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 .

@Rickbern the danger w quick release of P.C.s is 1 ) getting burned w steam 2 ) creating a rapid boil of the contents of the pot , a sort of foaming action . the temperatures in a PC ( high or low pressures ) are well above the temperature issues mentioned in the Kenji article. quick release does not increase the temperature of the pot.

I personally think for a P.C. stew to be edible , the meat itself has to be reasonably fatty , if not more so . for very lean meat , top // bottom round , or grass fed , there better be many tasty add-ins for that sort of meat to make a tasty PC. stew . or , you might have to be famished , which would work .

Dinner : Naan-ish pizza described over on the TJ's thread : https://forums.egullet.org/topic/155097-trader-joes-products-2017–/page/69/

I decided it was time to try that Brie from Wisconsin : its been almost a week @ room temp. I had hoped it aged and got runny and very flavorful . It did not. sorry , bad iPhone focus . it has some brie // camembert flavor , but not a whole lot. its ' soft ripened cheese ' for sure , but only hints at B //C . it also did not ' run ' its my understanding that there are Brie //camembert cheezes that are made not to run vs run. Run is always better , for my tastes . what to do ? Naan-ish pizza : iPhone seems to have woken up after its nap. out of the AF add- ons. this was tasty , bu would have been tastier w the Real Deal B. Tj's has one , from FR of course , it has an orangish label , and looks a little beat up in their cheese case . I get the Ooziest one , and home age a bit. next time . what to do with the rest of this cheese ? nothing wrong with it , just not a lot , if any , funky-ness I think Ill make a Bronzo Penne layered bake, using a fresh pot of M.Hazen's tomato sauce , w red onion stick blended in and this cheese .

Its very difficult to accurately , in a scientific sense , if not impossible , to measure flavor. its subjective . its also temperature dependent . and overnight ' rest ' is simply a ... simple unit of time. Vivian Howard made an interesting point in her second show. She was making a casserole . One of the major units in the casserole was ground beef w alf dozen ground apices mixed in. she noted that after throughly mixing the burger , then cooking , you could taste the individual spice components. after letting the mixture rest overnight ( refrigerated of course ) then cooking , you tasted ' one ' flavor . its an interesting point . She's as pretty insightful and honest chef. Id say she tried both , and came to that conclusion . on the other hand , if you are braising for 3 hours , at a temp well above room temp , your flavors are probably evenly distributed . equilibrium is reached faster at higher temps. my feeling is that resting results in , at least , water soluble flavors , possibly also fat soluble ones moving back into meat , as the fibers relax at cooler temps . they probably also move back into say a cooked carrot , as the cellulose has degraded . but probably in vegetable terms , not that far.

echoing what @gfweb has said braise is probably more about the sauce , then the meat on its own. Id suggest always letting the braise cool , and be refrigerated overnight, where hopefully some of that flavor in the sauce re-enters the meat. also , ' tradition ' requires temps that have some bubbling . why not try a lower temp , 170 F ? and thus longer ? traditional cooking techniques , under expert hands , have been tasty for a long long time. but can be adapted , with fairly current knowledge , to yield a better result. and the fat you take off then next day , will not just be beef fat ( currently a Cure-All ) but flavored w other fat soluble flavors. why not use ( some ) of that for a steamed dumpling ?

@gfweb have you made GF short ribs ? vs grain finished ? @AlaMoi ditto above ? good tips here , my guess is that w a braise , independent of ' cut ' , there is going to be a big difference in results using the exact same cooking method , GF vs Grain finished .

@Victual Vignettes what were your SR's like before ? what type of meat did you use ? I would think that true grass fed beef presents difficulties w braising : it's leaner , and tougher than grain finished beef. All braises end up w meat , while tender , when tasted alone w/o the resulting sauce , can be dry and stringy if over cooked. its the nature of meat fibers contracting , making the sauce. start w a flavorful beef stock . if using wine , consider a dry-er version , as the sugars will concentrate as the wine evaporates. but you might want that sweetness. and let the braise cool , and use the nexxt day if you can . some of the stock re equilibrates w the meat. over all , I think you meat is too lean , and possibly over cooked. @Smithy has good refereces , above. P.S.: Ive only cooked GFB a couple of times , sirloin-ish cuts. I use SV as the method , @ 130 F specifically to minimize muscle contraction , and timed for tenderness. this got me flavorful tender meat . not sure if this helps.

@Midlife or , go back to that restaurant , and take a few pics ! I would.

@Smithy quite some time ago , when I used to bake I used an enamel coated cast iron skillet , ie heavy mass , and 10 " in the bottom rack , and threw in a couple of ice cubes. the cubes evaporated , so the door of the oven did not need to be opened again its was much easier than trying water in a very hot oven , and quicker.