If you go to the Chinese Cooking Demystified channel, there's a video about "1500 year sourdough" that can help modify your bao bun recipe a bit. Basically there's a non-(western)yeast based recipe that is more "proper" but then there's also an adjustment for what to do when substituting yeast.

@starboy020396

2 ай бұрын

God I love that channel

This is inspiring me for a BBQ/British Sunday Roast bite. Individual Yorkshire puddings with brisket, sage and onion stuffing and glazed carrots plus a little cup of gravy to dip.

@Jorts1737

2 ай бұрын

That sounds delicious. I hope you follow through with this.

@bjornronaldson6017

2 ай бұрын

That sounds like a killer idea!

I've only done pork belly a couple of times...but one was a Mojo pork belly. That citrus compliments the pork belly SO well.

Great video, l’ll say it again, one of the most underrated channels ik. Your videos are goateddd

So close to the Bahn Mi w/brisket style pork belly! You can do it Brad!

Lady Chud's comment about spicy mayo sounded like a home run.

Brooke is definitely a good taste tester. This one was obviously a hit.

Wow, you are a legend!! Plz never stop making videos!! big greetz from germany 🙋🏼‍♂️

If your bao bun was stuffed with snake it'd be a BOA bun

@arkansasrebel348

2 ай бұрын

😂😂😂😂😂😂

@JakeLovesSteak

2 ай бұрын

This is the winning comment for today! 😂

@DavisMoore-rx3lg

2 ай бұрын

Well played. Well played good sir

@coreyfunch561

2 ай бұрын

I choked on my lunch. Haha

@jxff2000

Ай бұрын

BA DUM TSS!!!

Next bao recommendation: ode to KG, lamb bacon with pomegranate tahini etc

1792, my favorite bourbon paired with that dish, nicely played😎👍🏻🔥

Awesome dish sir!! Keep up the good content!! I use a bunch or your recipes but slightly change….great stuff! I’m in south Louisiana and love da seasoning here

I want to know the recipes Chud has been wanting to make for a short time.

When Brooke eats this much of it you know it's amazing. Making this

Super stoked about this recipe. I’ve been wanting to do brisket bao for about a year now, so I will try this soon but with brisket

Those look amazing and her suggestions are really good

Looks Awesome! I’m totally going to make this

Killer recipe Mr. Chud!! I need to give this one a shot! 👍

Bradley as usual you’ve hit the nail on the head I watch everyone of your videos and don’t normally comment cause I’m usually pretty busy everything you make looks so delicious and the fact that it’s always from scratch makes it even better. My girlfriend does have one question is Brooke your wife? Keep it up.

So excited for this! Thank you

Never had bao before but it looks delicious great job, look forward to what's next.

It's the chopping action that sets these videos apart from all the others... and of course, patting your meat, ding ding!

@smiffyOG

2 ай бұрын

Lol I love the chopping action too

@JakeLovesSteak

2 ай бұрын

I do the "pat it dryyyy!" all the time now. 😊

@martijnbuunk

2 ай бұрын

​@@JakeLovesSteak.. ok, so im not the only only one out there... Thanks 😂

That’s looks great man

A definite need to make!!

Looks delicious! Brisket, Ribs, Salmon, Duck

Looks really good might have to trie it

My man Chud is acting like Manapua doesn't exist, all good, if you ever make it to Hawaii make sure you try some

Looks amazing. It's not clear in the video but if you use a starch thickener like cornstarch it has to come up to a simmer to actually thicken. It seems like you used the gelatin method which does not require boiling but just dissolving and it will get thicker as it cools. Starch thickeners don't really get thicker when they cool. Max thickness is reached at boiling/simmer.

I watch all your videos and enjoy all of them, the only thing that could make me happier is that if you could come up with an alternative for all the bread you make, even if it’s just a mention, of how to make it low carb for us people that can’t eat the carbs because believe me I miss a good bread or pizza or pasta. Like I said just a mention of an alternative would be nice. Love you mean it

Not going to lie. Living in Alabama I’m really jealous of y’all’s bourbon availability. When my brother in law comes home Texas I normally send a list for him to bring home😊

Bao Buns with Crispy Duck!

I’ve wanted to make these for so long myself!! Gotta try it now! I was thinking a sriracha mayo would be good on it!

For the algorithms bay bay!!!!

Smoked Char Siu pork inside the steamed bun would be fun to try.

Looks so good. Cheers, Bradley! 👍🏻👍🏻✌️

Oo, this looks sick. I'm gonna have to try that.

I just reduce Bachan's with a little brown sugar added and toss in some green onions for this sauce now. That stuff is incredible.

I was contemplating adding this to my menu last week lol

That's definitely yummy mmmhhhh

Excellent editing on the chop portion of your video. I am a man and I am manly but I’m gonna give you one of these.😘 because I love that portion of your show maybe it’s OCD I don’t know

Absobaotely fantastic.

Killer Video Brad!

Awesome!

Sam the Cooking Guy recently did an asian meatloaf - I bet that would be fabulous on the bao buns. 💜

Bradley these look amazing!! I noticed the glove on your right hand. Did you cut yourself on the mandolin thingy?

I don’t know why but I absolutely prefere the at home setup compared to cooking videos in the chud shop 🫤

Yum yum Chud Day!!!

Wow, I think it moved a little. Cheers.

The fabulous, freewheeling, fast and frantic FOZZ E BEAR!!!!!!! Well, PEZ style, anyway.

Deliciousness!

Lmao brook I am so jealous you get to have all that good food 😂😂😂😂😂✌🏾✌🏾✌🏾✌🏾✌🏾✌🏾

looks yummyyyyyyy

Heck yeah

Bao means bun. So bun bun. Haha

Can someone remind me how that chuds metal disc heats up a pot? And doesn’t burn the wood under it?

I'm not sure if you have... but could you make a smokey, delicious, velvety ramen one day?

I made these last year, totally forgot about them cause the bao recipe was way over complicated. Like yours much better 👍

1792 Ridgemont Reserve is my go-to Bourbon.

COOK UP THE SNAKE!!!

Bao bun mountain!!!!!,!,!

Can you show your induction setup mounted under your cutting board. Thanks for the videos.

o M g! epic!! yum.

That looks just the Aldi mandolin I have.

Looks Great. #STAYSAFE #PHILLYPHILLY 🇺🇸

Go on,be honest...the black glove halfway through the mandolin slicing.....fingertip in the veggies😂😂😂😂

Those Bao Buns look so good, I definitely want to try making this sometime!! Also your chopping speed has always been so impressive, I wish I could chop that fast.

Hi Chud! Lovely videos! But could you add the degrees in Celsius as well please? Perhaps as a caption or whatever.

Amazing food! Billions must try

Mr. Robertson, you testing the Burch Barrel?

1792 is tasty, but have you tried Woodford double oaked? ya I know this is completely not what this video is about lol. The Bao buns look Fantaste-ic by the way. Love some Bourbs tho and cheers from Canada and keep the vids comin bro

Fairly new to the channel gotta ask what is the metal thing you put you pots on and keeps things hot?

love the videos, im interested to know what the "hot plate" is that you use to fry stuff on your table is?

@rayrayseels9911

2 ай бұрын

I don't believe it is a hotplate. Just a trivet to prevent the table top from burning. Thinking he is cooking off-camera

Jalapeno bratwurst bao but the bao is steamed with beer.

Nikuman next!!!!!!!

Great choice in the end. 1792.

What size ring mold would you guys recommend? Thanks

Are those Glencairns scotch glasses available to buy?

Wonderful recipes all the time ;-) But what happened to the nice pork rind that was supposed to be on the belly. Makes the best pork cracklings. Sprinkled with bbq rub they are even better. Try it out ;-)

do Korean Fried Chicken Bao!

You can get me out of bed for this🔥👍

No way, just recorded this yesterday. 😂 sorry Chud

Fozzie Bear Pez dispenser.

How do you chop so fast

Can you buy those chud plates and im so confused how they get so hot to simmer but doesnt burn the counter.

I'ma try this for my boyfriend 😍

Where do we get the Chuds Glencairn?!

Burnt ends on traeger grill video?

The whisky selections are getting progressively rarer bottles haha

I need to find a better source for pork belly. Hy-Vee is one of the only places I can find it but their selection isn't the best. The last slab I picked up was way too fatty. And yes, I understand pork belly is inherently fatty. But this one was 75-80% fat.

Wocka Wocka!

"haven't paid any whiskey tax since 1792!" Bob Dylan Moonshiner

@bearguysanmightyquinn2081

2 ай бұрын

i ment copper kettle

What was that circle thing he was resting the pots and pans on which I believe was heating them

@fraud1

2 ай бұрын

Would also like to know, came reading the comments to see if it had been asked already

11:01 I love this part! Watched it over and over so many times!

Never hear of these, they look ruuuul gyd

Fine, since you twisted my arm I will make them this weekend

When are you making Chinese bbq pork?

Fozzie .. 😅

"such a cute little package" ...if only I had a dollar every time I heard that

Al pastor bao?

Damn 😮‍💨😮‍💨😮‍💨