HACKING FOOD

Chris Sanders @chrissanders88

Jason Smith@automayt

HACKING FOOD MANIFESTO

We have to eat. So make it have…

Maximum flavor

with

Minimum effort

MEASURE THINGS

MEASUREMENTS

Temperature Volume Weight

STEAK

CHRIS’S HIERARCHY OF STEAK

Ribeye

Chuck Eye

Skirt

Strip

T-Bone

Filet Mignon

Range of Deliciousness

Ribeye Ceiling

Filet CeilingFilet Floor

Ribeye Floor

PERFECT STEAK

1. Use good quality meat (you get what you pay for)

2. Use a cut at LEAST an inch thick

3. Make sure the steak is DRY on the exterior

4. Apply plenty of salt

5. Cook it on low heat until -15 degrees less than final temp

6. Sear in a VERY hot pan/grill w/butter

SOUS VIDE

SOUS VIDE = UNDER VACUUM

o Seasoned meat + vacuum sealed bag + hot water

o Goodbye timing and skill requirements

o Very little hands-on attention for minimal effort

o Cooks in juices for maximum flavor

SOUS VIDE = UNDER VACUUM

+ +

SOUS VIDE – FOOLPROOF

SOUS VIDE – FOOLPROOF

SOUS VIDE – PRECISE AND CONSISTENT

SOUS VIDE – SUPERIOR RESULTS

SOUS VIDE -MAXIMUM FLAVORMINIMUM EFFORT

15

10

20

20

10

10

30

45

30

30

SALMON PAN ROASTED

BONELESS

CHICKEN

BONE-IN

FRIED

CHICKEN

PORK

TENDERLOIN

STEAK

ACTIVE TIME (MINUTES)

Sous Vide Traditional

Timing is based on similar levels of doneness. Sous vide allows for things like medium chicken and

medium pork*

SOUS VIDE – GETTING STARTED

Requirements

1. Sous Vide Immersion Circulator (Anova, Joule, etc)

2. Ziplock bags or vacuum sealer

3. Pretty much any container large enough for the food and cooker

4. Something to sear with (any REALLY hot surface or flame)

Steps

1. Season meat generously

2. Place seasoned meat in vacuum bag

3. Place bag in warmed water bath, cooking according to ideal doneness (add an hour if previously frozen).

4. Remove meat, carefully dry the meat, and sear the meat.seriouseats.com/sous_vide_101

SOUS VIDE – VESSELS

ANOVA

SOUS VIDE – PRECISION COOKERS

JOULE

SOUS VIDE - RESULTS

COMBINE FLAVORS

COMBINING FLAVORS

o Chocolate + Strawberries

o Meat + Citrus

o Lime + Jalapeno

o BBQ + Sauce/Sauce

o Chili + Chocolate/Coffee

o Shrimp + Grits

o Chicken + Waffles

NEEDS MORE…

o Sweet: Sugar, Syrup, Honey, Jam, Molasses, Fruit

o Sour: Citrus, Vinegar, Yogurt, Tomato

o Bitter: Coffee, Chocolate, Beer, Greens

o Spicy: Peppers, Horseradish, Mustard, Wasabi

o Savory: Soy Sauce, Fish Sauce, Mushrooms, Meat

FLAVOR BOMB

FRIED CHICKEN

FRIED CHICKEN – KEEP IT SIMPLE

FRIED CHICKEN–GETTING STARTED

Requirements

1. Peanut Oil

2. A Deep Fryer or a large deep frying pot

3. Patience (required) or Sous Vide (recommended)

General Steps (traditional)

1. Brine Chicken (optional)

2. Coat Chicken (egg then breading mix)

3. Fry Chicken until 165° internal temperature

General Steps (Sous Vide)

1. Cook pre-seasoned Chicken in Sous Vide bath (155°)

2. Coat Chicken (egg then breading mix)

3. Fry Chicken until it looks pleasant and salt as necessary

FRIED CHICKEN – TRADITIONALNON-SPICY

Marinade

1. 3 large chicken breasts (add salt and pepper to them), cut into nuggets

2. Combine ¾ cup milk, ¼ cup dill pickle juice, and 1 egg into a ziplock bag and safely let the chicken nuggets marinade for 2 hours in the fridge.

Ingredients for breading (add to another ziplock bag for ease)

1. 1 ¼ cup flour

2. 2 Tbsp powdered sugar

3. 2 tsp salt

4. 1 tsp pepper

Directions

1. Remove chicken nuggets from marinade, shake nuggets in breading bag, and deep fry for 5-8 minutes. If using a deep skillet instead, cook for 3-4 minutes, flip, and cook for 3-4 more minutes. Remove thickest nugget and check internal temperature with expensive thermometer.

THERE IS NO REALISTIC BENEFIT TO TRADITIONAL METHODS OF FRYING CHICKEN OVER SOUS

VIDE AND THEN FRYING.

68.4

27.5

9.22.8 0.75 0.25 00

10

20

30

40

50

60

70

80

136°F 140°F 145°F 150°F 155°F 160°F 165°F

Pasteurization Time for Chicken (Minutes)

FRIED CHICKEN – SOUS VIDENON-SPICY

Directions

1. Lightly salt Bone-In Chicken Thighs with fine sea salt

2. Add chicken thighs to ziplock bag or vacuum bag. Remove air from bag.

3. Cook in bath at 155° for 1.5hr at minimum.

4. Remove thighs from bag, pat dry

5. Coat chicken in flour mix, egg, then flour mix again.

6. Gently place chicken in fryer for 1-2 minutes or until they look pretty.

7. Remove chicken from fryer and place on rack above a plate. Salt as needed.

FRIED CHICKEN SPICEIngredients

1. 3 Tbsp cayenne pepper

2. 1 Tbsp packed light brown sugar

3. ¾ tsp fine sea salt

4. 1 tsp fine black pepper

5. ½ tsp paprika

6. ½ tsp garlic powder

7. ½ cup hot oil/lard

General Steps

1. Create large batches of this if you like spice. To apply, add hot oil from fryer to spice mix, whisk together, and then pour onto finished fried chicken while whisking so the spice doesn’t settle.

BBQ

AMERICAN BBQ

1.Meat

2.Heat

3.Smoke

4.Time

MEAT

• Beef Brisket

• Pork/Beef Ribs

• Pork/Lamb Shoulder

• Whole Chicken

HEAT & SMOKE

• Low and Slow (225-275)

• Fueled by Wood

• Smoker Considerations:• Ease

• Flavor

• Portability

• Budget

SMOKER SELECTION

Difficulty

Delicio

usness

Pellet

Electric

Stick Burner

Kamado/Egg

BBQ FIRST STEPS

1. Rub/Marinade/Injection –Doesn’t matter at first

2. Buy a smoker

3. Buy a pork shoulder

4. Rub with S+P

5. Cook it at 225-275 until it reaches 195 degrees

6. Let it rest in a cooler for an hour

7. Pull and eat

FOOD HACKING PARAGONS

Kenji Lopez-AltFood Science

@kenjilopezaltseriouseats.com

Stella ParksBaking

@bravetartseriouseats.combravetart.com

Alton BrownFood Science

@altonbrownaltonbrown.com

Meathead GoldwynBBQ

@meatheadamazingribs.com

Chris Sanders @chrissander

s88

Jason Smith@automayt