Latest revision as of 04:35, 19 November 2016

Buffalo-style Wings

2015-11-21

testing an alternate technique: cooked several wings in oven at 225 for varying time periods and then fried them. put them in frozen and pre-cooked for 30/60/90/120 min, rested them in fridge for a few days, and then fried at 375

results were ok, not spectacular. 90 min had best internal texture, 120 min had best external.

used a gochujang-based sauce which has a lot of potential. needs refiniment especially on the gochujang measurement (should measure by weight, accurate volume measurements are pretty much impossible since it's so sticky)

   3 pbv gochujang
   3 pbv rice vinegar
   1 pbv soy sauce
   1 pbv brown sugar
   1 pbv toasted sesame oil 
   1 pbv well-toasted sesame seeds

Pibil

Grind Finely:

• 4 tbsp achiote seed
• 1 tbsp whole peppercorn medley
• 2 tsp cumin seed
• 1/2 tsp whole cloves
• 8 allspice berries

Add:

• 2 tbps salt

Blend smooth:

• 1/3 cu orange juice
• 2/3 cu rangpur juice
• 1/2 tsp liquid smoke
• 2 habaneros, cleaned
• 8 cloves garlic

Mix blended mixture with spices, let soak for a while, blend some more, etc

• 3-5 lb pork

amount of pork you can do varies depending on where you marinade. you can stretch it quite far if you pack it in a vacuum bag, but you have to be careful not only to not overflow it while sealing but also to make sure the ground spices spread throughout the bag (the juice tends to leave the spices behind)

Other stuff:

pickled red onion (http://www.foodnetwork.com/recipes/yucatan-pork-baked-in-banana-leaves-cochinita-pibil-recipe.html):

• 2 onions
• 3 cu water
• 1 cu cider vinegar
• 1 tbsp salt

habanero salsa (based on http://www.foodnetwork.com/recipes/yucatan-pork-baked-in-banana-leaves-cochinita-pibil-recipe.html):

• 8 habaneros, cleaned
• 2 cloves garlic
• 1/2 cu orange juice
• 1/2 cu rangpur juice (next time, cut juice in half, optionally also add broth and reduce finished sauce)
• 2 tsp salt

roast peppers and garlic (can be done on stove), blend all together