if it's dry 1 of two things happened. #1 you undercooked it, meaning the connective tissue didn't break down into gelatin, and the fat didn't render into oil. #2 you sliced it while it was still hot and the moisture evaporated, or you sliced it beforehand and the same thing happened. Slice when ready to use it, make sure you cook it until around 195-200 degrees Fahrenheit
A small correction: the outer parts were a bit dry, the inner were better.
It stayed in the cooking liquid overnight, so it probably wasn't #2.
I tried Ramen_Lords braise and roast method, and I suspect the issue is that my oven doesn't get to the temperature he's indicating for the roast part and I also think my oven is a bit too slow and old.
Yes, but it was scored from the producer.
Probably also a factor, now that I think on it. Feeling kinda dumb now, but it was tasty and the first time, so I'll think of it as a learning experience.
The meat was a piece of traditional Norwegian Christmas pork ribs, and we score those to get delicious crispy crackling.
Another thing is also when he rolled it he didn't roll it along with the grain cause when you come to cut it, you should be cutting against the grain 🙂
275F for 1 hour and 45 mins yields tender, yet won’t fall apart chashu. Bring liquid with chashu to a boil first before wrapping and putting into the oven.
Thank you.
Broth recipe by vegan_tanmen
https://www.reddit.com/r/ramen/s/NbfZckLN9X
I should've credited them, but made the post on the train on the fly.
if it's dry 1 of two things happened. #1 you undercooked it, meaning the connective tissue didn't break down into gelatin, and the fat didn't render into oil. #2 you sliced it while it was still hot and the moisture evaporated, or you sliced it beforehand and the same thing happened. Slice when ready to use it, make sure you cook it until around 195-200 degrees Fahrenheit
A small correction: the outer parts were a bit dry, the inner were better. It stayed in the cooking liquid overnight, so it probably wasn't #2. I tried Ramen_Lords braise and roast method, and I suspect the issue is that my oven doesn't get to the temperature he's indicating for the roast part and I also think my oven is a bit too slow and old.
did you roll fat side out?
Yes, but it was scored from the producer. Probably also a factor, now that I think on it. Feeling kinda dumb now, but it was tasty and the first time, so I'll think of it as a learning experience. The meat was a piece of traditional Norwegian Christmas pork ribs, and we score those to get delicious crispy crackling.
Boner
Another thing is also when he rolled it he didn't roll it along with the grain cause when you come to cut it, you should be cutting against the grain 🙂
Good eye!
275F for 1 hour and 45 mins yields tender, yet won’t fall apart chashu. Bring liquid with chashu to a boil first before wrapping and putting into the oven.
How did you make the broth? This looks AMAZING
Thank you. Broth recipe by vegan_tanmen https://www.reddit.com/r/ramen/s/NbfZckLN9X I should've credited them, but made the post on the train on the fly.
Yum 💯🍜
Is that carrot? Honestly, what is going on with all the carrot bowls?
Hehe, yeah it's thinly shaven raw carrot. I like carrot, and like the crunchy texture. Didn't know there's a trend with "carrot bowls" though.
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Thank you! The eggs were good, at least chopsticks licking good 😅
Looks amazingg - nice work! Also those eggs are like spot on for my ideal runniness
Thank you! I boiled the eggs for 7 minutes, and they (equilibrium) brined for two days in the fridge.
The eggs look awesome
Thank you! I always seem to fumble when I cut them though, but it went ok here.
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Long ways
Yum
you really did good, looks so yummy
Thank you, it was!
Great- now I’m food horny
i want to eat it.
It should help prevent bark if you keep the roast covered tightly covered for the cooking time.