NIGHT MARKET FOOD in Manila Philippines: BBQ & BLOOD STEW



“Barbeque”! Words originates from words “barabicu”, which to the Taíno people in the Caribbean islands suggested “spiritual fire pit”. We are absolutely on spiritual ground today. , if we can get in.

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So what is BBQ? I think BARBEQUE is something that’s prepared over an online fire, so that can include cooking, slow-moving countered food preparation, food preparation in the ground, cooking whole hogs over coals, any of those kinds of things I call BBQ, but also for me on an individual degree, it’s a German/Czech style, balance out food preparation.” I experiment regularly, at the end of the day feel trumps black and white number or equation you might perhaps have.

If something’s not tender, it’s just not tender, if something’s completely dry, it’s simply too completely dry. The science behind these things how wood burns, how airflow works, if you start thinking about fluid dynamics inside of a cooker, then science has a pretty huge part of it.

I believe good BARBEQUE is a balance between science and also all-natural gut instinct. Cooking is actually just thermodynamics and also chemistry, yet tastier.

Inside the cigarette smoker, air particles are walking around really rapidly thanks to that fire, they’re vibrating all insane, and when they slap into the brisket, they transfer that energy to the meat, either adding chain reactions or raising the temperature. Meat browns when it chefs, whether it’s direct warmth like a steak or reduce like BBQ. Warm breaks proteins down right into amino acids, which after that react with sugars to produce molecular deliciousness, which occurs to be brownish.

It’s not caramelization, it’s something called the Maillard response. It started with whole animals, you would market what you might and afterwards whatever was left, as a method of conservation, you would certainly BBQ stuff on Sundays For us to completely understand the science of BBQ, we need to know a little about the hunk of meat we’re cooking. Meat in general is muscle, which is primarily protein, fat, some vitamins and minerals, and whole lot of water.

Brisket comes from across chest area of cow, right here, and since cattle don’t have collarbones like us, this muscle has to support more than half their body weight.

That means it’s got a lot of three things: hard-working muscle, fat, and connective tissue. It’s basically the opposite of filet mignon. But if we apply the right kind of science, those three things can come together like Voltron to make something very tasty.

So at the end of the day you want it to be tender, juicy, good bark, with good fat render. Some of you might not want to hear this, but making good BBQ is like making Jell-O.

Ribs, brisket, pork shoulder, all cuts of meat that have tons of connective tissue, the molecular glue that supports all those muscle fibers. Collagen, one of the proteins in connective tissue, can make up a quarter of all the protein in a mammal’s body.

Cook ’em fast, and those proteins snap up tight like rubber bands, they have the texture of them too. If you cook them slow, they melt. When collagen is heated slowly and held there for hours (and hours), its long protein chains break down and water works its way in.

That collagen turns to gelatin, exactly the same stuff that’s in this box. That’s what makes good BBQ so tender inside. It’s meat Jell-O. BBQ cuts also have a good amount of fat. Animal fats are made of triglycerides which have mostly saturated fatty acids.

These have much higher melting points than unsaturated fats like, say, vegetable or olive oil you have in your kitchen, because those straight triglyceride tails are stable, packed nice and close.

As we heat these saturated fats up, slowly, we can disrupt those hydrogen bonds and turn to liquid, called rendering. Which is delicious. Together, melting collagen to gelatin and liquefying fat make the meat OH SO TENDER. You need no teeth to eat dis beef.

What’s fun about an oven? There’s nothing fun about ovens. Did they have ovens back in the early days, coming up through Mexico? No you dug a hole in the ground, you buried a head, on coals, you cooked on a fire. And that’s where I’m coming from more on the traditional side of it.

That gets into a whole other thing too, how you’re using wood, green wood, dry wood, post oak, hickory, mesquite, pecan, any of these different kinds of woods they all taste different, they all cook different. The hardwoods used in BBQ smoke have lots of cellulose and lignin.

When burnt slowly, cellulose caramelizes into sugar molecules that flavor the meat.

And lignin is converted into all kinds of aromatic chemicals that flavor the meat, and can even act as chemical preservatives. You just can’t have brisket, or any BBQ, without that beautiful smoke ring.

Meat starts out pink because it’s full of oxygen-carrying molecule called myoglobin. Well, BBQ smoke contains gases like carbon monoxide and nitric oxide, made by burning wood.

That gas diffuse into the edges of the meat, bind to the myoglobin in place of oxygen.

And those nitric oxide-myoglobin compounds just so happen to be pink. The edge stays red and nice while the interior gets brown like normal. Kinda the art of working a fire is to control those things and get certain flavors out of a piece of wood. It’s not just heat, it’s not just the temperature on a gauge, it’s how the smoke is coming out of the smokestack, it’s how a piece of wood if it flames up and dies out real quick, it’s about a heat curve, how long is it gon na last, are you forcing a piece of wood to do something it doesn’t want to do? You can’t really make a piece of meat do what you want it to do, you can only guide it to do what you think you want it to do.

BBQ

#NIGHT #MARKET #FOOD #Manila #Philippines #BBQ #amp #BLOOD #STEW

My last night in Manila Philippines and I really wanted to try out one of the local popular night market for some night time eats. One of my local friends suggested Central Mercado a wonderfully vibrant night market in the heart of Manila.

The night market first of all, smelled incredible. From the roasted meat skewers to the refreshing local drinks, there was something for everyone at this night market.

Having filled up on great eats at this night market, I proceeded to a local restaurant that many locals recommended for a taste of Dinuguan which is essentially pork blood stew with organ meat inside.

Locations:
0:01 Mercato Centrale
https://www.facebook.com/mercatocentrale/

11:05 Sarsa Kitchen
https://www.facebook.com/sarsakitchen/

➨Get tickets to the best show on earth!!! http://bit.ly/2gu7REI

Strictly Dumpling T-Shirts HERE: http://bit.ly/2IVM2ts

►Subscribe for MORE videos about food! http://bit.ly/1hsxh41
▲ Subscribe to our COOKING Channel! http://bit.ly/2vz2UPT

★↓FOLLOW ME ON SOCIAL MEDIA!↓★
Facebook Show Page: https://www.facebook.com/strictlydumpling
Facebook Mike Fan Page: https://www.facebook.com/mikeychenx
Strictly Dumpling Instagram: http://instagr.am/haveadumpling
Personal Instagram: http://instagr.am/Mikexingchen
Twitter: http://twitter.com/Mikexingchen
Twitch: https://www.twitch.tv/mikexchen

◈ Equipment I use for filming◈ :
Sony RX100 Mark V: https://go.magik.ly/ml/cgc5/
PANASONIC LUMIX G85: https://go.magik.ly/ml/cgcd/
Wide Angle Lens: https://go.magik.ly/ml/cgck/
Camera Mic: https://go.magik.ly/ml/cgcn/
Camera Lights: https://go.magik.ly/ml/cgcq/
Handheld Audio Recorder: https://go.magik.ly/ml/cgcr/
Tripod: https://go.magik.ly/ml/cgcu/
Drone: https://go.magik.ly/ml/cgcx/

My Favorite Cookware!
wok/pan http://amzn.to/2f5G0up
Also this pan http://amzn.to/2f5Qnyi
Pressure pan http://amzn.to/2wJIS7u
Nonstick pot http://amzn.to/2wHRgq1

✉Send stuff to our PO Box!
Mike Chen
PO Box 610
Middletown, NY 10940

——————————
♫ Music by Epidemic Sound (http://www.epidemicsound.com)
♩ Bright by Kiyox: https://soundcloud.com/kiyox

My last night in Manila Philippines and I really wanted to try out one of the local popular night market for some night time eats. One of my local friends suggested Central Mercado a wonderfully vibrant night market in the heart of Manila.

The night market first of all, smelled incredible. From the roasted meat skewers to the refreshing local drinks, there was something for everyone at this night market.

Having filled up on great eats at this night market, I proceeded to a local restaurant that many locals recommended for a taste of Dinuguan which is essentially pork blood stew with organ meat inside.

Locations:
0:01 Mercato Centrale
https://www.facebook.com/mercatocentrale/

11:05 Sarsa Kitchen
https://www.facebook.com/sarsakitchen/

➨Get tickets to the best show on earth!!! http://bit.ly/2gu7REI

Strictly Dumpling T-Shirts HERE: http://bit.ly/2IVM2ts

►Subscribe for MORE videos about food! http://bit.ly/1hsxh41
▲ Subscribe to our COOKING Channel! http://bit.ly/2vz2UPT

★↓FOLLOW ME ON SOCIAL MEDIA!↓★
Facebook Show Page: https://www.facebook.com/strictlydumpling
Facebook Mike Fan Page: https://www.facebook.com/mikeychenx
Strictly Dumpling Instagram: http://instagr.am/haveadumpling
Personal Instagram: http://instagr.am/Mikexingchen
Twitter: http://twitter.com/Mikexingchen
Twitch: https://www.twitch.tv/mikexchen

◈ Equipment I use for filming◈ :
Sony RX100 Mark V: https://go.magik.ly/ml/cgc5/
PANASONIC LUMIX G85: https://go.magik.ly/ml/cgcd/
Wide Angle Lens: https://go.magik.ly/ml/cgck/
Camera Mic: https://go.magik.ly/ml/cgcn/
Camera Lights: https://go.magik.ly/ml/cgcq/
Handheld Audio Recorder: https://go.magik.ly/ml/cgcr/
Tripod: https://go.magik.ly/ml/cgcu/
Drone: https://go.magik.ly/ml/cgcx/

My Favorite Cookware!
wok/pan http://amzn.to/2f5G0up
Also this pan http://amzn.to/2f5Qnyi
Pressure pan http://amzn.to/2wJIS7u
Nonstick pot http://amzn.to/2wHRgq1

✉Send stuff to our PO Box!
Mike Chen
PO Box 610
Middletown, NY 10940

——————————
♫ Music by Epidemic Sound (http://www.epidemicsound.com)
♩ Bright by Kiyox: https://soundcloud.com/kiyox

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