I was reading in the Sunset magazine this month about Nathan Myhrvold, the former chief technical officer at Microsoft. The same guy who wrote that $625 , six volume cookbook Modernist Cuisine: The Art and Science of Cooking.
In the magazine, he’s quoted:
The ribs remain in my repertoire and are in my book. But they are done in a very different way. They’re cooked sous vide (sealed airtight and submerged in a water bath) at 140° for 48 hours, which makes them unbelievably tender. Then we freeze the outer millimeter of the ribs by immersing them in liquid nitrogen for 30 second. They we deep fry. You don’t overcook them that way, and they get brown and crisp.
Well, I know a fella around here who does the same thing with a slice of bologna and a CO2 fire extinguisher.
I’m just sayin….