ONE HALF TEASPOON IN ML RECIPES

Name: Barbecue Ribs
Prep time: 4 h
Total time: 12 h
Yield: Ingredients for 4
Ingredients: 1/3 cup / 80 ml Paprika; 1/3 cup / 80 ml Dark Brown Sugar; 1/4 cup / 60 ml Kosher Salt; 2 tablespoons / 30 ml Whole Yellow Mustard Seed; 1 teaspoon / 5 ml Freshly Ground Black Pepper; 2 tablespoons / 30 ml Granulated Garlic Powder; 1 tablespoon / 15 ml Dried Oregano; 1 tablespoon / 15 ml Whole Coriander Seed; 1 teaspoon / 5 ml Red Pepper Flakes; 1 Medium Yellow Onion, Grated (grate using large holes of a box grater); 1 1/2 cups / 320 ml Ketchup; 2 tablespoons / 30 ml Spicy Brown Mustard; 1/3 cup / 80 ml Dark Molasses; 1/4 cup / 60 ml Worcestershire Sauce; 1/4 cup / 60 ml Apple Cider Vinegar; 1 1/2 teaspoons / 7 ml Wright’s or Colgin Liquid Hickory Smoke; 2 Whole Racks St. Louis-Cut Pork Ribs

BARBECUE RIBS - SOUS VIDE RECIPES

Barbecue Ribs - Sous Vide Recipes image

Ribs are traditionally slow-cooked in a smoker in order to get their copious amounts of connective tissue to convert to gelatin, turning the tough ribs tender. The rate at which this conversion takes place is a function of temperature and time; The lower the temperature, the longer it takes. At the same time, the lower the temperature, the more internal moisture the ribs will retain as they cook. So while a rib cooked at 145°F / 63°C will take about three times longer to tenderize than those cooked at 165°F / 74°C, they will end up with a more succulent, meaty texture that eats almost like an extra-tender steak. Ribs cooked at a higher temperature will have a more traditional bbq rib texture with well-rendered fat and meat that shreds as you eat it.Note: Barbecue sauce can also be omitted if you prefer a dry-style rib. For dry-style ribs, re-rub ribs with reserved 3 tbsp / 45 ml of dry rub after removing them from the vacuum bags in Step 13 and omit saucing steps when ribs are in the oven or on the grill.

Provided by J. Kenji López-Alt

Total Time 12 hours 00 minutes

Prep Time 04 hours 00 minutes

Yield Ingredients for 4

Number Of Ingredients 17

Ingredients

HOMEMADE MAYONNAISE RECIPE | JAMIE OLIVER EGG RECIPES

Homemade mayonnaise recipe | Jamie Oliver egg recipes image

Total Time 15 minutes

Yield 500ml

Number Of Ingredients 6

Ingredients

2 free-range egg yolks
1 heaped teaspoon Dijon mustard
500 ml mixed oils
1-2 tablespoons white wine vinegar
½ lemon
sea salt

Steps:

1. Whisk the egg yolks in a bowl, then add the mustard and whisk together. Gradually add about half the oil, very slowly at first, whisking continuously for around 3 to 5 minutes, or until thickened. Once you’ve added about half the oil, whisk in 1 tablespoon of vinegar – this will loosen the mixture slightly and give it a paler colour. Continue to gradually add the remaining oil, whisking continuously. Season with a pinch of salt, a squeeze of lemon juice and a little more vinegar, if needed. Store in a sterilised jar in the fridge for up to one week.

Nutrition Facts : Calories 117 calories, FatContent 12.8 g fat, SaturatedFatContent 1.9 g saturated fat, ProteinContent 0.2 g protein, CarbohydrateContent 0 g carbohydrate, SugarContent 0 g sugar, SodiumContent 0.1 g salt, FiberContent 0 g fibre

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STOLLEN RECIPE | JAMIE OLIVER

This rich, German fruit bread is particularly popular in the city of Dresden, where a huge stollen is traditionally paraded through the streets at the annual Stollenfest.
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Cuisine https://schema.org/VegetarianDiet
Calories 346 calories per serving

1. Finely chop the candied peel, and quarter the glacé cherries. Finely grate the orange zest.
2. Place all of the dried fruit into a bowl with the orange zest. Squeeze the orange juice into a pan, add the brandy or rum and heat to just below boiling point, then pour it over the dried fruit. Mix well, then set aside for 1 to 2 hours to allow it to plump up.
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6. Add the flour, spices and ½ teaspoon of sea salt. Using a dough hook, combine the butter, egg and vanilla, then mix for 5 minutes, until smooth and elastic.
7. Cover the bowl with clingfilm and leave in a warm place until the dough has doubled in size, about 1 hour. Line a baking sheet with baking paper and set aside.
8. Roughly chop the almonds and pistachios.
9. Pour away about half the liquid from the soaked fruit, then add the fruit and remaining liquid to the dough, along with the nuts. Mix again.
10. Turn the dough out onto a lightly floured surface and knead lightly for 1 minute. Shape the dough into an oval shape, about A4 size.
11. Roll the marzipan into a neat log, about 4cm shorter than the length of the dough, and place in the middle of the oval.
12. Brush one long edge of the dough with milk and fold it over, completely encasing the marzipan, and press the edges together to seal.
13. Carefully lift the dough onto the baking sheet, cover loosely with oiled clingfilm and leave to rise for 45 minutes to 1 hour, until nearly doubled in size.
14. Preheat the oven to 180ºC/gas 4.
15. Remove the clingfilm, then bake the stollen for 30 minutes, or until golden, risen and the underside sounds slightly hollow when tapped.
16. Leave to cool on a wire rack before dredging with icing sugar to serve.

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STOLLEN RECIPE | JAMIE OLIVER

1. Finely chop the candied peel, and quarter the glacé cherries. Finely grate the orange zest.
2. Place all of the dried fruit into a bowl with the orange zest. Squeeze the orange juice into a pan, add the brandy or rum and heat to just below boiling point, then pour it over the dried fruit. Mix well, then set aside for 1 to 2 hours to allow it to plump up.
3. Remove the seeds from the cardamom pods, then grind to a powder in a pestle and mortar (roughly ¼ of a teaspoon).
4. Spoon the yeast into the bowl of a free-standing mixer, then add the sugar.
5. In a pan, heat the milk until just warm, add to the yeast and whisk to combine. Set aside for 5 to 10 minutes, until the yeast has formed a thick, foamy crust on the milk.
6. Add the flour, spices and ½ teaspoon of sea salt. Using a dough hook, combine the butter, egg and vanilla, then mix for 5 minutes, until smooth and elastic.
7. Cover the bowl with clingfilm and leave in a warm place until the dough has doubled in size, about 1 hour. Line a baking sheet with baking paper and set aside.
8. Roughly chop the almonds and pistachios.
9. Pour away about half the liquid from the soaked fruit, then add the fruit and remaining liquid to the dough, along with the nuts. Mix again.
10. Turn the dough out onto a lightly floured surface and knead lightly for 1 minute. Shape the dough into an oval shape, about A4 size.
11. Roll the marzipan into a neat log, about 4cm shorter than the length of the dough, and place in the middle of the oval.
12. Brush one long edge of the dough with milk and fold it over, completely encasing the marzipan, and press the edges together to seal.
13. Carefully lift the dough onto the baking sheet, cover loosely with oiled clingfilm and leave to rise for 45 minutes to 1 hour, until nearly doubled in size.
14. Preheat the oven to 180ºC/gas 4.
15. Remove the clingfilm, then bake the stollen for 30 minutes, or until golden, risen and the underside sounds slightly hollow when tapped.
16. Leave to cool on a wire rack before dredging with icing sugar to serve.

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