rotuts

@FrogPrincesse inteeresting do you use a ' wash ' before they rise ? how do you bake them ? what do they look like before they go in the oven ?

Ive now worked w the Other Two from the TJ's PoChocolat today : I fairly sure the two PoC's were out of the freezer for 8 hours for the above Kitchen temp : more or less 70 F an average for those hours. I did not take a pic when I though they began to rise the above baked : I used the CSO on steam bake , and put the above in not long after I started the CSO I think these came out after 325 F Steam-Bake at about 22 min. as The Guru of all Eats stated : change one variable at a time Aaron Franklin " Franklin BBQ " you might see some Eps on PBS ! its BBQ not PoC's still delicious

not really new : this is the last set of 4 W's NY Stips that Im about to put in the refrig for their two day stay then SV as before. total 4 packs of 4 = 16 steaks , or 32 packs of 1/2 steaks for summer sandwiches Im posting to confirm Im an Idiot. these packs are the devilish difficult to open , and Im not a fan of that part however , I do keep the meat in the packs for a week or so before I open and RB40 them for their final two days very loosely covered w parchment paper I noted on this pack that on the end there is a flap that you pull the bottom plastic off so its actually very easy to open after all ! your vac-packed meat(s) might have this or not. I though Id point it out if you've been having similar issues w these packs.

Soooo Tasty so Ill give the other two a much later Proof if I can stay up that late

@Anna N good for you. but ..... no pic today from the Tigers ?

@Anna N I can imagine my Dreams Tonight in BOS chinatown there are some Hole in the Wall places that have duck , Pork etc like that. but a tiny bit Question-able. Ive seen some Peking ducks there , 1/2 or whole and many other items. Ive gotten the Char Siu from them, hanging right there in the future , tell KB : why not both ? maybe in the late fall , when its much cooler , it not quite yet snowing Ill get a P.D. and deal with it and freeze the rest as Im possibly addicted to cooking videos the real vids BTW i.e. cooking there was a series from Australia that got a lot of items from a Chinese shop in-between BOS and GTA and made 4 things from the whole Duck , Peking or not I remember a Shredded Duck Salad. Yikes !

@Anna N Id love to see more of that shop .......... wonder what would happen if one went in and pointed to specific areas of THeBeast ? BTW is that CharSiu on the lower R ?

yep same here possibly 5 % more off w Target red card I just got one ( a spare ) for $ 84 from Anova.

I to noted the airy-ness. I wonder if they are too easy to over-proof. they did look Poof-ey before they went into the oven in the wintertime my kitchen is a bit chilly due to the wood strove around the corner might be 50 in there ... looking forward to trying them then or taking them out of the freezer later in the evening.

TJ's has Pain au Chocolat and Croissant's in the Fz section they've and them for some time I( just never got around to trying them you take them out Fz and they thaw and proof over night sur le Plate, Fz proofed baked its a struggle to wait for them to cool I did not use egg-wash , and used the CSO on Regular i.e. dry bake I also will proof them on the baking sheet w parchment paper next time as they are very delicate and Poof-ey and hard to move also I might try steam bake next time , and drop the temp to 325 from the recommended 350 F they do smell good ! P.S.: I tried the one on the R. the top was a tinny bit over baked it was still superb as good or better than any bakery near me. Ill make a point of the egg wash and try the steam-bake at 325 next a winner.

next time im at Tj's Ill ask them if they have a Jar [ important ] of jalapeños that are Tart [vinegar] and hot I have not tried every ' canned ' [ i.e. : in a can ] chili those that I have tried Hatch or not are dreadful mush. somehow the Jar does a better job for me.

if you like lamb fat , fine some do nit. if you can manage it , Id try to make lamb bacon : seasonings , brine then perhaps cold smoke and treat like Pork Bacon it might be a bit of work as I don't know your interests and culinary set-ups. BTW Welcome ! all answers to questions re: whats on Your Plate , are somewhere on eG.

@gfweb excellent book. read it a long time ago. the " snowstorm " , and the required exam , transformed Ruhlman for the better.

your fat won't get melty at 145 I think. you will just have juicer meat.

they were sampling this alongside some pulled meat on some bread Its Hot and Sweet and I liked it. Im not so keen on sweet but this was nice.

if you didn't care for the done-ness was the problem toughness ? try 145 for 3 days , then smoke next time. you won't get as much jus , so moisture would stay in the meat. just a thought.

@Hassouni you bet I use every once of Benton's bacon Father's Hocks and BaconSeasonings is different in a complimentary sense Id advise you try it shipping cost is an issue so get 2 sets of each and take your time.

the hocks from Fathers , after cooking in the iPot are hammy and the stock not too salty there is some smoke, but its not powerful the bacon seasonings are very very smoky. interesting idea : to call Fathers and see what happens to the next , jowl etc if you do , please post here. Ive called them, a couple of times and they were very helpful on the phone. it did not occur to me to ask about smoked necks etc.

I have had that same cookbook from BC my mother used it in the '50's with notes etc If I do still have it its in a box somewhere but BC started me in cooking I remember that book to this day. a fine book it was and still is.

@liuzhou very interesting as delicious this might be its not going to happen i9n my area or where ever i go in the weeks to follow but Ive very pleased that I was offer raw shrimp a few times as they are so different from cooked , lightly or not and then there is the Uni of the Sea a lot comes from Maine and rapidly transported elsewhere best dessert anywhere Id say.

@KennethT your Sushi etc dinner looks excellent I approve of your dessert choice Ive only had raw shrimp a few times , while at the sushi bar , not a table as a sort of chef's choice it is Sooooooo delicious . it barely reminds me of cooked shrimp.

I prefer lower temps for longer in the belief that more ' jus ' stays in the meat at those lower temps. Baldwin suggests for medium-rare brisket 130 for 2 - 3 days. Ive never had rare , but tender brisket . but I think its possible w SV and not possible otherwise. might be good , or not. hard to say. I do think brisket has always been overcooked as methods to get it tender related to temps not to time alone. next time you see a similar deal on brisket , try 130 x 3 days , 135 , 140 , 145 and report your results ! as the temp increases you probably then cut down the time accordingly.

cut it into 4 pieces use any ' rub ' you might have or make one up , and maybe different on each piece Franklin of Franklin BBQ uses only fresh ground pepper and salt for brisket Id do one that way and the others w granulated garlic etc etc Id do 135 F for 48 and do all of them and rapid chill and freeze what you can for later just reheat at 135 until hot. you won't get any ' smoke ' just doing the above Id smoke after cooking , but many seem to do before and after smoking. I can't say what the result would be is you took a little liquid smoke , and carefully diluted it a bit and then painted the brisket cut , let is soak in and then add the pepper / salt rub Im betting that would work. but I have not done that myself.

for 1 lb bag of dried beans how much F's Baconseasoning did you use , fat + Meat ?

those BB look deliucious would you share your Rx ?