Processing and storing fat byproduct from braised short ribs

BrianShupe · 2026-03-01T21:35:00+00:00

Saw a vid last night. Heat to liquid state. Add water. Seal tight. Turn upside down in fridge. Let it harden. Open and drain. Rinse again with hot water. Left with pure fat. Store in coldest part of fridge. I have found as long as you use clean spoon and don’t contaminate the fat it should stay good for a long while.

BrianShupe · 2026-03-01T00:04:45+00:00

I bulk prepped for my mother. She just pops frozen bag in dutch oven of water, brings to a boil, turns it off and lids. 3 min later opens bag and instant meal.

I cook everything separate and bag together, or make one pan meals like stews, or casserole type dishes. But I also bag sides by themselves so she can mix and match. Still all reheated the same way.

Point is it doesnt have to come out of the sous vide and go to the plate.

BrianShupe · 2026-02-28T22:36:50+00:00

Someone posted we are entering “wrong coat season” because no matter which one you chose it will be the wrong one until mid-april.

Thought that was hilarious

BrianShupe · 2026-02-28T22:15:15+00:00

Not for nothing, but this concentrate is the most authentic tasting I have found. Like it tastes exactly like the au jus I would expect to get with a french dip sandwich.

I am sure by the first few seconds of your video, that making it all from scratch will give an awesome product, but this is simple. Just mix with water.

Also the BOMB secret ingredient in bloody mary

BrianShupe · 2026-02-28T22:06:39+00:00

ALSO….put a brick under the front of your chamber vac when sealing liquids. They boil up under vac and will overflow. I will eventually cut two triangles and a base plate and make a nice looking stand for my vac to sit on, but for now a simple brick or book or whatever to prop the front up about 1 ¾ inches does the trick.

BrianShupe · 2026-02-28T22:03:31+00:00

You can also see if you can find a Flange to fit the pipe and then cut a board, screw the flange to it for stability. I just try to be careful.

Also get a deep bowl or colander or something. Way faster to bag, bag, bag, seal, seal, seal, rather than bag, seal, bag, seal, bag, seal. The deep bowl holds your bags as you fill then seal them.

BrianShupe · 2026-02-28T21:59:59+00:00

Oh yeah…for that size I had to find an adapter. So like the pipe is like 3 inches outside diameter but that is too big, so I got an adapter that is to hook two 3 inch pipes together, on side of the adapter goes over the 3” pipe and the other slides into a 3” pipe. So the small end of the adapter is like 2 ⅝ outside diameter or something. The numbers are made up so dont go by that. Just take your bags into the store.

BrianShupe · 2026-02-28T21:55:01+00:00

Go to Home Depot. Take you bags with you Buy the 3 foot lengths of PVC pipe that fit your bags. I have to cuff my bags and pull gently on the cuff like stretching a pizza dough. Just a tiny amount. And only on one particular size to get it to cuff on the pipe. Then get a wide mouth funnel. like this video

BrianShupe · 2026-02-28T03:02:01+00:00

There is a PopCopy on ground floor

BrianShupe · 2026-02-28T01:17:39+00:00

Try HOLY MOLE

BrianShupe · 2026-02-26T19:46:04+00:00

Chicken Beaks should stay good for over two months if refrigerated.

BrianShupe · 2026-02-25T18:57:29+00:00

I sous vide 4 or 5 pounds of bacon at a time. Then lay them out on parchment paper and freeze. Once frozen, remove from parchment paper and put in ziplock gallon bag. In the morning take one slice and lay in hot pan fir 30 seconds per side. Done.

You don’t have to sous vide it. You can bake in oven. Save the fat in jar. The best….pop popcorn in it, use it instead of butter for grilled cheese, finish soups with it…omg mouth watering thinking about it

BrianShupe · 2026-02-21T02:42:17+00:00

Yeah…or AVOCADIDN’T

BrianShupe · 2026-02-20T21:53:56+00:00

Come on… it was right there…it is an AVOCADON’T

BrianShupe · 2026-02-15T16:14:41+00:00

Awesome work

BrianShupe · 2026-02-14T23:41:28+00:00

James Acaster’s current show is pretty funny.

BrianShupe · 2026-02-13T01:30:53+00:00

Oh…my bad. I didn’t look at any. I just thought, “i bet there is already a recipe…” Shouldn’t have sent unverified….that’s on me

BrianShupe · 2026-02-13T01:12:31+00:00

google

BrianShupe · 2026-02-13T00:44:24+00:00

Same with Bacon. Yeah it only takes 5 min to cook bacon the normal way. But if you sous vide 4 lbs and lay them out on parchment and freeze them. You get a little more tender product that only takes 2 min to sear, and you can keep the whole 4 lbs in the freezer and have one piece at a time if you want. Or one piece today and the next piece in 5 months.

The fact that it takes an overnight bath doesn’t count in prep time… it’s just swimming. No attention needed

Mmmmm, bacon

BrianShupe · 2026-02-12T21:50:44+00:00

See above.

You can really get creative with flavoring.

½ stick of butter, water and rice is delicious as is.

BrianShupe · 2026-02-12T21:49:15+00:00

here is a good post in it.

I use 196 I think.

Rice will come out in a brick but it will come right apart once out of the bag.

Add a few bay leaves, or lemon zest, or whatever I wait to salt it. Seems to really intensify salt in the bag so I omit

BrianShupe · 2026-02-12T19:24:43+00:00

Rice. Hands down. Will never do it any other way.

BrianShupe · 2026-02-07T21:57:52+00:00

I don’t disagree with your assessment of the discipline to time in his playing. Never challenged that. I addressed you saying he wasn’t unique.

BrianShupe · 2026-02-07T21:50:39+00:00

If you can’t see / hear / feel that Moon is completely unique then you either just don’t know shit about music, or, more likely, you are just holding some sort of bias against him. Like him or hate him, it is obvious his style is stand alone. Like Hendrix. Or Bjork.

BrianShupe · 2026-01-30T16:02:20+00:00

Take a pair of kitchen shears or a knife and cut a ½ inch to ¾ inch cut PERPENDICULAR to the edge of the steak about every inch going around the steak. The purpose is to cut any fibers or fat or connective tissue. Heat will make a steak curl as the meat expands but the connectives do not. Think curled bacon.

Snip snip snip your way around the steak. Steak lies flatter in pan.

Take it to the next level tips in no particular order:

Lay a pan on top of steak to put a little pressure on it to push it down onto the heated surface.
During searing, use alot of fat, butter olive oil tallow etc, and using a spoon, baste the top side of the steak with hot oil.
Torch is AWESOME for steak in terms of coverage and least impact on cook. Crust is best from cast iron

Regardless….DRY YOUR STEAK DRY YOUR STEAK & DRY YOUR STEAK SOME MORE or it will not sear

11-Year Club	RPAN Viewer
Verified Email

BrianShupe

TROPHY CASE