This passage describes a visit to a test kitchen in Great Western States, where Mike and the chef prepare various meat dishes. They start by cleaning and seasoning beef ribs, then roast them in the oven for four hours. Next, they prepare a piece of pork belly, cook it in the oven, and finish it by crisping up the skin. The passage also mentions various grilling equipment and tools used by the chef, including a pellet smoker, egg grill, and others. Overall, it's a detailed account of meat preparation and grilling in a well-equipped kitchen.
1. The text describes a visit to the test kitchen of Great Western States, a very particular area due to the homemade and non-professional nature of its equipment .
2. Michael Craig Lowe, the general manager of the plant and a chef, is featured in the text. He cooks samples for clients and teaches about preparation methods .
3. The preparation of famous "D" and the horrible ones, or brontosaurus ribs, is discussed. The ribs are oven-braised and contain beautiful marble that has very beautiful intramuscular fat .
4. The first step in the preparation is to separate each bone individually and remove it a little. The excess fat is not necessary as the meat already has enough intramuscular fat .
5. The ribs are preheated with vegetable oil and seasoned with salt, freshly ground pepper, granulated onion, and granulated garlic .
6. The ribs are roasted for 45 minutes to seal all sides and build a rich aroma externally. The oven is preheated at a low temperature of 25 degrees Fahrenheit, which is 160 celsius .
7. A reduction over high heat is prepared to serve the rib with the vegetables. The vegetables include onion and garlic .
8. The next item to be prepared is a piece of port vell without skin. The excess fat is cleaned and the piece is divided into two parts to fit inside the oven .
9. The cooking process for the port vell is very similar to the ribs, with the same seasonings applied. The oven is kept at a low temperature of 220 degrees Fahrenheit, which is 105-106 celsius, for around 4 to 5 hours .
10. A frying pan over high heat is used to brown the fat in butter. The meat is marked with the edge of the knife in the form of a grid .
11. The meat is then served with chopped green onion on top and a crispy texture .
12. The text also mentions the use of a wireless thermometer for monitoring the internal temperature of the meat .
13. The text includes a discussion about the texture of the meat, stating that it is very intense and delicious, but would be too much for one person to eat .
14. The text also mentions a visit to the famous Chinese box and the preparation of a suckling pig with a crispy skin .
15. The text discusses the use of different tools and equipment for cooking, including an oven built by Google, a pellet smoker, and skewers .
16. The text also mentions the use of high-quality knives, including Japanese and German knives .
17. The text includes a mention of a breakfast at a typical Colombian place, with dishes such as bond bread, buñuelos, cassava bread, and Colombian chorizo .
18. The text concludes with a mention of the author's intention to start cooking something from the freezer and to make more videos with great sounds .