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  1. People are arguing about authenticity but what I see is quick and dirty technique and noob mistakes. His buns are splotchy and wrinkled, which means the dough is uneven (so it cooks unevenly), and lacks the structure to support a smooth skin so it collapses in on itself as soon as you take the lid off. You can mitigate collapse a bit by leaving the lid on for a few minutes after taking the baskets off to decelerate the temperature drop. Doesn't look like he does, and then he hides that lumpy surface by sprinkling stuff on top. I expect better from a professional chef. Perfect? Pfft. Perfection takes time and effort he's not bothering to put in. It's a quick and dirty recipe that saves time, which is fine, but call it what it is.

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