jmolinari

I thought the singapore episode was pretty awesome. Haven't watched NY yet.

If these things are shelf stable it means they've been sterilized...i have to wonder why they don't make them salt free...really annoying.

Thanks, i was thinking a tamarind glaze, so that hits the sharp sour note you mention...i'll cook them for 48 then like the pork and go from there.

Goat ribs have been sprinkled with a BBQ rub and vac'd with some veg. oil and are currently going at 60C. Once done they'll be thrown on the grill for quick browning with or without a glaze...haven't decided. I know pork ribs come recommended for 48hrs. Anyone have any ideas for goat? I was told by the butcher they took a little longer than pork ribs on the grill, so i'm thinking 48 should also work.

I guess my prosciutto cotto post on my blog was about a week late Glad it worked out. 20% brine for 14 days seems WAY WAY high, but it would also depend on the volume of water and the weight of the meat.

thanks guys, sometimes it's hard to remember everythign that's been already discussed.

I would assume that the FDA code is more strict to allow for a greater margin of error (like an interruption in the cold chain that went unnoticed). Could be, but wouldnt' that be applicable to sous vide food?

Question, i was doing some research so to how big a roast i could sous vide, based on the fact that the core temp has to get to 130 in a certain amount of time. I was under the impression that the meat had to get to 130 within 4 hrs. Then i read this on Douglas' site: "Moreover, the center of the food should reach 130°F (54.4°C) within 6 hours to prevent the toxin producing pathogen Clostridium perfringens from multiplying to dangerous levels" In the paragraph below it,it then says: "With this in mind, the US Food Code requires that such food can only be between 41°F (5°C) and 130°F (54.4°C) for less than 4 hours (FDA, 2009, 3-501.19.B)." Those 2 statements seem contradictory..any thoughts? Is it 130 in 6 or 130 in 4? The size of sous vidable meat would be quite different between the two.

I'm cold smoking the sausage but I just got my smoke generator and this is the first time I've used it. I wouldn't have worried at all if I was hot smoking (though it appears I shouldn't have worried regardless). Yup, cure #1 will be fine for cold smoking and eating shortly thereafter.

the grinding was easy. the square hole was teh correct size. There was a square protrusion on the back of the blade (to allow for more engagement) which was too thick. I had to grind just the "height" or thickness of the square hub.

i dont see a reason to use cure #2 on product that is hot smoked and then eaten.

for cold smoked items use cure #1. for cold smoked and then dry aged (salame) use cure #2. for HOT smoked items no need to change anything. no need to add anything, as long as you are careful with your temperatures.

There was a guy on ebay selling 1/2" plates if that's what you're talking about. I think his name was DiveXtras here he is: http://www.ebay.com/itm/12-5mm-Kitchenaid-Food-Grinder-Plate-/170529903576?pt=Small_Kitchen_Appliances_US&hash=item27b45fd3d8 The plates are great. if you want the actual knife, i did buy a different knife, and i had to grind away a piece of the metal square hub, otherwise it was too "thick". Once i ground it down a little it worked great. I don't remember the knife size, sorry. I must have found it somewhere based on diameter, and measured the original knife and found the closes one to it diametrically.

Ah, thanks! I never would have looked there!

mine came from amazon a week ago, but haven't even cracked it yet.

That is a very, very cool app. The app is now very good as of the update last night which allow overriding the lower temps. Couple more things i would like: 1) Would love to see a "pasteurization" option step. This could be a switch that would add a pasteurization time once the core temp is reached. Time would be based on final item temperature. I realize this might be a bit complicated to add for beef, chicken and fish since the times are difference, but starting with chicken would be great, since that's the one that we all pasteurize and the one that really NEEDS to be cooked to pasteurization. without that option i'm stuck having to remember to add it to the end of the timer and look up how long pasteurization is at each temp. 2) there are some strange thickness limitations in some items. I understand the need to reach core temp within 4 hours, but a pork chip thickness is limited to 1 15/16 which cooks in about 2hrs 30 mins at 140...and it is conceivable to have thicker chops. 3) Would like the option for thickness in mm Love the app!

hrmm...maybe not...if you rinse and cure it at fridge temps, the bactoferm should grow not at all or very little, and then it's cooked right? What temp is it cooked at?

Fermento and bactoferm are very different things. Bactoferm is an actual bacteria, fermento is not, it's just flavoring.

Never mind..i just bought it... SousVide Dash...interesting..no reviews yet...i hope it's good

Vengroff, is that app approved in teh app store?

Thanks Doc. I'll keep an eye on it, and probably replace it soon with a stainless cake rack bent to shape

Listeria risk foods are a no no when pregnant, but while it's possible that listeria could be transmitted through breastmilk, there has never been a case of it. In fact there are no food avoidance recommendations due to safety for nursing mothers. I was under the impression that a week in a home freezer WILL kill parasites..

Works well, it seems to already be "corroding" (i know it's not corroding, but its showing some surface issues). I like SLKinsey's idea of bending a stainless cake rack. Just bend into a rectangle, and zip tie...i might do that!

no pic?! dang.

And it's whole, uncut? Personally I would be concerned. I've done whole spatchcoked chickens but it was more like 6-8 hrs at 135 or so. Even then they were rather tender. I don't know that they'll be much left after 48!