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Garlic butter shrimp

Roast chicken Steak salad

A cure with nitrate penetrates about a cm per day. The meat and the cure are aqueous and it only gets in that far per day. I fooled around with this a few years ago. The cured meat is red after cooking and the uncured is brown, so you get a 1 cm red halo around brown meat after a day. It seems to me that larding would penetrate even less over the hour of cooking, not even taking into account the immiscibility of fat and water. Maybe the fat is a cooling blanket to keep temps lower.

I could imagine external fat penetrating ground meat. I have a hard time seeing external fat penetrating the (hydrophilic) intact muscle in a piece of meat that isn't ground.

I suspect its one of those things that has evaded critical thought. Has Modernist Cuisine addressed it?

@Toliver I hear you but all that is what I'm doubting. I'm just wondering if its true.

@weinoohas no room on his walls

easy in my zyliss

There are so many differences in how folks like their salmon. I do 325 F Steam Bake for about 12 minutes ...with out of the fridge salmon in the CSO

So the interior of Anova is the same as BSOA or did you set the BSOA tray on a rack?

Looks tasty! Did you print-out a newspaper for the plate, or did you actually have a newspaper lying around?

I use one of these. Does small volumes quickly and safely. The rare occasion that I need a cup or so of parm, it'll do that in under a minute. Cleanup is quick. https://smile.amazon.com/Zyliss-11375-ZYLISS-Rotary-Cheese/dp/B00421ATHM/ref=sr_1_3?dchild=1&keywords=zyliss+grater&qid=1611498165&sr=8-3

Have you tried t he costco parm?

And perhaps a tough cut could be 1/2 covered with bacon and roasted? Perhaps both halves weighed before and after?

We know that tenderness and juiciness is a function of time and temp in cooking a meat. Get too hot and muscle fibers contract, toughen and lose moisture. So why would throwing caul fat or bacon atop a piece of meat change anything? Surely the melting fat goes into the pan and not the dense meat. Is the fat really acting as a cooling blanket to lower meat temp? And how effective can that really be? Its not a wet bulb thing because the fat is fatty, not watery. I cannot find anything saying that larding has been shown to matter in a head to head test. Is this more nonsense like "bone-in adds flavor" or "searing locks in the juices"?

Thanks! Did the batter stick to the basket? That's a big problem for me

@mgaretz Looks great! What were your BSOA settings...and what was your breading?

Vacuum sealer is the master phone dryer. Ask me how I know, LOL

Can't find good pastrami down here without a drive. I tend to make my own which satisfies the craving.

Something Southern just surfaced on PBS. Nice gentle, interesting series. I think they finally figured out how to photograph her. Past shows would have shots where she looked a little odd. None of that here.

I've always suspected that dry bay leaves have lost most of the volatiles that give them flavor.

May be a reporting bias here

I have old All Clad MC which I love and newer AC which I don't. Some newer bottoms are crowned. My Calphalon is better.

Fried chicken on grilled biscuits with honey/sriracha, arugula salad with cracklings and peppadew peppers