Short-Rib-Nuggets (Sous-Vide)
I think this is less of a recipe and more of a technique. I've created this post as a reference to refer back to. It's my memory jogger. This was the original idea behind Kosher-Dosher. KD was my food journal, which evolved into something else. I've made Short-Ribs many many times before... #1 , #2 , #3 , #4 ...and this list does not even include the undocumented ones. I'm convinced that all temps chosen for Sous-Vide are dependent on how you want to finish. What will be the searing method? Will the protein be incorporated into another dish? Treat Ribs with .75%-1% Fish Salt or 1.75%-2% Fish-Sauce. If you are sensitive to salt, choose the lower number to compensate for the weight of the bone. If you like, you can read about Faux-Aging HERE . The math is easy too.....If you have 1000 Grams, multiply by 1% (.01) = 10-grams. After treating ribs vac seal and place in the refrigerator for 72-Hours. It will take 72-hours for the glutamates to penet...