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Posts posted by gfweb
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I generally add a cup or two of water to the SV bag for store-cured CB. It de-salinates nicely and I can cook the potatoes in it later.
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I got two chicken demi. Ought to last a while.
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Wait till they start putting lead in it
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In general antibiotics in agriculture are usually not given to fight disease but to enhance growth. There is a roughly 10% weight gain in an animal treated with abx when young...something to do with the gut flora....
10% is a huge gain...like having another free cow for every 10 animals
Antibiotics don't fight viruses eg bird flu.... and typically don't stay in the animal, so the meat you eat typically wouldn't have any in any event.
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I think it would vary with the cut of meat and the connective tissue.
Pork butt would be much longer than pork tenderloin etc.
I do pork butt at 150 for a day and get pretty easy pull apart. Though I usually do it longer
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Ripple potato chip + spray cheese + sriracha
Started as a way to get the dog to take a pill. Then I added sriracha and saw that it was good.
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We got one about 15 yrs ago and found our kids didn't like panini, and we were underwhelmed too.
Once you cook a Reuben and a cubano....
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41 minutes ago, paulraphael said:
I experimented with seasoning bare aluminum once. It kind of sort of worked. The piece is a heavy 2-burner griddle. It took a seasoning layer, and it resists sticking, but the finish is very fragile. Maybe not worth it. Still, don't listen to anyone who says it's impossible.
I wonder if the type of aluminum matters.
I have a newer All Clad that has a very black "seasoned" bottom that won't scrub off. Older AC Master Chef bottoms won't take a stain.
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I'm getting pretty good about predicting who gets booted.
Its not as easy as the red shirt on Star Trek, but not too hard either. Esp in the beginnning.
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Exactly. WF and whatever car they drive to get there is paying.
KK may get tiresome if she keeps talking about her time on Top Chef. We'll see.
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7 minutes ago, fledflew said:
I only make a handful of amazon orders each year and one or two of the MTG demi-glace 1 pound containers has always been an annual purchase for me. They have been running about $20-25 for the one pound tubs on amazon since I started buying them over a decade ago. I had no idea that they had an online direct store until yesterday. I do hope that they continue to be available through amazon (or some other reseller). I have seen demi concentrate available through a restaurant wholesaler/purveyor that I have a relationship with, but I think it comes in a 10 lb bucket and is a different brand. Not looking to buy (and store) a 5-7 year supply, only to discover that it's too salty or has a different consistency than what I am looking for.
Agreed. I first tried Knorr demiglace...wow, a salt bomb. I have no idea how anybody uses it.
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1 hour ago, rotuts said:
it was reported
that although the CB avove was tasty
it was very salty.
so CB w papain :
SV 145 F ,6 hours
then perhaps 1 hour
cold smoke w smoke tube
on the cold Yoder
is the way to go
How do you desalt it?
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MTG is great stuff.
@rotuts Amazon has lots. I wonder if it will still be available there.
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I distrust foraged mushrooms, cooked or raw. Too much room for error.
Kidney and liver problems show up late and sneaky.
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@Wampa Nicely done!
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9 hours ago, rotuts said:
Here are details.
In brief, a small red cabbage SV at 185 x 4 or more hours in butter...then seared in a hot pan...spiced with harissa or allspice...or whatever...drizzled with honey or sriracha honey...toasted breadcrumbs perhaps.
I haven't made it in a while.....
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I have the same problem occasionally with ground pork and beef. I always blame the supermarket, but I've never bothered to grind my own.
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@rotuts Here's the temp curve for papain. The free enzyme curve is the one for cooking. It has max activity at 60-70 C... and still is active right at corned beef sousvide temps
https://analyticalsciencejournals.onlinelibrary.wiley.com/doi/abs/10.1002/jctb.3714
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Bumping-up for the yearly reminder that most corned beef from the supermarket at this time of year has papain in the bag.
If you cook that sous vide at ~140 or so for a day or two, you will have CB with the texture of cat food.
Erin go bragh
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Corn Cob Stock
in Cooking
Posted
I've made it occasionally. It doesn't take long to cook...and hour maybe.
Just water, corn and some salt.
I've done frozen cobs and it worked fine.