rotuts

Ill take back the idea that the fungus does have to grow on the substrate in question, to get the benefit generally sought out thus , one uses this sort of rice , where the fungus was previously growing , but might ( for any number of reasons ) not be growing now , because the effect you are looking for comes form are the various enzymes the fungus has left behind on the rice. that might indeed indicate that at least 24 hrs for enzymatic activity woild be a starting point. do these packets have live fungus ? maybe , maybe not ? or are they pasteurized so you only get enzymes , which have hopefully been carefully preserved ? Would growing the fungus on the substrate itself have a more or different effect on the result ? @Duvel do you grow the fungus , on rice or substrate ? or just use the Fungus ' se//ex//cretions ? have you tried the RB40 2 -3 day ' cure ? Rats , enablers ! Il have to hunt down some decent ( supermarket ) beef and do a cure . ! in thinking a bit more about it , you would want the fungus growing on your substrate as just the enzymes in the rice are not going to penetrate the meat w like those hungry mycelia are ? Im not suggesting that just the functioning are not going to do something significant . An example of a similar process : a ( several ) fungus is inoculated into a block of cheese / time marches on , resulting in a very different cheese . or coating the new cheese w just the various enzymes from the fungus , who is long gone ( for any reason )

@JoNorvelleWalker nice work. when you say pull temp , that would be the probe temp in an approximate center of the item but not the equilibrium temp when taken out of the IDS and rested ? I have not tried these higher temps just yet. Next time Im in possession of a CkBr or TrBr I might try it , going for an equilibrium temp of `145 F , and then using the meat w think slices for a sandwich or what not . good work.

maybe Google translates text on picture. guessing @Duvel did not see the picture as he does Japanese , Down in the Man-Cave. the question Ill ask @gfweb : after an application on the meat did anything grow ? my sense of this technique is that the effect is when the fungus grows on the substrate. maybe what you bought is something that's not a live culture of that particular fungus ?

quite some time ago , even here on eG , a review of the O.G. caused a bit of a stir. I did search for that thread , and could not find it NYTimes , Today : https://www.nytimes.com/2025/09/18/dining/marilyn-hagerty-dead.html ''' Marilyn Hagerty, a food columnist who startled the online world with an earnestly detail-oriented and nonjudgmental appraisal of a North Dakota Olive Garden, and who was startled in turn when the review racked up more than one million page views, bringing her national media attention and a book contract, died on Sept. 16 in Grand Forks, N.D. She was 99. Her death, in a hospital, was from complications of a stroke, said her son, the journalist James R. Hagerty. Ms. Hagerty had been writing The Eatbeat, her restaurant column in The Grand Forks Herald, for 26 years when, in early 2012, she filed her report about the opening of the city’s first Olive Garden outlet, part of a local branch of a national Italian restaurant chain where the warm breadsticks never ran out. The Olive Garden’s menu was enormously popular but also routinely mocked for taking starchy, cheesy liberties with the cuisine. Ms. Hagerty did not engage with that debate. Her descriptions of the restaurant and its food were direct and matter of fact. “The chicken Alfredo ($10.95) was warm and comforting on a cold day,” she wrote. “The portion was generous. My server was ready with Parmesan cheese.” '' When the article first began to ricochet across social media, the initial consensus was that the writer was a kindly Midwestern grandmother who had lost the script. This seemed to be the view of an out-of-town reader who sent her a one-word email: “Pathetic.” etc, etc, for review purposes.

@ElsieD Ive used the RB40 technique several times in the distant past , on nice looking marbled NYstrips supermarket choice . rubbed a little on each side , a Tbs or so , absorbed by the meat , then refrigerated on a rack for air cirvulation 2 - 3 days , then SV'd 130 F , ( forgot the # hours , y0u would have to search for that ref ) I used that meat for RB sandwiches and it was very tasty , mimcking a dry aged steak. the meat was loosely covered to prevent too much drying out. If I had a well marbled choice steak ( Prime , if you can find it , is not very ' prime ' these days , and way over priced ) Id do the meat this way again. the fishy flavor disappears w heat

Amazon , of course https://www.amazon.com/s?k=utility+kitchen+towels&crid=3B9V6TG18CBBO&sprefix=%2Caps%2C70&ref=nb_sb_ss_recent_1_0_recent there are dozens of offereing . generic . might not be much difference between them aside from price // towel look at the weight of the towels , might be more important and none of them will bleed your trust fund dry . nothing fancy about them . as you wash themn , they get more absorbent but absorbency is not what you are buying them for really . these are the towels used to grab hot trays out of the oven etc.

@TdeV hold it with a ' tea towel ' I have older kitchen towels , that are clean , go through the washer repeatedly but are not impressive to look at after years of use this sort . I keep them forever hold w something like this pay careful attention to where your finger tips are i.e. always behind or to the far side of the blade . should work well.

@Paul Bacino Congratulations . A Kudos your way. Perfectly done. Perfect .

@gfweb good question . I rarely work w dark meat chicken. ' traditional ' thought is that dark meat chicken // turkey is cooked to an internal temperature [ at equilibrium ? ] to a higher temp than white meat. reason : its unclear , but probably because 1 ) its always done that way 2 ) dark meat is tougher 3 ) who knows why the value of carefully managed SV is that you get tenderness w time and temp is ' doneness ' i.e. rare , medium , etc picking a higher temp will further contract the meat , leaving more jus in the bag , not the meat . so I picked a ' white meat ' temp , added more time for the ' dark-ness ' just to see what happens . lets say a reasonable time to get tenderness is ( pick your time HERE ) I added a few hours , which I don't think will ruin the CkLegs. ( reviews of this time // temp pending ) I'll be happy w underdone-ish ( rare , etc ) as the meat is going to be used in future dishes where it might further cook . so that's the story , so far. temps for dark meat , via the internet ( variable signal // noise ) are Ill take a pic of the meat when I use some , and comment on the results F.D.: no copy and paste was used , then claimed as my own original work, for any of the above work .

@TdeV Congratulations ! you certainly can SV w/o cutting up . but the ' knuckle ' is a vertebral body . each is connected to the other by a series of ligaments most of those ligaments connect the projections of the bone . then the inner bodies are connected tightly w more connective tissue. an easy way to get smaller pieces is w a cleaver and a mallet , and pick a spot that seems softer , and bang away. keep track of your fingers , for sure. and do not use a knife , as you might ruin the blade. very interested in what you do after that. I havent had ox tail in ages . very tasty meat , even if the tail is not from an Ox , 20 years old.

Asked by this same OP , June 2024 ? https://forums.egullet.org/topic/143759-braising-help-needed/page/3/ and answered ?

@ElsieD Stop&Shop doesn't usuallt have very good sales , compared to Marketbasket. however , they periodically have very good deals on CkDrums , and even wings . I dont cook wings wings go on sale @ $ 2.48 . the store brand chicken @ stop&shop is significantly larger , thus more meat // bone , and better presented than MB . and in the past , S&S has had Fz turkey ( whole ) breasts for $ 0.99 , same turkey ( StoneyBrookFarm ) never goes below $ 1.29 / lbs at MB. go figure.

@ElsieD this was two trays of CkDrums. price went up 10 cents from previous sale ! ( 11.1 % ) so that's from 18 legs . I saved one for MC . he sometimes get some of the ' shreds ' , I dont press too hard on one container for him. I ran the CkDrums through the iPot 3 times , so 3 X stock . no seasonings used for that reason . seasons up when i sue the, I open a Fz brick , use a cleaver and whack what I plan to use , and get the same brick back into the same bag quickly , and re-vac . then back to the freezer. even Fz it has a wonderful chicken aroma. N.B. : the color you see on the CkDrums is not , unfortunately , from the maillard Rx. its from the smoke. so this is not roasted Ck stock. later this week Im thinking of doing another batch , but roast the CkDrums in the oven after they are smoked 325 until very brown. I might even take the meat off the bone for that ( surface area ) and skin the legs , chopping off the end 1 " where its difficult to remove the skin , then Id have roasted CkJell.

de-fatted . I chill overnight in the refrigerator ( 35 F ) , then 20 min or so in the freezer ( -6 F ) the fat peels right off bagged and vac'd .

For sure , CkMarrow is a nutritional powerhouse .