sous vide

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Vadouvan Short Ribs

March 23, 2009 in Good Shit, Technique by Ryan Farr | 12 comments

: Long cut bone-in short rib from Prather Ranch

: French the short rib 1-2 inches without removing any of the meat

: Season with salt and pepper

: Add some fermented vadouvan curry

: Orange peal

: Kryovac each portion individually

: Set the circulator at 61.5 celsius, let heat fully

: Once the spa is up to temp add the short ribs and sous vide for 24 hours

: Remove ribs from the spa and let rest for 20 minutes, resting will help the meat retain all the juices

: Remove from the bag and reserve the juices

: Slice meat off the bone

: If serving the bone, make a small incision to free the meat from the bone

Tags: knives, ribs, sous vide

Cured Rolled Face

February 2, 2009 in Charcuterie, Good Shit, Technique by Ryan Farr | 17 comments

: Scrub and clean face

: Salt heavily and massage the cure into the skin

: Salt and rub the inside too

: Lemon, thyme, ginger and black pepper

: Roll the face with the tongue and cure for 5 days

: Unroll after the 5 days and rinse off cure

: Remove all hairs that have been left behind… shave, snip or torch

: Squeaky clean

: Lay down flesh side up and remove ears, julienne the ears and dice the tongue

: Add spices, thyme, microplane ginger and lemon

: Add the cured ears and tongue to the face

: Roll up

: Wrap in a apron or cheesecloth

: Tie as tight as possible

: Suck and seal

: Sous vide for 72 hours at 66.5 c

: Remove and let cool down before removing from bag

: Remove from bag and tie as tight as possible

: Real tight

: Hang overnight

: Ready to cut

: Ahh, real sexy, you can see the jowls, tongues and ears

: Slice cold and should be eaten strait from the slicer, friction warms the fats up perfectly

: Rolled face is great strait up or with mustard and beer

Tags: cure, face, pig, pork, sous vide, tongue