jmolinari

I don't know. Mine seems to last at least 2 weeks in the fridge though!

were the ribs frozen? I would not use something that is 2 weeks from an already insanely long best-buy date (cryovac pork often has best buy dates a month + ahead of when it was packaged). As for the bloating, i believe that can happen if you're unable to evacuate all the air out of the package before heating, and it expands.. Either way, i wouldn't eat them. I wouldn't even have started the process though.

I'm going to revive this topic...i've been using the pre-peeled garlic for a long while now. They sell it in about 16oz containers at the Asian market. It's convenient, easy and to us indistinguishable. Next to the pre-peeled garlic at the market they have small deli containers (and big ones) of pre-chopped garlic. Not the stuff in the jar that's shelf stable. I think this is basically the prepeeled stuff that they store puts through a processor. This would be no different to chopping a lot of garlic at home and putting it in tupperware to use. Has anyone tried anything like that? Being able to just scoop a spoonful for a marinade or a stirfry, assuming no flavor difference, would be nice. I'll probably get a small container next week and try it. I do imagine the flavor will be different, but it's worth a try...

i've never been able to get Chaokoh to crack either. Even using just the thick stuff that separates out. I just get white napalm all over the kitchen. I've resorted to frying teh curry paste in veg. oil, then adding the whole can of milk....

Emannts: sure, but even taht type the pressure on the top lid would make removing the threaded screws a real effort. You'd have to really TRY almost knowingly to remove them under pressure. Seems crayz

How could he even open it while under pressure? Most have locks that engage when under pressure, and if they don't the components are pressurized together!

I've wondered about this. The directions to do this are on my pack of frozen dumplings. I figured it had something to do with the texture of the wrapper...shocking it with cold water setting the starch or something along those lines...

I believe the word you are searching for is "thickness"

The nice thing about equilibrium curing is that it can't "over-cure". I would lean towards leaving i too long than too short.

I believe fat actually slows brine penetration. The transport mechanism is water, and fat has a lower % of water than muscle tissue does. So, my gut tells me that if anything a wagyu cheek would require more time than a normal beef cheek.

Given that Nathan said they use the equilibrium cure method, I'm surprised that 7 days is long enough. For example, these guys found the concentration of salt was not yet at equilibrium after 11 days in one of their experiments. Does MC say that they expect the meat to reach equilibrium by day 7? My thoughts exactly. Which is why i've asked twice about the equilibrium cure that Nathan said they developed. I'm sure my question has just been missed within the slew of posts.

Makes sense nathan. Do you guys calculate brines to be "equilibrium brines"? Meaning that they item can't overbrine as the system (cukes and brine) equilibrate?

yah, i dont quite understand vac packing the cukes in the brine...

we really need a non-nutritive cereal varnish. i hate soggy cereal

how is this ridiculous discussion of the non-experiment still going on? Scott, your experiment is meaningless and doesn't prove or disprove anything. Can we move along?

Is your approach different to what the FDA handbook refers to as "method 2" for nitrate absorption? Basically where the brine, meat and spices act as a single system where given enough time an equilibrium is reached between the meat and brine?

Agree on the stream aspect, thought the same thing. I'm just explaining the theoretical physics behind the system. I assume if they wrote about it in the book they actually tried it, and the bottom wasn't overly burned before the center done. My concern is having the top done before the bottom burns. Ghats the hardest balancing act. I don't know about other ovens but if preheat mine to 500 (max) the broiler isn't coming on bc theoven is already maxed out. The boiler doesn't just come on no matter what, is overridden by the current oven temp.

The point of the steel plate is the heat transfer properties. It is able to transfer much more heat more quickly than a stone can, which is why, theoretically, baking a 2 minute pie is possible even if the steel is only at say 550, instead of 800 for a stone. The same amount of enegery is transferring into the pie in 2 minutes from either a 550 deg. plate, or an 800 deg. stone...at least that's the theory. It makes sense. though i'm quite sure a 1/4" plate would not have sufficient thermal energy stored to work...whoever said 3/4" is probably more accurate. If th

What's interesting to me is that a 18x18x0.75 316 steel plate is about $800....sooooooo.....

a 0.75" 16x16 316L plate is about 55lbs. Check out this calculator: http://www.onlinemetals.com/calculator.cfm

Thanks Kerry...not that i have the book, but it would be interesting nonetheless.

Given the emulsifying salts, I wonder if vac packing and freezing would be ok. I guess it would.

This looks awesome. I'm wondering if the "processed" cheese can be stored in the fridge for weeks like regular cheese...that way mac and cheese is only a pot of boiling water away...

I'm with Chris, making 3 dishes would be TOUGH...2 is tough enough. How does one make multiple dishes without them cooling off and losing their "wok hei"?

Resurrecting this thread...i've had similar issues with my fresh rice noodles. I have to spend 15 minutes unsticking them from the mass they come in.... Chris, how did taking them out early work? (as if you could remember 2 years ago:) )