Comments on: Contemplating Christmas Dinner http://www.inuyaki.com/archives/1091 'surprisingly good' Fri, 03 Feb 2012 09:57:18 +0000 hourly 1 By: Arnold http://www.inuyaki.com/archives/1091#comment-1611 Arnold Thu, 18 Dec 2008 23:51:35 +0000 http://www.inuyaki.com/?p=1091#comment-1611 Yeah...I think I'd do the short rib at 55 or 57C for 48 hours and then deep fry in 350F oil until the skin was suitably crispy...maybe 2-3 minutes? Yeah…I think I’d do the short rib at 55 or 57C for 48 hours and then deep fry in 350F oil until the skin was suitably crispy…maybe 2-3 minutes?

]]> By: Cannonball http://www.inuyaki.com/archives/1091#comment-1608 Cannonball Thu, 18 Dec 2008 23:24:44 +0000 http://www.inuyaki.com/?p=1091#comment-1608 Your assumption on the short rib is correct...but I don't have any more details. I read about it in some eGullet forum. I tried a non-fry test at 63c followed by blow torch sear. Next attempt I think I'll lower the temp then actually do the deep fry finish. Your assumption on the short rib is correct…but I don’t have any more details. I read about it in some eGullet forum. I tried a non-fry test at 63c followed by blow torch sear. Next attempt I think I’ll lower the temp then actually do the deep fry finish.

]]> By: Arnold http://www.inuyaki.com/archives/1091#comment-1607 Arnold Thu, 18 Dec 2008 21:22:40 +0000 http://www.inuyaki.com/?p=1091#comment-1607 @Cannonball: I'm anxious to try the other Momofukus. Went to the Noodle Bar and loved it. How do you prepare the short rib? I assume it's cooked sous vide for 48hr and then finished in a deep fryer. I may have to try that some time. @Cannonball: I’m anxious to try the other Momofukus. Went to the Noodle Bar and loved it. How do you prepare the short rib? I assume it’s cooked sous vide for 48hr and then finished in a deep fryer. I may have to try that some time.

]]> By: Cannonball http://www.inuyaki.com/archives/1091#comment-1606 Cannonball Thu, 18 Dec 2008 19:55:19 +0000 http://www.inuyaki.com/?p=1091#comment-1606 I'm considering trying the Momofuku Ko 48hr deep-fried shortrib (http://www.roboppy.net/food/2008/05/momofuku_ko_yup_i_went_there.html) I'm a complete hack, but I was somewhat successful/lucky doing their Bo Ssam for Thanksgiving (had a diner with a poultry allergy to accommodate). That seems like something you'd be into. When I finally got to try Ssam Bar last week it replaced Ad Hoc as my favorite restaurant. It truly lived up to the hype. As did the bakery. Can't wait for the planned cookbooks from those two joints come out next year... I’m considering trying the Momofuku Ko 48hr deep-fried shortrib (http://www.roboppy.net/food/2008/05/momofuku_ko_yup_i_went_there.html)

I’m a complete hack, but I was somewhat successful/lucky doing their Bo Ssam for Thanksgiving (had a diner with a poultry allergy to accommodate). That seems like something you’d be into. When I finally got to try Ssam Bar last week it replaced Ad Hoc as my favorite restaurant. It truly lived up to the hype. As did the bakery.

Can’t wait for the planned cookbooks from those two joints come out next year…

]]> By: Paul Reiter http://www.inuyaki.com/archives/1091#comment-1605 Paul Reiter Thu, 18 Dec 2008 15:51:43 +0000 http://www.inuyaki.com/?p=1091#comment-1605 I sure envy those going to your Christmas dinner. :^) Just don't surprise them with a $500 bill at the end. ;^) I sure envy those going to your Christmas dinner. :^) Just don’t surprise them with a $500 bill at the end. ;^)

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