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  1. Different products need different level of salt. Sauerkraut for example want about 2% by weight of the cabbage. And after a few days you can measure the pH and see that it is declining pretty fast. And after a few weeks you can titrate some of the pickling liquid with NaOH if you really want to know the acidity, though for preservation you are more interested in the pH than acid concentration (and you should know why pH is not a good proxy for acidity). Once the pH is low enough, you can let taste guide how long you ferment. A batch will continue to get more sour over time as more sugars
  2. Look at the chart of beef cuts and see if you can identify it If not eye of round then perhaps top round (or more likely bottom round). Most likely braised but perhaps cooked sous vide.
  3. This is a bit late to the party, but I found a 1979 paper on botulinum growth and toxin formation at pH values below 4.6, so somebody found a way to grow it, but the growth conditions in the reference seem irrelevant to the case at hand - "growth and toxin formation by C. botulinum can take place in homogeneous protein rich substrates (containing 3% or more soya or milk protein) at pH values lower than 4.6" In this recipe, the vinegar will get the pH rather lower than 4.6, though I would make sure that all of the peppers protrude into the vinegar and have a surface that
  4. Cashew cheese is the vegan standard and it lends itself to lots of uses. It might be a substitute for either butter or mayo though there are good coconut-based spreads for corn. It would go well on cauliflower as well.
  5. Here we are five years after the last post here, but perhaps with a useful tip. Chickpea skins can be loosened by attacking the skin-to-bean bond with an alkaline solution. About half of the skin is made of pectin which can be substantially weakened by a hot solution of baking soda. If you just want to make the skins soft (as opposed to trying to remove them) cook the chickpeas in a solution of 1/4 teaspoon of baking soda per cup of water. When you boil the water, most of the CO2 from sodium bicarbonate boils off which increases the amount of carbonate in solution relative to bic
  6. Here is what i do, in my kitchen, to my taste. Your results may vary. Doc Persian Rice (Tadig) Rev 7 (15 Mar 2017) (from web recipes with multiple adaptations) This takes about 90 min to prepare unless you have thought ahead and soaked the rice, then it can be done in about 40 min. 1 c (175g) basmati rice (Royal or Zebra brand sela [parboiled] basmati) 2 qt water for parboiling 4 t salt 3T Nucoa (or ghee) 4 oz water for steaming white basmati (6 oz for brown basm
  7. I would remove the skin, trim off any gross fat and cut it into 2-3cm slices or cubes and braise it for about 3+ hrs in any liquid you like until it is really tender. Remove the meat and let it cool. Now take it apart by hand separating meat from remaining connective tissue and fat. Chill the remaining braising liquid and remove the fat, heat it back up to dissolve the gelatin, strain to get rid of the extra bits. Now add 0.6% by weight locust bean gum (about 1t for two cups), blend it with an immersion blender and heat it up to 190°F/88°C to fully hydrate the LBG. It should have the visco
  8. Tilda and Elephant are good and reliable though I have found that Royal is my favorite. Royal is the only parboiled basmati rice that I know of, and cooks up with very long grains. I generally soak it for at least 30 min then boil it in excess water for 5 minutes, strain, and steam in a sieve for another 7-10 minutes. This seems to maximize the length of the cooked grains, but you can cook it in a rice cooker and get good results.
  9. ElsieD got it right, and I do what she does. 133-134°F for 24hr works for most beef (short ribs take longer) if you want medium rare. I do tri-tip that way after running a Jaccard over it a few times. Comes out fork tender and medium all the way through. I pre-season with a chef salt containing a 3:5:2:1 combination of (salt: black pepper: powdered garlic: smoked paprika). Torch it once at the end after it has cooled somewhat so that you don't overheat and destroy that nice pink flesh. Thin sliced it should melt in your mouth.
  10. In reply to DIY crispy pizza crust Started by AlaMoi: After many years of making unsatisfactory pizza crust, I too finally went to the trouble and expense of getting some 00 flour. After a 24 hr rest in the refrigerator and a 2 hr warm-up period I could easily stretch and throw (in 2 tosses) a 12" thin skin from 200g of dough and have a nice puffy rim. It was like magic! I had never before experienced the elasticity of this dough. It didn't require a rest between stretches and it didn't tear. With such a thin crust, there is really not that much flour in it - so 00 is n
  11. If you want medium rare beef stew (which is what you seem headed toward) you will need much longer times (72 hr would probably not be too long) at a temperature below 133°F, and you probably will want to start with a more tender cut. Once you get past insisting that it remain pink in the middle, you can go to a higher temperature and cut the time down. Oso bucco is a tough piece of meat (shank) that braises for a few hours at 200°F or so and represents the other end of the spectrum; fork tender and very flavorful with fully dissolved connective tissue. Between stew made with fillet and oso buc
  12. You could easily brush the tenderloin with fat before you torch it - use what you have. Pork fat would perhaps be the best (bacon fat, sausage fat, even some grease from microwaving some summer sausage), but if you don't have any of those handy, Canola oil will work just fine. I would suggest not using EVOO as it will smell like burned olive oil and not like pork. The menu looks fine. It is varied and provides choices that appeal to folks with different tastes.
  13. I sous vide turkey thighs for 24 hr @ 165°F, then chill and hold in the refrigerator. There isn't much juice when a single thigh is de-bagged so it winds up in soup or sauce within a day or two. But if you are doing a lot of chickenthighs perhaps the best approach is to understand what botulism spores demand and what it takes to denature the toxin: C. botulinum spores can be killed by heating to extreme temperature (120 degrees Celsius) under pressure using an autoclave or a pressure cooker at for at least 30 minutes. The toxin itself can be killed by boiling for 10 minutes. So eat
  14. Salt Black pepper chili arbol (one pod, seeded, whole, remove before serving) cinnamon (half as much as black pepper) chipotle or smoked paprika (optional, not much, maybe1/4t, it should be subtle)
  15. Concur. If you have met the 10D (or whatever number of decimations you want to insist on for the resident bacteria), then you really don't need to freeze. Just be diligent and practical. If you are considering a re-freeze because your guests missed their flight, I would just toss it in the refrigerator. If it will be a few months before you revisit it then re-freezing might be the best option.
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