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{"activity_order":null,"activity_type":["Recipe"],"assignment_recipes":null,"author_notes":null,"cooked_this":0,"created_at":"2013-04-18T02:28:14Z","creator":null,"currently_editing_user":null,"description":"Our beef stock is some of the darkest and richest we\u2019ve ever tasted. As with traditional stocks, we roast the bones before cooking to deepen the flavor, and add cow\u2019s feet, which break down during the low and slow cooking process and add body to the stock. (Substitute oxtail for a similar effect.) 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Serve with thai basil, mung bean sprouts, fish sauce, hoisin sauce, and sriracha.","difficulty":"easy","featured_image_id":"{\"url\":\"https://www.filepicker.io/api/file/ICTZ0PfNQHevtE4vAfvT\",\"filename\":\"400A5461.jpg\",\"mimetype\":\"image/jpeg\",\"size\":1027874,\"key\":\"UdDX0zI2TLaucBCgeHQk_400A5461.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","id":2100,"image_id":"{\"url\":\"https://www.filepicker.io/api/file/CbeoHiO5QpeHqE39cAEb\",\"filename\":\"400A5461-2.jpg\",\"mimetype\":\"image/jpeg\",\"size\":1029631,\"key\":\"NUdsDrL1TAW867tAdf1p_400A5461-2.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","include_in_gallery":true,"last_edited_by_id":11970,"likes_count":null,"published":true,"published_at":"2013-12-22T20:27:40Z","show_only_in_course":false,"slug":"pho-bo","source_activity_id":null,"source_type":0,"summary_tweet":null,"timing":"24 hours for stock, plus 30 minutes.","title":"Pho Bo","transcript":null,"updated_at":"2013-12-22T20:38:17Z","yield":"","youtube_id":null},{"activity_order":null,"activity_type":["Recipe"],"assignment_recipes":null,"author_notes":null,"cooked_this":0,"created_at":"2013-04-18T19:43:57Z","creator":null,"currently_editing_user":null,"description":"Though the French canon does not technically categorize a demi-glace as a \u201cmother sauce\u201d\u2014those sauces from which numerous others are derived\u2014this sauce is, in fact, the springboard for many recipes and is commonly considered fundamental. 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Other influences were the Ad Hoc Potato Pave, and the fine folks at the Kangaroost in Appleton, WI who continue to offer up a classic poutine on their menu in a city that knows not the greatness that is poutine.\n\nObviously this is not a classic interpretation of poutine. My apologies to the purists. Rather than cheese curds, I used a bed of finely grated cheese. I did not use any flour in the gravy, but made a intensely beefy stock that was then reduced and thickened with xanthan and iota to provide some thermal stability. I adapted the pave recipe for a rolled application and the gravy is inside the potatoes between the layers. I really like that the final dish is reminiscent of scallops on a bed of rice, even though that was just a happy accident.","difficulty":"intermediate","featured_image_id":"{\"url\":\"https://www.filepicker.io/api/file/7X8r4aqQyWARawTycKog\",\"filename\":\"2013-05-13 1.JPG\",\"mimetype\":\"image/jpeg\",\"size\":4694707,\"key\":\"lULhHK0vRvuAFI1PCNr7_2013-05-13 1.JPG\",\"isWriteable\":true}","id":745,"image_id":"{\"url\":\"https://www.filepicker.io/api/file/vyXNKKy7STyP7C2xD61o\",\"filename\":\"2013-05-13 1.JPG\",\"mimetype\":\"image/jpeg\",\"size\":4694707,\"key\":\"3Eqfn4w1ROSvRxoqayAi_2013-05-13 1.JPG\",\"isWriteable\":true}","include_in_gallery":true,"last_edited_by_id":1061,"likes_count":1,"published":true,"published_at":"2013-08-03T04:27:16Z","show_only_in_course":false,"slug":"scalloped-potato-poutine","source_activity_id":null,"source_type":0,"summary_tweet":null,"timing":null,"title":"Scalloped Potato Poutine","transcript":null,"updated_at":"2014-04-10T20:41:09Z","yield":"Makes 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Cook for at least 12 hours.\n\nTIP: Cooking for up to 24 hours will break down even more collagen, creating a more viscous mouthfeel.","extra":null,"hide_number":null,"id":131173,"image_description":"","image_id":"","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8355840,"subrecipe_title":null,"title":"Cook","transcript":null,"updated_at":"2014-08-18T17:24:30Z","youtube_id":"","ingredients":[]},{"activity_id":272,"audio_clip":"","audio_title":"","created_at":"2014-08-18T17:24:30Z","directions":"Remove bones using tongs, and strain stock. Alternatively, sink the Sous Vide Supreme perforated metal tray into the stock to hold the bones and vegetables in as you ladle or pour the stock into a strainer.\r\n\r\nSeason to taste. \r\n\r\nReserve fat for another use.\r\n\r\nIf not using immediately, cool in an ice bath, and refrigerate or freeze. 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