nogrodsmithy:
Lets make some bao.
nogrodsmithy:
Bao filling
nogrodsmithy:
Portioned and filling going in.
nogrodsmithy:
Crimp the ends together.
nogrodsmithy:
20200209_123915
nogrodsmithy:
Two filling portions left to go...
nogrodsmithy:
Filling bao #21
nogrodsmithy:
Covered to raise a bit.
nogrodsmithy:
Egg wash before baking.
nogrodsmithy:
Char siu marinade. Tomorrow the meat goes in. The day after it cooks
nogrodsmithy:
char siu marinade
nogrodsmithy:
8#'s of pork butt going into the marinade. 10 hour soak in this, then bag it and sous vide for 12-16 hours.
nogrodsmithy:
8#'s of pork butt going into the marinade. 10 hour soak in this, then bag it and sous vide for 12-16 hours.
nogrodsmithy:
Char siu bagged and ready to cook.
nogrodsmithy:
Let the cook begin. I'll check on the temperature (149°F) every few hours through the night.
nogrodsmithy:
Let the cook begin. I'll check on the temperature (149°F) every few hours through the night.
nogrodsmithy:
Char Sui after 16 hours of cooking
nogrodsmithy:
Char sui with a layer of sauce before broiling.
nogrodsmithy:
Broiled perfection
nogrodsmithy:
Char sui, cut and ready to eat.
nogrodsmithy:
Cutting open the first one...
nogrodsmithy:
First pan out of the oven
nogrodsmithy:
Looks good enough to eat..
nogrodsmithy:
Gotta cool off a bit before we eat too many.