Digest V1

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Digest V1 to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Digest V1, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• Chinese Bbq Sauce #1
• Yield: 2 Pounds
• Ingredients
• 1/4 c soy sauce
• 1/4 c hoisin sauce
• 2 tb sake or dry sherry
• 1 small crushed garlic clove

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Instructions This can be used for chicken wings or pork ribs

Step 2: Technique & Execution

Cut wings at joints, as for buffalo wings

Step 3: Technique & Execution

Have butcher cut ribs in half horizontally so they are about 3" long

Step 4: Technique & Execution

Cut rack into pieces of 2 ribs each

Step 5: Technique & Execution

Mix marinade ingredients together

Step 6: Technique & Execution

Marinate chicken wings and/or pork ribs and refrigerate for 2 hours in plastic bag, turning every so often