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Hacking Food - BSides Augusta 2017

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In this presentation Jason Smith and I discuss how you can apply the hacker mindset to cooking. We provide several tips and tricks for cooking like a hacker and making food with maximum deliciousness and minimum effort. Photo credits to Serious Eats.

Published in: Food
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Hacking Food - BSides Augusta 2017

  1. 1. HACKING FOOD Chris Sanders @chrissanders88 Jason Smith @automayt
  2. 2. HACKING FOOD MANIFESTO We have to eat. So make it have… Maximum flavor with Minimum effort
  3. 3. MEASURE THINGS
  4. 4. MEASUREMENTS Temperature Volume Weight
  5. 5. STEAK
  6. 6. CHRIS’S HIERARCHY OF STEAK Ribeye Chuck Eye Skirt Strip T-Bone Filet Mignon Range of Deliciousness Ribeye Ceiling Filet CeilingFilet Floor Ribeye Floor
  7. 7. 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
  8. 8. SOUS VIDE
  9. 9. 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
  10. 10. SOUS VIDE = UNDER VACUUM + +
  11. 11. SOUS VIDE – FOOLPROOF
  12. 12. SOUS VIDE – FOOLPROOF
  13. 13. SOUS VIDE – PRECISE AND CONSISTENT
  14. 14. SOUS VIDE – SUPERIOR RESULTS
  15. 15. SOUS VIDE - MAXIMUM FLAVOR MINIMUM 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
  16. 16. 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
  17. 17. SOUS VIDE – VESSELS
  18. 18. ANO VA SOUS VIDE – PRECISION COOKERS JOUL E
  19. 19. SOUS VIDE - RESULTS
  20. 20. COMBINE FLAVORS
  21. 21. 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
  22. 22. 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
  23. 23. FLAVOR BOMB
  24. 24. FRIED CHICKEN
  25. 25. FRIED CHICKEN – KEEP IT SIMPLE
  26. 26. 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
  27. 27. FRIED CHICKEN – TRADITIONAL NON-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.
  28. 28. THERE IS NO REALISTIC BENEFIT TO TRADITIONAL METHODS OF FRYING CHICKEN OVER SOUS VIDE AND THEN FRYING. 68.4 27.5 9.2 2.8 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)
  29. 29. FRIED CHICKEN – SOUS VIDE NON-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.
  30. 30. FRIED CHICKEN SPICE Ingredients 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.
  31. 31. BBQ
  32. 32. AMERICAN BBQ 1.Meat 2.Heat 3.Smoke 4.Time
  33. 33. MEAT • Beef Brisket • Pork/Beef Ribs • Pork/Lamb Shoulder • Whole Chicken
  34. 34. HEAT & SMOKE • Low and Slow (225- 275) • Fueled by Wood • Smoker Considerations: • Ease • Flavor • Portability • Budget
  35. 35. SMOKER SELECTION Difficulty Deliciousness Pellet Electric Stick Burner Kamado/E gg
  36. 36. 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
  37. 37. FOOD HACKING PARAGONS Kenji Lopez-Alt Food Science @kenjilopezalt seriouseats.com Stella Parks Baking @bravetart seriouseats.com bravetart.com Alton Brown Food Science @altonbrown altonbrown.com Meathead Goldwyn BBQ @meathead amazingribs.com
  38. 38. Chris Sanders @chrissander s88 Jason Smith @automayt

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