This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Sous vide Chinese food???

  • Filter
  • Time
  • Show
Clear All
new posts

    Sous vide Chinese food???

    First off, thanks to David Parrish for creating a separate sous vide channel. Anyway, I did this once already and it came out surprisingly good so I'm trying it a gain with a tweak or 2.

    Souse vide Spare Rib Tips in Spicy Black Bean Sauce. I always have loads of rib tips vac-packed in my freezer as a result of buying full spare ribs and trimming them down to SLCs. I have been making this dish in the "traditional" way for about 30-40 years. But I haven't always loved the texture. So, on a whim I decided to incorporate sous vide to the process. I chunk up a pound or 2 of rib tips and brown them briefly in the wok with several cloves of crushed garlic and a few teaspoons of grated ginger. I cool them a bit then put everything from the wok - oil, rib tips and garlic - in a gallon foodsaver bag and vac seal it. I then cook in the water bath at 140ºF for 8 hours. I then pull them out and keep them in the bag while I do the rest. I cube up a medium to large green bell pepper and vac seal them with some oil. I sous vide them for 20 minutes (longer starts to lose the bright green color). I remove the bag and plunge it into an ice water bath to shock the peppers and set the color. Next I take a large onion and cut it into about 1" or slightly larger squares and separate the layers. I put some oil in the wok and very briefly stir fry the onions. I just want them warmed and starting to cook, but don't want them very soft. I pull them out. I then stir fry a couple of cloves of finely chopped garlic for a few seconds in the wok and add my sauce incredients. Get it boiling and thicken with a cornstarch slurry. I then put the ribs, peppers and onions in and stir fry to coat with the sauce and heat through and then serve. This is a lot of steps but it lets everything cook to its own right doneness and then get it all done together. Picks later when it's done.


No announcement yet.
Rubs Promo


These are not ads or paid placements. These are some of our favorite tools and toys.

These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

Use Our Links To Help Keep Us Alive

A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

kamado grill
Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

Click here for our article on this exciting cooker

Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
Click here for our review of this superb smoker

Blackstone Rangetop Combo: Griddle And Deep Fryer In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

Click here to read our detailed review and to order

The Cool Kettle With The Hinged Hood We Always Wanted

Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

Click here for more about what makes this grill special

Grilla Pellet Smoker proves good things come in small packages

We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
Click here for our review on this unique smoker

Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

Click here to read our detailed review