posted 06-29-2011 10:43 AM               

• 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.

posted 06-29-2011 11:15 AM               

quote:

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Originally posted by Rusty B:
Today, it's just reheating in space.

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posted 06-29-2011 01:54 PM               

SS Shrimp Cocktail

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 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

1. Rinse shrimp thoroughly with water and soak 10 minutes in 1.5% salt solution (3 tbsp of salt per gallon of water.)

2. Drain the shrimp and heat 1 gal of water.

3. Add the shrimp boil mixture to 1 gal of water and heat to boiling.

4. Add the shrimp to the boiling mixture and boil 6-8 minutes. Drain immediately and chill with ice or place in refrigerator.

5. 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

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

posted 07-14-2011 01:40 PM               

"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."

posted 07-04-2012 10:22 AM               

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.

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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 grams

100.00% = 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

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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.

posted 07-04-2012 10:48 AM               

Space food recipes is another interesting thread for me to learn something new about space each day.