Author
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Topic: Real Recipes for Space Food
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Rusty B Member Posts: 239 From: Sacramento, CA Registered: Oct 2004
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posted 06-29-2011 10:43 AM
Here are links to real recipes for space food. Does anyone have any others? How about one for the Canadian Space Cookie, the "Canasnack"? |
Robert Pearlman Editor Posts: 42981 From: Houston, TX Registered: Nov 1999
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posted 06-29-2011 10:55 AM
There'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 B Member Posts: 239 From: Sacramento, CA Registered: Oct 2004
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posted 06-29-2011 11:03 AM
Robert 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 Editor Posts: 42981 From: Houston, TX Registered: Nov 1999
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posted 06-29-2011 11:15 AM
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 Chladek Member Posts: 2272 From: Bellevue, NE, USA Registered: Aug 2007
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posted 06-29-2011 12:17 PM
Do 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 B Member Posts: 239 From: Sacramento, CA Registered: Oct 2004
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posted 06-29-2011 01:54 PM
Recipe 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 boil 4 tbsp bottled lemon juice 1 tbsp dehydrated onion flakes 4 tbsp Tabasco sauce 1 tbsp celery salt 1 tbsp garlic powder 1 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 Sauce 1 cup Heinz ketchup 2 Tbs A1 Steak Sauce 2 Tbs Worcestershire sauce 2 Tbs Prepared Horseradish Sauce, cream style 1 tsp bottled lemon juice 1/4 tsp Tabasco hot sauce 1/4 tsp table salt Mix well. Store in fridge. Makes about 1 1/3 cups. |
Jay Chladek Member Posts: 2272 From: Bellevue, NE, USA Registered: Aug 2007
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posted 06-29-2011 11:43 PM
Mmmmmm, thanks for posting that Rusty. I shall have to try that cocktail sauce recipe as well (complete with extra horseradish). |
arjuna unregistered
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posted 06-30-2011 03:48 AM
Space 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 Pearlman Editor Posts: 42981 From: Houston, TX Registered: Nov 1999
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posted 07-14-2011 01:40 PM
As 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 B Member Posts: 239 From: Sacramento, CA Registered: Oct 2004
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posted 07-04-2012 10:22 AM
This 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 Salt
- 23.61 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 Salt
- 107.093 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, Sliced
- Dry Rub (Ingredients Percent by weight)
- Salt 29.51
- Sugar granulated 23.61
- Brown sugar, lightly packed 17.71
- Chili powder 5.90
- Paprika 5.90
- Celery salt 4.43
- Ground oregano 3.54
- Ground white pepper 2.95
- Garlic powder 2.21
- Ground black pepper 1.48
- Cumin 1.48
- Dry mustard 0.79
- Cayenne 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. |
MarylandSpace Member Posts: 1336 From: Registered: Aug 2002
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posted 07-04-2012 10:48 AM
I 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 Sastrowardoyo Member Posts: 3445 From: Toms River, NJ Registered: Aug 2000
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posted 07-04-2012 11:30 AM
While 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.... |
cspg Member Posts: 6210 From: Geneva, Switzerland Registered: May 2006
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posted 07-04-2012 01:41 PM
There's this upcoming book: gAstronomical Cookbook |