Ribs v5.

Johan_Edstrom_5586

Ribs, iteration 5.

Pre sear, 75c, 4h, liquid smoke, chilled in icebath, seared again, basted and broiled.

Cabbage, charred and braised with sweet and spicy vietnamese chili sauce.

Gochujang glaze,

1 tbs gochujang

1 tbs doenjang

1 cup Shaoxing

1/2 cup sesame oil

1 tbs garlic confit oil

1 cup soy

2 tbs oyster sauce

1 tbs sugar

2 tbs honey

1/2 tbs agave

Corn starch and water

Flash pickled cucumber.

Vinegared rice.

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Comments

bkeene12

Ahh, that top piece just above the fat line, waiting to be enjoyed... you are lucky man indeed. It is nice to have the skill set to enjoy the good things.

mike-chefsteps

Does the smokey flavor penetrate the meat? I haven't had much luck with that so far.

Johan_Edstrom_5586

No, it really doesn't - I am never "happy" with liquid smoke, it gives off a nice note, that is about it.

mike-chefsteps

Too bad

A little while ago I made a ribs two ways (36 hour and 36 minute) dinner for some friends. Unsurprisingly the 36 hour ribs were preferred, but one criticism was that while the meat was cooked perfectly, it hadn't absorbed much flavor. I've been thinking about it but haven't come up with a good way to solve that problem. Suggestions welcome...

Johan_Edstrom_5586

I think few things other than smoke really can be absorbed, I don't think it really absorbs much more than 3-4h either. This meat as it was distinctly more Asian in nature really didn't need the smoke, I've more been looking for that "balance" on a very umami topping, goes with rice, goes with pickles, goes on pork, chicken and probably just as well on beef. This is more about me finding and experimenting with flavor profiles I didn't necessarily grow up with, they attract me - be it in Pho, cabbage, rice and so on.

Manfred_18311

If you not going for mechanical flavor adding (injection) meat won’t, can’t take in any added flavor during SV or conventional cooking below a penetration of approximately 3- 5mm. It’s related to the proteins physical process during cooking. It would go to fare to explain the process of de-winding the Protein triple helix here it in depth. In short, during cooking (heating) meats extract liquid and this process is final and irreversible. (Drowning meat in sauce won’t help if it’s overcooked once) However, added liquids in the bag will take on flavor from the meat (released cellular water) which can create a nice base for a sauce.