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Hacking Food - BSides Augusta 2017
- 1. HACKING FOOD Chris Sanders @chrissanders88 Jason Smith @automayt
- 2. HACKING FOOD MANIFESTO We have to eat. So make it have… Maximum flavor with Minimum effort
- 8. STEAK
- 9. CHRIS’S HIERARCHY OF STEAK Ribeye Chuck Eye Skirt Strip T-Bone Filet Mignon Range of Deliciousness Ribeye Ceiling Filet CeilingFilet Floor Ribeye Floor
- 10. PERFECT STEAK 1. Use good quality meat (you get what you pay for) 2. Use a cut at LEAST an inch thick 3. Make sure the steak is DRY on the exterior 4. Apply plenty of salt 5. Cook it on low heat until -15 degrees less than final temp 6. Sear in a VERY hot pan/grill w/butter
- 11. SOUS VIDE
- 12. SOUS VIDE = UNDER VACUUM o Seasoned meat + vacuum sealed bag + hot water o Goodbye timing and skill requirements o Very little hands-on attention for minimal effort o Cooks in juices for maximum flavor
- 13. SOUS VIDE = UNDER VACUUM + +
- 14. SOUS VIDE – FOOLPROOF
- 15. SOUS VIDE – FOOLPROOF
- 16. SOUS VIDE – PRECISE AND CONSISTENT
- 17. SOUS VIDE – SUPERIOR RESULTS
- 18. SOUS VIDE - MAXIMUM FLAVOR MINIMUM EFFORT 15 10 20 20 10 10 30 45 30 30 SALMON PAN ROASTED BONELESS CHICKEN BONE-IN FRIED CHICKEN PORK TENDERLOIN STEAK ACTIVE TIME (MINUTES) Sous Vide Traditional Timing is based on similar levels of doneness. Sous vide allows for things like medium chicken and
- 19. SOUS VIDE – GETTING STARTED Requirements 1. Sous Vide Immersion Circulator (Anova, Joule, etc) 2. Ziplock bags or vacuum sealer 3. Pretty much any container large enough for the food and cooker 4. Something to sear with (any REALLY hot surface or flame) Steps 1. Season meat generously 2. Place seasoned meat in vacuum bag 3. Place bag in warmed water bath, cooking according to ideal doneness (add an hour if previously frozen). 4. Remove meat, carefully dry the meat, and sear the meat.seriouseats.com/sous_vide_101
- 21. SOUS VIDE – VESSELS
- 22. ANO VA SOUS VIDE – PRECISION COOKERS JOUL E
- 23. SOUS VIDE - RESULTS
- 24. COMBINE FLAVORS
- 26. COMBINING FLAVORS o Chocolate + Strawberries o Meat + Citrus o Lime + Jalapeno o BBQ + Sauce/Sauce o Chili + Chocolate/Coffee o Shrimp + Grits o Chicken + Waffles
- 27. NEEDS MORE… o Sweet: Sugar, Syrup, Honey, Jam, Molasses, Fruit o Sour: Citrus, Vinegar, Yogurt, Tomato o Bitter: Coffee, Chocolate, Beer, Greens o Spicy: Peppers, Horseradish, Mustard, Wasabi o Savory: Soy Sauce, Fish Sauce, Mushrooms, Meat
- 28. FLAVOR BOMB
- 29. FRIED CHICKEN
- 31. FRIED CHICKEN – KEEP IT SIMPLE
- 32. FRIED CHICKEN– GETTING STARTED Requirements 1. Peanut Oil 2. A Deep Fryer or a large deep frying pot 3. Patience (required) or Sous Vide (recommended) General Steps (traditional) 1. Brine Chicken (optional) 2. Coat Chicken (egg then breading mix) 3. Fry Chicken until 165° internal temperature General Steps (Sous Vide) 1. Cook pre-seasoned Chicken in Sous Vide bath (155°) 2. Coat Chicken (egg then breading mix) 3. Fry Chicken until it looks pleasant and salt as necessary
- 33. FRIED CHICKEN – TRADITIONAL NON-SPICY Marinade 1. 3 large chicken breasts (add salt and pepper to them), cut into nuggets 2. Combine ¾ cup milk, ¼ cup dill pickle juice, and 1 egg into a ziplock bag and safely let the chicken nuggets marinade for 2 hours in the fridge. Ingredients for breading (add to another ziplock bag for ease) 1. 1 ¼ cup flour 2. 2 Tbsp powdered sugar 3. 2 tsp salt 4. 1 tsp pepper Directions 1. Remove chicken nuggets from marinade, shake nuggets in breading bag, and deep fry for 5-8 minutes. If using a deep skillet instead, cook for 3-4 minutes, flip, and cook for 3-4 more minutes. Remove thickest nugget and check internal temperature with expensive thermometer.
- 34. THERE IS NO REALISTIC BENEFIT TO TRADITIONAL METHODS OF FRYING CHICKEN OVER SOUS VIDE AND THEN FRYING. 68.4 27.5 9.2 2.8 0.75 0.25 00 10 20 30 40 50 60 70 80 136°F 140°F 145°F 150°F 155°F 160°F 165°F Pasteurization Time for Chicken (Minutes)
- 35. FRIED CHICKEN – SOUS VIDE NON-SPICY Directions 1. Lightly salt Bone-In Chicken Thighs with fine sea salt 2. Add chicken thighs to ziplock bag or vacuum bag. Remove air from bag. 3. Cook in bath at 155° for 1.5hr at minimum. 4. Remove thighs from bag, pat dry 5. Coat chicken in flour mix, egg, then flour mix again. 6. Gently place chicken in fryer for 1-2 minutes or until they look pretty. 7. Remove chicken from fryer and place on rack above a plate. Salt as needed.
- 36. FRIED CHICKEN SPICE Ingredients 1. 3 Tbsp cayenne pepper 2. 1 Tbsp packed light brown sugar 3. ¾ tsp fine sea salt 4. 1 tsp fine black pepper 5. ½ tsp paprika 6. ½ tsp garlic powder 7. ½ cup hot oil/lard General Steps 1. Create large batches of this if you like spice. To apply, add hot oil from fryer to spice mix, whisk together, and then pour onto finished fried chicken while whisking so the spice doesn’t settle.
- 37. BBQ
- 39. MEAT • Beef Brisket • Pork/Beef Ribs • Pork/Lamb Shoulder • Whole Chicken
- 40. HEAT & SMOKE • Low and Slow (225- 275) • Fueled by Wood • Smoker Considerations: • Ease • Flavor • Portability • Budget
- 42. BBQ FIRST STEPS 1. Rub/Marinade/Injection – Doesn’t matter at first 2. Buy a smoker 3. Buy a pork shoulder 4. Rub with S+P 5. Cook it at 225-275 until it reaches 195 degrees 6. Let it rest in a cooler for an hour 7. Pull and eat
- 43. FOOD HACKING PARAGONS Kenji Lopez-Alt Food Science @kenjilopezalt seriouseats.com Stella Parks Baking @bravetart seriouseats.com bravetart.com Alton Brown Food Science @altonbrown altonbrown.com Meathead Goldwyn BBQ @meathead amazingribs.com
Notas do Editor
- What is sous vide? Cooking vacuum sealed food in a water bath What is the benefit? Removes the need for both perfect timing and technique in cooking, leaving you to only need to focus on preparation and aesthetics.
- What is sous vide? Cooking vacuum sealed food in a water bath What is the benefit? Removes the need for both perfect timing and technique in cooking, leaving you to only need to focus on preparation and aesthetics.
- Sous Vide is foolproof. Guess what this is? Chicken chunks that were cooked sous vide to medium well. Looks like junk, but Sous Vide gets you to 90%, the last leg is “presentation and aesthetics”.
- The end result of the mystery meat. These are Nashville Hot Chicken Chunks that turned out to die for.
- This pic bests represents how consistent and precise sous vide is. This pic was probably quite expensive to make to represent only the differences in steaks at various temperatures. However, these steaks were made sous vide, and as such there is no doubt as to what the final product looks like internally. The only variation is in how you prepare the meat, and how you choose to finish the meat which we’ll talk about soon.
- This pic bests represents how consistent and precise sous vide is. This pic was probably quite expensive to make to represent only the differences in steaks at various temperatures. However, these steaks were made sous vide, and as such there is no doubt as to what the final product looks like internally. The only variation is in how you prepare the meat, and how you choose to finish the meat which we’ll talk about soon.
- Sous vide, though almost certainly taking more time to finish, reduces hands-on time down to nearly nothing.
- Steak http://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html Pork -
- Steak http://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html Pork -
- This pic bests represents how consistent and precise sous vide is. This pic was probably quite expensive to make to represent only the differences in steaks at various temperatures. However, these steaks were made sous vide, and as such there is no doubt as to what the final product looks like internally. The only variation is in how you prepare the meat, and how you choose to finish the meat which we’ll talk about soon.
- Even your very favorite chicken restaurants can let you down. We’ll show how to make your own fried chicken.