Ranch 99 BBQ Pork Buns " cha siu baau" BBQ pork buns
Kent
pork buns. Has anyone tried them? Have any tried the pork & cabbage variety
of buns? The usual is cha siu baau, or BBQ pork buns They look good. I know
much of their dim sum is pretty so so.
TIA
Kent
Ciccio
> 99 Ranch 99 sells to go cha siu baau $3.99, 6 good looking prepacked BBQ
> pork buns. Has anyone tried them?
Yes. On a scale of 1-10, I give 'em a 3, and that's much higher than I
would give many of their dim sum items or entrees. About three months
ago I posted my critical review of 99 Ranch's buffet.
Since then, somebody brought a box 99 Ranch dim sum they had just
bought. I am probably a tad more critical of cha siu baau, than other
dim sum as that is sorta comfort food for me. I grew up adjacent to
Chinatown and as kids we would buy char siu baau almost as often as
candy bars. Anyhow, I found 99 Ranch's dim sum to be far too greasy
for my taste, and that's saying something.
Ciccio
JC Dill
You can try them hot during the times when they are selling hot dim sum
(e.g. weekday lunch time). I've had them hot for lunch several times,
and they were always very good.
I very rarely eat pork - cha siu baau is one of my rare exceptions.
jc
Keith Keller
The refrigerated pork buns are fairly decent, not necessarily sit-down
dim sum quality, but good enough for a quick bite you can heat up when
you get home. Eat them fast; the bun gets crusty fairly quickly (1-2
days tops).
I have not tried the pork and cabbage variety, or the other refrigerated
buns they sell. Their fresh roasted peanuts sold in the same case are
incredibly yummy (though quite salty).
--keith
--
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sf
I haven't tried that product. Fresh is cheap enough and I can freeze
them if I want. Store-bought, frozen, has disappointed me too many
times to want to take another chance.
--
Never trust a dog to watch your food.
Keith Keller
The ones I have in mind are fresh refrigerated, not frozen.
Kent
"Keith Keller" <kkeller...@wombat.san-francisco.ca.us> wrote in message
news:hn4gl7x...@goaway.wombat.san-francisco.ca.us...
> On 2010-09-06, sf <s...@geemail.com> wrote:
>> On Sun, 5 Sep 2010 11:20:34 -0700, "Kent" <aka....@yahoo.com> wrote:
>>
>>> 99 Ranch 99 sells to go cha siu baau $3.99, 6 good looking prepacked BBQ
>>> pork buns. Has anyone tried them? Have any tried the pork & cabbage
>>> variety
>>> of buns? The usual is cha siu baau, or BBQ pork buns They look good. I
>>> know
>>> much of their dim sum is pretty so so.
>>>
>> I haven't tried that product. Fresh is cheap enough and I can freeze
>> them if I want. Store-bought, frozen, has disappointed me too many
>> times to want to take another chance.
>
> The ones I have in mind are fresh refrigerated, not frozen.
>
> --keith
>
>
pastry seems firmer than you might want. In our bamboo steamer for 12-15
min. the pastry shell softened close to what you get in a dim sum house.
They are good, with good pulled pork. I would have liked the taste to be a
bit zippier, but that's my own relationship with pulled pork. They are of
decent size, the same as you get in a dim sum house.
If any try the "steamed pork and cabbage dumpling", also in the frig. for
$3.99 for six let us know.
Kent
Keith Keller
>
> They're fresh and in the frig in the store. When you first take them out the
> pastry seems firmer than you might want. In our bamboo steamer for 12-15
> min. the pastry shell softened close to what you get in a dim sum house.
If you want to be incredibly lazy, you can wrap them in a paper towel
and microwave them on about 50% power for 1-2 minutes. It's not the
best ever, but it's good enough if you're in a rush.
Kent
> On 2010-09-07, Kent <aka....@yahoo.com> wrote:
>>
>> They're fresh and in the frig in the store. When you first take them out
>> the
>> pastry seems firmer than you might want. In our bamboo steamer for 12-15
>> min. the pastry shell softened close to what you get in a dim sum house.
>
> If you want to be incredibly lazy, you can wrap them in a paper towel
> and microwave them on about 50% power for 1-2 minutes. It's not the
> best ever, but it's good enough if you're in a rush.
>
> --keith
>
>
>
it's going to be much too dry if it's just heated as above. It really needs
the steam. I guess you could steam with a moistened paper towel wrapping. I
think, however, it needs a low constant steam for as long as ten minutes. In
a dim sum house, of course, they're sitting in low temperature steam
ongoing. I may try the wet paper towel. 5 or so minutes at a power level of
5. I'll report back.
Kent
Keith Keller
>
>> If you want to be incredibly lazy, you can wrap them in a paper towel
>> and microwave them on about 50% power for 1-2 minutes. It's not the
>> best ever, but it's good enough if you're in a rush.
>
> it's going to be much too dry if it's just heated as above. It really needs
> the steam. I guess you could steam with a moistened paper towel wrapping.
I have tried this specific process with the plain pork buns (not the
cabbage version you've asked about). The paper towel does help to hold
in the steam and moisten the bun. If the bun is too old, it's not going
to make any difference anyway.
> I may try the wet paper towel. 5 or so minutes at a power level of
> 5. I'll report back.
That might overcook the bun and dry it out. Maybe try an even lower
power? (Depending on your microwave of course.) Now that I think about
it more carefully, I think my cooking time was closer to 3 minutes at
50%.
I do think the wet paper towel is a good idea; I look forward to reading
your report.
JC Dill
> Have you tried this with this specific pork bun? I think that this pork bun
> it's going to be much too dry if it's just heated as above. It really needs
> the steam. I guess you could steam with a moistened paper towel wrapping. I
> think, however, it needs a low constant steam for as long as ten minutes. In
> a dim sum house, of course, they're sitting in low temperature steam
> ongoing. I may try the wet paper towel. 5 or so minutes at a power level of
> 5. I'll report back.
My experience is that microwaving generates a lot more steam and
moisture than you think, and that even a dry paper towel will do the
trick. A wet one could leave you with a soggy, inedible mess. If you
want to add a wet paper towel, don't put it directly on the bread
product, just put it in the microwave, to the side of the food. Let the
nuker heat up the water and create steam in the microwave chamber.
jc