rotuts

Clean-Up most people would just put the components int the dish-washer on the Super-Dirty cycle. I have a new DW , stainless steel interior and Direct Drive ! 3 hours superClean ! it's doing a fine job taking care of my pyrex collection and lids. twisting and bending I discoverd 30 years ago make for a very unpleasant evening. turns out to be arthritis so , by hand : I live in NE and fat down the drain has consequences you will find out about later. I wanted to first scape off the fat on the shelves and matt. I used a silicone spatula w a sharp edge. a RubberMaid would have just smooshed it around, then a soak in hot water. I looked for a semi-disposable aluminum pan , thinking Id add very hot water , detergent , baking soda and put in a low oven for a few hours. this was the only pan that was wide enough , and it would be a bit precarious moving it to the oven. But , it sits across my sink , and is significantly higher than the sink , and works well for the soak that the spatula I mentioned. Ithen primed the drain w hot water and detergent, and drained. seemed to go well. I used a copper pad to get the left over Cling-Ons Re the oven itself : I dont have commercial spray cleaners , but thought I might need generic windex or some such . baked on spatter on the glass door , etc. sponge and liquid soap just pushed the mush around. there was a little ' 409 ' left from the contractors worthless stuff. then , the clouds parted and I remembered I had isopropyl alcohol using a paper towel : bingo !. OK several paper towles . done. I dont like using PT's , but I will for the GE-IDS generic MB's ! not the brand w the cartoon guy on steroids either ! and BTW : WTB # 5 is taking a swim for the day.

@gfweb interesting. Ill give that some thought. I do have quite bit of SV'd corned beef , that I cold smoked after SV'd it ended up not being very salty. and I used the small spice packet on them this year , and it gave the CB's a bit of pastrami flavor. now , Montreal Hot Smoked Meat , that's a different story.

@ElsieD thank you for that idea. over the several hours the GEIDS was doing its magic , Ive given though ton other items I might try. based on the mechanism of action of the diuretic Im on , I consider exogenous NaCL to not be as friendly asm it oncw was. I use a different salt , but tha's covered in Index Medicus , not here. 'm please3d w the de-salted bacon. easy to get generic , and easy to de-salt. Just to get up to date , I asked the MarketBasket butcher about brine in commercial chickens . as far as I can tell , MB's whole chickens say they contain 4 % water. tow other brands , B&Evans , and another premium one had 6 % and 8 % brine. I looked over the MapleLeaf duck page ( MN not Canada it seems ) and they emphasized ' all natural ' the ML Fz whole duck @ MarketBasket indicated , in large type : 15 % brine added. Im happy w turkey as I like it, and the size of a WTB Fz is 7 - 8 lbs , in my weight class these days. and yes , Im sure its brined. I could see boning out a lower salt chicken , and making a chicken ballotine some day. Im also thinking of the pork boneless country rib cut I got @ MB and used for pork ragu . I am enjoying the Unit, and pleased I have it.

WTB # 4 I soaked the bacon in cold water , to remove the salt. this is generic supermarket bacon , the 1 bls version , as it has the fatty ends , which the 1`2 oz does not. I thought an hour or two but left it in the refrigerator over night , w one water change in the evening. that water had a slight reddish tinge. I liked the timings Ive had before , so start off was 225 F , 1.5 hours , then rotate and change rack position. this is the second rotation , at 3 hrs , I turned down the temp @ 1.5 hours to 180 F Its not that easy to move the Tb's around w/o using a pan. Then , in a flash of Genius : I rotated the above pan , that solved the issue of which TB goes where : pic above , the bottom TB is now the top , and rotated front to back. I was pleased w this insight , after all , Im the Theoretician for the WHPS ! I awarded myself a Kudos , and a Persona Beverage for hydration purposes : TJ's Costal Chard. on ice ! getting there : here are some temps , top -> middle rack , and back -> front : 1.5 hrs , 225 F: Back of oven Front of oven Top 147 F 130 F Middle 134 F 119 F TB's rotated // shelf change temp 180 F Top 141 F 133 F Middle 133 F 131 F @ 3.5 hrs Top 132 F Middle 131 F @ 4 Hrs Top 142 F Middle 137 F @ 5 hrs Top 144 F Middle 139 F I only checked the front of the TB's , as I did not rotate after the second rotation. I decided to be clever being now well hydrated , and just turned the Unit off and let the TB's rest in the oven. @ 6 hrs ( an hour ' Off ' ) top 130 F , bottom 129 F. Final result: I lined the semi disposable drip pan insert w parchment paper , hoping for an easier clean up : this helped some , but there was still drippings on the aluminum pan , which I clean and use again. I tasted the dripping , hoping for deliciousness : I was quite surprised : the flavor was quite acrid . I though about this for a bit . I was disappointed w the results. think of a live wood fire : nice aroma , for sure . thick about that same fire , when put out and cold : acrid. I tasted the bottom pan's meat , which was going to go into SmokedTurkeyStock 2 X. it was awful . I refrigerated the the TB's and backs . I tasted them the next day . Today , for a Breakfast Wrap : fortunately, the Tb's themselves were not acrid. the bacon had no salt flavor at all ( that was the idea . after all take HCTZ ) I sue a different salt due to the HCTZ , so the warp was nicely seasoned. the bacon was fatty , as one would expect . thus the Smoked TB had a fattiness one would not expect w a TB sandwich. but it was very tasty . I learned something important : take the food out of the GE-IDS while its still hot. and fortunately the TB's themselves did not suffer. soaking the bacon in cold water overnight got rid of the extra salt , and was easy to do. the back etc was discarded this time. over all , I learned a lot , and the GE-IDS very much suits me. again : issues : Counter Space , Cost , Size. ( im fine w the cooking space ) . there is a smoke aroma , esp after 6 hrs. but I dont mind it. and the top back vs the bottom front of the unit has a very wide temp differential . you have to rotate the food , perhaps several times to get any sort of even cooking the non-stick matts are very helpful , and taking the food out and placing it on a sheet pan helps w re-inserting it back into the oven. MC ( The Cat ) love smoked TB , and did not complain there was bacon bits included. he eats his portion w/o salt, and only complained because he wanted seconds. the Wrap was delicious.

i also like these peppercorns. Ive been using them for years. and yes , I buy the largest bag.

@Smithy Wow , thanks for that ! Im not that big a fan of S.B ., it can be quite nice. but II like the idea of minerally . Ill look for it , tomorrow at my local TJ's thanks P.S : I called , they have it but tomorrow , no booze until Noon , go figure. so they put two bottles aside , tues , or if I get a real thirst , tomorrow @ 12:01 PM

@ElsieD Excellent. split the difference : take 1/2 of your bags out @36 , the the other 1/2 @ 48 . both will be tasty .

@ElsieD I think that temp and time would work very well. what's your reasoning for 36 H on the shanks ? because they are boneless ? in my past experience w beef @ 48 H , a few times I got ' mealy ' results. this was discussed here , in the distant past. Id still use those times , but consider not letting the beef sit in the refrigerator too long. and if the meat is at a discount due to pending expiration then less time. Im just guessing on the ' mealy ' issue. pls consider posting pics of the meat , in the wrapper is fine and then your results. Tasty its going to be .

@weinoo Nice . I'd eat that .

@Pete Fred I don't wish be too rude , so, how much do your neighbors weigh ?

Over here , on the iPot thread https://forums.egullet.org/topic/155098-instant-pot-multi-function-cooker-part-5/page/80/ I show how I made stock from the smoked back , frames , etc.

@gfweb excellent points. using just the skin and exposed meat gave me a tough inedible skin , and tough meat at the surface that did not chew that well on a **** turkey sandwich. so I thought Id try the bacon , mostly for the fat. worked well. as salt is an issue , Ill soak the cold bacon in ice water ( to keep the fat firm ) next time. the TB's hardly need the injected salt and flavorings of commercial bacon. If the total smoke time is 4 - 5 hours , the moisture in the bacon wont matter much. the resulting TB is very moist and w the additional time ( 2d set of TB's ) very tender.

over here , https://forums.egullet.org/topic/166120-ge-profile-smart-indoor-smoker/page/5/#comment-2450605 on the Ge-ISD thread , Ive made smoked TB's. each episode does two TB's, and the back and frames on the lower rack. Two episodes yields two smoked backs , etc etc, which is a decent amount to use in the 6-qt iPot. I chop the backs and frames to minimize the volume of water , so I don't have to eventually reduce it. my plan ( having 6 WholeTB's WTB's ) is to end up w 3 X stock , which Ill eventually make Vac-Bricks , and freeze. I do not use salt in any prep , and very little seasonings , as Im happy to add that when I use the TB's , and eventually the stock. the smoked bones ( 2 WTB's ) covered w minimal water ( sorry pic is fuzzy , doubt the result of Personal Beverages , but maybe ) I iPot on high for 1 hr ( thanks to @KennethT 's suggestion ), the remove the larger bones carefully and mash up the meat w a hand masher , to shred the meat into fibers , then iPot High again for 30 min. interestingly the meat after smoking was still a bit tough and needed the mashing. then I use potato ricer to get all the stock out of the iPot'ed meat there is a lot of meat on the backs and frames. thats about 4 2-3 " pucks. then I use a strainer to get a bit more out of the stock ending w this is the ricer. I think my mother had one that was ' forged ' , but this one is formed from sheet metal the disk fits on the bottom , comes out easily , and the unit came w three different disks. the finished insert beginning to cool in cold water. note the dish rack , which prevents the insert from swimming over to the water faucet , and adding water. this will happen, and the basis of Bernoulli's Principle. https://en.wikipedia.org/wiki/Bernoulli's_principle I happen to be an expert on B.P. , as it was the subject of my first ever report: a 3 page hand written report , Science Class , 8th grade. Ill do this same thing w the Fz ( fit nicely in a saved TJ's plastic cookie container . I save them for opportunities such as these ) three times , as I started off w 6 Fz WTB. $ 0.99 // lbs , on sale. the final stock might be quite potent , but I can chop off less and one brick unit refreeze that partial brick , and dilute or not as needed. nice

TB # 3 : from now on , both tendons on each TB will be removed , the cord like one on the Minor ( the tender ) and the thin one on the Major ( larger muscle ) after hours in the GE-IDS the surface can get a little chewy . skin helps , but does not cover the TB's so , decided to wrap in generic bacon : I also decided to change the cooking times and temps a bit. I did start @ 225 F, checked the temps @ 1.5 H , rotated and changed shelf . the unit takes about 20 min to get to designated temp , and it beeps , and you ahve to tap the start button to continue ' Smoking ' the upper temp was 130 F. I changed the temp to 180 F., and checked @ 30 min. 136 F , then 30 min 139 / 137 @ 4.5 Hours : 145 / 137 F. decided to just turn the unit off , and leave the TB's in the oven for 30 more minutes or so. total time was a little over 5 hrs. I got a few additions for the GE-IDS : a non-stick mesh https://www.amazon.com/Kona-Mesh-Smoker-Mats-Non-Stick/dp/B0D3RPVMGL/ref=pd_bxgy_d_sccl_2/131-3625381-0478540?pd_rd_w=802wF&content-id=amzn1.sym.de9a1315-b9df-4c24-863c-7afcb2e4cc0a&pf_rd_p=de9a1315-b9df-4c24-863c-7afcb2e4cc0a&pf_rd_r=RAEBW6BBJP73G3V79JN4&pd_rd_wg=tmAtJ&pd_rd_r=fd7e781e-993f-4cdc-8934-bfd2cf054b49&pd_rd_i=B0D3RPVMGL&psc=1 you see this above . the TB's cook onto the given racks. they are very easy to lift off w this addition , but the mess of course move around , not a problem . its now easy to take each TB out for rotation , w just tongs. somer semi-disposable pan inserts : https://www.amazon.com/GE-Profile-Disposable-Effortless-Cleaning/dp/B0DM6VD4L1/ref=pd_bxgy_d_sccl_2/131-3625381-0478540?pd_rd_w=x4qTk&content-id=amzn1.sym.de9a1315-b9df-4c24-863c-7afcb2e4cc0a&pf_rd_p=de9a1315-b9df-4c24-863c-7afcb2e4cc0a&pf_rd_r=B6JYNBX0B6C5BK36ZK39&pd_rd_wg=nPH0e&pd_rd_r=9cee7d8a-fbf0-42da-bd17-1660e8dbd3cb&pd_rd_i=B0DM6VD4L1&psc=1 and this item , that goes on the water // used pellet container , making it easier to drain , and then discard the used pellets. A fishished TB. the back and frames and skin . the insert after the cooking I let cool and sliced this went on a sandwich. I should have made the sandwich when the TB was still warm . next time everything was refrigerated. this is the stock material , which i Vac'd and Fz I already have Fz stock from the firsts 2 TB's , and when I do TB # 4 , Ill use 2 X backs etc in the iPot for smoked TB stock , 2 X 2 sets of backs fit into the 6 qt iPot. Ill post how I do iPo stock in that thread a bit later , when I make 2 X. this is drippings and find from the drip pan . I waved it and it may appear someday in a TJ's cornbread , from the TJ's mix. Im enjoying this unit , but as Ive said : I have counter space , and am very keen and experienced w ( outdoor ) pellet smoking . also , $ 450 is a fair price for me considering everything. I opened the door 6 - 8 times this session. there is an aroma of smoked something in the kitchen , but I dont mind it. MC ( the Cat ) loves it and goes a bit crazy waiting for a nibble or two. the only way to silence him. I also roast coffee indoors . after 3 lbs ( 1 bls at a time ) there is a bit of a smoke haze from that. it clears when I open the windows. my place has a pleasant aroma of a coffee house for a few days. there is no haze w this , but there is a pleasant aroma of smoked food , w that number of door opening. you can clear the smoke out of the unit before you open the door , but that takes 10 minutes per the instruction booklet. who can wait for that ? not me .

@weinoo thank you for the tip on the balsamic. I decided to get the smaller bottles , of the 1 , 2 , and 3 stars version. once I work w these , as I bet they are very interesting I can imagine going back to a small 4 star. thanks.

I smoke after , as the items are ice cold , but fully cooked. try both and report back !

@YvetteMT I agree w your temp , Id rapid chill in ice water 6 should be OK . if not , next time 8 . Id not go lower ( 140 F ) nor higher ( 145 f more jus in bag , less in bird ) and cold smoke w the Tube , but not more than an hour.

@TdeV in terms of labeling your SV :get a marker that does not wash off and use the flat area of the SV bag , above the seal , for your labeing info.

Babe Ruth candy bars See's Turtles , dark chocolate version See's dark chocloate w maple ganache center

whent to Kura Sushi for lunch. near me. https://kurasushi.com/ourpromise https://kurasushi.com/menu very good stuff Eel was superb touch screen menu . what you order that way , comes on the top track. and stops at your booth. there is also a robot that delivers drinks to your table , but not beer.

@weinoo what are the suggested times from each reference ? I have two DL's awaiting their fait . and I have not SV'd duck just yet. thanks

@gulfporter looks tasty. Id like to hear more about it , possibly an Rx ?thank you

@liamsaunt thank you for the beautiful pics and of course the zmenu's

@liamsaunt nice looking meal. what is melting on top of the T.B.? ricotta ? butter ?

I finished my second TB GE-IDS : I boned out two TB's , and removed the two tendons . its easy to do , once you see how to do it. doing that bit of work before hand , give you TB's w no tough bits in all your slices , it matters. the two TB's and their ' frame ' NB on the R TB that knarly rope like tendon after de-tendoning them : I tied them fora consistent shape. the two frames are underneath in the GE-IDS. I chose the same temps and smoke level as before : 225 F 5 smoke ( it does not go higher smoke at these temps. I rotated at 1.5 hours , after pre-heat. pre-heat takes 20 minutes , smoke starts after that. it was very easy to pull out each tray , w pot holders , and rotated , and changes the level for easch. easy I discovered , after opening the door , there was a message about the water box. I opened and closed it I opened and closed it , and the Unit went right back to smoking . door opening problem sloved. I checked the temp @ 2.r hours , thermapen'd and got these readings : top 147 F, bottom 154 F remember they had be rotated and changed position. I though Id decrease the temp to 170 F , for 30 minutes , but changed my mind and pulled them I knew there would be a gain in internal temp when cooled. the result. I did not temp them, Id see the result ' on my plate ' I though I took some pics of the above sliced . cant find them MC was screaming for a taste , as was I here is the sandwich I made , it gives you an idea of the TB meat : Tj's fresh sourdough , sliced , still warm TB mayo and a few daps of white miso from TJ's this version of TB is a lot more like the TB you get after Thanksgiving , for that post THX sandwich with a few important differences : it was very moist had a light lingering smokiness and you could cut it thicker than the previous version , and it would be mouth-tender but very moist. the sadwich the thickness of the TB. I was very impressed : from now on , de-bone , take out the two tendons and then GE-IDS both final temps are delicious . the first vision needed to be cut thin , deli thin but the flavor and result was unique and outstanding . I cant imagine getting that result anyware be right here ! the second was more traditional for the turkey sandwich , but so much better : tender , very moist , light smoke. I very pleased I have the GE-IDS , its on the counter , in its permanent home. next up TB's , boned and de-tendon'ed , but wrapped in generic MarketBasket thin cut bacon. skin can go on top of the backs/frame , and added to the iPot. tomorrow Ill iPot the backs and frames and skin , for iPot'd smoked turkey stock , 1 X. Il brick and freeze , and use that for the other 4 WTB's ( whole turkey breasts ) Ill have then 6 + 2 TB's , most Vac'd and Tz for future use. Ill make them both ways, as they are different , but delicious each they are.