Last Sunday's evening meal was over 24 hours in the making, thanks to the guidance of the marvelous J. Kenji López-Alt, from his time at SeriousEats.com: vacuum-sealed prepped baby back pork ribs pulled from the freezer and put in a 152°F immersion bath. Perfectly tender meat clinging lightly to the ribs, that I then sauced slightly and put under the broiler for a few minutes. I used up the last of a bag of russet potatoes to cube and spice, and then roast; I reached into the larder to bring out an increasingly-rare can of green beans.
Guidance for Pork Ribs from "Sous Vide Barbecue Pork Ribs," from J. Kenji López-Alt, former Culinary Director and current Culinary Consultant of SeriousEats.com. [Updated 27 May 2021]
No comments:
Post a Comment