Floss 1.05 to 1.07 are from lamb shoulder, cooked in vegetable stock, in a hotel pan covered with parchment paper and a lid on 160 degrees in the oven. They were dried in the same fashion as floss 1.01, spread flat on a tray.
Mayor aim was to see the influence of the Maillard reaction 1.06 to the final floss and the difference between pork and lamb 1.05 no seasoning applied and 1.07 with 10% soy after cooking and shredding.
|Colour (6h)||Dark brown||Dark brown||Dark brown|
|Seasoning||NO||YES salted before||Yes soy after|
1.05 and 1.06 floss were both finished after 9 hours with regular breaks to shred / floss. The frying of 1.06 did not have any influence in taste, colour or drying speed.
1.07 Floss reacted in the same way as 1.04, it took longer to dry and had an increased taste.
Notes for future trials
Use of light salt brine instead of soy to prove that salt is slowing down the drying process
Use of smaller pieces (ragout size) to see if its possible to benefit from frying
CATEGORY: PORK FLOSS
TAG: 2am lab
Pork floss ca. 1kg
4.000g Pork shoulders
Caramelize mire poix vegetables, add water, bring to the boil and cover pork shoulders with liquid and vegetables.
Cover with parchment paper and lid and cook in the oven on 160 degree for 3.5 to 4 hours.
Clean the cooked meat from any fat or skin. Tear in small pieces/fibers and transfer on trays in thin layers to dry evenly in the oven on 55 degrees for about 7 hours, depending on the size of the pieces.
While drying, stir and rip the meat in smaller pieces.
Finish by rubbing floss with your fingers.
Adding soy to the cooked meat slowed down the drying process, seasoning should be added at the end / before use.
Pairings: sandwich, garnish etc.