"An Inside Look At Award Winning Short Ribs"
Short ribs is a popular cut of beef. Beef short ribs are larger and usually more tender and meatier than their pork counterpart, pork spare ribs. Short ribs are cut from the rib and plate primal and a small corner of the square-cut chuck.
There are two different cuts of beef short ribs. One is from the chuck (the shoulder), which is cut into rectangular chunks of meat, generally 2 to 3 inches long, and includes layers of fat, meat, bone, and connective tissue. The second is from the short plate (the underside of the chest), and generally includes five ribs (numbers 6 to 10), and which is meaty but also includes a lot of connective tissue. This cut is also known as plate short ribs or simply beef ribs.
Short ribs are very popular in many countries. There are thousands of recipes on the internet describing how to cook it. It is a common recipe in cooking competitions and reality shows. A very good news for short rib lovers is that an award-winning "Top Chef" recipe is set to fly to the International Space Station on Discovery's STS-133 mission.
Chef Angelo Sosa's recipe for short ribs won a recent challenge on Bravo's Emmy Award-winning cable reality TV show "Top Chef" to develop a dish for astronauts to eat in space. The announcement was made on an episode of the program that aired in early September. Sosa's winning recipe "ginger-lacquered short ribs with pea puree, pickled mushrooms and horseradish creme fraiche" was evaluated by food scientists in the Space Food Systems Laboratory at NASA's Johnson Space Center. The dish was processed, freeze-dried and temporarily stored in cans before being packaged for flight in late October. To flight package the short ribs, a single serving of the product was vacuum packaged into an Extended Duration Orbiter, or EDO, rehydratable package. This package allows the product to be rehydrated with hot or cold water before being eaten in orbit. The packaged short ribs were then shipped to the Kennedy Space Center in Florida. The 12 portions provided will allow both the space station and STS-133 crews to try the product.
Food scientists remained as true to the original Sosa's short rib recipe as possible. Some aspects of the original recipe were not completely compatible with the freeze-drying process, so minor modifications had to be made. In addition, the original dish was served with components at different temperatures. The final product, of course, was not able to replicate that. Upon tasting the processed product, food scientists were very pleased with the result.
There are two different cuts of beef short ribs. One is from the chuck (the shoulder), which is cut into rectangular chunks of meat, generally 2 to 3 inches long, and includes layers of fat, meat, bone, and connective tissue. The second is from the short plate (the underside of the chest), and generally includes five ribs (numbers 6 to 10), and which is meaty but also includes a lot of connective tissue. This cut is also known as plate short ribs or simply beef ribs.
Short ribs are very popular in many countries. There are thousands of recipes on the internet describing how to cook it. It is a common recipe in cooking competitions and reality shows. A very good news for short rib lovers is that an award-winning "Top Chef" recipe is set to fly to the International Space Station on Discovery's STS-133 mission.
Chef Angelo Sosa's recipe for short ribs won a recent challenge on Bravo's Emmy Award-winning cable reality TV show "Top Chef" to develop a dish for astronauts to eat in space. The announcement was made on an episode of the program that aired in early September. Sosa's winning recipe "ginger-lacquered short ribs with pea puree, pickled mushrooms and horseradish creme fraiche" was evaluated by food scientists in the Space Food Systems Laboratory at NASA's Johnson Space Center. The dish was processed, freeze-dried and temporarily stored in cans before being packaged for flight in late October. To flight package the short ribs, a single serving of the product was vacuum packaged into an Extended Duration Orbiter, or EDO, rehydratable package. This package allows the product to be rehydrated with hot or cold water before being eaten in orbit. The packaged short ribs were then shipped to the Kennedy Space Center in Florida. The 12 portions provided will allow both the space station and STS-133 crews to try the product.
Food scientists remained as true to the original Sosa's short rib recipe as possible. Some aspects of the original recipe were not completely compatible with the freeze-drying process, so minor modifications had to be made. In addition, the original dish was served with components at different temperatures. The final product, of course, was not able to replicate that. Upon tasting the processed product, food scientists were very pleased with the result.
Source...