rotuts

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.

yes the smoky-ness is intense water treatment helps but its still there even muted. and your living space is going to be aromatique for a day or so. Ill do a batch of the premium https://www.broadbenthams.com/Premium-CountrypHam-Seasoning-Pieces_pp-4-1-lb-Pkgs/productinfo/830/ next to see about its smokiness. P.S. : that's one of the reasons Id like to try 130.1 F for a few hours Im wondering if @ that temp more smokiness would move into the water

the other day I made Ravioli ( purchased ) w canned peas and country ham. I have a ' solid ' supply of country ham , some from Fathers https://fatherscountryhams.com/collections/hocks-seasoning-meat/products/fathers-bacon-seasoning-6-pack-bs6 some from Broadbent: https://www.broadbenthams.com/Hickory-Baconp-Seasoning-Pieces_pp4-1-Lb-Pkgs/productinfo/110/ as far as Im concerned , the bacon pieces and ham pieces ( seasoning ) are very similar they are salty and very very smokey I doubt I could tell the difference So I pulled out 2 1 - lbs packs for processing : after removing most of the fat : I got these fine dice. its a bit of a chore to get to this size dice. next time Il de-fat , then cut into larger chunks , partially freeze and try using my cuisinart w a very sharp blade , a few pulses at a time , the recall to get to about this size : this is fine dice. these two packs were from Fathers , and I think Fathers has more fat on the chunks then Broadbent. so out of 2 lbs : ( 900 grams ) I got 500 grams of dice. I plan to de-salt them in cold water , and tame some of the serious smokeyness Im thinking of making a few small bags w a cube of ice or two in them ( easier to seal ) and SV the bags @ 130.1 for a few hours know the dice won't get tender at that temp for so few hours but just a desalting , and taming the smokiness probably soaking them over night in the refrigerator w cold water would accomplish the same thing.

a way that works well assuming g you get the correct rice is in a fuzzy logic rice cooker learned this from The Ultimate rice cooer cookbook why do i mention it here? I see nothing thing wrong w trying an effective SV method its an interesting method to learn and master FRC method involves carefully measuring the water ::: rice for the correct raatio then the difficult part : pushing the correct button. you do stir from time to time if you want.

his Fish Chowder is even better.

google this : https://www.google.com/search?client=safari&rls=en&q=Jasper's+New+England+Clam+Chowder&ie=UTF-8&oe=UTF-8 ignore Martha Fellon

@JoNorvelleWalker I don't know about this and i don't know about that but w a RedCard you an get somethings not everything but there it it.

@Ann_T I agree on the caned peas for ' Diner-Style ' I always use them for TurkeyMeatLoaf , Turkey , and Chicken dinners w mashed Idaho's. was surprised the Target version was very similar to Le Sueur peas.

P.S.: refrigerated left-overs. todays lunch some, if not many . of the ham bits are missing as they are a nice late-night snack cold.

Yesterday's dinner ; drained and rinsed Diner Peas from Target. note they are small , and do not have added salt. minced and soaked in cold water " Country Ham Seasoning Pieces " most fat removed. https://www.broadbenthams.com/Country-Ham-pSeasoning-Pieces_p-p2-2-Lb-Pkgs/productinfo/840/ these are very very smokey and salty , as one might suspect. in the cold water soak , a lot of the salt is removed and enough of the very very very smokey flavor to be ' just right ' Ravioli from TJ's , Vacc'd and Fz , refrigerator thawed and ready for its Bath ham dice gently sautéed in my 10 " Fond-Less pan , of which im quite fond of these days Wait ! I know we live in topsy-turvy times , but is that Fond in the Fond-Less ? as these were ' beef ' I cooked them in some Minor low-er-salt soup base the added the ham and the peas. N.B. : there is no final pictured. Camera fine , BTW this smelled so good , and tasted sooooo good , I forgot. I didn't even add some TJ's house cheddar , as planned. or green onion tops , which Im getting very very low on. I forgot how tasty Ham and Peas are. esp w de-salted CountryHam ( I have several packs , many in my refrigerator , and some in the freezers in the basement.) I know they don't need refrigeration or freezing. I check that all the bags were sealed tight and choose to do this " just in case " I don't regret it. I also have a ' supply ' of these ham bits : https://www.broadbenthams.com/Premium-CountrypHam-Seasoning-Pieces_pp-4-1-lb-Pkgs/productinfo/830/ I moved in this direction on my second ( large ) order some time ago as they were all on sale. there is a fare amount of fat on the first items , very little on the second and I think the price difference is well worth it for the premium if you don't plan to use the fat. this was a really really good dinner. all items are available by clicking ' return ' a new-dish standard for me , pre-vacc's the target peas are almost the same as Le Sueur peas : https://lesueurvegetables.com/vegetable/le-sueur-very-young-small-sweet-peas/ I can't really explain the Fond. An Inversion ? I put some stock from the Rav's in the FL pan and the Not-Fond dissolved nicely. this is going to be on my menu for quite some time. I also plan to dice up several cups of the country ham add to a SV bag , w several ice cubes and vac. then 130.1 F for a few hours to remove most of the salt and enough of the Smoke to be " Suburban Ham " I use ice cubes as its easier to seal ( quickly ) than using cold water. no other reason great stuff ! when I run out of ravioli , bow-ties ( Barilla ) will do fine. I impressed myself ! ravioli about to simmer in the MC2 medium pan . also a current favorite

Indeed my SV ( red , as mentioned ) has been misplaced. I was going to go back on the long , and insightful SV thread and re-do the information. My own , and others. although in Current Times I have little to do Activation Energy is low at the moment. and as I do very little shopping other than Target , I don't have a lot of material to SV no matter.

@Ann_T that sandwich does look delicious indeed not sure what would happen when i would bite into it plenty tasty no matter what

@Kim Shook you really do seem to like Green Eggs !

@Shelby I think all might be usable in some way send th a polite reply keep th tomatillos in th refrig all will be usable and , as you know its fine stuff you have at a very very low risk tomorrow ? next week ? see : it does not matter that much in the New Era just re-set your calendar.

@FeChef Do it ! why do you want to ' flash deep fry ? ' what are you looking for w this method ? ot crispyness , as after the braise , well .... some Maillard ? OK you want the light dusting of flour to thicken th final sauce OK Id reduce te wine first. then of couse use heavy cream or the sauce would split w th acid from the wine. looking forward to your tasty results.

P.S. : follow my lead : ' she 'laughs all the ay to the Bank" you might enjoys this via Electronic transfer my fees have gone uo : 20 % for me 10% for eG pre-tax your tax not mine.

@weinoo nice. very nice perhaps y9u should look into a long term contract w FoodTV PBS ( they are a cimercial network now : they are MarthaFellon now before he ' fold ' 12:00 pm on sats its free to them I think Cable Food ? YoyTube ? my ideas get me 15 % , and 5 % goes to eG pre-tax thank you