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.
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Sous vide Chinese food???
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Founding Member
- Jul 2014
- 2548
- The Poconos, NEPA
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Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Disqus ID:
David E. Waterbury
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.Tags: None
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