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Momofuku style sous vide fried chicken and okra

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The Cen-Tex Smoker
The Cen-Tex Smoker Posts: 22,970
edited June 2020 in Off Topic
This was ridiculous. I got the Momofuku cookbook for Father’s Day. I have had several of the things in the book at his restaurants but the Bo Saam (pork shoulder) and fried chicken have been amazing. The fried chicken in his book is a little different than what I’ve had at the restaurant so this was a hybrid. In the book he steams the chicken and does not add any breading before frying. Just crisps up the skin in the fryer after steaming. I decided to Sous vide instead If steam  and It had a light beading when I had it In Vegas so I went that route as well. The “Octo Vin” dressing from the book is insane. 

We paired it with fried okra from the garden. Dredged in Sriracha buttermilk and then cornmeal/flour. 

Okra in the bath: 


Chicken and okra Drizzled with a little homemade chili oil and “Octo Vin” from the Momofuku cookbook. 



This was all crazy good. Pics don’t even do it justice. 
Keepin' It Weird in The ATX FBTX
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Comments

  • Mattman3969
    Mattman3969 Posts: 10,457
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    Damn dude!!  


    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • Leopoldstoch
    Leopoldstoch Posts: 1,182
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    Looks awesome!! Great cook!

    Brandon - Ohio

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  • caliking
    caliking Posts: 18,731
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    Ya, this sounds like something I need in my belly. 

    I’ve made his Bo Saam, and it was delicious. This needs to be next 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
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    caliking said:
    Ya, this sounds like something I need in my belly. 

    I’ve made his Bo Saam, and it was delicious. This needs to be next 
    I’ll send you the recipe and mods we made. You can decide what you want to from there. 
    Keepin' It Weird in The ATX FBTX
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  • johnnyp
    johnnyp Posts: 3,932
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    dayum son
    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • lousubcap
    lousubcap Posts: 32,391
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    Rolling in hot right there.  Great banquet.  
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
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    caliking said:
    Ya, this sounds like something I need in my belly. 

    I’ve made his Bo Saam, and it was delicious. This needs to be next 

    The Bo Saam is next for me. I've had it several times but never made it.
    Keepin' It Weird in The ATX FBTX
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  • NDG
    NDG Posts: 2,431
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    Amazing! I have had good luck with fried chicken going SV first . . yours looks like a smorgasbord of flavor!  Could you send me recipe with mods as well ??   

    I have never heard of "bo saam" . . something for me to research.  Nice cook.
     
    Columbus, OH

    “There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
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    NDG said:
    Amazing! I have had good luck with fried chicken going SV first . . yours looks like a smorgasbord of flavor!  Could you send me recipe with mods as well ??   

    I have never heard of "bo saam" . . something for me to research.  Nice cook.
     
    I will post it here. 
    Keepin' It Weird in The ATX FBTX
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  • Canugghead
    Canugghead Posts: 11,529
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    Damn, may have to look into that book. Made Bo Saam couple of times and loved it. 
    canuckland
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  • Foghorn
    Foghorn Posts: 9,846
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    Dude.  You're killing it.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • Legume
    Legume Posts: 14,627
    edited June 2020
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    Looks amazing.  I would crush a plate.
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
    edited June 2020
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    Brine the bird:

    you can just sprinkle with salt and let sit in the fridge for a few hours to overnight or do liquid brine

    liquid brine: 4 cups warm tap water (just hot enough to get things dissolved) 1/2 cup kosher salt 1/2 cup sugar. Submerge bird and brine 2-6 hours. 

    after the brine he steams his chicken and says to use bamboo steamers if you are steaming at home. Sous vide is easier so I do that. It gets to the same place- to perfectly Pre-cook the meat so you are only frying for a few minutes to get it crispy. If doing Sous vide and using  both dark and light meat, bag them separately and place dark meat in for 2 hours at 154. Add light meat and cook another hour at same temp. If steaming like in the book, place dark meat in the lower basket and light meat in the upper basket of a bamboo steamer and steam for 45 minutes. 

    Once the bird is cooked, for best results air chill in the forage for a couple of hours to overnight to dry out the skin. Bring to room temp before frying. I did not have time for this step and it was still perfect. For his version it may be more important. Because...

    in the book he does not bread the bird or add any more seasoning. He just fries a brined bird to get the skin super crispy. When I had it at Momofuku it was breaded and delicious. I had some awesome cornmeal/flour breading with 5-spice for the okra so we decided to use that. It was awesome. I’ll do his way next time but I really wanted to get close to what we had at the restaurant and this recipe is very different from that. 

    For the kicker- the “Octo Vin” as he calls it is pretty spectacular. It’s a vinaigrette of sorts with the oil/Vin ratio reversed (2x Vin to oil). They created it as the dressing for an octopus salad (hence the name Octo Vin) but they use it on everything. I can see why

    his chicken recipe:



    octo Vin recipe with my mods noted: (it was better after the mods btw) the shoyu (crack) in my notes is the Japanese Crack shoyu that I have mentioned on here a lot. It makes everything better but it has a very distinct flavor so I usually use it 50/50 with regular or light soy sauce. The tsp of fish sauce made a huge difference. Really added a lot of depth without being upfront. 




    The crack and the fish sauce (which is like super crack). These are amazing ingredients. They are pricey but they are very pronounced in flavor so I just use a little at a time. 


     I also drizzled the bird with our homemade chili oil along with the Octo Vin. 

    Go forth and make it. Not a difficult cook but the payoff is well worth the extra efforts. 
    Keepin' It Weird in The ATX FBTX
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
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    NDG said:
    Amazing! I have had good luck with fried chicken going SV first . . yours looks like a smorgasbord of flavor!  Could you send me recipe with mods as well ??   

    I have never heard of "bo saam" . . something for me to research.  Nice cook.
     
    His Bo Saam may be the best piece of pork shoulder I have ever put in my mouth. It’s just a lot of salt and a lot of sugar and cooked in an oven. He steams them at the restaurant right before service though. Wrap in lettuce with a little rice and his sauces and oh my gerd it’s good. 
    Keepin' It Weird in The ATX FBTX
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  • caliking
    caliking Posts: 18,731
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    what's the cornmeal:flour ratio?



    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
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    caliking said:
    what's the cornmeal:flour ratio?


    1:1 for the okra
    3:1 AP to cornmeal for the chicken. 
    Keepin' It Weird in The ATX FBTX
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  • caliking
    caliking Posts: 18,731
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    Bo ssam from a while ago: https://eggheadforum.com/discussion/1218732/bo-ssam-korean-pulled-pork

    Its a good cook. The meat is simple, but flavorful. And the world's your oyster re: sauces, etc. Fun cook for a crowd, too.  

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • NDG
    NDG Posts: 2,431
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    Spank my Momma with a rigid yard stick !!
    Columbus, OH

    “There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
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  • thetrim
    thetrim Posts: 11,357
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    Nicely done!  That looks pretty amazing!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
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  • GATraveller
    GATraveller Posts: 8,207
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    You have really been knocking it out of the park lately. Another bookmark! 

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • JohnEggGio
    JohnEggGio Posts: 1,430
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    That looks and sounds awesome!
    Maryland, 1 LBGE
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  • blind99
    blind99 Posts: 4,971
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    niiiice work! you say the pix don't do it justice but the bite marks on my phone say otherwise!

    some day we should do a friday night zoom where we all cook a similar at the same time.  i'm pretty sure hilarity will ensue.
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • YukonRon
    YukonRon Posts: 16,989
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    Fried chicken? I am all in. This meal looks delicious. I have done the sriracha in the buttermilk for fried chicken before, without seeing this, with what I would call a moderate success, however, this cook, I want to try.

    Thank you for sharing. Beautiful results, as always.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • JohnInCarolina
    JohnInCarolina Posts: 30,977
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    Well I guess I am ordering this cookbook.  Good Lord.
    "I've made a note never to piss you two off." - Stike
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  • texaswig
    texaswig Posts: 2,682
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    I fried some chicken not too long ago without batter.Im not a fan.maybe the steam or sous vide makes it better.it looks good.

    2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun 

    scott 
    Greenville Tx
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
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    texaswig said:
    I fried some chicken not too long ago without batter.Im not a fan.maybe the steam or sous vide makes it better.it looks good.

    yeah- I am a little skeptical of the no breading as well. He does not even season the bird after the brine in the book recipe. Like I said, I've had his fried chicken at Momofuku. It was breaded and it was amazing. I can't see this one being any better (or even as good) as the one I had at the restaurant. We had 8 people and reordered the chicken 4 times.
    Keepin' It Weird in The ATX FBTX
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