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jmolinari

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Everything posted by jmolinari

  1. Steve, 60 is a bit high. I would control temperature at 55 .
  2. ah hah! here it is: http://www.grainger.com/Grainger/items/1UHG2?Pid=search (dehumidifier control) http://www.grainger.com/Grainger/items/1UHG3?Pid=search (humidifier control)
  3. I think someone posted a much cheaper humidity controller, but i dont remember where i saw it!
  4. That's b/c you have meat drying in there, exuding moisture. It makes sense. Unfortunately, i don't know how to help, other than trying a mini dehumidifier or some cigar box chemicals...
  5. how is cane sugar different from beet sugar? Sucrose is sucrose. I don't buy that they're different.
  6. Sounds correct. But when you measure the tiny amount you need of you "cure #2", how are you going to know you're still getting 3.63% of nitrates?
  7. One would think so, but how are you going to add 3.63% of an already microscopic quantity of cure #1? I wouldn't recommend adding it to a large batch, as you're unlikely to get the right distribution when you go to use it.
  8. That's what i figured, but even grinding twice, i still don't see how that can create a fine enough texture. Either way, i assume if they put it in the book, they've tried it and it is successful, so you probably should ignore me:)
  9. B/c an emulsified sausage ends up being ground up ultrafine, to a complete paste (think hotdog), and i don't see how to do that without a food processor or a bowl chopper (the professional equivalent), which is able to integrate the meat and the fat in suspension. How can a mixer do that with even finely ground meat? I guess you'd end up with a fine ground, compact sausage, but i don't see how it would be fine enough to be called emulsified.
  10. I haven't referred to the book in a long while, but i don't see how one can make an emulsified sausage in a mixer. No matter!.
  11. Mortadella is an emulsified sausage, you'll need to use the food processor.
  12. But those were already dried/cured...
  13. I looked through my italian books, and couldn't find any info on nduja, other than what we already know...
  14. Actaully, you DON'T want to stir risotto continuously, that breaks the cuticle of the rice early, and releases the starch early, causing potential sticking problems. Stir only when you add the hot broth, and stir gently, then let it simmer. Once the risotto is done, then you "beat" it by stirring pretty violently to break the cuticle and release the starch at that point.
  15. jmolinari

    Making gravlax

    Thanks.
  16. You're going to deal with high humidity in those wine coolers because they don't have an external condenser coil where the air is dried like in full size fridges. The air that is in there is cooled but that back plate in the fridge, the humidity condenses on it, but it stays inside the fridge...
  17. jmolinari

    Making gravlax

    How long do you cold smoke your lox for? and how long do you brine? thanks
  18. I will also look up my italian charcuterie books to see if i can find anything if you guys want.
  19. lfabio, it's worth trying with the skin over the belly, but theoretically, it should be back skin, as it's harder. I assume you have a grinder, and can source (or can buy) some large casings.
  20. lfabio, cotechino isn't that hard to make, and curing is not a requirement. The hardest part is probably sourcing the raw pig skin.
  21. ambra is correct. Have you thought of making it yourself?
  22. Here in Atlanta whole foods has junket rennet tablets. Not all of them though, so call first.
  23. jmolinari

    Costco

    I saw a 3 year aged Australian cheddar a few days ago. Called "boxing cheddar" i think, it was only $3.99/lb! I meant to get some, but forgot to go back for it. Anyone try it?
  24. that price seems reasonable for a 1500 page tome. Expensive for a book, but given the amount of information, reasonable.
  25. I can't wait for this book, but honestly i fear the price!
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