-
Posts
2,734 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Everything posted by Paul Bacino
-
I'm not in food service but, we run an Italian festival once a yr, and we keep our meatballs in sugo sauce without much of a problem, when we run the line for dinners for 500 + people. Could be the recipe or to hot of holding temps? Curious whats your water temp for holding the meatballs? Just a FEW thoughts Paul Bacino
-
This was 58.333/137 to me 60 is way to high.
-
Doc, I think you have the basics covered, for basic value sous vide!! AS far a vacuum sealers, I have had the Foodsaver Pro II for yrs and it worked fine, just make sure you have no creasing in your bags for any sealer. I use an Auber temp control, but your selection is the much better. I do my sous vide in a crock pot ( not digital ) good for just 1- 3 people in my family and is fine. A large roaster pan will help provide more water volume to damping temp swings. You'll be fine for the basic stuff for 1-3 people. Im ready to move on to Poly circulator. after the holidays if Santa doesn't come thru Just me.. happy holidays
-
Lodge makes a very large dutch oven,, we use for chili. I also have a Villaware , non stick, which is very heavy duty.
-
I would probably buy some whole chickens so you can part them out as you wish and get making your chxn stock.
-
Link to Brackets?
-
I have been drinking wines from Josko Gravner-- these things are very nice and complex and very near orange. Recently -- he quit making the Breg to just focus on his native grape. http://www.italianwinemerchants.com/Gravner-s/174.htm
-
This is what I uselly use: http://www.webstaurantstore.com/9-3-4-x-4-1-2-unbleached-natural-coffee-filter-12-cup-1000-cs/121CF12U.html?utm_source=Google&utm_medium=cse&utm_campaign=GoogleShopping
-
THis is a roll.. never thought about using a saws all. But the price seems nice.. I hope you saved the scraps for stock!! Power man 2000.. out BTW Really that half, looks nice x
-
This is getting near the best pork tenderloin I have done!! Thin Pork Lion--- that thanks to my buddy TOM COLE( not around here ) -- I bought a Jaccarding device. Rather than pounding it to the desired thickness, I used the Jaccard to tenderize it!! KILLLLLLER I seasoned with salt/pepper/flour (the pork)-- dipped in a Buttermilk mixture-- of egg, Buttermilk,cayenne pepper, Italian seasoning--- then into Ground corn flakes. The key here is to let it rest in the frig after for an hr to bind. I fried in Canola oil @350 till done-- keep warm in a 200F oven. Serve with Mustard,Home-style pickles , red onion, This is the Hawaiian sweet roll tonight!! I'm thinking beer but the NOVY zin Papera Ranch is drinking killer too..
-
Kids move things around in the fridge, lids pop open, it doesn't stack, takes up excess space and organize well. Looks weird> Could just be me!!
-
We eat out, a wee bit. And I hate to waste food and so seem to take our fair-share of leftovers home, even when we order little, as in one dish for two. But guess what, Styrofoam clam seems to be the standard take home here. I just will not put that stuff in my fridge. I always put it in a ( fwiw plastic rubbermade or tupperware container ) as soon as I get home. Thoughts? Happy Holidays Paul
-
This is the result of 21 day wet and 21 day dry aged. I have a separate fridge that I age in, down stairs . I just make sure my meat has good air circulation ( hang it or put it on a cookie cooler rack and place it near the bottom of the fridge. That's about all I do. I have done 28 days too.
-
Any other vehicle, besides bread, that will help extrude protein to the end of tubes and grinder blades? Paul
-
Just picked up a # 8 Cabelas Commercial grinder, on Blk Friday sales!! THis looks like the bomb.. very solid. Cant wait to grind a batch soon. B
-
So here is a bit of my results!! The finished Red Wattle Pork Product @ 135 F: The plating: I am returning from vacation and worked late-- just my seasoned pork and a 4 cheese potato gratin. The moist, low temp environment, actually renders the cap , providing a nice bit of texture in the dish. This pork was un-brined and un-smoked.
-
A little experiment: Placed a 4lb Bone-in Red-Wattle Pork loin within a Romatoff, placed in the oven @210 F for 3 hrs ( this will get the pork to a safer temp faster ) , home for lunch, checked the roast temp @125 F.. will finish 5 hrs @145 F in oven. Now the Romatoff has a bit of water in it, for high moisture environment. I rubbed the pork with a Spanish rub I made. We'll see.. Yes my oven, will do , 135 F. I IR gunned the convection air temp and to get 145F.. I'm cooking @155 F
-
Nice Idea Margaret!! Thanks I also made a mushroom/ cheddar cheese one also.
-
So I revisited and Re-tooled my Burger/ adapting it---- to bite size football snack Chopped Chicken Breast Meat Franks Buffalo sauce Flax Seed Shallots Pepper Maytag Blue Served on a Hawaiian sweet role _ I topped mine with Shallots and extra sauce!! Nice!!
-
Plucked Nice!! So many times people just skin them!!
-
I revisited my Ragu a few days later, and I would have to say, what an improvement in flavors and I would say texture too. One of those dishes that I think a day ahead will help or at least this one. paul
-
Well I had to finish my dish!!
-
My finished Chopped Rabbit Ragu. Bolognese? Chopped vs grind meat ? I tended to chop mine, even if I use veal and Pork or beef Better to serve the next day after a rest ?