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Fierce Meat Glue 2

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Shrimp Noodles (adapted from Chefsteps.com, original product credit to Wylie Dufresne)

Equipment


Digital Balance
Food Processor
Rubber Spatula
Pastry Bag (with tip)
Tamis or Fine Mesh Strainer
Immersion Circulator
Large Pot or Plastic Tub (Lexan)
Spider Strainer or Sauce Skimmer
Ice Bath (Large Bowl filled with Ice and Water)
Large Pot
Oven
½ Sheet Tray
Parchment Paper



Ingredients

400 g Shrimp, peeled and deveined
7.5 g Activa RM
6.0 g Kosher Salt
1.75 g Black Pepper

Procedure Shrimp Noodle Base

1. Place shrimp in food processor and puree until nearly smooth. Scrape down sides with rubber spatula.
2. Add Activa, salt, and pepper. Continue to puree until smooth paste develops.
3. Pass paste through tamis to remove and possibility of lumps.
4. Set desired tip on pastry bag. Load puree into bag.

Procedure Shrimp Noodle Trial 1

1. Fill pot or tub with water until 2” from rim. Insert immersion circulator and set to 730C.
2. Use spider to create whirlpool in water bath. Extrude 1/3 paste from pastry bag into whirlpool, cutting to desired length.
3. Allow to cook for 5 minutes.
4. Using spider, remove noodles and place in ice bath to cool. 
Procedure Shrimp Noodle Trial 2

1. Fill pot with water and bring to a boil over high heat. Reduce heat to simmer 1000C (boiling but not violently).
2. Use spider to create whirlpool in water bath. Extrude 1/3 paste from pastry bag into whirlpool, cutting to desired length.
3. Allow to cook for 3 minutes.
4. Using spider, remove noodles and place in ice bath to cool.

Procedure Shrimp Noodle Trial 3

1. Preheat oven to 3500F.
2. Cut parchment paper to fit ½ sheet tray.
3. Using remaining shrimp paste, pipe noodles onto parchment paper lined tray to length of sheet tray.
4. Place in oven and cook for 10 minutes (or until just cooked through).
5. Remove tray from oven and allow to cool slightly.
6. Remove from try and place in ice bath to cool.


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References

Chefsteps.com. “Shrimp Noodles”. www.chefsteps.com/activities/shrimp-noodles
category
Category: None

Fierce Meat Glue

Boneless Fried Chicken

Equipment


Cutting Board
Boning Knife
Refrigerator
Meat Tenderizer or Mallet
Plastic Wrap
Tray
Shaker or Tea Strainer
Spider Strainer
Large Pot or Deep Fryer
Probe Thermometer


Ingredients

1 ea Chicken, whole, giblets removed
AN Activa RM
AN Salt
AN Fresh Ground Pepper
2 L Peanut Oil (may substitute with Vegetable or Grapeseed Oil, or even
Duck Fat

Procedure

1. Remove wings from chicken at second joint.
2. Remove skin from chicken in one piece, starting from backbone and moving from one side to the other. Try to keep intact and avoid any holes.
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3. Lay skin flat on cutting board and remove any excess skin from wing and leg areas.
4. Roll skin into cylinder, wrap in plastic wrap and reserve in refrigerator.
5. Remove legs, breast, and wing meat from chicken.
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6. Remove bones from legs, breast, and wings, while leaving meat intact in singular piece. Reserve carcass and bones for stock.
7. Lay leg piece flat on cutting board. Remove any excess tendons or connective tissue. Pound to ¼” thick with meat mallet/tenderizer. Set aside.
8. Lay chicken breast flat on cutting board. Remove tenderloin from breast. Again, pound to ¼” thickness with meat mallet.
9. Remove a piece of plastic roughly 3 times wider than length of chicken leg from roll and lay flat on table with near edge at lip of table.
10. Lay 1 piece of leg meat on plastic.
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11. Sprinkle with Activa using shaker or tea strainer. Season with salt and pepper.
12. Lay 1 piece of breast meat over leg meat so that is roughly covers leg portion.
13. Repeat step 11.
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14. Lay 1 tenderloin down middle of breast meat.
15. Use plastic wrap to form chicken into a TIGHT thin cylinder. Use the edge of the table and the tray to pull tight.
16. Twist ends tight and reserve.
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17. Remove skin from refrigerator. Lay flat on cutting board.
18. Cut a rectangle shaped piece from the skin that is 1.5x the circumference of the cylinder. Allow for 1” of additional chicken skin on either side of cylinder.
19. Remove a piece of plastic roughly 3 times the width of the chicken cylinder from roll and lay flat on table with near edge at lip of table.
20. Lay cut skin flat in center of plastic closer and 2/3 away from near edge of plastic.
21. Sprinkle with Activa. Season with salt and pepper.
22. Unwrap from plastic wrap chicken cylinder and place in center of skin.
23. Use plastic wrap to roll into tight cylinder approximately 6”-8” long and 1 ½” – 2” in diameter. Twist ends tight.
24. Wrap in plastic a second time. Place in refrigerator to set up for minimum 4 hours, preferably overnight.
25. Preheat fryer to 3500F.
26. Remove chicken cylinder from refrigerator. Remove both layers of plastic wrap.
27. Cook in fryer for 8-10 minutes until internal temperature of 1650F is reached.
28. Remove from fryer with spider and drain on paper towels. Season with salt and pepper.
29. Slice into ½” thick medallions to eat.
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Not glued
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Category: None

Fierce Sous Vide 2

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The sous vide method allows food to be cooked to desired doneness (in texture and tenderness) while retaining most of the nutrients and water. This two-step method involves sealing the food in a bag and then cooking it in a warm water bath. Because this method is hassle free, a few local restaurants such as Mayflower and Bouchee have adopted it.
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Meat and Fish
The extracellular matrix is made up of tough collagen. Correspondingly, a tougher cut of meat like short-ribs has higher collagen content. The sous vide method allows the collagen to be denatured into gelatin, which results in tender meat. The collagen found in fish has lower melting temperature. Sous vide cooking of fish likewise results in a pleasant but watery texture.

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Sous Vide melon
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Vegetables:
Vacuum sealing a melon piece collapses vacuoles (air sacs) in cells and results in a translucent color and firmer texture. A boiled carrot has a firm core and a tender, watery exterior, whereas a sous vide cooked carrot has an even texture. Boiled carrots releases much of nutrients from the outer layer, though sous vide cooked carrots retain all nutrients.

Uncooked melon
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Sous Vide melon is translucent. New flavor can be impregnated.
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Sous vide carrot was flavorful and just right inside out.
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Boiled carrot tasted watery and mushy outside and firm at core.
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Sous Vide

Fierce Sous Vide

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Cooking the ribs at 62C for 72 hours resulted in tender meat with pink (medium rare color). Tough collagen is converted to gelatin.
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Beef Short Ribs Three Ways: Pressure Cooked, Sous-vide, Oven Braised
Salmon Two Ways: Sous-vide and Baked
40 Minute Egg at Five Temperatures

A1. Sous-vide Beef Short Ribs (adapted from Modernist Cuisine)

Equipment


Medium Saute Pan
Spatula or Tongs
Half Hotel Pan (2)
100ml Measuring Pitcher
Small Mixing Bowl
Vacuum Seal Bags
Vacuum Sealer
Immersion Circulator and Water Bath, set to 600C
Ice Bath
Boning Knife
Cutting Board


Ingredients

1 ea Beef Short Rib Plate, excess fat removed (approx. 1000g)
As Needed Kosher Salt
As Needed Fresh Ground Black Pepper
50 ml Vegetable Oil
60 ml Beef Broth, cold

Procedure

1. Fill one half hotel pan 2/3 full with ice. Place second half hotel pan on ice. Place entire apparatus in freezer until needed.
2. Liberally season short rib with salt and pepper.
3. Heat sauté pan over medium high heat.
4. Add 30 ml vegetable oil, heat to shimmering.
5. Add short rib to pan.
6. Sear on all sides until golden brown, including edges. Use tongs or spatula to manipulate short rib.
7. Remove from pan and place on half hotel pan resting on ice, and allow to cool in refrigerator. Flip short rib periodically to allow for even cooling.
8. When appropriately chilled remove short rib from cooling apparatus.
9. Pour any juices collected into small mixing bowl. Add beef broth and stir to combine.
10. Place short rib into vacuum bag (allow for plenty of room as liquid will “boil” during vacuum process). Add beef broth.
11. Vacuum seal bag on 98% vacuum.
12. Place in 600C water bath. Cook for 72 hours.
13. Remove and place in ice bath, until appropriately cold.
14. Remove from ice bath.
15. Reserve cold until ready to serve.
To serve:
16. Place cooked short rib into water bath (600C) for 30 minutes.
17. Remove short rib from bag and pat dry.
18. Remove bones and trim sinewy sections around bone.
19. Remove edges if desired for presentation purposes.
20. Dice into 1” cubes for sampling.
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A2. Pressure Cooked Short Ribs (adapted from Modernist Cuisine)

Equipment


6 qt Pressure Cooker
Spatula or Tongs
Plate or Small Tray
100ml Measuring Pitcher
1000ml Measuring Pitcher
Cutting Board
Boning Knife





Ingredients

1 ea Beef Short Rib Plate, excess fat removed (approx. 1000g)
As Needed Kosher Salt
As Needed Fresh Ground Black Pepper
50 ml Vegetable Oil
725 ml Beef Broth

Procedure

1. Liberally season short rib with salt and pepper.
2. Place pot of pressure cooker onto stove over medium high heat.
3. Add vegetable oil.
4. When oil is shimmering, add short rib.
5. Sear on all sides until golden brown, including edges. Use tongs or spatula to manipulate short rib.
6. When properly browned, remove short rib from pot.
7. Discard oil, and allow pot to cool slightly.
8. Add beef broth to pot. Add short rib.
9. Place pressure cooker lid on pot and secure.
10. Replace pot on stove.
11. Bring pot to a boil and reduce to simmer (medium heat) allow to vent gently for ten minutes to allow steam to build up.
12. Set gauge to 2 (15 psi) and cook for 50 miinutes.
13. When time is up, remove pressure cooker from heat, and open valve to release steam pressure. BEWARE - ESCAPING STEAM WILL BE EXTREMELY HOT AND UNDER INTENSE PRESSURE WHEN VALVE IS OPENED. KEEP FACE AND BODY AWAY FROM ESCAPING STEAM.
14. When pressure is COMPLETELY released, remove lid. BEWARE – CONTENTS UNDER INTENSE PRESSURE. IF PRESSURE IS NOT PROPERLY RELEASED PRIOR TO OPENING, LID COULD POP OFF AND SPRAY BOILING LIQUID.
15. Remove short rib from pot and place on cutting board.
16. Remove bones and surrounding sinew.
17. Dice into 1” cubes for sampling.


A3. Oven Braised Short Rib

Equipment


Dutch Oven or wide 6 qt Pot with Lid
Tongs or Spatula
100ml Measuring Pitcher
1000ml Measuring Pitcher
Cutting Board
Boning Knife
Pastry Brush
500ml Container Filled with Water



Ingredients

1 ea Beef Short Rib Plate, excess fat removed (approx. 1000g)
As Needed Kosher Salt
As Needed Fresh Ground Black Pepper
50 ml Vegetable Oil
1200 ml Beef Broth

Procedure

1. Preheat oven to 3500F.
2. Liberally season short rib with salt and pepper.
3. Place dutch oven onto stove over medium high heat.
4. Add vegetable oil.
5. When oil is shimmering, add short rib.
6. Sear on all sides until golden brown, including edges. Use tongs or spatula to manipulate short rib.
7. When properly browned, remove short rib from pot.
8. Discard oil, and allow dutch oven to cool slightly.
9. Replace short rib in pot. Add beef broth to pot (it should come up not further than halfway on short rib).
10. Return dutch oven to stove over medium high heat. Bring short ribs and liquid to a boil.
11. Use wet pastry brush to brush down interior sides of pot. Place lid on dutch oven and place into oven.
12. Cook for until rib meat is easily pierced with a fork, approximately 2 hours. Every 30 minutes, remove pot from oven, remove lid, flip short rib, brush down interior surfaces of pot, replace lid, and remit to oven to continue cooking.
13. When short rib is properly cooked, remove dutch oven from oven. Remove lid and allow to cool slowly to room temperature before placing in refrigerator to chill completely.
To serve:
14. Remove short rib and liquid pot from refrigerator. Remove any fat that has congealed on surface.
15. Place pot over medium heat and gently bring short rib to internal temperature of 1800F.
16. Remove short rib from pot and place on cutting board.
17. Remove bones and surrounding sinew.
18. Dice into 1” cubes for sampling.

B1. Sous Vide Cooked Salmon
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Equipment


Digital Balance
Mixing Bowl, medium
Whisk
2 qt Shallow Container, flat bottom
Plastic Wrap
Slotted Spatula
Vacuum Seal Bags
Vacuum Sealer
Immersion Circulator with Water Bath set to 480C
Scissors
Cutting Board
Fillet Knife


Ingredients

200g Salmon fillet portions, boneless
150g Water
5.5g Salt
5g Sugar
60g Extra Virgin Olive Oil

Procedure

1. Divide Salmon into 2 100g portions of equal thickness.
2. Place water, sugar, and salt in mixing bowl. Whisk to combine until sugar and salt are dissolved.
3. Place salmon portions in 2 qt container . Pour brine over. Cover with plastic wrap and place in refrigerator for 24 hours.
4. After 24 hours, remove portions with slotted spatula, pat dry, and place into vacuum bags.
5. Add 30g olive oil to each bag.
6. Vacuum seal bags on 98%.
7. Allow fish to marinade in bag in refrigerator for 2 hours.
8. Remove from refrigerator, and place bagged salmon into 480C water bath.
9. Cook for 25 minutes.
10. Remove fish from water bath. Cut bag open with scissors and place fish onto cutting board.
11. Cut into 1” cubes for sampling.
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B2. Baked Salmon

Equipment


Digital Balance
Mixing Bowl, medium
Whisk
2 qt Shallow Container, flat bottom
Plastic Wrap Quarter Sheet Tray
Parchment Paper
Pastry Brush
Oven (3500F)
Digital Temperature Probe
Slotted Spatula
Cutting Board
Fillet Knife


Ingredients

200g Salmon fillet portions, boneless
150g Water
5.5g Salt
5g Sugar
30g Extra Virgin Olive Oil

Procedure

1. Divide Salmon into 2 100g portions of equal thickness.
2. Place water, sugar, and salt in mixing bowl. Whisk to combine until sugar and salt are dissolved.
3. Place salmon portions in 2 qt container . Pour brine over. Cover with plastic wrap and place in refrigerator for 24 hours.
4. After 24 hours, remove portions with slotted spatula, pat dry, and place into vacuum bags.
5. Preheat oven to 3500F, just prior to removing fish from brine.
6. Cut parchment paper to just line the bottom of the cooking tray
7. Brush olive oil onto all surfaces of the salmon portions. Place salmon portions on tray
8. Place tray in oven, cook fish to internal temperature of 470C, approximately 15-20 minutes.
9. When desired temperature is reached remove tray from oven, and using slotted spatula remove fish from tray and place on cutting board.
10. Cut fish into 1” cubes for sampling.
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C. Eggs Cooked for 40 Minutes at Five Temperatures

Equipment

Immersion Circulators with Water Baths set to 540C, 570C, 600C, 630C, 660C
Spider
Ramekins (15)
Stopwatch

Ingredients

15 ea. Eggs, Large

Procedure

1. Set up water baths and preheat to appropriate temperatures.
2. Place 3 eggs into each of the five water baths.
3. Cook for 40 minutes.
4. Prelabel ramekins, three for each temperature setting
5. Remove eggs from water bath using spider.
6. Crack eggs from each temperature trial into the prelabled ramekins.
7. Make observations as to texture, clarity, firmness, fluidity of cooked eggs, both whites and yolks
8. Taste each sample and observe textural differences.
category
Category: None