Comments on: A Cantonese Kitchen Classic: Char Siu http://www.tigersandstrawberries.com/2006/01/31/a-cantonese-kitchen-classic-char-sui/ Thu, 08 Jan 2009 17:06:53 +0000 http://wordpress.org/?v=1.5.2 Comment on A Cantonese Kitchen Classic: Char Siu by: Marcus http://www.tigersandstrawberries.com/2006/01/31/a-cantonese-kitchen-classic-char-sui/#comment-58326 Tue, 09 Sep 2008 12:01:29 +0000 http://www.tigersandstrawberries.com/2006/01/31/a-cantonese-kitchen-classic-char-sui/#comment-58326 Hi, looks great ! I was told that prior to the grand entrance to the oven, a pan of water has to be placed beneath the rack that will be used later for the char siu. So that there will be steam. Whats ur advice? Hi, looks great ! I was told that prior to the grand entrance to the oven, a pan of water has to be placed beneath the rack that will be used later for the char siu. So that there will be steam. Whats ur advice?

]]> Comment on A Cantonese Kitchen Classic: Char Siu by: Lara http://www.tigersandstrawberries.com/2006/01/31/a-cantonese-kitchen-classic-char-sui/#comment-56259 Mon, 28 Apr 2008 15:06:46 +0000 http://www.tigersandstrawberries.com/2006/01/31/a-cantonese-kitchen-classic-char-sui/#comment-56259 Hi! My friend emailed me this recipe a while ago and I finally made (part of) it last night - the pork is marinating in my fridge as I type this! My only problem is that I ended up making it in chunks instead of strips because there was a bone in the middle of the piece of meat that i bought - and now it won't stay on the roasting rack without falling through the "slats". Do you have any suggestions? I'm now contemplating rigging something up using paper clips in my oven, but that sounds so labor intensive....argh! Hi! My friend emailed me this recipe a while ago and I finally made (part of) it last night - the pork is marinating in my fridge as I type this! My only problem is that I ended up making it in chunks instead of strips because there was a bone in the middle of the piece of meat that i bought - and now it won’t stay on the roasting rack without falling through the “slats”. Do you have any suggestions? I’m now contemplating rigging something up using paper clips in my oven, but that sounds so labor intensive….argh!

]]> Comment on A Cantonese Kitchen Classic: Char Siu by: Barbara http://www.tigersandstrawberries.com/2006/01/31/a-cantonese-kitchen-classic-char-sui/#comment-43393 Mon, 22 Oct 2007 21:27:29 +0000 http://www.tigersandstrawberries.com/2006/01/31/a-cantonese-kitchen-classic-char-sui/#comment-43393 Jim--check out this link from Meathenge, where Dr. Biggles took my recipe and used it in his smoker. http://www.cyberbilly.com/meathenge/archives/000991.html By all accounts, and by my reckoning, it turned out extra special tasty and good, so I suggest you give your method a try and see what happens. And let me know how it tastes, and post your results (or a link to them) here so other folks can hear about it to. I love it when people adapt my recipes! Jim–check out this link from Meathenge, where Dr. Biggles took my recipe and used it in his smoker.

http://www.cyberbilly.com/meathenge/archives/000991.html

By all accounts, and by my reckoning, it turned out extra special tasty and good, so I suggest you give your method a try and see what happens.

And let me know how it tastes, and post your results (or a link to them) here so other folks can hear about it to.

I love it when people adapt my recipes!

]]> Comment on A Cantonese Kitchen Classic: Char Siu by: Jim http://www.tigersandstrawberries.com/2006/01/31/a-cantonese-kitchen-classic-char-sui/#comment-43261 Mon, 22 Oct 2007 15:36:03 +0000 http://www.tigersandstrawberries.com/2006/01/31/a-cantonese-kitchen-classic-char-sui/#comment-43261 This looks awesome, Barbara. I am wondering if I can replicate the same results in my ceramic cooker -- essentially, a charcoal-fired outdoor oven. My plan is to lay the meat on the grates so there will be certainly be (delicious) grill marks on the meat. Will this be horribly inauthentic? Would I taint it even worse if I added hickory smoke? It sounds delicious to me, and I thought I would inspire your thoughts. This looks awesome, Barbara. I am wondering if I can replicate the same results in my ceramic cooker — essentially, a charcoal-fired outdoor oven. My plan is to lay the meat on the grates so there will be certainly be (delicious) grill marks on the meat. Will this be horribly inauthentic? Would I taint it even worse if I added hickory smoke? It sounds delicious to me, and I thought I would inspire your thoughts.

]]> Comment on A Cantonese Kitchen Classic: Char Siu by: Harry http://www.tigersandstrawberries.com/2006/01/31/a-cantonese-kitchen-classic-char-sui/#comment-43011 Fri, 19 Oct 2007 19:46:45 +0000 http://www.tigersandstrawberries.com/2006/01/31/a-cantonese-kitchen-classic-char-sui/#comment-43011 For the hooks you can also use really heavy paper clips, such as the ones that are sorta triangular rather than oval. (I really need to keep track of my "late to the party" posts, if I want to see if there are any responses.) For the hooks you can also use really heavy paper clips, such as the ones that are sorta triangular rather than oval.

(I really need to keep track of my “late to the party” posts, if I want to see if there are any responses.)

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