gfweb

Recently I saw an article, probably in the NYT, on using this stuff to for want of a better term, speed-age meat. The story is that it is fermented rice extract and has enzymes. Any experience out in the eG universe?

@rotuts Is this a favorite SV condition? Does chicken need 8 hours?

Made with xylitol. Terrible sweetener, eat too much you get diarrhea. If your dog eats a few, he dies. Really. So is this the only non-sugar sweetener that you can make candy with?

I do most of my braising in deep baking dishes in my Breville...occasionally in a Le Creuset. I know, I know...no class on my part.😀

I never had any appetite after being up all night. Just some eggs and maybe a bagel for me... and coffee

That is correct. Battered and sauteed chicken was considered a French method for some reason.

Thanks, nice piece. Rayner was an eG person in the glorious past.

Even if you can tell the difference, its hard to imagine that the improvement in taste would be proportional to the greater price. But we have covered this ground before 🙂

Lecithin is a phospholipid found in egg yolks. I doubt pam's lecithin is worse than that in mayo, and in the amounts used may be safer than mayo for the surface. I still think spraying pam on the bread isn't much of a danger to the press. PAM does make lecithin-free sprays.

Reports notwithstanding, I'm not so sure PAM is any worse than mayo or butter. They all have a ton of phospholipids which are supposed to be the issue with pam.

A spray of PAM will give enough fat to crisp-up the bread but not be too greasy

Iberico

@Kerry Beal whats that steam engine in the background?

That sounds less gross than an actual FP.

nb A "proper" Frito pie is made in an upside-down bag of chips. This lets all the alleged goodness of the frito dust permeate the whole.

Chef's knife for me. Drawn across the corn ala Pepin

My life wouldn't change much. Perhaps I'd eat the same food but in better locations.

I use the heck out of my simple V-slicer. But if it required assembly, I'd probably use a knife for all but the biggest jobs.

Salmon with corn risotto (made with corn stock)

re the sniff test A "negative" sniff test doesn't exclude all kinds of badness

Interesting thought! AI says fly maggots die at 111F, so cooking red meat beyond rare should do it. Freezing ought to do it too. IIRC the only beastie not killed by freezing is polar bear (but not pig) trichinella.

The Dinner thread is a good one. So is the Kitchen Consumer forum. Welcome!

Completely agree I really can't understand why any business would sell BH, much less advertise selling it. Worth mentioning that Dietz and Watson, a big Philly cold cuts manufacturer with a national presence, has always offered tours to anyone who asked. Well-known here that they are squeaky clean. The Inquirer wrote them up a while ago as exemplary. https://www.dietzandwatson.com/factory-tour

yup

USDA has strict definitions for butter.