Go to the Recipe: Ultimate McRib
I think the original has rosemary essential oil in the patty. If I were to attempt to recreate, any guidance on the proportion you would use?
First make sure your essential oil is a food consumption product. Second, I would recommend .01% of the weight of meat.
Made it for dinner tonight and it was very tasty. Going forward we will make a couple of changes with the BBQ sauce as we thought having reducing it, it was a little cloying. I have a question about the salt level in the McRib. If I am calculating it correctly, it is ~ 0.72%. If I were to double it, do you think the texture would be adversely changed?
Is chilling the pork mixture at the end of Step 02/prior to cooking so it retains its shape, or ... It might be in text and I missed it but I'm trying to understand what purpose it serves vs cooking directly after mixing.
The ratio of Prague Powder seems surprisingly high to me, I know that Modernist Pantry suggests "Home curing should not exceed 1.1g per 500g of meat" from their comments in this video: https://www.youtube.com/watch?v=EvCzSQ74EMg&ab_channel=KitchenAlchemyfromModernistPantry
This recipe calls for (albeit optional) 6g of Prague Powder for 1kg of pork. How much of an effect would using 2.2g of Prague Powder have on the final texture, or would its efficacy at that concentration make its presence largely superflous? Thanks.
Thank you for flagging this Brian, there seems to have been a scaling issue when we imputed this one. It should be at 2.5g for 1k of meat. We will update.
I'm going to chime in here and add that rosemary extract is used in food manufacturing as a clean label preservative. It's used at such a low level like 0,01% that it delivers negligible organoleptic qualities. Really just used to extend the shelf life and limit oxidation.
I wish you would make a format to easily copy and paste the recipe into a word document....
Not to belittle the technique and process here, I am curious how this well developed myosin pork "riblet" is different from Korean SPAM?
Pretty close, how ever spam is a bit more tender and creamy in my opinion. Im working on that as a project next.
This is the content I'm here for
Is doner kebab ‘meat’ on the list, Kyl? … been using caseinate as a binder, would love a chefsteps level delve into this restructured meat world.
But it sounds good!
Hit button at top right to print as a PDF to your desktop and then copy-paste into Word.
If I were to use ground turkey instead, would the temperature/cooking times be any different?
I purchased this one off of Amazon, https://www.amazon.com/dp/B07S5H3ZFN?psc=1&ref=ppx_yo2ov_dt_b_product_details and at .01% it had quite a pronounced rosemary taste. I will drop the amount to .0025% next time and work it up from there if needed.
It is not something we tried but I would say that would be a good starting point to run a test.
This was a lot of fun to make, straight forward, simple, and most importantly - tasty. I tested it out to make for a HS baseball team dinner later this month. My only challenge was finding a vessel wide enough to accomodate a flat gallon ziplock bag, so I ended up having to use a cooler, which worked out well. Thanks for the recipe!
@Kyl Haselbauer This is a great recipe and a lot of fun!
This recipe immediately came to mind: https://www.youtube.com/watch?v=6WAk_rdzwYA
Would this be something you guys would be willing to take on? The idea of dark meat chicken parm sounds great.
Either way thanks and keep up the great work.
@Kyl Haselbauer nailed this. There are two approaches to something like this, either a faithful reproduction or an attempt to upscale it. This seems to straddle the line. It is an improvement that doesn't lose the nostalgic appeal of the original. Very happy with the result (I even carved fake ribs into it which was apparently a step too far for ChefSteps). Probably won't make it a bunch (how much McRib can someone eat) but pleased to have it in the repertoire.
can this be done with another protein other than pork
Beef will work great.
I don’t have access to Prague Powder #1in Denmark, and the recipe says it’s optional - but I guess you would need to swap it with quite a bit of salt and not just leave it out?
Can you Vac seal the pork instead of using the gallon bag?
Absolutely Keith! That will also make the rolling/shaping of the meat a breeze.
