{"id":1152,"date":"2013-01-22T13:16:07","date_gmt":"2013-01-22T18:16:07","guid":{"rendered":"https:\/\/www.fornobravo.com\/pizzaquest\/2013\/01\/22\/spectacular-sous-vide-short-ribs-at-basta\/"},"modified":"2015-07-15T23:09:01","modified_gmt":"2015-07-16T03:09:01","slug":"spectacular-sous-vide-short-ribs-at-basta","status":"publish","type":"post","link":"https:\/\/www.fornobravo.com\/pizzaquest\/spectacular-sous-vide-short-ribs-at-basta\/","title":{"rendered":"Spectacular Sous Vide Short Ribs at Basta"},"content":{"rendered":"<p>In this installment of the Basta series, as we inch closer to the big pizza\/beer throw down, Kelly Whitaker takes us through his process for making one of the most amazing meat dishes I&#8217;ve ever had. A few years ago very few people knew of the cooking method called <em>sous vide,<\/em> which means, &#8220;under vacuum.&#8221; Now, because of high profile chefs like Thomas Keller, as well as exposure on television and recent books like<em> Modernist Cuisine<\/em>, most foodies have at least heard of it and some are even buying home models of the immersion circulator you will see in this webisode.\u00a0 What I love is how Kelly adapts this vacuum pressure method and marries it with his traditional wood-fired oven technique to get the best of both worlds, a super tender (like budder) yet still medium rare 48 hour cooked piece of short rib, which is then charred in the oven to create a crisp, caramelized, smokey crust.\u00a0 Notice also the accompanying side dishes, local greens sauteed in pork belly fat, and a super creamy parsnip puree. Lush, memorable, yet simple food!<\/p>\n<p>At the end of this segment we begin the transition, a tease really, towards the beer and pizza challenge between Kelly, Al Henkin (who appears briefly at the end with the beers), and the fabulous micro-brewery, <em>The Bruery<\/em>. We&#8217;ve been laying the stage for all of this in previous segments, exploring the cooking philosophy behind Basta&#8217;s rustic yet explosively flavorful food and beverage pairings. In coming segments we&#8217;ll bring all the pieces together as the Basta team and I challenge The Bruery to create a new beer inspired by our one-of-a-kind pizza. Onward&#8230;.<\/p>\n<p><iframe loading=\"lazy\" title=\"Basta does Sous Vide\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/tcEd9nbcEmA?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>In this installment of the Basta series, as we inch closer to the big pizza\/beer throw down, Kelly Whitaker takes us through his process for making one of the most amazing meat dishes I&#8217;ve ever had. A few years ago very few people knew of the cooking method called sous vide, which means, &#8220;under vacuum.&#8221; Now, because of high profile chefs like Thomas Keller, as well as exposure on television&#8230;<a href=\"https:\/\/www.fornobravo.com\/pizzaquest\/spectacular-sous-vide-short-ribs-at-basta\/\" title=\"Read More About Spectacular Sous Vide Short Ribs at Basta\" class=\"btn btnred\">Read More&#8230;<\/a><\/p>\n","protected":false},"author":348,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[20],"tags":[],"class_list":["post-1152","post","type-post","status-publish","format-standard","hentry","category-c43-webisodes"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.14 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Spectacular Sous Vide Short Ribs at Basta - Pizza Quest with Peter Reinhart<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.fornobravo.com\/pizzaquest\/spectacular-sous-vide-short-ribs-at-basta\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Spectacular Sous Vide Short Ribs at Basta - Pizza Quest with Peter Reinhart\" \/>\n<meta property=\"og:description\" content=\"In this installment of the Basta series, as we inch closer to the big pizza\/beer throw down, Kelly Whitaker takes us through his process for making one of the most amazing meat dishes I&#8217;ve ever had. A few years ago very few people knew of the cooking method called sous vide, which means, &#8220;under vacuum.&#8221; Now, because of high profile chefs like Thomas Keller, as well as exposure on television...Read More...\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.fornobravo.com\/pizzaquest\/spectacular-sous-vide-short-ribs-at-basta\/\" \/>\n<meta property=\"og:site_name\" content=\"Pizza Quest with Peter Reinhart\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/PizzaQuestFornoBravo\/\" \/>\n<meta property=\"article:published_time\" content=\"2013-01-22T18:16:07+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2015-07-16T03:09:01+00:00\" \/>\n<meta name=\"author\" content=\"Peter Reinhart\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Peter Reinhart\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/spectacular-sous-vide-short-ribs-at-basta\/\",\"url\":\"https:\/\/www.fornobravo.com\/pizzaquest\/spectacular-sous-vide-short-ribs-at-basta\/\",\"name\":\"Spectacular Sous Vide Short Ribs at Basta - Pizza Quest with Peter Reinhart\",\"isPartOf\":{\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/#website\"},\"datePublished\":\"2013-01-22T18:16:07+00:00\",\"dateModified\":\"2015-07-16T03:09:01+00:00\",\"author\":{\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/#\/schema\/person\/b021fe8612f880c02daed63b08fc5d29\"},\"breadcrumb\":{\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/spectacular-sous-vide-short-ribs-at-basta\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.fornobravo.com\/pizzaquest\/spectacular-sous-vide-short-ribs-at-basta\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/spectacular-sous-vide-short-ribs-at-basta\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/www.fornobravo.com\/pizzaquest\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Spectacular Sous Vide Short Ribs at Basta\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/#website\",\"url\":\"https:\/\/www.fornobravo.com\/pizzaquest\/\",\"name\":\"Pizza Quest with Peter Reinhart\",\"description\":\"A journey of self-discovery through pizza.\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.fornobravo.com\/pizzaquest\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/#\/schema\/person\/b021fe8612f880c02daed63b08fc5d29\",\"name\":\"Peter Reinhart\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/5e372605bc7a3b559161ec0d9ebb2d0f?s=96&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/5e372605bc7a3b559161ec0d9ebb2d0f?s=96&r=g\",\"caption\":\"Peter Reinhart\"},\"description\":\"Peter Reinhart is a baking instructor at Johnson &amp; Wales University. 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