Recreating Maangchi's Dakbokkeumtang (Spicy Braised Chicken) From Taste
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Date: 2019-10-25
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Comments and reviews: 10
D33Y4
Apples and pears, pretty similar texture, and stewing negates their flavor profiles. Forgivable. But, Asian cooking are quick and simple processes. Have a Western trained chef do it and you get stuff like precooking the chicken, post cooking assembly (no Asian cooking anywhere requires intricate assembly prior to serving, and blanching scallions on the side for a garnish. Because that's totally a Korean thing to do.
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Apples and pears, pretty similar texture, and stewing negates their flavor profiles. Forgivable. But, Asian cooking are quick and simple processes. Have a Western trained chef do it and you get stuff like precooking the chicken, post cooking assembly (no Asian cooking anywhere requires intricate assembly prior to serving, and blanching scallions on the side for a garnish. Because that's totally a Korean thing to do.
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Mon Cheri
I think the reason he couldn't figure it out all the way is because he didn't think about maangchi and how she approaches cooking. She doesn't really use any ingredient you couldn't find at your local Asian market, nor does she use unnecessary cooking techniques (like blanching the green onions on the side.
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I think the reason he couldn't figure it out all the way is because he didn't think about maangchi and how she approaches cooking. She doesn't really use any ingredient you couldn't find at your local Asian market, nor does she use unnecessary cooking techniques (like blanching the green onions on the side.
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KevVIII
One thing that a lot of western folks would never understand is that Korean (and to some extent, Far East, although I cannot really speak for them) folks despise gamey-ness of meats (any protein besides seafood. So we smother all the flavor out of meats through all sorts of ways, milk included.
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One thing that a lot of western folks would never understand is that Korean (and to some extent, Far East, although I cannot really speak for them) folks despise gamey-ness of meats (any protein besides seafood. So we smother all the flavor out of meats through all sorts of ways, milk included.
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Yuuki Kiya
The thing that Chris doesn't seem to realize is that Asian cuisine has a tendency to use maybe a maximum of 2 pots/pans/whatever cooking method per dish. Like if you're already using a pot and you have to break out two more pans and an oven, you're doing something wrong.
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The thing that Chris doesn't seem to realize is that Asian cuisine has a tendency to use maybe a maximum of 2 pots/pans/whatever cooking method per dish. Like if you're already using a pot and you have to break out two more pans and an oven, you're doing something wrong.
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symbian
Considering Chris does not have cultural awareness of how Korean cooking is done (so he used his classical training to cook it even knowing it was a Korean dish) so to get it so close in terms of taste and appearance is such an accomplishment.
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Considering Chris does not have cultural awareness of how Korean cooking is done (so he used his classical training to cook it even knowing it was a Korean dish) so to get it so close in terms of taste and appearance is such an accomplishment.
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Alec Ana
Good job Chris Asian dishes always seem so complicated, I'm impressed he got as close as he did. The while apple vs pear thing was stressing me out tho. Also NO WAY would anyone guess that chicken unless they new Korean cooking already
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Good job Chris Asian dishes always seem so complicated, I'm impressed he got as close as he did. The while apple vs pear thing was stressing me out tho. Also NO WAY would anyone guess that chicken unless they new Korean cooking already
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leonkennedy74
You can tell Chris does mostly western style cooking. Scallions and soy sauce are staples for asian cooking, as is incorporating all the ingredients into a sauce without any prep. They all get soaked and cooked together.
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You can tell Chris does mostly western style cooking. Scallions and soy sauce are staples for asian cooking, as is incorporating all the ingredients into a sauce without any prep. They all get soaked and cooked together.
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Jason Bourne
I demand more reverse engineering episodes with Chris This, along with the episodes with Brad and Matty going noodling is the best content on BA. Not saying that the rest isn't great, too, of course
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I demand more reverse engineering episodes with Chris This, along with the episodes with Brad and Matty going noodling is the best content on BA. Not saying that the rest isn't great, too, of course
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Semper Ludens
How does he know without a doubt that it's Gochujang and Gochugaru, but never considers raw chicken, milk and apple? His sense of taste and knowledge of recipes is seriously impressive though
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How does he know without a doubt that it's Gochujang and Gochugaru, but never considers raw chicken, milk and apple? His sense of taste and knowledge of recipes is seriously impressive though
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Wendy Lu
LOVE this new series. My fav alongside with Claire's. This is such an interesting concept that totally utilizes Chris's special skills. ;) Excellent post production/editing as well
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LOVE this new series. My fav alongside with Claire's. This is such an interesting concept that totally utilizes Chris's special skills. ;) Excellent post production/editing as well
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