David Chang, Peter Meehan
Format: PDF / Kindle (mobi) / ePub
Never before has there been a phenomenon like Momofuku. A once-unrecognizable word, it's now synonymous with the award-winning restaurants of the same name in New York City: Momofuku Noodle Bar, Ssäm Bar, Ko, and Milk Bar. Chef David Chang has single-handedly revolutionized cooking in America with his use of bold Asian flavors and impeccable ingredients, his mastery of the humble ramen noodle, and his thorough devotion to pork.
Momofuku is both the story and the recipes behind the cuisine that has changed the modern-day culinary landscape. Chang relays with candor the tale of his unwitting rise to superstardom, which, though wracked with mishaps, happened at light speed. And the dishes shared in this book are coveted by all who've dined—or yearned to—at any Momofuku location (yes, the pork buns are here). This is a must-read for anyone who truly enjoys food.
needed 1 cup mirin 1 cup sake 1 cup usukuchi (light soy sauce) Freshly ground black pepper 6 medium garlic cloves, thinly sliced 1.Cut the tips off the wings and save them to make 4½oth you need to sauce the wings. Cut the wings apart at the elbow joint. 2. Combine the water, sugar, and salt in a large container with a lid or a plastic freezer bag large enough to accommodate the brine and wings and stir until the sugar and salt have dissolved. Add the chicken wings, cover or seal, and
into the grits. Taste them and add additional salt or pepper as needed. Set aside, covered to keep warm, while you get the rest of the dish together (or serve at once if you're eating them on their own). 5. Cook the bacon: Heat a 10- to 12-inch cast-iron skillet over medium heat for a minute or so, until very warm. Add the bacon and cook, stirring occasionally, until it shrinks to about half its original size and is crisp and browned, 5 to 6 minutes. Remove the bacon with a slotted spoon and
down on them, using a bacon press or the back of a spatula, or a smaller pan or whatever works, and sear them for 1 to 2 minutes on the first side. Watch as the gray-pink flesh of the raw shrimp gradually turns white in the side pressed against the hot metal, and when that white line creeps about 40 percent of the way up the shrimp, flip them and press down on the second side. Sear that side only long enough to get a decent but not necessarily superdeep brown on them, about a minute. They should
intervention staged, I'd go over to Murray's Cheese in the West Village and load up on really expensive artisanal butters that we'd then have to sell at cheeselìke prices or else eat our shirts for serving for free. (That was the genesis of the $8 plate of bread and butter at Ssäm Bar.) This recipe was the result of a shoppìng problem I had at SOS Chefs, a specialty food shop in the East Village. SOS deals mainly with the trade and their specialty is mushrooms: they have a whole refrigerated room
beans, so it has their fresh green flavor. It's a noodle made from a pureed vegetable and has very similar characteristics and mouthfeel to pasta. Now the amino acids you need for meat glue to work— the lysine and glutamine—aren't present in fresh vegetables, but they are in gelatin, and because of that, meat glue and gelatin have a near-perfect relationship. So I add a little gelatin to a soybean puree, introduce meat glue to it, and roll it out in sheets. Voila: a vegetable turned into a pasta