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FeChef

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  1. FeChef

    St.Patrick and his Corned Beef

    I am just tossing a frozen CB Point i bought last year @ .99/lb into the IP with a small head of cabbage, some celery, quartered russet potato's, some baby carrots, and a cup of water and calling it dinner.
  2. Building a commercial kitchen separate from the rest of the house. I am hoping this won't require a separate gas meter/lines.
  3. We have not installed any commercial equipment yet. Figured its best to get the "go ahead" before investing in renovation/equipment. And yes the house is setup for gas. There is a huge public parking lot behind the house, and we live right aside a gas station which also has a parking lot (but no parking only signs) which will probably change when we are open for business.
  4. We live on a main street, lots of traffic. Bus stop and right next to a gas station. Our home (we own) is zoned both commercial and residential. The town is actually activly trying to bring more businesses. We are just wanting to cross our T's and dot our I's before we go to the township for approval. (we dont want to look like idiots) My wife has 16 years of bakery experience. She was at one point a Bakery mananger for a retail chain grocery. But we are newbie's when it comes to running our own bakery. Any advice on steps to take before going to the township would be greatly helpful.
  5. FeChef

    Canned corned beef

    I would imagine whatever product of "canned corned beef" you had in 2003 , its not the same now in 2018. I wouldn't eat in 2003, and its safe to say, i wouldn't eat that in 2018.
  6. FeChef

    Ok, i'm gonna deep fry a turkey.

    Best way to cook a Turkey Breast. I cooked an entire 8lb breast in a Turkey fryer. Took 60 minutes, and it was amazing.
  7. FeChef

    Sous Vide Turkey

    You should follow the Deep fried turkey thread. Way better results. Flavor is amazing.
  8. I suppose that could work. I would like to keep the slices sandwich size though. I am not sure what i would gain by cutting it in half. I think i would just be left with a 4x4 instead of a 4x6 or w/e the actual dimension is with the butchers twine removed. Yes my math is flawed, but its in the freezer so i cant get actual dimensions right now, just guessing.
  9. Yes its for a gravy/sauce. Very thin slices on a commercial slicer. I prefer to keep it in one piece because there is always almost a inch at the end where the slicer can't get which i have to do by hand.
  10. What about the time? 6 inch thick isn't a simple cook, even by SV standards.
  11. Cutting the fat out before cooking, or the time? I feel like im pulling teeth.
  12. I guess take a knife to a 6 inch thick chuck eye roast, cut the fat out, and find a sweet spot temp that is still sliceable. Thoughts on 155F for 24 hours?
  13. Anyone know what temp dissolves fat? 160F for 24 hours breaks down to the point the IM's pull apart, but fat is still present. I can reach same results by low and slow till 210F where fat is completely broken down but IM is on the dry side and is pull apart. There has to be a sweet spot where the fat breaks down, the IM is still sliceable, and is not completely dried out.
  14. FeChef

    Why Northern biscuits suck

    Why not just make your own "self rising" flour with as btbyrd mentioned, "low gluten" flour.
  15. FeChef

    8lb Trussed Turkey Breast.

    Just to set an example. its 15 min per pound for whole Turkeys. And that works great for whole turkeys. But going by that rule, i am looking at a fully submerged turkey breasts for 2 hours. I am getting a red flag, that's going to be shoe leather Found some info that suggests 7 min per pound for bone in turkey breast. I removed the bone, but since its trussed, i think that time is accurate. So i am thinking 56 minutes vs 2 hours is about right. Anyone want to chime in please do.
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