Hi, i am from Singapore. Thank you for the great guidance and humorous narrations. However, in Singapore is very rare to get a roasted goose, can i use roasted duck or chicken?
@CookKingRoom6 жыл бұрын
you can definitely replace it with roasted duck or chicken:) thanks for watching and please subscribe to my channel
@lawrencelee21346 жыл бұрын
Awesome video, tried your recipe on Australian 4 head Dried Brownlip abalone very delicious, had to make some adjustments to the soaking process. The overall result of the dish was amazing, it was my first time to process and cook dried abalone just mind blowing!! Many Thanks for your techniques will be trying your other recipes when I have the chance!!
@CookKingRoom6 жыл бұрын
Hi there thanks for your comment and I really appreciate that you tried this recipe as it involves a lot of time and effort! What happened to the abalones ? were they not soft enough before you start stewing them? i normally start stewing them at the point that you can slightly bend them with your bare hand or finger, you can tell whether they are ok or not. And for the stewing process, increase the time and repeat 1 or 2 times more to get them to a tenderer texture if the don’t (depends on size of your abalones) . Thanks again for watching and please do try it again , and of course for the other recipes too :)
@lawrencelee21346 жыл бұрын
Thanks for responding. The dried abalone was around 150g and it was moderately thick, after 2 days of cold soak it was still fairly stiff, had to cold soak total 6 days (day and night water change) for the exterior to be soft enough (judgement call), then hot soaked twice for it to be soft enough (judgement call) to be stewed. Maybe you would have soaked less if you were in my position, but since I have never done this before so I had to wing it haha. I will definitely give it another shot when I have the time, Some old timers tell me they retain the hot soak water to cook the abalone because of the flavour, would you consider using it?
@ngunjoseph22602 жыл бұрын
豜豜豜
@klee1236 жыл бұрын
A very long and expensive process (The cooking time....). Certainly explains why Abalone is so expensive in Cantonese restaurants. Looks amazing though!
@CookKingRoom6 жыл бұрын
Thanks for watching first of all, actually this dish can be achieved by doing sous vide too. the result could be another surprise and will lead to a easier time management and preparation. However , this is the traditional way which does involve a lot of ingredients and time, which they are all cost to he restaurant lol.
@garychangarychan4 жыл бұрын
Very detailed and kind hearted! Love your sharing very much! Which kind of device / software do you use for cooking record?
@Gigi0866 жыл бұрын
"You may say WTF" Lol! I just cooked this dish as well, took about a week from hydrating the abalone to finish cooking, but the taste was so good it worth the time & effort! Can we save more time by cooking with cast iron pot?
@CookKingRoom6 жыл бұрын
Hi Gigi, always love to share cooking idea with people and thanks for watching the video first of all. My idea of using cast iron pot is because it can retain heat for a longer time, I believe the time could be shorter as you actually using the heated water to continue cooking the abalones, as you don't want to use direct heat to boil them which will turn them hard. Do you sous vide? I have an idea of using it to replace the traditional method which can save more cost on the gas and ingredients too.
@Gigi0866 жыл бұрын
I used the thick base stainless steel pot to rehydrate the abalone as I'm a Staub user, I season all my cocotte and the oil might destroy the abalone. Perhaps I should invest in a Le Creuset for this purpose. I saw your sous vide video on drunken abalone too! Please please let us know if you've tried sous vide on dried abalone. Wonder how long will it take though?
@CookKingRoom6 жыл бұрын
yes you are true, at the time you rehydrate the abalones it’s indeed should be oil free, when you are infusing flavour into the abalones it’s already not a worry as the stock contains a lot of oil content anyway. I guess stuab is fine to use. sous vide should make life easier as the moisture will be remained in the bag and will never be able to get out. with the continuity of heat being supplied the time should be able to controlled easily. I think I should make one video with sous vide dried abalone in the future lol. the time is really size dependent :) btw, what do think of sous vide ?
@Gigi0866 жыл бұрын
Anova makes sous vide simpler. Finish the cooking by searing the meat on a cast iron grill is easy and tasty! Try Chapman To's sous vide Hainanese chicken rice recipe, it's good!
@maithithuytien38826 жыл бұрын
Gigi Lee 8
@yokoasahi53244 жыл бұрын
好正 有心機👍🏻
@bzen19183 жыл бұрын
笫二次同第三次焗水需要用姜葱嗎? 美國沒有燒鹅賣,可以用無頭燒鴨嗎?
@dongfengchen20073 жыл бұрын
鹅有得买成二十磅.但烧的就冇.而且好韧又唔好食.鹅别想了🤣过年意头又唔係好.
@nicolaharrison75453 жыл бұрын
Can I use old chicken?
@tammyyip92783 жыл бұрын
點解要落燒鵝?燒鵝不用先飛水嗎?
@notmeagain56476 жыл бұрын
wow, so much work but it look delicious.
@CookKingRoom6 жыл бұрын
actually it can be done by sous vide too! save more time and efforts!
@tehsweeleng3 жыл бұрын
Can we use the pressure cooker to speed up the braising process?
Was very interested to try cooking abalone but after watching your video on how to braised abalone, I gave up on the idea of doing it myself, TOO troublesome and time consuming... Hahaha Please do something on the video sound recording, music is too loud whereas your voice is too soft... Nice cooking video you have there, thank you
@CookKingRoom6 жыл бұрын
cheers mate, i’m really sorry about the loud bgm I didn’t realised that at the very first beginning, I have been improving the voice over in videos after that hope they are good and easy to be listened. This recipe takes a lot of effort and time which definitely not for a lot of busy people in HK. Do you sous vide? A sous vide version will be out in the future which takes less time and ease up the entire process. please follow my channel if you like it :)
@chinsiulee61566 жыл бұрын
We do not have roasted goose here in Vancouver, are there any substitution? Thanks
@chinsiulee61566 жыл бұрын
We have roasted duck though, is it ok ?
@CookKingRoom6 жыл бұрын
Hey there, thanks for the comment. For substitution you can use any sort of stock you want, like home made chicken stock, or from the head of a roasted suckling pig . What we wanted to do initially is to infuse the flavour into the abalone.
@chinsiulee61566 жыл бұрын
Thankyou for your prompt reply.
@willchu6 жыл бұрын
Are you making this for Chinese New Year? I am from Vancouver too, will be making this for CNY this year. I am planning to use Roasted Duck to make this recipe. It should turn out good as well. Good luck!
@willchu6 жыл бұрын
By the way, we do have Roasted Goose in Vancouver. It just doesn't taste as good as Roasted Duck.
Thank you so much for this recipe! Been looking for a traditional recipe to make dried abalone. Luckily I came across your channel. I can't wait to try this recipe for my family.
@CookKingRoom6 жыл бұрын
thanks for your comment. can’t wait to hear yours comment:)
Very hard to hear what you saying. The music should be don't need it. Thanks. Macdonald.
@CookKingRoom6 жыл бұрын
i’m sorry ! that’s my 1st video with loads of improvement required. background music volume has been refined for the recent uploads. thanks for watching.
@stevenskwong79442 ай бұрын
吸油,您真係唔識喎!
@ubcTech5 жыл бұрын
能不能給個字幕?
@CookKingRoom5 жыл бұрын
影片不是已經有了嗎?
@ubcTech5 жыл бұрын
@@CookKingRoom I see. 後來才發現原來是英文字幕,可能很多時候你一直在講,可是字幕沒有出來,還有英文字幕字形有大有小,讓我以為是標題 (第一行大字,後面換成第二行的字變成了小字)