jmolinari
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Posts posted by jmolinari
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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.
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Ivwe done goat ribs and shoulder on the low and slow bbq, and they took the same amount of time as my low and slow pork ribs.
if you have not had goat before, depending on their age, they have a much stonger flavor than pork
taste them out of the bag then decide what glaze or side sauce you might like.
something sharp and maybe citrus would be a consideration. lime hot and sour. ?
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.
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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.
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This was a Thanksgiving catastrophe closely averted. My wife requested a ham this year as opposed to turkey, so I went ahead and bought a locally raised free-range lovely fresh ham of about 15 lbs. Previously, I had used Ruhlman's Charcuterie recipe for an American Holiday ham on a small 6-7lb piece of meat. That made a very nice ham, but the amount of pink salt in it needed to be a bit higher I think or the soaking time longer since the cure did not penetrate all the way through. This time I decided to give the Modernist Cuisine cure recipe a try. Using the Best Bets table, I made a Sweet Cure (total liquid was about 3.5 gallons, one of which was apple juice) and soaked the ham in it for 14 days. Then I rinsed it and soaked it in water for about 10 hours (book recommends 8) and then it sat in the fridge dry for about 12 hours (again, book recommends 8). MC uses 20% salt in the cure. That is very high, more than twice what Charcuterie uses (about 7-8% I think). Still I went with it and figured the rinse time / resting time will handle that. Luckily I decided to smoke the meat till it reaches 150F the day before T-Day and to bake/glaze it the day of. Well, as soon as it came off the smoker I took a couple of tastes and holy shit! That was very very salty. To fix the issue, I decided to simmer the ham with some aromatics instead of baking. I simmered it very gently for a couple of hours and changed the liquid twice. Then I glazed it per the Charcuterie recipe and baked it. It was still slightly saltier than I prefer, but it was overall a success. The cure was eben all the way through and the glaze made for a fantastic crust.
Now, maybe the expectation for cured fooods in MC that they should be this salty, but I do not think so. I suppose if you are making a "country" ham then possibly this is good. Making a cure with no more than 10% salt should be way more than enough for something like this. I doubt this should go in the "Errata" page but just a heads-up for anyone planning on curing any meat.
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.
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thanks guys, sometimes it's hard to remember everythign that's been already discussed.
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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 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?
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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.
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i dont see a reason to use cure #2 on product that is hot smoked and then eaten.
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.
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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.
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i dont see a reason to use cure #2 on product that is hot smoked and then eaten.
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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.
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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:
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.
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3) Would like the option for thickness in mm
I have good news for you. This is already available. Got to your iPad/iPhone Settings app (the gear icon on the main screen). It has a section for apps and there is an entry there for SousVide Dash. There are two settings you can change. One for temperature measurement in F or C and the other for dimensions in or mm. For devices sold in the US, the app should default to in/F and everywhere else in the world it should default to mm/C. But you can change either one of these settings no matter where you are. So if you want C and in, or F and mm, you can do that.
Ah, thanks! I never would have looked there!
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mine came from amazon a week ago, but haven't even cracked it yet.
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Yes, it is in the app store as of last week. I have also submitted an update that fixes some bugs on iOS 5 and adds the ability to choose temperature display in F or C and dimensions in inches or mm by going to the Settings app. Should be out in a few days.
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!
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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?
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Fermento and bactoferm are very different things. Bactoferm is an actual bacteria, fermento is not, it's just flavoring.
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Never mind..i just bought it... SousVide Dash...interesting..no reviews yet...i hope it's good
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Vengroff, is that app approved in teh app store?
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Thanks Doc. I'll keep an eye on it, and probably replace it soon with a stainless cake rack bent to shape
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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..
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How's this working out so far Jason? I have an IC of a very similar Lauda model and I need to do something to keep items away from the pump as well.
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!
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no pic?! dang.
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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!
The Layover with Anthony Bourdain
in Food Media & Arts
Posted
I thought the singapore episode was pretty awesome. Haven't watched NY yet.