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jmolinari

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Everything posted by jmolinari

  1. but what if you need to use the oven? 3-4 weeks is a long time. ← the oven would be for the fermentaion only i assume, which is 12-72 hrs.
  2. You're paying to replace the stove in a rented apartment? ??
  3. I would wait a little longer before deciding the mold is good or bad then.
  4. If you have no casing at all, i would keep the mold off. Wipe it down.
  5. I was so desparate for pasta i made it using matzot i ground to a flour, added eggs, some water, and a touch of oil and salt. Treated like egg pasta but had to be very delicate with the rolling as it has no gluten so it tends to fall apart. Boil for about 1 minute, and tossed with pesto it was actually much better than edible...it was almost good
  6. I found this too, but it isn't clear if this is for seeds or seedlings. I assume seedlings, since it calls for tomatoes to be around April.
  7. Plain nitrAte is no more harmful than a spinach salad. There is more nitrate in a couple bowls of spinach or celery stalks than there is in a whole salame, even if ALL the nitrate were to go un-reduced. Just sayin'... ← Ah, but the US FDA has this idea that Nitrate + frying (or high temperature cooking) -> nitrosamines. Now most folks fry or grill (or US English griddle) their sausages. Generally the outside of the sausage gets to very high temperatures indeed. More charred than bacon. So I'm not going to be the one suggesting that Nitrate is a good idea for fresh sausages! There is always the question of dosage, too. The salami would be using a carefully controlled (minimised) dose. The quantity in some traditional recipes (such as those in Mrs Grigson's Charcuterie) would not be permitted in commercial foodstuffs these days. When the poster says "Most likely I don't know what I'm doing", I'm not going to assume that he knows a sensible dose of Nitrate and has a sufficiently accurate scale to measure it. Better I feel to point out (accurately, I believe), that seasoning with Nitrate isn't a wonderful taste sensation that you are missing, that curing takes time, and there's very little difference between the tastes of nitrate- and nitrite-curing (its only the residual nitrate that makes the difference!) And nitrate can be very bad for infants. Not that they would be expected to be eating some 'Argentinian' sausage! Although there was some research published (last year IIRC) about the US diet actually being deficient in nitrate and nitrite and this being associated with poor coronary health. ADDED - here's a reference to the paper http://www.foodnavigator.com/Science-Nutri...o-bad-after-all ← ah, yes i forgot that this was for a cooked sausage. In that case i wouldn't use nitrates at all.
  8. Plain nitrAte is no more harmful than a spinach salad. There is more nitrate in a couple bowls of spinach or celery stalks than there is in a whole salame, even if ALL the nitrate were to go un-reduced. Just sayin'...
  9. sodium tripolyphosphate will change the sausage texture considerably. I believe Butcher-packer has it.
  10. I finally let mine lapse as well. The recipes always seem to be same dozen or so. i have kept my online sub. though. It's a good reference.
  11. Has anyone read Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia, & Singapore by Robert Danhi (Mortar & Press) ?
  12. Not strictly-speaking true: in the Charcuterie Index we have a link to an earlier suggestion of jmolinari's: ← I didn't suggest that because it sounds like he's already done with the casing, and therefore has no extra meat paste left. Ideally, that's how it should be done.
  13. I know, but then I both need an accurate way to measure ph and cut one of my precious sausages open! ← Right, which is why i go by time. i ferment for 48 hours at 70-72 deg. F, using F-LC starter.
  14. Thanks, that is what I did. Checked your blog before grinding and came to the same conclusion. The salami is fermenting right now. I'm fermenting in the oven, but at room temperature (24C/75F) so I figure around 24-36 hours. ← Duration depends on your culture... ← I'm using Gewürzmüller LS 25 (from Sausagemaking.org). It contains Lactobacillus Sake and Staphylococcus Carnosus which are the same bacteria as in Bactoferm RM-52 Any rule of thumb to see when fermentation is done? ← The PH is the best way to tell the end of fermentation
  15. Thanks, that is what I did. Checked your blog before grinding and came to the same conclusion. The salami is fermenting right now. I'm fermenting in the oven, but at room temperature (24C/75F) so I figure around 24-36 hours. ← Duration depends on your culture...
  16. Use the "large" KA die that comes with the grinder. You're correct, the smallest KA die just makes a mush in my experience.
  17. jmolinari

    Costco

    The toscano oil just showed up at my costco last week. But it showed up at another local costco (about 20 miles away, near work), about 3 weeks ago, maybe more. Weird timing.
  18. How about using a cameron stovetop smoker?
  19. I think putting it back in teh curing chamber shouldn't be a problem. You're exposing a "fresh" piece to the air, but i don't see why that would be bad. Why not just put it in the fridge though?
  20. Definitely pancetta and guanciale lose weight slower than meatier items. I don't weigh my pancetta anymore. I just go by time. Minimum 3-4 weeks and i use it. I've left it for a year in one batch and it was still good, it wasn't overcured/overdried, so i stopped bothering with the weighing of this particular cured meat.
  21. I use this for Thai brands. http://www.thaifoodandtravel.com/brands.html
  22. jmolinari

    Making Head Cheese

    I think it'll work. Given the amount of fat it might take a long time. As long as your cure #2 ratio is correct, , and you have enough salt, i don't see any danger in letting it keep going on the track it's on.
  23. jmolinari

    Costco

    I just picked up some prime rib eyes at costco, they are only $1.50 more than choice. Very good. Very tender, nice and beefy
  24. It did seem odd how AB kept saying that augusto was doing a poor job. Feel bad for augusto once he sees the episode.
  25. That's the one. One downside to the cooktop vs. teh rangetop/range is that the burner grates are different, and you don't have the nice bowl shape available when you remove the grate like on the range top models,allowing the wok to nestle closer to the flame. This would be even better for woks, but that's the only real difference i can see. So i could have a better wok support and spend an additional $1500, and have to cut my granite...or live with this. VERY glad i lived with this burner grate. I still like the look of a range top better..but oh well.
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