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Ask Jason How to Sous Vide Odd Proteins 1

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[youtube https://www.youtube.com/watch?v=IOaJMgtBj60&w=560&h=315]

So some of the some of the questions I got ahead of time I kind of I'm going to group into one here because I think it's easier to answer them all at the same time

So Cody Lee asked, he said moose ribs moose ribs are challenging which I can imagine I have not cooked moose ribs, I just kind of picture them being these big yabba-doo style Flintstones ribs that you need to cook it a hot tub Penny Ann asked that Jason how do I cook this and she had a picture of beef back rib, rib fingers, which I have never heard of beef back rib, rib fingers before She said "I want a sous vide them today any clue?" And it comes down to, I'd say 80% of the post in this Facebook group come down to either someone just cook steak or someone wants to know the time and temperature to cook something and there's a few people that generally chimed in either people have cooked stuff before or there's some people like me that can figure out at least in a little bit within within a good error margin of how long to cook other things and for me it comes down to Once you start understanding how long stuff needs to cook you have a better feel for how things get lumped together

I talked about this a little bit in my article about how to cook red meat, but most red meat and pork tends to behave the same Some might be tougher, and some might be more tender but in general like moose shoulder is going to behave similar to bear shoulder to cow shoulder to pork shoulder They are tougher cuts of meat They got a lot of work and they're going to need to be broken down longer over longer periods of time And I'm sure there's exceptions to this but in general you can

We have a bunch of cuts that thousands of people have used that have bought the books and in the the group And you know, I'm can't guarantee that every single one is 100% correct, but we fixed them over the last decade as issues have come up and it's something that I found really really happy with the time and temperatures there Serious Eats also generally has good stuff, the Anova app, I think does I assume assume there's this pretty good I know some people like it and I know Cole knows how to cook really well

So I assume he makes sure that they're looking good But find find someone like that you like their time and temperatures and then you can rely on those So that's what I do The beef back rib rib fingers I did a Google search, not for sous-vide but just to see how are these normally cooked

And they're normally braised and they come from the beef ribs So my recommendation was to look at beef rib temperatures, which I look at the ones from my my guides and start there And it should probably turn out pretty well For something like moose ribs, you know, you're again you're going to look at how long the ribs normally take, and beef ribs and pork ribs generally take around the same amount of time So the first question that I asked when it's something weird like moose or bear, or any of these other animals that I don't cook very often is "Is their meat generally tougher or more tender than beef?" And you can do that with a simple Google search without needing to look for sous vide specifics

But is moose normally considered something that is tougher and more braised or more longer cooking times And if so, then maybe bump up the beef times by 20 or 30 or 40 percent to get you to an area that might be more in line with that So that's how I always figure out how where I would start for some of these more unusual cuts I know Justice Stewart is on some I'm not sure if he's on today, but he does a whole lot of exotic cooking

So I'm sure he can answer some of these questions So I think his response to that was here's a link to cooking camel ribs That's how I always approach it and I'm generally been pretty happy with it I wouldn't buy an exotic piece of meat and cook it for a party that I was really trying to impress everyone my very first time I would cook it ahead of time and pull it out along the way to see when it actually got tender enough for what I was looking for

And good thing with sous vide is you could do that 2 days in advance and then keep in your fridge, reheat it really quick when people come over And then you you'd already know they were cooked perfectly So that's what I do for exotic meat but also for any cut of beef or pork, you know, I look at my own People ask me, I just look it up in my book or on my website where I have the answers and then I play Google and give them the answer that's on my website because I didn't want to look it up, but that's that's where I always go for it And the other thing about I want to mention about this is that it's not just for you know exotic meat that moose is going to be tougher than beef

Beef has so much variety in it Someone will say like how long do I cook a chuck roast for and so one will say will answer back with you know, 131 for 24 hours and someone says well I did that and it was so tough I had to do 48 hours And then someone chimes in, why did 12 hours and it was mushy after 12 hours And that's because no one's giving enough information to make an accurate judgment If you have a select piece of chuck roast that came from a factory raised cow and that was raised on the feedlot

It's going to have a very different texture, very different tenderness and toughness than if you have like a wagyu chuck roast from you know, a high-end Japanese cow or a prime cow or a grass-fed cow or you know, some of those raised on a farm and so it was getting exercise All these animals will have very different characteristics and will need to be cooked at different times And so that's why people start to run into these issues that it's I recommend going to your butcher, even if that's at your grocery store and find out what type of food that what type of meat that they generally sell and what you get from there And then you can start to really hone in what works for for you and the type of food meat that you're getting in your own area But we forget that all meat is not created equal and they behave really differently during cook times

And that's true of whether it's sous vide or grilling or pan frying or however, you're cooking your food

Source: Youtube

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