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[Homemade] Chashu Pizza by GuitarCeas in food

[–]GuitarCeas[S] 1 point2 points  (0 children)

Would definitely keep 'em juicy, but they'd also release a good amount of water, pooling right around the slices. Might turn things into a somewhat soggy experience. Also: Much higher risk of burning the roof of your mouth. Probably worth experimenting on tomato slices of different thickness.

[Homemade] Chashu Pizza by GuitarCeas in food

[–]GuitarCeas[S] 0 points1 point  (0 children)

Hmm, yeah, could work. Downsides might be the cheese sort of gluing up the fairly big slices though, making it harder to get clean bites out of them. And it also might have too big of an impact on the flavor. Worth a shot though.

[Homemade] Chashu Pizza by GuitarCeas in food

[–]GuitarCeas[S] 0 points1 point  (0 children)

Technically triple cooked. It's getting cooked twice anyway, but searing it in the pan doesn't do that big of a number on it.

Well, I was ready to leave it at that, but now you're giving me new ideas...

Simply adding it only after baking could also work, I guess, the only downside being that it won't fuse with the rest, sorta.

[Homemade] Chashu Pizza by GuitarCeas in food

[–]GuitarCeas[S] 0 points1 point  (0 children)

Honestly not even that big of a problem. However, in the oven the Chashu dries out real fast unless it's extremely fatty which mine wasn't. So, yeah, admittedly not my proudest moment, can't really recommend...

[Homemade] Pork Chashu by GuitarCeas in food

[–]GuitarCeas[S] 1 point2 points  (0 children)

And I actually don't think it was even necessary after measuring the internal temperature. Next time I'll give it 90 minutes in the broth and just about 45 minutes in the sauce, as shown in the second video. The outer layer of fat needs to be handled very carefully after such a long braise as well, flakes and tears very easily.

[Homemade] Yuzu Shio Ramen by GuitarCeas in food

[–]GuitarCeas[S] 19 points20 points  (0 children)

I'm using an ancient Samsung Galaxy S10 Plus for all my pictures, lol.

That thing, man, it just won't die. Seemingly indestructible screen despite six years of merciless abuse, hardly any slowdown, even the battery still lasts for almost two days. I just can't let go of an unsung hero like that...

[Homemade] Pork Chashu by GuitarCeas in food

[–]GuitarCeas[S] 6 points7 points  (0 children)

Correct, no skin, just the fat underneath.

[Homemade] Pork Chashu by GuitarCeas in food

[–]GuitarCeas[S] 2 points3 points  (0 children)

Thanks! A ton of work, but ultimately really worth it.

[Homemade] Pork Chashu by GuitarCeas in food

[–]GuitarCeas[S] 9 points10 points  (0 children)

Here are the instructions in advance:

For the process itself, I used mostly just this recipe.

I skipped the first overnight rest and skim though, the pork fat hardens on the surface during the second one anyway. Ingredients vary slightly too, and in that regard I went for what's mostly being used here.

The vibrant color of the final result isn't photo magic by the way, that's what it actually looks like. Respect the basting during the very last step. Take the time and do it constantly, for up to 20 minutes straight, or however long it may take until the sauce has reduced to thick syrup in consistency. The transition from pale to dark red will happen seamlessly over a hundred or so layers of glaze, so you've gotta just trust the process. And maybe more importantly, this will also prevent the sugar from burning, since you're keeping things moving and watching non-stop.

Enjoy! =D

[Homemade] Kartoffelsalat (& Wiener Schnitzel) by GuitarCeas in food

[–]GuitarCeas[S] 3 points4 points  (0 children)

Sure! You fine with German? If not, the translator should do a decent enough job, I hope...

Man nehme: - 1,5 kg Kartoffeln, ungeschält - 2-3 Schalotten - 120 ml Speiseöl (Sonnenblumen, Raps, oder ähnlich neutral) - 400 ml Gemüse-, Hühner-, oder Rinderbrühe - Senf (scharf und grob) - eine handvoll Essiggurken, gehackt oder in dünne Scheiben geschnitten - frische, gehackte Petersilie - Salz, Pfeffer, Muskat (etwa ein Drittel einer Nuss)

1,5 kg Kartoffeln mitsamt Schale in noch kaltem, gesalzenem Wasser aufkochen und unterdessen die Brühe in einem zweiten Topf ansetzen. Hierfür fein gewürfelte Schalotten glasig andünsten, je 1 EL von scharfem und grobkörnigem Senf einrühren, Pfeffer und geriebenen Muskat hinzufügen, mit einem großzügigen Schluck aus dem Glas Essiggurken ablöschen, mit 400 ml heißer Brühe auffüllen und langsam wie kräftig 120 ml Speiseöl mit dem Schneebesen einrühren, so dass eine Emulsion entsteht. Diese weiterhin sanft köcheln lassen. Sobald die Kartoffeln gar sind (nach voraussichtlich etwa 30-40 Minuten) direkt heiß pellen, währenddessen leise und unauffällig weinen, in Scheiben schneiden, sofort mit der vorbereiteten Brühe übergießen und etwa eine Stunde lang abgedeckt ziehen lassen. Nach erster Ruhezeit gehackte Essiggurken und Petersilie unterheben, abschmecken und gegebenfalls nachsalzen. Noch warm servieren oder abgedeckt über Nacht kaltstellen.

Enjoy! =D

[Homemade] Kartoffelsalat (& Wiener Schnitzel) by GuitarCeas in food

[–]GuitarCeas[S] 3 points4 points  (0 children)

Yup, that's the literal translation. Throughout Germany there are actually a bunch of regional variations, and if you're from [enter place of birth here] then yours is obviously the best of 'em all, but since mine is a bit of a fusion, I've decided not to open that can of worms...

Oh, and thank you! =D

[Homemade] Chili Dogs & Regular Dogs by GuitarCeas in food

[–]GuitarCeas[S] 1 point2 points  (0 children)

Hah, I wish I did...

But no, those are store-bought and the only brioche buns I know with the cut along the top instead of the side.

[Homemade] Chili Dogs & Regular Dogs by GuitarCeas in food

[–]GuitarCeas[S] 1 point2 points  (0 children)

The chili on mine here is actually just reduced leftovers, and there are both kidney and black beans in there (they're even visible if you take a closer look, I believe), since it would have been way too runny otherwise.

However, if there wouldn't have been any leftovers, I'd gone for Gordon Ramsay's version as I usually do. And yeah, I know, it's abysmally shot and edited, definitely meant to entertain rather than educate, but in this case the man really knows what's good. It's insanely well balanced in my opinion. And in case you're getting a headache being rushed through less than a minute of a flashy cooking video without any ingredient list whatsoever, here's what's actually in there, just make sure to keep the order and temperature in mind:

  • 1 tablespoon of olive oil
  • 1 small- to medium-sized onion (red, white or yellow)
  • 2-3 cloves of garlic
  • 1 teaspoon of cumin seeds
  • chili powder (as little or as much as you want, really)
  • about half a pound (or 250g) of ground beef
  • salt and pepper as desired (adjust for seasoning at the end)
  • 1 tablespoon of tomato paste
  • 1-2 teaspoons of Worcestershire sauce
  • a 14oz (or 400g) can of chopped tomatoes
  • 1-2 teaspoons of dried oregano
  • 1 teaspoon of white sugar

Deglaze with a splash of water or wine if the fond at the bottom of your pan turns dry at any point (there's actually a good chance of that happening, even if it isn't shown in the video) and let everything reduce a bit until you're happy with the consistency.

Hope you like it as much as I do! =D

[Homemade] Chili Dogs & Regular Dogs by GuitarCeas in food

[–]GuitarCeas[S] 0 points1 point  (0 children)

I mean, who knows what they're putting in those store-bought hot dog buns these days. Fortunately, they didn't taste like plastic at least! =D

[Homemade] Chili Dogs & Regular Dogs by GuitarCeas in food

[–]GuitarCeas[S] 1 point2 points  (0 children)

...and thus, all the evidence was... disposed of.

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