Author: Norm King

Sous Vide: The Quarantine Series, Part 3B; More Boneless Baby Back Ribs

To see Part 1, Rack of Australian Lamb, click HERE To see Part 2, Chicken Breasts, click HERE To see Part 3A, Boneless Baby Back Ribs, click HERE April 9, 2020 In Part 3A we processed pork baby backs @135 F/57 C for 18 hours with the novel intention of removing the bones. Once the processing stage was done, the packages were shocked in ice water until they achieved 70 F/21 C. They were then refrigerated at 40 F/4 C until we were ready for the next step. Below, you can see how we used a knife to follow along the...

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Sous Vide: The Quarantine Series, Part 3A; Boneless Baby Back Ribs and More

To see Part 1, Rack of Australian Lamb, click HERE To see Part 2, Chicken Breasts, click HERE March 28, 2020 We talked in Parts 1 and 2 about those last few trips to the store before the social (or anti-social) distancing directive clamped us down. Obviously, some adjustments were necessary. We don’t go out at all now. The grocery delivery services used to bring stuff all the way into the kitchen if you wanted. Now I tell them to just drop it at the door. I make sure the orders are at least $100 to minimize frequency of contact. You can’t just send the...

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Sous Vide: The Quarantine Series, Part 2; Chicken Breasts

To see Part 1, Rack of Australian Lamb, click HERE Part 2–Chicken Breasts, “Quarantine Florentine.” I remember the days when whole chickens in the store ran about 3 lbs. As time passed, market forces changed and the chickens got bigger. A LOT bigger. Without delving into how all that came to be, skinless boneless breasts in the store have gotten almost turkey like–frequently over 16 oz. This bugs chefs–we are accustomed to just plopping one naturally shaped, 5-7 oz breast on the plate–almost universally applied for Marsala, piccata, parmigiana, etc. The smaller ones are still available wholesale, but they are...

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Sous Vide: The Quarantine Series, Part 1; Rack of Australian Lamb

Prologue March 12, 2020 With the quarantine looming, we scrambled to make a few “last trips” to the local big box grocery store. The idea was and is to take advantage of sous vide’s capability to pasteurize/preserve proteins (and other foods too). This will limit the necessity to shop, or even to have shoppers deliver to the house. Here’s what we got: chicken breasts, pork baby backs, pork tenderloin, Australian lamb legs, Australian lamb racks, and bone-in beef rib eye (not processed yet). We started sous vide pasteurizing/preserving the proteins right way. Once cold shocked and refrigerated, everything will...

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Tamarind Ginger Emulsion

Ingredients: Water or Sous-Jus, 0.5 cup Tamarind powder, 3 Tablespoons   Tomato paste, 3 oz (o.5 cans). Ginger powder, 1 Tablespoon. Garlic Powder 2 Tablespoons. Molasses, 1 Tablespoon. Sugar, 1/3 cup. Hondashi powder, 2 Tablespoons. Salad oil, 0.5 cup. Procedure: Dissolve tamarind powder in water/sous jus and bring to boil. Remove from heat, add remaining ingredients EXCEPT the oil to blender. Blend well. Drizzle in oil with the blender running. Store refrigerated in squirt bottles.  ...

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Tamarind Tan Emulsion

Ingredients: Water or Sous Jus, 0.5 cup. Tamarind powder, 3 Tablespoons.   Ginger powder, 1 Tablespoon. Garlic Powder 1 Tablespoon. Molasses, 1 Tablespoon. Sugar, 1/4 cup. Soy sauce, 2 Tablespoons. Salad oil, 0.5 cup. Procedure: Dissolve tamarind powder in water/sous jus and bring to boil. Remove from heat, add remaining ingredients EXCEPT the oil to blender. Blend well. Drizzle in oil with the blender running. Store refrigerated in squirt bottles....

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