qrn
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Posts posted by qrn
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I use 409 ,spraying it on the sink to clean it before I put cut up,raw chicken in it while I am braking it down,then again after , Also use it to spray the hand grinder parts after I grind meat and put it away,(its advertised on the bottle as "antibacterial"
Bud
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I take a clean small towel, and run hot water over it ,then wring it out tilljust damp, then sprayit with windex,
and clean the floors, the windex provides some cleaning power, without leaving any residue on the floor, which if you ever have to have it "screened and recoated",will allow same, (IE,it will not have to be sanded,before recoat,because new finish will "stick" ok ..
Bud
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17,3/4 with flat under cabinet lights on bottoms of the uppers...floor to top of granitecounters is34,3/4,,,
When I built the cabinets I just used standard sizes forthe cabs,and that is what it turned out to be,If the granite would have been different thickness, would have been a bit different...
Bud
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Running really late here,,,tomatoes are long, long way from even setting fruit.(are flowering)
Today, planted the Genovese basil,Hopefully will get lots before frost...Also found some more, suitable, (hopefully),
sage..
BUD...
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I use the "to equalibirum" method,it works perfect every time, I made an excel spread sheet that you can calculate it very easily either using brine or adding it to the meat and letting it sit,until all is absorbed...
Bud
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Mine are still going strong...gonna try some in some vinegarette,(will blend em in, with the stick blender, and strain out the solids)
Bud
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Box wine is great stuff..I buy it to make vinegar,its cheaper,,,and works well...
Bud..
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I made the Whiskey Glazed Chicken from page 81 and it produced the most beautiful looking smoked bird I've ever seen. Unfortunately, it wasn't the best tasting smoked bird I've ever made.
First, the meat was insanely salty and I had a slightly bigger bird than was called for and I brined it for 4 hours less. I can't imagine how it would have been had I used a smaller bird or more time. I like my food more salty than most people so if I thought it was salty, it would likely be inedible to others.
Second, the glaze does nothing to solve the issue with smoked chicken skin. Namely, that it turns to rubber. The glaze is delicious but since the only skin you can eat is that covering the breast (because it's thinner than the leg\thigh skin) the delicious glaze is mostly wasted.
Finally, the addition of the pink salt to the brine means the legs and thighs maintain a very raw pink look and I had considerable difficulty convincing my wife it was safe to eat.
yes his brine is a bit much(3%as I remember) ,and the times are way to long,if it long enough to come to equalibrium.
Bud
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Did some pulled pork today on my Japanese KAMADO(long before BGE and the US Kamado) (Date in the manual for it is 1975)Turned out great...
Its about the same as a smaller BGE. it was real expensive,$20,,,,at the thrift store....
Bud
Nice score! Did you have any trouble finding parts to do an indirect cook on it?
No it was just a mattter of using a couple of small paver stones under the inner liner edge to hold up a cast iron lid from an old pot that goes over the coals
its really easy to use,and control..I never use it for grill type stuff,just the indirect things..
Bud
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Did some pulled pork today on my Japanese KAMADO(long before BGE and the US Kamado) (Date in the manual for it is 1975)Turned out great...
Its about the same as a smaller BGE. it was real expensive,$20,,,,at the thrift store....
Bud
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A long soaking (or simmering), then hit it with a sprinkle of Barkeep's Friend. BKF is ideal for hard surfaces, and it will lift stains out of enamel. So goodbye turmeric (or berry) stains!
BKF is great stuff,,,its very fine so it does not scratch , I use it for enameled things, and have some copper that the acid in it will clean up nicely without dulling the shine...
Bud
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I've successfully stored hog casings for a year without brine. Just throw a handful of salt on them and leave them in a plastic bag in the back of the fridge. Been doing this for years; it was recommended to me by a casing supplier as the best way to store casings long-term.
I've never had a need to freeze casings, but a chef friend does it all the time and hasn't had any problems.
It seems to be gospel that you need to run water through the inside of hog casings to rinse them out, despite the fact that it can be a pain in the butt if you're doing volume. I used to do it, too, but I've since worked at high-end artisanal charcuterie makers that don't, and there was nothing wrong with their product. They just soak casings for a few hours, none of the running-water-down-the-inside. I now usually don't bother with this step, and haven't noticed any difference.
I do this as well,just cover with pickling salt, and refrigerate.I have some that are more than a year and are still good
Bud
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I prefer the Rubbermaid, High-Heat spatulas and in the Vitamix I use the spoon scraper.
Cook's Illustrated (America's Test Kitchen) uses these too.
They are good to 500° F.
I agree on the Rubbermaid,I also use them to turn stuff in teflon nonstickpans...
Bud
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I stopped growing regular oregano,and only grow the Greek, it has twice the flavor of the regular stuff....I also have two kinds of sage,and one is kinda bland an the otheris much, much better,only problem is I lost the tag for it and don'tknow what the variety is,(leaves are "rounder") so I am gonna save some seeds from it to propagate it,,,
Bud
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as others have alluded , cook/smoke em till they have some color,and are cooked then ,the key is to wrap tightly in foil and finish till tender at 200 deg or so,then, wrap in a towel(still in foil)and let sit in a warm place for 45 minutes or so...then serve..
Bud
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Kroeger,in Denver,19.99 lb,but if their fish is handled as badly as their meat,they have done something bad to it,so will take a pass...
Bud
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I dug out a5030 MECO,that I forgot I had,the other day and did a pulled pork.It turned out really good,and was easy.Did not use the water in it,as it seemed overkill..Glad I found it....fortunately had a big bag of Hickory chunks...used it on AC/not charcoal...
Bud..
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Looked in my Herb book, and they have several things, first ,steep in white wine vinegar for salads and marinades, next scatter over a salad
next,dip in light batter and fry gently tillgolden brown,use as an accompanyment to fish or poultry,,,,
I have a huge patch of it and have never used the flowers,,,good to realize the uses,and will give it a shot...also if you want more, in the early spring you can dig them up and seperate them,and end up with a really large patch of them...(take over the garden...)
Bud
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as severalabove, cumin coriander NM dried red chili(ground)and some bottled red chunky salsa,reduce a bit and spoon in heated shells,topwith cheese,more salsa,serve
Bud
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Hmm, I guess I don't see what's so tricky about cooking rice. Wash rice. Put in pan. Add water. Bring to boil. Add lid. Forget it until it's done. Or if you're doing basmati, add a soaking step after washing. Or if you're doing parboiled rice, forget all that and just bung it in a big pan and cook it like pasta.
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Totally agree,don'tknow why to do it any other way.
Bud
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Mine is a Char GLO gas grill,that is in the kitchen on the island,Its a Restaurant type thing,with a nice sized cast grate top that really works great ,its 21000,500 BTU,with a suitable overhead hood/ exhaust ,put it in when I built the kitchen the first time,many,many years ago,and still use it for all sorts of stuff,,,
Bud
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I have been on this rant lately,the Kroeger store meat dept,(won't call em butchers)call some really strange cuts of beef,"TENDERLOIN",Stuff is not
tenderloin by the stretch of anybodys imagination....(and at $17/pound...)
Bud
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after reading up on improving the emulsification capability of lechithin I recently tried putting it into heated oil at140Ffor 5 minutes ,then using a stick blender to break it up,and cool, before I added the rest of the stuff for vinegar and oil salad dressing,then finished up the blend with the rest of the ingredients,, and It worked really well
Bud
What are you reading, because it sounds like the kind of thing I've been looking for.
Cheers,
Dont have the websites, enter on google search"lechithin+improving emulsification", and you will get a bunch of stuff...The key thing being heat,and putting the granules in the hot oil,not other things...ie, water, etc...temps vary all over the place butI used oneof the lower temps.. good reading,,
Bud
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after reading up on improving the emulsification capability of lechithin I recently tried putting it into heated oil at140Ffor 5 minutes ,then using a stick blender to break it up,and cool, before I added the rest of the stuff for vinegar and oil salad dressing,then finished up the blend with the rest of the ingredients,, and It worked really well
Bud
Using and storing a variety of flour
in Pastry & Baking
Posted
Ikeep mine in airtight22quart plastic buckets from the restaurant supply place.holds 50 lbs,keep it in a cool,dark closet...live in a low humidity area on the plains..never a problem..
Bud