FeChef

are you Mr Kim? If so, why do you refer to yourself in the third person?

Dude, get some Transglutaminase and call it a night. Will solve all your binding issues and will add no added flavor. No need for eggs, bread crumbs, salt..ect..ect. You can add as much cooked bacon and you want.

That was just a pic i found that looked very close to what i was talking about. As far as the taste of what im trying to duplicate, its salty like you would get with a 5% brine solution, but is also savory with that umami flavor. Probably a brine of salt, msg and soy sauce and red food coloring powder. It could be just salt and no soy sauce but i thought due to the darker color they use soy sauce, but it could just be a different cut of meat that uis alot darker then shoulder. I dunno.

I was not too happy about the flavor of Barbara Tropps recipe. It was not sweet but the flavor was just off. I used a pork loin i had on hand and it was too lean so im sure that may have contributed aswell. I will have to do some research on what cut of pork is leaner then shoulder, but not as lean as pork loin or tenderloin.

We just ordered chinese take out a few days ago so im not sure when i would get a picture but i found a good example of what it looks like doing a google search and finding this website here. http://virginialicious.files.wordpress.com/2012/07/chinese_noodle-soup.jpg Here is the picture if you prefer not to click the link to its source. I have to reference the source due to egullet rules.

It could be just what you describe. I do not know. It does have that "fake" red ring around the slices. Its very tender and very flavorful. I have, just for experiment purposes, rinsed off a slice and tasted it and it definitely has alot of flavor without the sauce. It also has a darker color beneath the red ring. Similar to dark meat turkey. Its obviously not turkey. The darker color could just be from being stir fried in the brown sauce though. But it does appear to be darker in color through out the meat and not just the surface. Most likely a soy sauce based marinade.

East coast. I dont know how they prep either pork dish, I just know there is nothing sweet in the roast pork you get in pork sir fry dishes atleast in all the east coast take outs i have been to. Also the pork for the stir fry is leaner then what you would get in char siu. Anyway, I took Franci's advice and followed the recipe for northern style roast pork. I will report back after ive tried it. It takes a few days just to marinate so it will be a few days.

For everyone wondering whati meant by "chinese roast pork" is thin sliced pork (similar to char siu) but its slightly salty and savory. No sweet taste as it would not go well in a stir fry of chinese vegetables in a "brown sauce" that is also very savory. This is common dish in amercan chinese take outs. If you still have no idea what im talking about i dont know what to say. Thanks for the links and info, it should atleast be a step in the right direction. I had no idea the differences of northern style , cantonese, hunan..ect

Most of the Char siu you get in chinese take out/buffet is sweet. I prefer the more salty/savory roast pork you get in dishes like roast pork w/chinese veg or w/mushrooms...ect. I tried looking up recipes online and pretty much all of them have lots of sugar and chinese five spice. I am not a fan of five spice. Anyone know of a good salty/savory recipe for chinese roast pork?

skip the liquid and get smoked salt or smoked pepper. Add to the ground beef before making your patties. You can cook right away, but if you want a juicier burger with less shrinkage, freeze then cook from frozen.

I had some frozen boneless short ribs I threw in the sous vide yesterday and noticed one of the three bags had filled with alot of blood/juices from the meat. I checked the bag to see if there was a leak just incase, and the bag was fine. These short ribs were from various sources. None of the short ribs were salted. They all went in at the same time, at the same temp (134F). Why has one seem to have expelled more liquid then the others? Going back to topic, This i believe is why they are turning out dry and pale.

Not me Mang. I go by the "you only live once philosophy" I will eat my high in whatever you wanna call it, and will continue to run my 7 miles a day to stay in shape and healthy.

If you do decide to try the sous vide method, you might want to try 145F instead of 140F if you dont want any pink. I might even go 147F just to be safe. This may or may not affect shrinkage though.

You should consider drybagsteak bags. I was skeptic when i first read about the bags but they really do work. If you keep your fridge below 37F your in business. Ive even turned cheap "select" grade NY strip, ribeye, and filet mignon into so really good tender, beefy steaks. Seriously try it.

I read your blog and while i understand $7-$10/lb is cheaper then $25-$70 for better cuts of the same grade. I can not see how a $7-$10 chuck is going to turn out better then a $7-$10 choice grade ribeye cooked the same way. Most likely needing less cooking time aswell.

How are you cooking these? I shape the patties and freeze them. Once frozen i sous vide them at 140F for 2 hours. There is barely any shrinkage and the patties are firm and can be quickly charred on the grill. By far the best method for perfect burgers.

What did they smell like? I get not wanting to waist food but i had instance where the meat for some reason came out smelling like baby poo. I had came to the conclusion it may have been mishandled during packaging at the grocery store. I wasnt eating something that smelled like poo so in the trash they went.

Dry? Not at all.

This is interesting. I have been buying "beef back ribs" for $2.58/lb and smoking them till they reach 155F and then going into the sous vide for 24 hours @ 155F. They have been turning out amazing. I even thought to myself i could cut the meat off the bones and skip the smoking part and it would make for amazing steak. Its just that only about 4 bones in the whole rack have a decent amount of meat on them to justify removing the bones.

I have never considered this. The reason i went with boneless was because all the bone in i could find had less then an inch of meat on them. The boneless were almost 2 inch by 2 inch by 4 inch. Is there any tell tale signs that your buying faux short ribs?

I have never seen cheek anywhere. Even local family owned farms/butchers dont sell cheeks. If they do it sell quick. Its hard to even get tounge. Its sad that i have to go to walmart to buy beef tounge. They sell some vac packed rumba brand. Its actually really good, but its walmart...lol.

I never salt or use any sort of marinade pre sous vide. All seasoning is dont post. With the exception of searing. I pre sear while frozen. This gives me a nice crust with literally no grey, period...period. Ive tested this method on all types of cuts from ribeye to ny strip and filet. The only cut i truely have trouble with is short rib. 4 out of 6 times it was dry and still medium rare. Chaulky texture in my mouth. It seems all the blood had expelled out of the meat and into the bag it was cooked in. This was 48 hours at 136.5F. I had tried 133F for 24 hours and that time it was juicy but still tough to chew. Im in the same boat as the OP. Short rib is so expensive its not worth testing anymore. I would love to experience this short rib bliss everyone speaks of but its just not worth the cost.

Ive only had bad results with boneless short ribs. 48 hours @ 136.5F the short rib was pink but dry. I practically choked trying to swallow a bite. It was chaulky mouth feel. Its hard to describe. Ive never experienced such a thing before. I have made lots of cuts of beef before this and never had a problem. I suppose my source/s for short ribs may be alot different from you and others that seem to have success with long low temp cook times but i have not. To this day i have still not been pleased with short ribs at various times/temps. I am using wet aged vac packed choice boneless short ribs $9.95/lb. If you are using "prime grade" then it would not be worth it to me when i can buy alot cheaper cuts with better results. Oxtail, beef shank, and beef tounge turn out way better at 1/2 the cost of short ribs. I do not understand the hype to be honest. /rant

I suppose we have a different opinion of what "delicious" taste like. Pork butts at 145F for 24-30 hours is the most juicy, tender "sliceable" pork roast. Pork butts at 155F for 33 hours is the most juicy tender "pulled" pork ive ever had. Shreds easy and does not have a mushy texture. I can not imagine how mushy 56 hours would do to a pork butt.

I have to disagree with you on the "steak like texture" 72-100 hours your eating pink/redish saw dust mush. I wont ever go more then 36 hours even on the toughest of cuts for this exact reason.