By Chef Mikel Anthony, Chef's Roll's Test Kitchen

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Ingredients and method of prep

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Ingredients

  • Garlic 4 cloves
  • Ginger 1 tbsp ginget
  • Onion ½
  • Scallion 1 ea
  • Asian pear or pear 1 ea
  • Soy sauce 1 cup
  • 1 tsp sesame seeds
  • 1 tsp brown sugar
  • 1 tsp sesame oil
Short ribs
Ingredients and method of prep

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Ingredients

  • 1# Bone in
  • Sliced ginger 4oz
  • Green onion/scallion 2 ea quartered
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Ingredients and method of prep

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Ingredients and method of prep: place a persian cucumber sliced thin or shaved 1 ea and 1 tsbp seasoned rice wine vinegar in a vacuum seal bag and compress. Reserve until serving.,free game casino

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Sunchoke chips and puree
Ingredients and method of prep

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Ingredients

  • Sunchokes 8 ea
  • Garlic 4 cloves
  • 1 shallot
  • Heavy cream 1 cup approx

Method of prep
Puree: saute the garlic and shallot. Add 6 peeled and diced sunchokes and saute another minute or 2. Add cream and cook on low until tender and reduced by half. Puree and add cream or stock if necessary.
Chips: shave on mandoline and dehydrate for 2 hours on vegetable setting. Fry and remove quickly.

Ingredients and method of prep

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french league live scores,Place 8 fresh shiitake mushrooms (stems removed) and 2 tbsp of bulgogi marinade in a vacuum seal bag and compress. Cook via sous vide at 183f.

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Carrots
Ingredients and method of prep

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Ingredients

  • 4 rainbow carrots
  • Butter 2 oz
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Chef's Roll's Test Kitchen

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Watch Chef Mikel Anthony of Chef's Roll's Test Kitchen make Bulgogi 24 hr short ribs with kimchee radish, sunchoke chips and puree, carrot, bulgogi mushroom and pickled cucumber. ,phonepe vpa

Next episode: Tuesday, May 21st,oline sports

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Chef Mikel uses a B35 with Liquid control

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Large table-top with 2 x 410 mm seal bars

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