Search Results for: rub

Sous Vide Beef Shortribs Ragu, Spaghett’

Getting Stopped Short Beef short ribs have become very popular.  It’s easy to forget that not so long ago, they were really a sort of throwaway cut. Fatty, extremely high in collagen, and tough with lots of bone, butchers and chefs were only too happy to part with them in favor of the cut at the other end of that rib cage, the Prime Rib. Short ribs found their way into ground beef, country style boiled dinners, and the occasional barbecue, to which they were poorly suited. Short ribs are even harder and longer to make tender than the prototype tough...

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The Nose Rules the Tongue, and Why That Matters

Wait. Whutt? Wow! Now that sous vide has buzz around it, our most commonly held beliefs appear to have been idealistically romantic notions. We are answering questions about food characteristics that we never even thought of asking. A lot of us never even thought of food as HAVING characteristics. People can get very emotional when you challenge their views about something so personal and intimate as food. That’s like attacking someone’s mother; doubly so, because most of us associate Mom with food, and vice versa. For Example: According to the scientific evidence, meat/muscle/protein cannot be penetrated by any flavorings other than sodium ions, which are...

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Crusty Sous Vide Beef Ribs, Yes, Parsley

The Circle Game It doesn’t surprise me one bit when people recoil in horror at the idea of processing beef ribs via SV unseasoned, shocking cold, and only THEN applying flour, egg white, and finally, salt and desired seasonings. How could this possibly work? It goes against every assumption about how and why food does tastes the way it does. You’re actually building what should be an impermeable coating around the meat. It never occurs to them that when you bite into something, whatever is on the surface provides the initial impression of flavor, FOLLOWED by the texture of the item itself. Biting into something that...

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The Mythology, the Science, and the Practice

The Catch-All, all method, no discussion, Kool-Aid drinker’s guide to Sous Vide Processing This approach to Sous Vide can be used for Beef, Veal, Chicken, Pork, and almost any other land or air dwelling prey.  It does not necessarily apply to fish or seafood. According to the scientific evidence, proteins processed via sous vide do not benefit from anything in the bag (other than the muscle/protein/object itself); salt as desired. Sodium ions are the only flavoring small enough to penetrate muscle. Marinades, herbs, rubs, butter look cool, but do nothing. Typical sous vide temperatures are not hot enough to cook garlic...

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Rack of Lamb, Pear Membrillo

We’ll be back, after a word from Señor Membrillo Pear Membrillo Pear Membrillo is yet another culinary misnomer. Membrillo is Spanish for Quince fruit, but it also refers to a sort of paste that the quince is used to make. Quince are inedible in their natural state, hard as a rock, bitter, and chock full of pectin, whatever a chock is. Grandma might have made quince jelly. They look kinda like a pear/apple, and primitive, lumpy, sort of Cro-Magnon or Neanderthal. But this stuff is the bomb. No cinnamon or other spices to distract from the subtle but deep pear...

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Pork Bellies on Parade

I’ve been taking pictures of food for a long time. We always took spec shots in the hotels, so that we could hold cooks accountable for presentation — a picture right there on the station usually settled any debate about how something was supposed to look. Now that we’ve started the website, I find myself with a lot of pics, without the process documentation to show how they were done. I really didn’t anticipate needing it. I’m sifting through all those shots and figuring out how I can incorporate them into the demo model. I’m going to try to replicate some of them,...

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