So, I purchased a sous vide (Anova) and, being a real man, what is the first thing I used it for? Why, yogurt, of course! Three batches, no less. How sweet the temp control was.
The next project is ribs--a tad more manly, I suppose. The recipe is from Kenji (http://recipes.anovaculinary.com/recipe/barbecue-ribs) and the ribs are in the fridge, vacuum sucked and dry rubbed as per the recipe, with two exceptions: 1) I added a bit of rosemary in honor of Meathead, and 2) I added some chipotle and ancho powder (in place of the red pepper flakes) in recognition of being a resident of the great southwest. I'll letcha know in a couple of days how they turned out--I'm going for the 36 hour option.
The next project is ribs--a tad more manly, I suppose. The recipe is from Kenji (http://recipes.anovaculinary.com/recipe/barbecue-ribs) and the ribs are in the fridge, vacuum sucked and dry rubbed as per the recipe, with two exceptions: 1) I added a bit of rosemary in honor of Meathead, and 2) I added some chipotle and ancho powder (in place of the red pepper flakes) in recognition of being a resident of the great southwest. I'll letcha know in a couple of days how they turned out--I'm going for the 36 hour option.
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