Even though I have just an average opinion of Green Plate Asian Bistro*, my co-workers seem to like it, so I was recently back again there for lunch a third time. They say third time’s a charm, right?
This time I ordered the Green Plate Asian Ribs from the Hot Plates section of the menu. 36-hour-Sous vide baby back ribs with House Asian barbecue sauce and white rice, and also a choice of miso soup or house salad with ginger dressing. I chose the salad in an attempt to be healthy. (But who was I kidding… look at that slathering of dressing!)
I had no idea what “sous vide” was, but I read “baby back ribs” and was sold. I later Wikipedia-ed the term and learned that it was a method of cooking whereby the food is put into an airtight bag and placed in a water bath or steam environment at a lower-than-usual cooking temperature for a longer-than-usual cooking time. This method of cooking allows the meat (or vegetables) to be cooked more evenly and also retain moisture. Hm, learn something new every day…