Hacking Food - BSides Augusta 2017
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Transcript of Hacking Food - BSides Augusta 2017
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HACKING FOOD
Chris Sanders @chrissanders88
Jason Smith@automayt
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HACKING FOOD MANIFESTO
We have to eat. So make it have…
Maximum flavor
with
Minimum effort
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MEASURE THINGS
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MEASUREMENTS
Temperature Volume Weight
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STEAK
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CHRIS’S HIERARCHY OF STEAK
Ribeye
Chuck Eye
Skirt
Strip
T-Bone
Filet Mignon
Range of Deliciousness
Ribeye Ceiling
Filet CeilingFilet Floor
Ribeye Floor
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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
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SOUS VIDE
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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
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SOUS VIDE = UNDER VACUUM
+ +
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SOUS VIDE – FOOLPROOF
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SOUS VIDE – FOOLPROOF
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SOUS VIDE – PRECISE AND CONSISTENT
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SOUS VIDE – SUPERIOR RESULTS
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SOUS VIDE -MAXIMUM FLAVORMINIMUM 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
medium pork*
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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
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SOUS VIDE – VESSELS
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ANOVA
SOUS VIDE – PRECISION COOKERS
JOULE
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SOUS VIDE - RESULTS
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COMBINE FLAVORS
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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
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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
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FLAVOR BOMB
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FRIED CHICKEN
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FRIED CHICKEN – KEEP IT SIMPLE
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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
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FRIED CHICKEN – TRADITIONALNON-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.
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THERE IS NO REALISTIC BENEFIT TO TRADITIONAL METHODS OF FRYING CHICKEN OVER SOUS
VIDE AND THEN FRYING.
68.4
27.5
9.22.8 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)
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FRIED CHICKEN – SOUS VIDENON-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.
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FRIED CHICKEN SPICEIngredients
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.
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BBQ
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AMERICAN BBQ
1.Meat
2.Heat
3.Smoke
4.Time
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MEAT
• Beef Brisket
• Pork/Beef Ribs
• Pork/Lamb Shoulder
• Whole Chicken
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HEAT & SMOKE
• Low and Slow (225-275)
• Fueled by Wood
• Smoker Considerations:• Ease
• Flavor
• Portability
• Budget
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SMOKER SELECTION
Difficulty
Delicio
usness
Pellet
Electric
Stick Burner
Kamado/Egg
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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
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FOOD HACKING PARAGONS
Kenji Lopez-AltFood Science
@kenjilopezaltseriouseats.com
Stella ParksBaking
@bravetartseriouseats.combravetart.com
Alton BrownFood Science
@altonbrownaltonbrown.com
Meathead GoldwynBBQ
@meatheadamazingribs.com
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Chris Sanders @chrissander
s88
Jason Smith@automayt