pounce

I wasn't actually responding to your comment. Just adding its easy to clean up the rice cooker if you let it dry out. Quickly as to not go off topic too far... Benefits to Protein Isolate: Cheap protein. < 50 cents for 25 grams Clinically proven to raise GSH improving immune system etc. Benefits to it being unflavored? No sweeteners so you can make it savory or any flavor you want. Mixed with Oatmeal it tastes like oatmeal

I've been cooking steel cut oats in a rice cooker for a few years. Works great. I believe there are some other threads on the same topic. 2 parts water 1 part oats. Some brands tend to "foam up" during cooking. if you have this kind of brand and its making a mess of your cooker by spewing out the steam hole or lid edges simple start the cooking process on the warm setting and let it set for a while. Maybe 30 minutes. After the warm soak start cooking. When the cooker indicates done on the oats let it set in the warm setting another 10 minutes. Sometimes I throw in another 1 part of water and then let it set another 30 minutes for a more creamy texture. It may sound odd, but I sometimes mix in a serving of unflavored protein isolate after cooking. You don't even notice it. Clean up is simple if you remove contents and then let it set with the lid off. My nonstick $20 rice cooker wipes out when the oatmeal dries up.

For various reasons I'm interested in using Protein Isolate for nutrition and potential healthful benefits. I'm looking for some advice from people skilled in food chemistry or just plain well informed . Protein isolate is non-denatured protein. From what I have read through normal web searching I've found that people think it perfectly acceptable to cook with isolate. However, I have to believe that heat will denature the proteins. Does anyone know or have an opinion on whether denaturing the protein would simply have the effect of changing its texture or would it also effect it's nutritional or antioxidant affects? Basically, I wont bother cooking with it if it reduces the value. Otherwise its very inexpensive protein and blends with anything. BTW: I use bulk and NOW brand unflavored Whey Isolate.

I'm addicted to the vacuum fried JackFruit chips from Vietnam. http://en.wikipedia.org/wiki/Vacuum_fryer The process is healthier due to the significantly lower amount of carcinogens created. There are some other threads with discussion on the topic if you are interested.

You can see it here: http://www.tersano.com/ There are some test results here: http://www.tersano.com/testresults.php Yes, you need to use the water immediately after creating it. You get about 90 cycles with one of the cartridges. I'm very pleased with the unit I got from Costco online. I use it for some laundry and don't even use soap. It's been really useful for getting the stink out of quick dry gym cloths. This makes me think it HAS to work on meat

OMG! You're right! http://www.dhmo.org/

A better way would be to use something like Ozone-activated water rather than hot water or a blow torch. Advantages: It's just water. It can be really cold so you don't drop the temp of your meat during treatment. Probably a lot more effective than heat on surfaces since you can keep it in contact for much longer without degrading the product. Another geeky product to own I use a Lotus sanitizing thingy I got at Costco to make Ozone-activated water. I mostly use it for cleaning, but also use it for washing game that has been given to me and some veggies of unknown origins. For the truly obsessed you can get a small unit from a few sources that goes under the sink and dispenses Ozone-activated water at the sink like one of those hot water spigots. Do I think anyone would bother? I would because I already have one of these things. It's an option.

Ok, so what amount of salt in the bag is going to dry out the meat (or anything else)? How much salt is too much for a given item for a given amount of time?

This might not be an accurate statement. Taking brining for instance.

Fish tank or similar Waterbed heater with thermostat control Sandwich the heater under the tank. Heaters and tanks come in different sizes so you might need to play around a little with positioning the heater. I'd suggest putting a cloth between the glass and the heater to cushion the edges of the tank so they don't damage the heater. Fill the tank with enough water that when you put your yogurt jars in it the water doesn't go over the rims. I use quart size mason jars and they work well. Switch on the waterbed heater and dial in your desired temp. Most of these heaters only go to 100F. The water is really going to help distribute and stabilize the heat. This setup might only cost you $75 if you went with new equipment. If you used Craigslist or thrift stores or neighbors garages you could probably do it for free or very little.

How much? Maybe there is still an opportunity to cut your cheese costs.

Hmm. I wondered from the ingredients if these were formed fries, but I found the above quote.

That's exactly right. Using this method of clarifying with a reduced stock has too much gelatin to be able to get a usable yield. You'll be left with 2T of consomme and a giant brick of jelly. With a jus there's obviously much less gelatin so you get much more yield out of the consomme. ← Gotcha. Is the result clear?

One thing I noticed is that I seem to always be doing the ghetto version of things... In the video he shows a centrifuge and mentions it clarifies stock. Here is my version @ £120. I also dries jeans very nicely http://www.creda.co.uk/macro/productprint....r=261&prmenbr=2 adey73, do you have the needle probe for the thermometer? Do you use it during the cooking time? I'm curious what you are using the plug the hole you make.

I'm confused by your statements. You want to make a jus with less gelatin by cooking the bones for less time then you want to add gelatin so you can use the filtration method? Why would you want less gelatin in your jus/stock to use the gel, freeze, thaw method of clarifying the liquid?