Starting the Maillard reaction on ribs without a torch or gas stove

Pridkett
  • Starting the Maillard reaction on ribs without a torch or gas stove Pridkett

    Two months ago I made a homemade sous vide cooker and I've had great luck so far. Last night I started a batch of 72 hour ribs and I'm really looking forward to eating them in a few days. Until I realized a problem:

    When I've made sous vide ribs before I've used a kitchen torch or a plumbing blow torch to start the Maillard reaction on the ribs after removing them from the water bath. This works great. However, because of work I've got two apartments 1000 miles apart and the sous vide cooker and the ribs are in the apartment without either of my torches right now.

    If I had a gas stove I could turn on the burners and use a pair of tongs to take the ribs over the flame and start the reaction that way, however the stove here is a glass top stove. I'm hesitant to do the reaction in a pan because the shape of the ribs makes it difficult to get all portions of the ribs up to the temperature for the reaction to occur.

    So, given that I've got a bunch of candles (unscented, thankfully), some matches, aluminum foil, access to an outdoor grill (but no charcoal), lots of paper, and assorted other things you might find in a moderately, but not well, stocked kitchen, what's the best way for me to go MacGyver on this and get that tasty reaction on Thursday night?

  • You need high, direct heat.

    Option 1 (The practical): Don't think about the candles. Even if you lit enough candles in a pile to get it hot enough- candle soot tastes terrible. Of all the tools listed among your assets only the grill shows potential. Buy some charcoal for it, get it rocket hot, and sear your ribs to perfection.

    The charcoal will also add a little flavor. Not much since they won't be there long but more than a torch would.

    Option 2 (The MacGyver as requested): Use your paper to make a large (3-5' diameter) paper-mache parabolic dish. Line the inside of the dish with your foil with the shiny side out. Experiment with a sheet of paper to find the focal point of your dish. Move the paper toward the dish until the focused light is a couple inches across. Take your dish outside in the sun and wave your ribs in front of it. Solar blow torch.

Tags
sous-vide ribs maillard
Related questions and answers
  • be to get a super-high-pressure pressure cooker and drop some chicken into it, get it up to 160C or so, cool it and see what I get. It’d be way way overcooked I’m sure, but I think Id be able to tell... reaction difficult or impossible (since one of the outputs of maillard is more water), or is the water mentioned ONLY because it keeps the temperature so low. All of the references I've found that say water deters the reaction specifically state that this is because of the temperature factor. Is there any chance that Id get any crisping through this process? I’m thinking that if I depressurize

  • I'm new to sous vide cooking. The equipment I'm using is a Ronson slow cooker connected to Sous Vide Magic PID controller, no bubbler. No vacuum sealer. I calibrated the SVM temperature reading to boiling water, and it was very close (99.9 oC). I then "auto-tuned" the PID. The end result is that it takes a long time to get up to temperature (/slow/ cooker), but holds it within 0.1 oC once... I can remember. But there were some tougher bits around the sinew, but still edible. I left the other two pieces in the fridge over night and continued cooking one of them for 10 hours the next day

  • Currently I'm storing most of my spices in a cabinet next to the stove. That's the best place for them. However, because of the way the shelves are spaced, I generally need to stack containers, leading to a pretty huge mess in our spice cabinet. I'd like to get some containers that are relatively uniform in size so they can be stacked on top of each other without falling all over the place. And I'd like them to be rectangular or some other non-circular shape so they can be placed in rows easily. And, for the tricky part, I'd like containers that have some sort of shaker part so I can shake

  • where it can be unpalatable. So to my question: Are these two techniques mutually exclusive? Or is there a way to get the salt into the pasta without getting it into the sauce? To prime the pump... an accompaniment, and the getting salt in the water from the start is the way I get the best flavor in my pasta. In fact, I find that salting the water quite generously works very well as long as I am... speculated--rather, the starch emulsifies the fats into the sauce (consider if I have, say, tomato sauce, cheese, and olive oil) and it also adds a rich mouthfeel. I've really had great success adding some

  • in the fridge to rest. Having used some INOX iron disc ring to give them shape (see photo) I wonder how I will be able to remove the ring leaving intact the mousse. I thought I could use a little gas torch but I am not sure whether it is best to leave them in the fridge or to put them in the freezer so they get a bit more hard and less likely to get ruined when I extract the ring with the torch. In other words, I am worried that leaving them in the fridge they will be too fluffy to allow the disc ring to remove without damage. What is the best way to remove them?

  • I'm a new owner of a Sous Vide circulator, and I'd really like to make a leg of lamb for Easter. Making leg of lamb the "old" way (in the oven) I always get a better result if the leg is with the bone attached. However, all the recipes I find for Sous Vide calls for meat without the bone (typically 55 C for up to 48 hours). Is there anything I need to do different to make it on the bone? (My.... I plan to sear the meat after Sous Vide with a propane burner) UPDATE Just wanted to say how it turned out: 55 C for 48 hours made the meat tender... VERY tender. Almost liquid ;) I'll go

  • I recently was given a Corningware Microwave Browner as a gift, which looks very cool and promising, but I have not tried it yet. It seems to me a special apparatus such as this would be necessary for browning in a microwave, because the default conditions inside one are quite far from what is needed for the Maillard reaction. It got me to thinking: Are there any sure-fire ways to brown meats in a microwave? I don't necessarily need to know how to cook the meat from raw; I'm thinking more about the dry-rubbed steak I grilled last night becoming soggy when I try to reheat it at work

  • ), and a splash of either Soda, or Lemon-Lime soda. I like to shake this drink in a shaker, because it gives it a nice looking foam when poured. I've made this a million times in my old crappy shaker, that was kind of leaky. (I always had to shake over the sink, and still always made a mess) I just got a new shaker that has a nice tight seal. The problem: Once I get to shaking, the pressure builds..., I see bar tenders shake drinks with carbonated beverages in them all the time. Is there a trick to shaking a cocktail with carbonated ingredients without it becoming a high school science project

  • There are several options when it comes to choosing a stove. From my own experience, electric stoves are not really that great. I guess most households have them because their are convenient to install. Induction stoves are expensive. Gas seems to be the 'professional' way to cook. I lived in a flat with a gas stove for a few years and really enjoyed cooking on it, it's so easy to control. However, most modern houses don't have a gas pipe anymore. Do you think it is worth installing a gas stove with one or two big LPG bottles in the kitchen? How often would I have to change the bottles?

Data information