ElsieD

May I ask where you got yours?

I know what you mean. Reminds me of the variance analysis I used to do when I worked for the Royal Canadian Mint. I think I have a headache.

Those are the meatballs.

Thai chicken meatball soup.

The only soft drink I ever drink is ginger ale and like Anna, it has to be Canada Dry. I have maybe 4 a year.

I read The Man Who Ate Everything a number of years ago. I really enjoyed it.

@Toliver not to worry, I've gotten a number of books as a result of your posts, and I'm grateful.

I am a prime member also and the same has happened to me.

Thanks, all. After reading your thoughts and linked items, I can safely say, no transglutaminase for me.

I looked at the prices on Amazon.ca for transglutaminase and it's expensive so I don't think I'll be getting any. Plus there seem to be different ones and I wouldn't know which one to get. What sort of a retail place might have it? Would a butcher shop use it and if so, would they sell me just a little bit?

@FeChef I have separated the breasts. One more question, please - what is meat glue and where do you get it? If you don't mind me saying so, it sounds a little gross.

That's it? That's the post?😟

Yes, I added maybe a quarter teaspoon extra to these two batches. I think you can overdo the smoked bit but as good as the first batch is, a thought a bit more smoke was in order.

I just put on 4 more chicken breats to brine.😱

We are eating chicken ham sandwiches with chipotle mayo for lunch. That stuff is seriously good. It has a mild smoky flavour and is very tender and moist. I cooked it sous vide at 145F for 2 hours. I'll be making it again.

I mixed the brine up tonight and I used kosher salt. I assume that is the salt to use?

We have good taste!😁

Thank you! It's for sale on Amazon.ca as well. Can't believe I sprung for 2 books in two days!

Thank you. I sprung.

@FeChef Well, thank you! I will try this as per your instructions and post the results here. I'm looking forward to trying it.

I use those also. I gave up on stem wineglasses a long time ago, although I still have some. Why, I don't know.

Pink salt, or Prague powder #1 is what I have. Looks like it would not work in the instructions provided by @FeChef .

Thank you. I have the liquid smoke but I don't have any Morton's TQ, I do have pink salt. Do you happen to know if I can sub equal amounts of that for the MTQ?

I'll have the Crispy Sichuan Beef, please.

Thanks! I just read it and posted a request for @FeChef to confirm his brine and instructions. I'd like to try it.