torolover

I have been experimenting with Sous Vide Pork Ribs and looking for the best BBQ sauce recipe. I know some of you will say Sous Vide Ribs are not "real" BBQ, but I don't have a outdoor grill or smoker. Modernist Cuisine has 8 BBQ sauce Recipes. I have tried it's Kansas City sauce and it's pretty good. Has anyone tried the other 7 recipes? Anyone have what they consider the best BBQ sauce recipe?

Thanks for the tips! I guess I'll have to make a torchon. Keep in mind the Microplaned Foie Gras has been Momofoku Ko's trademark dish been on the Menu since 2008! Momofoku Ko has 2 Michelin Starts, 4.5 half stars on Yelp, and 3 stars from New York Times. People can't get enough of the Microplaned Foie Gras.

David Chang has a 2 Michelin Restaurant in NY where he simply microplanes frozen Foie Gras Torchon. It's supposed to taste amazing. It's a torchon so he preps it by salting and curing it before freezing it. I'm guessing the salt kills bacteria? Perhaps a better question is, can I safely eat raw Foie Gras? If I microplane the frozen Foie Gras, I'm essentially eating it raw.

I have some frozen foie gras in the freezer. Can I simply microplane the frozen foie gras? I haven't cleaned it, or salted it before putting into freezer. Is this safe? Thanks!

I don't want to sear the ribs first and then SV to reheat it, because the crust will get soggy. I don't have time to sear 10 pounds of meat after reheating by SV either. The reason I'm using a 400F oven is because I plan on roasting veggies in the oven. I don't have time to roast veggies first, and then roast the ribs and duck legs separately. I understand the surface of the meat may get hotter then 150F, but not by much right? Perhaps I should take out the ribs and duck legs at 130F? That way most of the meat will still be under 150F?

I have some 12 hour 165F sous vide pork ribs and 10 hour 180F sous vide duck confit in the fridge. I plan on reheating these sous vide meats in the oven during Thanksgiving. If I reheat them in a 400F oven and take them out when the internal temperature is 150F, will it dry out the meat? Is it better to take the meat out when internal temperature is 130F so less moisture will be lost? I figured since the meats have already been at 165F and 180F in the past, reheating them close to that temp shouldn't matter for moisture lost. Am I wrong? I don't plan on reheating by sous vide because I plan on searing the meats before putting in oven. Thanks!

I pressure cooked in water. Ratio of chicken to water is 1:1 by weight.

Curious what your thoughts are about boiling stock briefly after pressure cooking the chicken carcass. I compared two stocks. Stock 1- I pressured cooked chicken carcass for 1.5 hours, did a natural pressure release, and then strained the stock into another container. Stock 2- I pressured cooked chicken carcass for 1.5 hours, did a natural pressure release, then boiled the stock with the chicken carcass for 5 min., then strained the stock into another container. I found stock 2 to have a much richer and stronger flavor. Boiling for 5 min. didn't reduce the stock too much, but I think perhaps boiling the chicken carcass for 5 min helped bring out more of the juices inside the chicken carcass? Any thoughts?

I understand now. Thanks so much for the tips!!

Is it OK to simply pressure cook chicken or pork carcasses with no water, or very little water? No dangers? Can I simply pressure cook pork fat back with no water? I posted earlier about trying to boil broth with high fat content (with no lid) and found that the soup "exploded" or bursted on me. Thanks!

To clarify, I didn't do a quick release to release the pressure cooker. I let the pressure naturally go do down by itself. (I read that stock tastes better this way in MC) When I opened the lid, the stock looks clear. So I want to boil the stock to emulsify some of the fat and the particles into the stock. This is for Ramen stock not western clear stock. I find it tastes better if I boil the stock for 5 min to emulsify some of the fat and particles. After a few minutes trying to get the stock to a boil, I hear a boom sound, like a big "pop" sound. I'm guessing it has something to do with the pressure and different temperatures of the fat and liquid? Anyone else have this experience? The pot seems fine. Is there any danger of heating up stock and fat really fast in a pressure cooker WITH the lid sealed on? I always turn the temp. lower when it reaches 15psi. I use a magnetic portable induction to heat the pressure cooker really fast. Thanks for the tips everyone!

I put a bunch of pork trotters, fat, and water into a pressure cooker and pressured cooked it for 3 hours. (I'm making ramen base soup) I released the pressure and removed the lid. I tried to boil the soup again (so I could emulsify the fat). After a few minutes I heard a "BOOM" sound! I think my soup exploded! How do I prevent this in the future? Do you think I damaged my pot? This is important because the pot is part of the pressure cooker, and I don't want to pressure cook something if it's damaged. Is it safe to use again? Thanks for the advice!

Wow great read! What do you think about herbs and salt? Do you think Herbs' flavor molecules will travel with the salt into the meat? Thomas Keller uses herbal salt for his Duck Confit. He puts salt, thyme, parsley, and bay leaves into a spice grinder. He grinds it up to make a green herbal salt. He covers the duck with this herbal salt and lets it sit in the fridge for 24 hours. Then he washes off the herbal salt, and then braises it in duck fat for another 10 hours. That means the herbs are no longer on top of the meat during the braise. Did the herb molecules travel with the salt into the duck? If not, why not just add herbs at the end of cooking?

Thanks for the info Nickrey! Let's assume their is no acid in the Marinade, so we don't have to worry about acid eating at the meat Are you saying that flavor molecules can hitch a ride with the salt? I thought Marinades can't go beyond 1/8 of the meat no matter how long you marinade it? Why do chefs like Thomas Keller marinate short ribs for 12 hours in the fridge, then braise them with the marinade for 5 hours, and then let the rest overnight? That's over 40 hours of being in the marinade. If a Marinade can't go beyond 1/8 inch of the meat anyways, what's the point of all these steps to let the meat soak in the marinade for so long?

Let's talk Marinades and Marinade myths! Do Marinades penetrate cooked meats the same amount as raw meats? For Example. Sample A. Take out a raw chicken thigh, place it marinade, and let it sit in fridge for 12 hours. Sample B. Take out a plain precooked chicken thigh that has already been chilled, place in marinade, and let sit in fridge for 12 hours. Will the Marinade have penetrated Sample A the same amount as Sample B? or almost the same amount? How about this example? Sample C. Take out a raw chicken thigh, put it in marinade, and let sit in fridge for 4 hours. Sample D. Take out a raw chicken thigh, put it in marinade, and then Sous Vide it for 4 hours with the marinade. Will the Marinade penetrate Sample C the same amount as sample D? or almost the same amount? From what I understand Marinades can only penetrate 1/8 of inch of meat no matter how long you marinade it. The salt in the Marinade can go much deeper. Thoughts?

I often sous vide 5 pounds of chicken thighs for 8 hours at 156F. There is a lot of chicken juice and fat left over in the bag. I plan to save all the juices and fat every time I sous vide until I get about 4 cups of chicken juice. Then I can make chicken soup and use the fat for frying veggies. This may take me a month of saving juices however. Is storing the juices and fat for a month or longer safe? If I empty all the juices and fat from the bags, and boil them, will this be safe to store for long periods in fridge or freezer? I am also concerned about Botulism Spores which I understand is heat resistant. Thanks!

Sous Vide Octopus at 77C for 5 hours is popular but the Octopus loses a lot of size and juice. Has anyone tried Octopus at 60C, maybe for 24-48 hours? I still want the octopus tender, but hoping to get a better yield. Any low temp and time recommendations? Thanks!

No because according to the App it doesn't reach 141F at core until it hits 1 hour 57 min 21 seconds. I'm asking why the cooking journal saids 1 hour 30 min 45 seconds for pasteurization but the graph saids 1:39 for pasteurization.

I've been using the Sous Vide Dash App and still confused about the time recs. I input 1 inch chicken breast, 141F, pasteurize to core. On the cooking journal, at 1 hour 30 min 45 sec it saids "All pathogens reduced at core" Does that mean the chicken is safe to eat after 1 hour 30 min. 45 seconds? When I scroll down, the graph shows it takes about 1 hour and 39 min for the red line (Listeria Core) to pass. So does this mean I have to wait 1 hour and 39 min.? Which time is correct?

I find using Sofrito, but draining most of the oil, is great flavor booster for topping lean meats and seafood. Calorie wise it takes about 3 tablespoons of Sofrito to equal 1 tablespoon of oil. This helps keep the calories low. Ginger scallion sauce is also very low calorie. Miso, soy sauce, fish sauce, dried scallops, dried shrimp, shitake mushrooms, Kombu, kimchee, are all great for adding flavor and umami to a dish. I lost 30 pounds and was eating mostly lean meats and veggies. I tried to find creative ways to make food taste better.

I find Thai food in general to be low calorie as long as you don't deep fry or use curry. Just mix fish sauce, lime juice, little sugar, cilantro stems, and chilies. This basic sauce can be used over minced chicken breast, pork tenderloin, or vegetables.

Sounds great! you have a time and temp?

I'm curious, if I cook vegetables without a bag in 185F hot water for 30-45 min. would lots of flavors still leek into the water? Thomas keller in his cookbook said it's important to cook vegetables as fast as possible to keep the color bright and vivid. He said enzymes that dull the color are only destroyed at boiling point. Wouldn't Sous Vide or cooking vegetables at 185F dull the color? In Coi's cookbook, Patterson saids to cook vegetables in a light simmer, not boil. Any thoughts?

There's lots of posts about Sous vide meats, but I want to talk about Sous Vide Vegetables! It seems the general rule is to sous vide vegetables at 185F for 30-45 min. I'm thinking of sous vide my broccoli, cauliflower, and asparagus, chill in an ice bath. Then get a good sear with cast iron pan or maybe use searzall. Anyone have some good experiments, times, temps, with sous vide veggies?!

Why does XO sauce last indefinitely? Is it because there are preservatives in the dried scallops, dried shrimp or the ham? XO sauce is basically sofrito with added dried scallops, dried shrimp and sausage or country ham.