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Saturday, 19 November, 2011

Lamb floss

FLOSS 12/11/12

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.

 

Lamb shoulder 1.05 1.06 1.07  
Cooking temp 160 160 160  
Drying temp 55 55 55  
Colour (6h) Dark brown Dark brown Dark brown  
Frying NO YES NO  
Stock Vegetable Vegetable Vegetable  
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

POSTED BY Food Lab AT GMT +8 5:30am | No Comments
CATEGORIES: News
TAGS:
  • floss,
 
 
Thursday, 10 November, 2011

Pork Floss recipe

CATEGORY: PORK FLOSS

TAG: 2am lab

 

Pork floss ca. 1kg

Ingredients:

4.000g Pork shoulders

350g onion

250g leek

200g carrots

200g celery

3.000g water

 

Method:

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.

 

Notes

 

Adding soy to the cooked meat slowed down the drying process, seasoning should be added at the end / before use.

 

 

Pairings: sandwich, garnish etc.


POSTED BY Food Lab AT GMT +8 2:47pm | No Comments
CATEGORIES: News
TAGS:
  • Chinese cuisine,
  • Drying,
  • floss,