Okanagancook

So you don’t use the paste from yellow Aji Amarillo’s?

Salt also changes the protein structure in the meat making it more tender.

Yes, they are pretty much used when yellow ripe. But they are also sold dried and are called aji mirasol which are reddish yellow.. the fresh ones have a meaty texture with complex sweetness and mild to moderate heat. one can buy the peppers made into a paste, sold in jars. sorry I couldn’t find a recipe for the Peruvian chicken but the correct pepper would be essential.

Issan Thai food is food from northeastern Thailand. here is a description I found: “Isaan Thai food is renowned for its pungent sauces, spicy chilies, and unusual proteins. It isn’t often in the spotlight but it certainly has its own die-hard fans who will travel far for Isaan food made right. Here are several crowd-pleasing dishes that we’ve eaten and think even first-time visitors will enjoy.”

No such recipe in that book, nor in Pok pok. Can’t find one with Nr. Google. On Eat your boooks nam tok brings up beef salad called nam tok.

They have not made an appearance for me either, hummmm

I will second the recommendation for Campari tomatoes in the winter.

Maybe he is after some textural changes with the brine then marinade.

Just freeze everything save for the veggies or double bag it using the water displacement. It should be good.

@JoNorvelleWalkerBrown rice is nothing compared to all the freaken Brussels sprouts which I have had to like because they were there on the plate too!

A little finely diced pancetta,, diced onion carrot and red pepper, garlic, sweet paprika, a little tomato paste, a small amt. of caraway seeds, salt, pepper, flour for thickening and beef stock. If you want quantities PM me. cheers

@btbyrd that looks interesting. $65 on Amazon.ca!

Now THAT is an inviting dish. The broth looks to be the perfect consistency.

There is a recipe for beef cheek goulash in The Complete Sous Vide Cookbook by Chris McDonald on p 105. cheeks cut into 3/4 in cubes and browned before going in the bag with the other usual suspects for a stew. Cooked at 77.8 c for 12 hrs.

I vote for chucking it in the bin. Even if the numbers don’t make sense, the ingredients do not lie about its poor nutritional value to one’s diet. Just my opinion, no harm intended.

The low protein content with tofu as the first ingredient seems odd to me too. Not sure what it is but I would probably not re-purchase.

18 g carbs, 1g protein and 1.5g fat account for the calories listed. ingredients are listed in order of amount present. Although the first is tofu, the second is maltodextrin and the third is food starch which would account for the 18 g carbs in 2 tablespoons of product.

@DiggingDogFarm nice.

A beautiful looking hunk of tongue. Well done, Each to his/ her own but you have to admit it looks well crafted.

I have not used the maillose-dry product and I am not sure what would happen if you used the baking soda/dextrose mix in a rub. The Chinese use baking soda in marinades to tenderize meat so you may get some of that effect. I guess you would have to try some on a small piece of meat.

But the agar I added melts at 185f so I am hoping that will help keep it together.

There is quite a lot of natural gelatin in the meat and my idea with using the meat glue was to just make it a little more stable for frying. A got a really nice sauce braising the tails in wine and the usual aromatics so I think I would do that again rather than sous vide. The meat seemed pretty moist with all the gelatin. I have made a similar dish from Happy in the Kitchen using pigs feet which are cooked, boned and rolled in plastic wrap, left to set then wrapped in spring roll wrappers and deep fried. The meat is nice and moist and inside the wrapper the meat falls apart when you eat it. Those, by the way are amazing if you have the book, and his sauce to go with is to die for.

Those chunks of meat are very large. And here I chopped mine finer thinking they would stick together better. At least I did roll them while still warm.Thanks for posting and I plan on heating those puppies very slowly with minimal handling. cheers

I have a similar issue with my little oven. No real place for it. It was back in the pantry on the counter and I went back there when I needed for something quick. When I wanted to really 'cook' in it, I brought it out and put it on my counter (I have a lot of counter space). But I moved it to a similar spot to what you have weinoo and I find I use it a lot, lot more. I push it back into the corner when I am not using it and move it to the counter edge when using it so it clears the upper cabinets. That could work for you but I see a switch in the corner. Hummmm. Could you lift it up onto the ss shelf above where it sits now and just move it down when you use it. It's not too heavy if you are tall enough. I guess it really depends on how much you use it and would you use it less if it were to be put away. Tough decision. But maybe try leaving it out and see how it works.

Or frequently used herbs, spices in nice containers!