually I talked with a Sichuan restaurant and a pizza place here in Seattle and we are planning a popup next year!
@@JKenjiLopezAlt I love Lao Gan Ma Spicy Chili Crisp sauce on my pizza. It tastes like spicy sausage on the pizza, though it is meatless.
@@JKenjiLopezAlt That sounds great, I hope I get a chance to try it when you make it happen. it would be wonderful if you make a video on the recipe in the meantime. Thanks for another great video Kenji!
I'd like to see a video of how to make that pizza!
@@JKenjiLopezAlt You got an update on that pop up or any tips for trying it at home if you're not in the Seattle area???
You are my culinary hero! In my 78 years never have i steamed pork. Used cheapest riibs available. They were wonderful. Ordering ur books as you read this.
Kenji's videos helped get me through the Pandemic, as well as reawakening my Chef aspirations. I was able to delight my wife, who was going through Chemo, with many a Kenji-inspired dish.
Definite agree with everyone that it would be great to see more dim sum type videos, and even just more Chinese dishes in general.
Hello from Portland! Just subscribed, and I’m learning so much! Thank you for helping me take my cooking to the next level!
Ur an Inspiration!! Thanks for your Videos🤟🏻❤️
I'm surprised you're not done with pork for a bit after 6 back-to-back episodes.
Pork rocks
Im also surprised he’s not done with those seaweed crackers. Those get demolished at my place
Well someone’s Jewish
@@7EVENTH-SON I'm not, actually.
Pre-recorded..
Kenji! Our Costco in Tacoma has these short sliced ribs. They’re attached to each other, but they’re cut into maybe 1-2” lengths, so all you have to do is slice between each rib. I made thai (air) fried garlic ribs and they were so good!
It sounds like Kenji is coming down with a bit of a cold, I hope he recovers quickly.
Those pork ribs look delicious.
I too noticed Kenji’s cough and how congested he sounds! May I suggest avgolemono soup for his next video? The so-called “Greek penicillin”!
yeah But, where's Shabu?
@@Kordozer Shabu died a few months ago.
Hallelujah. My wife has been asking me to make this. Now I don't even have to research the recipe anymore.
Fremont Lush IPA, an absolutely excellent choice of beverage. I've taken this stuff all the way back to the UK for friends to try.
Thanks for another great video.
Hi Kenji! Thanks for the video!
Can you do a dim sum series?
Good stuff, Kenji, thanks. One of my VERY favorite dishes on this wee planet.
Two comments, though. First, dried mandarin/tangerine peel would be a common and differentiating ingredient to this dish. Second, this dish truly needs some spicy, fresh red chili accompaniment steamed with it. A red jalapeño sliced into thin rings would be perfect. (I know you didn't have it on hand, but it's pretty crucial to cut the richness of the dish -- as is the orange peel). Green would work, but the red is pretty and sweeter. All that said, getting this dish into your mouth is more important than dwelling excessively on any niceties...
Awesome comfort food. Can’t wait for your Tavern style pizza.
Hello from Europe kenji ;) 🇧🇪 love your videos
One of my favorite dim sum dishes. Gosh I haven't had dim sum in forever. There is this place in Somerville, NJ that we go to once in awhile (it is really expensive) and it is delicious. Got to try this.
What is the place called in Somerville? I will be visiting close by and i would love to try it!
Probably Canton Palace on main street. Have had it many times, highly recommended!
@@danielyoung3854 yes that's the place. Hey there early ort there is a long line, but it is with it.
@@risasklutteredkitchen1293 looks good, I'll probably check it out. I'm in Morristown. Appreciate the tip
That is amazing
My favorite dish from my mum
I'm sitting her with 40C fever but it still makes me hungry. Looks amazing!
SNOW PEA LEAVES i firmly believe that if more people ate snow pea leaves, the world would be a better place. they’re soo good 😭
genuinely never seen a place to buy them around me. really want to try them though
Do you wash your cutting board with soap and water daily or how do you clean/maintain it?
Hey Kenji, big fan. You've become my favorite food tuber as of late. I also really love the nailpolish! I was wondering what shade it was, if you happen to remember? 🖤
Love you man
Mapo tofu pizza though 😍
Does this have a strong baking soda taste? I always have that problem when using baking soda to tenderize meat for stir-frys.
Reducing the amount of baking soda will help, it's not a must have ingredient in the first place.
Love the home cook recipes! Btw what drink are you sipping on?
Looks like the Lush IPA by Fremont Brewing (I saw the can for a second and assumed it would be an IPA and the design looked about the same after a google search)
Correct
nice
Where did you get that wooden spoon with the leaf/feather on the end? Was looking for it last night and couldn't find it anywhere.
Hand-carved in Colombia.
Would adding the corn starch be considered "velveting?"
Also, washing the meat removes bone fragments that may have occurred when the were being cut. Gotta protect those chompers.
I'm not into steamed food much, but this I gotta try. A quick question: would there be advantages/disadvantages to using a carbon steel wok over a cast iron wok? Or is it one of those things where both have use-cases?
Carbon steel wok is lighter and easier to use and considering the power of the home kitchen stove the ideal size will be 10-12 inches which is only able to cook 2 portions of food at a time.
Cast irons work is heavier and more strong against the heat and good at storing heat but too heavy to move it around. In China, people would buy a giant cast iron wok(around 17 inches) and set it on top of a gas/wood stove as a heating station to cook family size meals. It's big enough and retain enough heat to shovel food around to str-fry and cook big protein of stew food.
Thanks Kenji, hope you're well!
I'm not particularly paranoid but if you are, might want to consider replacing some of the keys that are visible at times!
Great recipe for steam pork! I grew up in Shunde Guangdong and this is one of the stable in our family. But I think Kenji putting way too much starch into the pork which turns out the juice of the dish looks cloudy and I guess it will taste too flourish. What my family did is starting at one teaspoon of starch and mixing and adding them until the liquid in the mixture is coated on the pork. Also I will also add some chopped ginger and garlic into the mixture to work with the black bean.
7:15 I SAW
Oh my
mapo tofu pizza damn that sounds pretty fire lol
kenji's cooking show (bob ross style/ calmer voice)
One of my favorite dim sum dishes along with chicken feet! I’ll definitely try this out, especially now that I got a heavy bone cleaver 🫡
@kenji! Can you help us tackle the infamous Siu Yook (crispy roast pork belly). Please help us break down the tips and tricks to get the crispy, light, cracklings skin, but tender pork belly?! Let's get it right in time for Chinese New Year!!
It’s in my book. Vinegar boil, poke the skin, slow roast, then deep fry.
@@JKenjiLopezAlt pitch: I’m trying to tune how long to pre-pressure cook pork shoulder [chunks] such that it remains luscious if taken from the precook and finished in a quick braise (filipino adobo); I might be able to afford buying enough butt to run a few batches, but not enough mouths to feed the results to… maybe worth exploring for you, given your pups? I’ve been likely cutting back from the mysterious optimal duration because I really hate it when the adobo is dried and leached out 🤔🤔
My gout is flaring up from watching back to back pork recipes.
Tasty
My guy just spent the last 6 days eating pork, then went to the store and bought more pork. Built different
When you washed the meat, you explained why you squeeze it but not why you do it under water and rinse it multiple times. Does removing the myoglobin help the dish in some way?
It removes the unpleasant taste from the meat(the stinky/bloody taste of pork I guess? Sorry I can't translate my words from Cantonese to English well enough).
Ooooo velveting
😍
Hi Kenji,
Just got my GoPro Hero 11 Black, and I have some issues with preview. But this is just the case when recording. Any suggestions?
I don’t get previews while recording on my older phone but do on a newer phone and my iPad.
If you slow down the video speed to 0.25x at 7:14 you can see the sneeze flying across the kitchen and also hear Kenji sound kinda drunk/sad when he says excuse me. Bless you Kenji :)
Fiending for that pizza rn. 👀
Everybody in Seattle has a cold!!
🔥🔥🔥🔥🔥🔥🔥🔥
Hey Kenji can I use chicken instead of pork
I m at a place where pork and beef are both banned.
Sheep/goat meat is not available but can be found but is very tough and chew and has almost no flavor due to the high altitude.
So can I use chicken instead?
Use whatever you want. Don't be a slave to recipes.
id recommend chicken thighs + legs, if you were gonna use chicken, they’ll be juicier
Maybe try wings or drumsticks? That would have more of the cartilage/connective tissue mouth feel
Nepal?
See if you can find a recipe for dim sum style chicken feet instead.
great looking rib meat
i hope youre not getting sick kenji! your voice sounds a bit hoarse in the last part of the video
Yeah honestly go get tested for COVID and stay safe Kenji.
With two little kids in the house I am almost constantly sick in some way or another. Still have not had covid though!
Dim Sumbody say Kenji just uploaded a new video?
Man, I wish I was that dog
Is that a dedicated dish sponge for your chopping board? Or same you use for dishes? Ain't that full of bacteria?
Should use a bit of dark soy sauce next time to look even better :D
Also, same principle applied for chicken wings/legs with a good load (or less depends of taste) of spicy pepper or spicy oil
What restaurants do you own in the bay area? I am in Pleasanton and would love to come by.
Oh NBD, here's a mapo tofu pizza I did. :D
Does anyone know what that stick spatula Kenji uses is called? or where it's from?
"Sit." "*Shark bite*" "Close enough..." My heart breaks for him - my tabby boy got so depressed that his fur fell out when his buddy was gone (the neighbor kids who play through the glass door opened the door and let my indoor-only boy out and i never saw him again and am still in pieces 6 years later over my sweet Sanji)
Yes, it definitely seems like he is hanging around the kitchen more since his buddy passed. He miss feel so lonely.
@@fordhouse8b he hangs out in the kitchen more because Shabu isn’t there to box him out 😂
Someone is sounding under the weather
in another life what wouldn't i give to be reincarnated as kenji's dog
Kenji
What does the science say about pork meat I wonder?
You're getting sick. Could tell from the first cut to the next day. Get rest!
whoa you don’t rinse your beans! no hate or anything i just have always rinsed mine because that’s what grandma does
Loudest eater on TH-cam hahaha looks yummy!
Lucas Sin samples with gusto too,their enjoyment always makes me smile
Yayyyyy. I’m first !!! Thanks for back to back recipes Kenji!!!
Does every bite of meat have bone?
kenji you sound a bit poorly lad... hope youre taking care of yourself. love the vids lots of love
Dries pork in salad spinner….immediately puts pork in brine made without measuring proportions. Lolz.
5 minutes in and the recipe is water and pork! Lol
Poor old pupper
“The problem with american barbeque pork is that you have to cook it low and slow for 2 hours”
*marinates pork for 12 hours*
You misheard. You have to cook it for many more than 2 hours. It’s more like 9-12 hours. As opposed to 10-15 minutes here.
@@JKenjiLopezAlt ohhhh I see the appeal now. Smart thinking, chef. 🧠 👨🍳
he did not sit
It’s ok, it’s just a formality to say “sit” 😂. I think Kenji said before Jamon has a bad hind leg.
I don't understand the use of the salad spinner. Why worry about drying the pork off when it's immediately going into a brine/marinade?
Anyone else felt uncomfortable by the wet meat sound?
Finally! I've been looking through all the comments! It's like he's wading through a swamp! I'm not usually bothered but did he get a new mic?! I've never heard things like this before. Was mildly uncomfortable.
Even though I have English blood steamed meat sounds unappealing.
Oh this looks terrible, but I hate gelatinous stuff. Not a fan!
That amount of water trowed away. Its offensive
Bit islamophobic with all the pork isn't it?
LMAO
is trolling online halal?
Yes, and runners hate the ocean.