gfweb

I have a circuit like that

Macaroni aspires to be cavatappi

Why would one want to do that?

did you season the carbon steel pans? My two are nearly as good as nonstick with seasoning.

Interesting stuff. Thanks, all. I don't think I can get past the sweet taste after as little as 4 hours treatment. Does your stuff make the meat sweet @Duvel?

@weinoo what did you just do?

I appreciate the help.

amazon sold it to me as koji maybe it isn't?

here it is

In my hands, I put the meat in a ziploc with a tbsp of soy and a tbsp of Red Boat 40. I put it in the fridge and turn it occasionally for a few hours. Brother @rotuts may have improvements.

So I cut two chunks off of a flat iron steak. One was marinated/incubated with koji for 4 hours. I chopped off the end of the untreated steak for identification purposes. The stuff looked like baby barf, a viscous liquid filled with rice fragments. Left steak is koji treated. It darkened like it was treated with sugar although the label on the koji had no sugar listed. The taste was sweet too. The promised funk in the meat was barely detectable. Unless I made some big mistake in method or choice of koji (certainly possible), I can't imagine using koji again. I get a much tastier speed-age with @rotuts Red Boat and soy and none of the sweetness.

Maltitol is much better for dogs.

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?