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T O P I C R E V I E WRusty BHere are links to real recipes for space food. Astronaut Fruitcake - Developed in U.S. Army labs for Apollo 17 Cornbread Dressing recipe from NASA Chef Emeril Lagasse's recipes developed for NASA astronauts and served in space. Does anyone have any others? How about one for the Canadian Space Cookie, the "Canasnack"?Robert PearlmanThere's a full book of real recipes, The Astronaut's Cookbook, written by NASA space food manager Charles Bourland and astronaut trainer Gregory Vogt.Rusty BRobert thank you for the info about the book, I'll have to get a copy.Today, it's just reheating in space. Maybe someday, for tourists, there will be cooking in space. It would be interesting to see a real zero-G kitchen.Robert Pearlman quote:Originally posted by Rusty B:Today, it's just reheating in space. Sandy Magnus, while serving as an ISS Expedition 18 crew member, actually did cook in space, devising her own recipes.Jay ChladekDo they happen to have the recipe for the ever popular shrimp cocktail sauce they have flown on shuttle and the ISS? I tried it at the KSC food lab in 2009 and man was it good! The extra horseraddish kick they added gave me a very nice warm feeling in the head and it wasn't vinegary like other cocktail sauces I've tried.Rusty BRecipe from Amazon.com preview of The Astronaut's Cookbook: Tales, Recipes, and More by Charles T. Bourland and Gregory L. Vogt. Page 47: SS Shrimp CocktailShrimp: 4 lb individually Quick Frozen large Shrimp (25-35 per lb) peeled and de-veined shrimp or 4 lb fresh large peeled, deheaded and de-veined Gulf Shrimp.Shrimp Boil:1 bag dry crab boil4 tbsp bottled lemon juice1 tbsp dehydrated onion flakes4 tbsp Tabasco sauce1 tbsp celery salt1 tbsp garlic powder1 tbsp salt Rinse shrimp thoroughly with water and soak 10 minutes in 1.5% salt solution (3 tbsp of salt per gallon of water.)Drain the shrimp and heat 1 gal of water.Add the shrimp boil mixture to 1 gal of water and heat to boiling.Add the shrimp to the boiling mixture and boil 6-8 minutes. Drain immediately and chill with ice or place in refrigerator.Serve chilled. Since dried shrimp cocktail sauce is usually not available on the retail level the best substitute is a store-bought sauce. Add some extra horseradish to give the space shrimp cocktail a real kick. Yield: 16 servings Here's the recipe I use for homemade shrimp cocktail sauce:Copycat Heinz Shrimp Cocktail Sauce1 cup Heinz ketchup2 Tbs A1 Steak Sauce2 Tbs Worcestershire sauce2 Tbs Prepared Horseradish Sauce, cream style1 tsp bottled lemon juice1/4 tsp Tabasco hot sauce1/4 tsp table saltMix well. Store in fridge. Makes about 1 1/3 cups.Jay ChladekMmmmmm, thanks for posting that Rusty. I shall have to try that cocktail sauce recipe as well (complete with extra horseradish).arjunaSpace food was one of my odd fascinations as a kid watching Apollo, and well - I guess it still is. I remember getting "cookie cubes" on a visit to KSC circa 1974-5, and I remember it as actually being very good! (Unlike, say, Space Food Sticks.)Robert PearlmanAs noted in today, NASA released the formulations for the STS-135 crew's Flight Day 8 "All-American Meal." "Formulations are a little bit different than recipes because usually formulations are designed to make many, many servings of an item," said Kloeris. "Our processing is a little bit different because we don't have refrigerators and freezers for food and so our food needs to be made shelf-stable, meaning it can be at room temperature for long periods of time."Rusty BThis is the BBQ rub recipe that NASA used for meals prepared for the last space shuttle mission, STS-135 in July 2011.The original NASA recipe was a formula expressed in percentage of each ingredient used (by weight). It has been converted to volume for home use. By Volume Measurement 1/2 cup Table Salt (3/4 cup Kosher Salt)1/2 cup Granulated Sugar 1/3 cup Brown sugar, lightly packed 3 Tbsp Chili powder 3 Tbsp Paprika 2 Tbsp Celery salt 1/2 cup Ground oregano 4 tsp Ground white pepper 1 Tbsp Garlic powder 1 Tbsp Ground black pepper 1 Tbsp Cumin 3/4 tsp Dry mustard 1/2 tsp Cayenne pepper Mix well. Store in an airtight container. Use at least 1 Tbsp of rub per 1 lb of meat. Wrap rub coated meat in plastic wrap and allow to marinate in the fridge overnight.Makes 1 pound = about 2 1/2 cups BBQ rub.Original NASA BBQ Rub Formula (given in % of ingredients by total weight) 29.51 Salt23.61 Sugar granulated 17.71 Brown sugar, lightly packed 5.90 Chili powder 5.90 Paprika 4.43 Celery salt 3.54 Ground oregano 2.95 Ground white pepper 2.21 Garlic powder 1.48 Ground black pepper 1.48 Cumin 0.79 Dry mustard 0.49 Cayenne pepper NASA BBQ Rub formula/recipe converted to grams100.00% = 453.592 gm = 1 pound 133.855 gm Salt107.093 gm Sugar granulated 80.331 gm Brown sugar, lightly packed 26.762 gm Chili powder 26.762 gm Paprika 20.094 gm Celery salt 16.057 gm Ground oregano 13.381 gm Ground white pepper 10.024 gm Garlic powder 6.71 gm Ground black pepper 6.71 gm Cumin 3.583 gm Dry mustard 2.222 gm Cayenne pepper Original NASA press release with BBQ Rub formula: Beef Brisket, Barbecued, SlicedDry Rub (Ingredients Percent by weight) Salt 29.51Sugar granulated 23.61Brown sugar, lightly packed 17.71Chili powder 5.90Paprika 5.90Celery salt 4.43Ground oregano 3.54Ground white pepper 2.95Garlic powder 2.21Ground black pepper 1.48Cumin 1.48Dry mustard 0.79Cayenne pepper 0.49 Trim beef brisket of fat and rub dry rub mixture into the meat surface (Dry Rub shall be at least 8 grams per pound of raw brisket). Wrap the brisket in plastic wrap or suitable material and hold at 40°F (4°C) overnight. Cook briskets in a regular oven set at 235°F (113°C), baste after 3 hours with barbecue sauce. Cook another two hours until internal temperature is 175-180°F (79-82°C) baste with barbecue sauce and let sit in the oven for one more hour. The brisket shall be sliced on a meat slicer set at 1/8 inch (3.0 mm). Serve 2.8 to 3.5 oz (80-100 g) of sliced brisket with add one ounce (30 g) of hickory smoke flavored barbecue sauce.MarylandSpaceI appreciate being a member of the collectSPACE community.Space food recipes is another interesting thread for me to learn something new about space each day.We have an interesting and knowledgeable group.Hart SastrowardoyoWhile none of the recipies have flown on space, one of the more interesting books I have is the "Teacher in Space Cookbook," a collection of recipies from the TIS finalists, Nancy and Ronald Reagan, and a few NASA personnel. I seem to recall Annie and John Glenn submitting a recipie....cspgThere's this upcoming book: gAstronomical Cookbook
Today, it's just reheating in space. Maybe someday, for tourists, there will be cooking in space. It would be interesting to see a real zero-G kitchen.
quote:Originally posted by Rusty B:Today, it's just reheating in space.
SS Shrimp CocktailShrimp: 4 lb individually Quick Frozen large Shrimp (25-35 per lb) peeled and de-veined shrimp or 4 lb fresh large peeled, deheaded and de-veined Gulf Shrimp.Shrimp Boil:1 bag dry crab boil4 tbsp bottled lemon juice1 tbsp dehydrated onion flakes4 tbsp Tabasco sauce1 tbsp celery salt1 tbsp garlic powder1 tbsp salt Rinse shrimp thoroughly with water and soak 10 minutes in 1.5% salt solution (3 tbsp of salt per gallon of water.)Drain the shrimp and heat 1 gal of water.Add the shrimp boil mixture to 1 gal of water and heat to boiling.Add the shrimp to the boiling mixture and boil 6-8 minutes. Drain immediately and chill with ice or place in refrigerator.Serve chilled. Since dried shrimp cocktail sauce is usually not available on the retail level the best substitute is a store-bought sauce. Add some extra horseradish to give the space shrimp cocktail a real kick. Yield: 16 servings
Shrimp: 4 lb individually Quick Frozen large Shrimp (25-35 per lb) peeled and de-veined shrimp or 4 lb fresh large peeled, deheaded and de-veined Gulf Shrimp.
Shrimp Boil:
1 bag dry crab boil4 tbsp bottled lemon juice1 tbsp dehydrated onion flakes4 tbsp Tabasco sauce1 tbsp celery salt1 tbsp garlic powder1 tbsp salt
Yield: 16 servings
Copycat Heinz Shrimp Cocktail Sauce
1 cup Heinz ketchup2 Tbs A1 Steak Sauce2 Tbs Worcestershire sauce2 Tbs Prepared Horseradish Sauce, cream style1 tsp bottled lemon juice1/4 tsp Tabasco hot sauce1/4 tsp table salt
Mix well. Store in fridge. Makes about 1 1/3 cups.
I remember getting "cookie cubes" on a visit to KSC circa 1974-5, and I remember it as actually being very good! (Unlike, say, Space Food Sticks.)
"Formulations are a little bit different than recipes because usually formulations are designed to make many, many servings of an item," said Kloeris. "Our processing is a little bit different because we don't have refrigerators and freezers for food and so our food needs to be made shelf-stable, meaning it can be at room temperature for long periods of time."
The original NASA recipe was a formula expressed in percentage of each ingredient used (by weight). It has been converted to volume for home use.
By Volume Measurement 1/2 cup Table Salt (3/4 cup Kosher Salt)1/2 cup Granulated Sugar 1/3 cup Brown sugar, lightly packed 3 Tbsp Chili powder 3 Tbsp Paprika 2 Tbsp Celery salt 1/2 cup Ground oregano 4 tsp Ground white pepper 1 Tbsp Garlic powder 1 Tbsp Ground black pepper 1 Tbsp Cumin 3/4 tsp Dry mustard 1/2 tsp Cayenne pepper Mix well. Store in an airtight container. Use at least 1 Tbsp of rub per 1 lb of meat. Wrap rub coated meat in plastic wrap and allow to marinate in the fridge overnight.Makes 1 pound = about 2 1/2 cups BBQ rub.Original NASA BBQ Rub Formula (given in % of ingredients by total weight) 29.51 Salt23.61 Sugar granulated 17.71 Brown sugar, lightly packed 5.90 Chili powder 5.90 Paprika 4.43 Celery salt 3.54 Ground oregano 2.95 Ground white pepper 2.21 Garlic powder 1.48 Ground black pepper 1.48 Cumin 0.79 Dry mustard 0.49 Cayenne pepper NASA BBQ Rub formula/recipe converted to grams100.00% = 453.592 gm = 1 pound 133.855 gm Salt107.093 gm Sugar granulated 80.331 gm Brown sugar, lightly packed 26.762 gm Chili powder 26.762 gm Paprika 20.094 gm Celery salt 16.057 gm Ground oregano 13.381 gm Ground white pepper 10.024 gm Garlic powder 6.71 gm Ground black pepper 6.71 gm Cumin 3.583 gm Dry mustard 2.222 gm Cayenne pepper Original NASA press release with BBQ Rub formula: Beef Brisket, Barbecued, SlicedDry Rub (Ingredients Percent by weight) Salt 29.51Sugar granulated 23.61Brown sugar, lightly packed 17.71Chili powder 5.90Paprika 5.90Celery salt 4.43Ground oregano 3.54Ground white pepper 2.95Garlic powder 2.21Ground black pepper 1.48Cumin 1.48Dry mustard 0.79Cayenne pepper 0.49 Trim beef brisket of fat and rub dry rub mixture into the meat surface (Dry Rub shall be at least 8 grams per pound of raw brisket). Wrap the brisket in plastic wrap or suitable material and hold at 40°F (4°C) overnight. Cook briskets in a regular oven set at 235°F (113°C), baste after 3 hours with barbecue sauce. Cook another two hours until internal temperature is 175-180°F (79-82°C) baste with barbecue sauce and let sit in the oven for one more hour. The brisket shall be sliced on a meat slicer set at 1/8 inch (3.0 mm). Serve 2.8 to 3.5 oz (80-100 g) of sliced brisket with add one ounce (30 g) of hickory smoke flavored barbecue sauce.
Makes 1 pound = about 2 1/2 cups BBQ rub.
Original NASA BBQ Rub Formula (given in % of ingredients by total weight)
100.00% = 453.592 gm = 1 pound
Original NASA press release with BBQ Rub formula:
Cook briskets in a regular oven set at 235°F (113°C), baste after 3 hours with barbecue sauce. Cook another two hours until internal temperature is 175-180°F (79-82°C) baste with barbecue sauce and let sit in the oven for one more hour. The brisket shall be sliced on a meat slicer set at 1/8 inch (3.0 mm). Serve 2.8 to 3.5 oz (80-100 g) of sliced brisket with add one ounce (30 g) of hickory smoke flavored barbecue sauce.
Space food recipes is another interesting thread for me to learn something new about space each day.
We have an interesting and knowledgeable group.
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