gfweb

pretty commonly used in BBQ rubs

Frying, I would think, would blow-off all the acetic acid. Would malt taste linger? Dunno. It might be lost in the fatty batter. I recall a series of posts years ago re trying to make smoked salmon devilled eggs. All kinds of combinations failed to taste salmony/smokey seemingly because the fat in the yolk hid the flavors. As yolk was reduced, the flavor appeared. Might be the same with a fried batter. Maybe better to make a malt vinegar glaze and toss the battered and fried stuff in it like a buffalo wing.

I have googled W and N and gotten everything but alcohol. WTF is WN?

Ah, the maltodextrin entraps the vinegar and keeps it from evaporating off. That's how the first product does it.

I'm confused about this product. As far as I know malt vinegar is like any other vinegar. Acetic acid is volatile and won't be dried into a powder. It will evaporate. One might get things that taste like vinegar eg citric acid (see the discussion of potato chip flavors) but they won't actually be vinegar.

Blanch lettuce then wrap and steam?

Amazon has a surprising amount of Asian foods. Wonton wrappers...sauces...spices.

I'm surprised that you found errors so fast. From his blog, it seemed as though it was proofed past all reasonable chance of failure. Greatly enjoying your efforts. Might even have to buy the thing....

That graph makes sense in general... but it ought to vary with cut of meat...and it seems high temp for all but the toughest stuff.

I grow my herbs in pots. Keeps down the invasion and the dog can't pee on 'em.

Might be easier to put in some alcohol with the flavor in it. Or pot the flavor in a tiny bit of roux

Agree that "fat is flavor" is overdone by a lot. I don't find a fatty piece of meat appealing. But it will carry flavors that aren't water-soluble.

Neat! Do you have an idea of the reduced liquid yield / lb meat?

pretty much you just have to let the stuff caramelize a bit. it happens quickly...boils down seemingly forever (actually a couple minutes)...then brown..then too brown/blackened.

Bag juices if traditionally cooked, would ooze out of the meat and caramelize on the pan...and then be deglazed with wine etc and turned in to a nice pan sauce. I cook them down to just caramelized dryness, and deglaze as usual. pat of butter...shallots...little s/p...touch of sugar perhaps.

I like it. But there is a certain rawness to Rooster sauce. Seems uncooked. I think it is better mixed into things than served straight.

A fat glass of Woodford in honor of the Fat Guy.

Sad that whenever someone dies we learn great things about them that we should have known while they were alive.

What can one say? Tragic and so premature. Prayers for all concerned. ..

No. The sole deficiency

From 4/7 stevenshawnyc ‏@stevenshawnyc Apr 7 Made some cellentani with quattro formaggio, salt, pepper and butter for dinner tonight @ New Ebony Hotel http://instagram.com/p/mg-fG0nnEI/

He was tweeting lunches a day or two ago. Wow.

Time for an experiment!

Freezing tends to preserve enzymes though it ruptures some cells, releasing the enzymes that can then act when thawed again. I would imagine that unblanched veg browning could be stopped by thawing in the fridge, or perhaps with lemon juice. Interesting experiment.

Like all of it but the cilantro.