Text 31042, 67 rader
Skriven 2012-11-17 16:40:00 av JIM WELLER (1:123/140)
Ärende: pho 3
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MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: How To Make Awesome Pho In 1-Hour Pt 3
Categories: Vietanmese, soups, info
  Servings: 4

    pho

Chicken backs: Younger animals who don't have fully developed bones
or muscles have a far greater proportion of collagen in their
bodies. This is the reason why veal and pork roasts have such a
crazy sticky and unctuous mouthfeel. The cheapest and easiest source
of young animal meat by far is chicken backs. Most commercial
chickens are slaughtered at under 2 months of age. Most of their
bones are not even fully hardened by this age, making them prime
candidates for easy gelatin extraction.

Take a look at this broth, made with just ground beef and chilled
overnight:

Thin broth: versus this broth, made with beef and chicken (you can
ignore the difference in color - this was due to testing different
charring methods on the aromatics):

Thick broth: The difference is huge. A plain beef broth is watery
and runny, while a chicken and beef broth is thick enough to scoop
up until distinct solid pieces.

Tasted side by side, the chicken-based broth was universally favored
by tasters, and none of them picked up any overtly chicken-y aromas.
The beef and aromatics are strong enough that they override and
underlying chicken flavor.

The broth was close, but not quite as rich as I'd like it. The
solution? Just add pre-extracted gelatin. Commercial gelatin is made
by processing animal bones with acidified solutions that makes
gelatin extraction fast and economical.

Gelatin: A few packets of gelatin bloomed in the chicken broth
before simmering took my broth from pretty tasty to sticky, rich,
lip-smackingly delicious. The kind of broth you don't just want to
lick off your own lips, but from the lips of everyone dining with
you as well. Please show some restraint when serving.

With the broth done, the rest comes together in a snap. Soaked rice
noodles, a bunch of herbs and bean sprouts, come lime wedges and
condiments, a few thin slices of raw flank steak that cook gently in
the hot broth, as well as a few slices of flank steak that was
simmered along with the rest of the broth.

Is it as great as a full-blown pho? Nope. But it's almost as good,
and I guarantee it'll be on the table, ready to eat in less time
than it takes you to hit 50 meters in QWOP.

J. Kenji Lopez-Alt
From: Serious Eats

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YK Jim


... Distrust organizations as they will screw you every time.

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