rotuts

interesting question I found some interesting possts : https://rickstein.com/blog/jacks-hacks-salted-fish/ https://nofima.com/worth-knowing/all-you-need-to-know-about-salting-fish/

@Ddanno it looks very thin for a Ham .

@gfweb not yet. B abd C , both roasted would be nice . start w the C , then add the B so both get done at rhw same time might be nice.

Ive been working w ground turkey, which I enjoy . l thought id also add broccoli and carrots , veg Ive enjoyed in the past . pressure steaming in the iPot is easy , and gives me veg to work with cooked. so , I tried carrots , PS 4 minutes , quick release . times mentioned several places in the WWW I used pre-pealed , not really baby. the cooled in cold water . the surface 1/2 seemed over cooked , the rest not so much. I mashed the results to even things out. I added a bit of Tj's sweet chili sauce. broccoli was 4 minutes , micro . three turned out better : Mise the broccoli is raw , upper L the carrots , cooked , refrigerated , R red table wine , w demi , L bottom cooked the ' slice ' of ground turkey , in the usual fashion , deglazed w the wine ( warmed up ) and butter day one : broccoli over cooked , 4 min micro steamed carrots decent , but wet day 2 B 3 min, much better . carrots , still a little wet , but not so much. dry roasted pecans on the carrots. forgot to put the butter in the deglaze , off the heat of course , so it went on the turkey. decent meal , but broccoli and carrots need a little work

TJ's had a mayo years ago . in a glass jar . it was very very yolk-ey and delicious. I wonder who made ir and what happened to it .

@gfweb Ive never tasted twang. Ill be cautious when I try it . of course , you welcome to alert me to other twangs youv'e tried that did not agree with you.. it would save me a lot of time and lucre. thanks

for completeness sake , Im adding Burman's the Aldi mayo : https://www.prospre.io/ingredients/burmans-real-mayonnaise-51897 Ill add my Dukes vs Aldi ( Burman's ) when I open a fresh jar of each at the same time. that Dukes has to last me a long long long time if i like it , as its up to $ 5.99 B is probably 3.49 , just a guess

@KennethT I had a friend that used to do ' leather work ' i.e. made leather belts as a hobby. cow / steer leather varies in thickness depending on parts of the C/S belly , front to back might be what's used. front is thinner. Upper back was thick I recall good luck !

@Victual Vignettes Congratulations . tasty work. for a braise , moving to fattier grain finished beef got youy to a better starting point and then you upped the game w all the other canges..

@Tropicalsenior rolled roux logs is a very fine idea. thank you for sharing .

@Tropicalsenior there is no marbled beef in Costa Rica , because : the beef is not grain finished ,and is pasture finished on pasture that is marginal ? @gulfporter similar situation ?

Ive found that the above Brie , after being opened , does seem to age a bit noticeably more than when sealed in its wrapper.

OK , but that drier will rehydrate w time , getting back to a mouth-feel of tender tough will not get tender by soaking in a liquid .

another way of looking at rapid release of meat might be this : say you pressure cook meat , and the meat is partially submerged in liquid , or not at all : pressure steamed. the PC temp is well above 221 F , sea level boiling. rapid release creates a rapid boil in the pot , and on the surface of the meat . that surface , above the liquid will be dry. the problem is the dry meat will seem tougher than wet meat , but I see no way that can be true dry and wet have different mouth feel . on the other hand , dry meat has mouth feel similar to toughness , but was tender when moist. extreme example : jerky so rapid release will dry meat that's above the ' water line ' but the meat under the water line will stay moist and feel in the mouth tender . one last thought : the dry parts of meat , above the waterline @ quick release , may ' chew ' tought as is , but left in the liquid will re hydrate w time . a tough piece of meat will remain tough in any liquid .

@Tropicalsenior I think that is incorrect . fast release, releases a lot of steam , which concentrates the liquid portion of the PC contents by evaporation . I use this feature all the time when making stock . if i start w 3 cups of water , use quick release , there is less water left in the pot. in terms of toughening meat , I cant think of a mechanism for toughening the meat . there still might be one, but I doubt it. quick release might dry the meat , if the meat is not totally submerged in the liquid : the exposed meat will ' boil ' making that portion dry here is a ref. https://www.hippressurecooking.com/meat-openings-pcs/ you have to read it carefully . dryness is not the same as toughness .