rotuts

@dtremit I do not know if some water was added to the bag for the 36 H cook. adding a little , say an ice cube's worth makes a bit of sense to decrease the salt content but that's just guesswork. I think the meat was just thoroughly rinsed off. i do remember keeping a few CB's in the coldest part of my refrigerator , fr0m the papain days and I think they may have become a bit mushy after cooking. I ended up , during the peak of my CB-0n-sale days of preferring to cook everything on the earlier side , then rapidly chill and freeze. that way most of the work is done at one time. my current thinking is to not do a lot of trimming oof fat pre cook. its extra work and fat adds some flavor. trimming is fine at the point of eating. i would trim out huge gobs of fat but Id leave most of it on for the cooking. I do highly recommend cold smoking after cooking , rebating and freezing remember that when you open a pasteurized bag , its no longer pasteurized. I used a Wber , cold , w a smoke tube for that, simply because it was readily available . any enclosed space outside might work just as well. I did 1 hour , cold smoke. initially I did some w the CB still warm from the cooking . I did light up the Weber , bring it to 350 F turn it off and let it completely cool down closed . that would sterilize the Webwer innards later I did the cold smoking from rapidly chilled and refrigerated meat. both techniques had good somke flavor when used at a later date. good luck. please post some pics of your work if you are able.

@ElsieD Woods Hole Pellet Society https://forums.egullet.org/topic/164538-cooking-with-a-pellet-grill/

@fledflew fine tips from your experience. you are quite right in the the demi is very concentrated . ' more is always a bit better ' might be an appealing idea in the case of MTG demi : ' a bit less is best ' for a pan deduction sauce.

@Duvel your pizza's always look stunning. Yum Yum

well, I hope you have a very large Personal Beverage that you've well gotten into : the WHPS purchased the last 10lb vat of can you believe that ? and BTW @JoNorvelleWalker had the right idea : purchasing all the 1 lbs via subscribe and save saving 5 % on the oder ' every 6 months ' by then , there would not be any more . now that's very savvy shopping it did occur to me earlier in the day. maybe subliminally .

it might be wise to sit down have a large Personal Beverage available that you've already gotten into because , the WHPS purchased the last 10 lb tub of roasted turkey stock , MTG : and , as I suggested , will be getting 5 or so 1 lb containers possible the fish fume , as there is an outstanding fish monger down there near by . the MTG thread is in the sale thread , here : https://forums.egullet.org/topic/153880-current-sales-deals-and-bargains-part-2/page/65/ hilarious.

@ElsieD Id sugest freezing ' as is ' my question about Vac'ing . is taking the 1 lb tub , placing it in a freezer bag , open , abit , and vac'ing , to prevent freezer burn. then opening the bag , from Fz , taking out whaat you need right then the re-vacc'ing , in the same bag , as you picked a bag w headroom , and continuing on from their. Ill try it tomorrow , w a small unit. I don't know what the vacuum will do to the paste. more later on that. Id rather work from the concentrate , than add the step of dilution . that step might not be imp[ortatnt to me . certainly , this sale has produced many ideas here excellent I say.

Sooo ... as there are a number of Experienced Users of the MTG demi here does it Vac? or just explode ?

I tasted a demi and a concentrated stock both chicken. there demi had a deeper flavor than the stock. this makes a bit os sense as the demi ( should ) have a lot more mallard'd flavors. everything else being equal. the TortedS had a very deep flavor . one might like this for this sort of thing , or stick w lighter flavored stock.

@TdeV Im hoping you can cut out a dose from Fz , w a small sharp knife.

@ElsieD did you mean 2025 ? Id keep everything in the refrigerator , and the i lbs in the freezer Ill use the 1 lbs last. I added 1/4 of the smallest size to my NoSalt roast chicken stock ( commercial stuff ) for a taste trial making the usual Torted Stracciatella it was a a demi. it took some time to dissolve ,and the added flavor was quite nice .

Soooo ... @Kerry Beal what's inside that box ?

when I last looked , there was a 1 lb lamb demi-glace I was tempted . but went w veal. someone did snap up the 1 lbs lamb now jus the smaller More Than Gourmet Glace D'agneau Gold, Roasted Lamb Stock, 1.5 Ounce (Pack of 1) (eG-friendly Amazon.com link) Im guessing the 1 /b tubs will keep for ' some time ' in the freezer. if opened , Ill apply some plastic wrap over the cut surfaces and go from there .

@ElsieD congratulations esp on those 1 lb tubs.

I bought 3 1 lb tubs of MTG from Amazon three different preps. one item was the last one. went back yesterday. to check on delivery time and the item that was the last one roasted turkey stock is unavailable. perhaps MTG is truly shutting down. Ill keep these in the freezer , and they will last for some time I hope

@Dejah I have not had beef Stroganoff in a long long time. its a mighty fine dish yours looks perfect. like the idea of broader noodles.

Menus-Plaisirs.Les.Troisgros.2023 https://www.imdb.com/title/tt28494786/?ref_=nv_sr_srsg_0_tt_1_nm_0_q_Menus-Plaisirs.Les.Troisgros.2023.720p.WEBRip.x264- wonderful look at a 3 star French restaurant. no yelling in the kitchen , although the chef did raise his voice a bit as there were too many kidneys in a pan , thus did not brown properly. fascinating how the individual plates are made up for service . I thought two prices were mentions : 350 a d 550 euros mentioned . the second for a wine pairing menu. but they might have been prices for their hotel. i looked for them again , but they vanished.

@cdh thanks. that's very helpful .

there is pull apart tender and meat @ 130.1 , until tender it won't pull apart ita more like a very tender steak what do you do with that meat Im very interested, pre season ? some not ? what do you then make with it ?

@gfweb thanks . Im also thinking 150 F. as a stating point . I don't mind adding time at a lower temp but as I continue to think about this , for pork butt Ill use the ' jus ' one way or the other , paying attention to its salt content. 145 F to initial pull apart might have less ' jus ' than 150 F . but as i plan to use it later Ill start looking into 150F trimmed pork shoulder for ........ carnitas ? etc ? Ill get my mallard bit in a pan , and use the jus.

Im a big fan of SV. once the bag is in the bath , time and temp give you what want , over and over again. I have an inclination to lower temps , longer . thus keeping ' jus ' that might be in the bag in the meat. at what temp , with of course long enough times would you get the ' beginning ' of ' pull apart ' w the usual two folks.? probably not @ 145 F.? so Im thinking , early pull apart , at the lowest possible temp as time is not a variable bye of issue. and Im thinking Pork as the meat. and 145 F might be a good temp to try initially.

@Shelby $ 2.99 sale price sounds about right for here MarketBasket had papain free point for that on sale. regular price $ 5.99 as indicated on you CB label. nothing even close to S&S's $ 1.49 //lb w papain in the area.

https://nypost.com/2024/03/24/lifestyle/chick-fil-a-will-no-longer-serve-antibiotic-free-chicken/ the question I have is '''' To maintain supply of the high-quality chicken you expect from us, Chick-fil-A will shift from No Antibiotics Ever (NAE) to No Antibiotics Important To Human Medicine (NAIHM) starting in the Spring of 2024 '''' is NAIHM simply a ' trade ' category similar to ' Angus Beef ? ' are their any independent reviews on what NAIHM really is or just more mumbo-jumbo as simply profit , and more profit is the determinate ?

@Shelby excellent. what was the sale price ? was this after St.P's day ?

@TdeV if its cooked to your liking give it a good sauce. if patted dry , maybe a char w a torch. if you brown it you might over cook it.