The 48 hour short rib recipe comes with a little caveat: “this recipe is not a reasonable proposition for the home cook.” Well, just so you know, I’m the first person to admit that I’m hardly a reasonable person. If anything, I took Chang’s little warning as a challenge. I don’t have a vacuum sealer or a sous-vide machine (and I’m not going to get one anytime soon), but with a little extra help from Mike, these short ribs turned out fantastic.
Posts in: completed
The last time I made the scallion oil from Momofuku, it was for the clams with bacon dashi. I forgot to drizzle the oil on the clams, but having that extra scallion oil in the fridge was awesome. If you like the taste of green onions, scallion oil tastes great on pretty much anything.
Originally, the poached rhubarb was supposed to be served with the Momofuku Shortcakes I made back at the beginning of summer. Back then it wasn’t rhubarb season, but I was determined to find some so I scoured the city only to come up empty-handed. The shortcakes tasted great without the rhubarb and I basically forgot about the poached rhubarb recipe until recently, when I was double checking which recipes I needed to complete cooking the book.
I like apple pie—especially fresh baked with ice cream—but if asked to prioritize all the desserts in the world, apple pie would pretty far down on my list of favourites. I was hoping Momofuku’s apple pie would be transcendental, but it was just a fried apple pie. A good fried apple pie, but apple pie nonetheless.
I love sour cream – it’s tang, it’s thick creaminess and the way it is essential to certain dishes without being the star. I’ve eaten many tubs of sour cream and never has it occurred to me to make ice cream with it.