rotuts

before this discussion i thought both spring rolls and egg rolls were both deep fired. granted USA experience the springnrools were thinner perhaps shorter and ' lighter' w less filling more crunch egg rolls had a thicker wrapping and were more substancial rice paper wraps Vietnamese like came much latter to the Table.

there are ' spring rolls ' that are fried : https://chefonefoods.com/what-is-the-difference-between-spring-rolls-and-egg-rolls/ https://dinnerthendessert.com/spring-rolls/ https://tastesbetterfromscratch.com/fresh-spring-rolls/ probably very diverse in Cina Or Vietnam

@Duvel nice always SuperNice 1 anf watt id tis ? Ill take a gallon , or 6 Literw which ever is more ! many thanked\s for all your and so many others Posts I have ideas afer i get Vaxx'd x 2 w a booster every 6 Mths why not look a bit ahead ?

its quite true : some of the attraction of CH is its saliness which is coupled , in the case of a smoked ham , the smokiness. not in the case of your ham , that was jus brined and dried

salt may always be added rarely subtracted. enjoy

"" cream doesn't separate "" its my understanding that high fat cream has less a tendency to separate than lower fat versions. at leas w acid , ie reduce wine , whipping cream is a better choice then even heavy cream. lighter cream will split. Iv'e used whipping cream , and possibly heavy cream , in the past when I make a pasta dish and want a wine flavored sauce that creamy . as I don't keep cream around , Ive found that full fat cream cheese can be mixed w a little milk and that will work for the pasta sauce. Im only after a coating , not a soup bowls worth. what I don't know, is how the temperature of the solution affects this : how hot it the braise ? boiling ? just simmering ? looking forward to your results. I mention this as mustard is acidic. at leasts the ones I have and acid + cream is something Ive worked with w the results noted above.

my guess is ( firm ) Tofu.

@Duvel Wow get some more!

Oh Wow ! mustard was mentioned in a another thread ; I get the FR's sneeze bottle w the gradual https://www.mccormick.com/frenchs/products/mustard/spicy-brown-mustard did not know they had this https://www.mccormick.com/frenchs/products/mustard/horseradish-mustard

@Duvel so nice im not going to A Nexk of any thing etc is that 1/2 neck ? i only ask for personal edudation next might be round no matter so delicious as i see it

@weinoo there is Mustard from Burgundy ? who knew ? and they didn't plant Pino Noir because ? a lot of very traditional "" House's "" have been purchased probably but maybe not by a Bazillion Trillion-Are fill in the blanks your self to be to be a Trillion-Air you " count the Beans yourself ' the hire other to do it yourself,

Im perfectly happy w TJ's branded mustard from Dijon. I have a sneaky suspicion its the same ( ish ) as the Trois Petits , I have not tried them sid by side but its the same jar and label format. I may have read that somewhere Long Ago or made it up Back Then . I also like Maille . But BackThen didn't go to the trouble to find it else where ( not @ Tj's ) and won't be doing that any time soon. there is a grainy mustard @ Tj's , and that's fine for me.

@rustwood how was the saltiness ?

@Captain Oh WoW ! what's in there ? It looks so beyond delicious Im not going to get to sleep at all tonight. did some sweet potatoes go into your White potato mash ? nice I see some crusty-ness in the topping nice again but it's the creamy-ness of the filling that I sure makes tis dish any Rx would be much appreciated.

@Shelby what is a Jumbo CSO ? do you have ' one ' and have been Holding Out ?

you are in for a treat right here : https://www.youtube.com/watch?v=SZnqxW_kcJ4 the ingredients lined up [ed.: its a lamb hot-pot , not a beef stew ] same ingredients , but cooked SV on shore ; massive space saver , and time saver. and he used lamb neck ! lucky sailors indeed.

nothing wrong w traditional braise : its easy to do and fool proof. w the advent of SV , meat could now be cooked in a more optimal fashion : Tender , Rare , not dried out. Too bad Prof. Maillard's reaction didn't start at 130 F on one of Heston Blumenthals shows he spent some time on a British attack submarine space his tight the pans are Huston made and square all of them. to use the full surface of the stove. most everything is frozen , in a hold that's a large freezer below. the fresh stuff gets eaten up very quickly. after learning the Submarine Ropes ( he slept on top of a cruise missile I think ) he went to the Royal Navy's Cuilinary School ( yes there is one ... trains Navy Chefs [ sic ] he did a SV stew vs the RN version prepared there and the two judges were : the Captains ( Commander , or course ! ) wife and the Chief of the Boats wife. Identical ingredients Heston SV'd the meat dame cut two thumbs up for the SV stew. the Commader was impressed as much of the food could be cooked SV ( not just the stew ) on shore , Fz , and stored inthe massive submarines freezer . less work to ' heat and serve ' less trimmings to dis[pose of in the final few seconds of the who , Heston and te Navy are seen hauling decent sized bags of SV food. I noted the ingredients for the stew : meat , carrots , potato , ' stock ' were all bagged seperately but there was no mention on the show of he is technique. seeds of SV Better-than-Braise Braise were planted at that time so some if not all credit goes to HB too bad I can't find a reference to this show. its very interesting Square Pans, Square Pots ? very cool

i have a different view of braising : https://en.wikipedia.org/wiki/Braising lets use this as a starting point : N.B. : simmer . that's lower than boiling , but not by much. braised meats get tender , and result in a tasty sauce but the tase-ness of the sauce comes out of the meat the meat , although tender , will be dry in the mouth. interstitial fat is probably also squeezed out into the sauce. left over night , braises are traditionally said to improve if so , probably because some of the fluid returns back into the meat over time. re: isotonic ' sauce ' for a braise to keep water in the meat ? interesting idea ; taste the brine . Im betting its fairly salty so using that as your stock might result in an overly salty final dish. one of my ( many ) undone projects is to make a SV + traditional braise dish ; take any Rx for beef stew you like. but pick a flavorful , thus tough cut of meat . Shoulder ? trim into pieces the size of which you might like in the final dish. take the time to trim well : all the ' sinew ' and silver skin and tendon. SV 130.1 f until very tender. that's you meat component which you add to the Pot that has your vegetables , and a flavorful sauce. you Maillard-ed some chopped meat to get meat flavor into the sauce then remove it. you mialiard-ed the veg if you like that , and simmered them in the sauce u til tender , thicken if needed , then add the SV meat and keep the temp 130.1 so you do not get any further meat protein contraction. bet it would be both tasty and the meat would be juicy and tender and full of flavor. then bag it all up , and freeze re-therm when needed at the temp you initially picked for the meat, P.S. : a number of braises do not brown the meat first two of my favorites , and very similar but w different cuts of meat: Veal : https://en.wikipedia.org/wiki/Blanquette_de_veau lamb : https://www.thespruceeats.com/irish-lamb-stew-recipe-1809131 this Rx browns the Lamb . but other Rx['s do not , which i cu0ld not find on-line w/o browning its more like BdV. note this line in the lamb Rx : "" In traditional fashion, make this stew the day before and refrigerate overnight, as it is even better reheated. The flavors have time to blend together more, which results in a more flavorful dish. '' I think its possible the flavors blend together overnight , but I doubt it : what exactly were those flavo(u)s doing for several hours in the pot initially ? playing ' keep away ?' the dish and most braises are better the next day as moisture and flavor ( to some extent ) return to the contracted , dry meat. at least that'w what I think.

""" don't gorge themselves "" well, its said not to be unpleasnt to them as they do not have a gag reflex: Funnel Fed.

So far So good : I soaked thew dice in cold water 30 ? 45 Min ? swirled it around from time to time and found this out : as expected : the water was a bit salty , and a bit smokey. good : smoke as I thought was water soluble. then drained it and used the dice non-sauted in my Bow-Tie pasta , canned peas etc dinner it was quite good. then i took one cute ( they are small ) out and gave it a taste test not to salty , not too smoky here it comes : not too tender , but at its size OK os note re: diffusion : you have A and B and they co-mingle. what's in A might go into B and what's in B might go into A water is A , cubes of smoky pork B of note its surface dependent water , has , I not sure , and infinite - 10 units surface ? pork the surface of the faces of this small cubes. next up : a Processed via the Cuinart , ultra sharp blade w more diced smoky pork. then you got it : SV 130.1 until tender bags and bags of the stuff

remember : not that long a go the Local Butcher had a cleaver not a band saw P.s.: they did of course have hand saws : Hack saw: Im guessing this type os saw was used for the PorterHouse group of steaks.

Steaks are cut. Chops are chop'd i.e. ct through a bone the days , a commercial band saw there are of course Porterhouse steaks. band-saw'd Id hope are their Beef Chops ? mayve but probably not Beef : band saw pork ? small enough to chop. just the back bone, after you cu just to their yet , in MegalMart : band saw'd.

I did watch the rabbit w choc Rx might be nice for some but based on the price of Rabbit. not for me to try

@gfweb interesting idea how big a jar are you thinking about ? based on the Fine Products I have a Jeroboam ? based of what i have should I render it : a Balthazar more like a Nebuchadanezzar I do like that name maybe two bottles of Neb.

@blue_dolphin I agree with you w/o looking into this too closely. I also wonder if smoke has a propensity for Fat ie when a ham or a side of bacon is country smoked : is the smoke evenly distributed throughout the ' item ? ' I have no idea is ' smoke ' is water soluble or fat soluble. Alton Brown did a show where he made his own liquid smoke. but smoke might cling to fat more than lean. and 130.1 F might remove smoke more efficiently I know it will help the salt get to an equilibrium w the water in SV bag . it's going to be in equilibrium for sure then after a ' drain ' , I can re-seal the bags and freeze. something to do as all the components are here while I wait for my dual Jabs. and yes its tasty w DinerPeas and Pasta.