FeChef

I tried roasting 12.5 pounds of large carrots at 350F and it took over 2 hours to get fork tender. I lost almost extactly 2.5 pounds. It was a 25 pound bag so next batch i will slice the thick ends in half and stick to 400F. I didn't cover in foil due to the large mound, but i may try using my roasting pan w/lid next batch. Overall happy with the moisture loss. These carrots were way bigger then my usual 5lb bags. And much cheaper.

My Anova Precision Oven over heats at temps above 300F. Its only good for low temp holding and steaming anymore. 😭

What would be the best way to roast them so they are fork tender, but also retain the most amount of moisture? I roasted 10 pounds each of yams and carrots at 400F for an hour and lost about 4 pounds on the yams and 3 pounds on the carrots. This is for homemade dog food, roasting is the only way to get them to eat vegetables, lol. If i boil or steam them, they wont eat them. And will just pick through it to get to the chicken or turkey ( whatever is on sale ) I am just trying to keep costs down because the Just for Dogs Nutrient Blend is already expensive enough. Would a slower lower temp be better or worse for moisture retention?

Against my better judgement the 28oz can of whole baby clams was like $5USD at my local restaurant depot. To be fair, they did not taste "unpleasant" But they tasted bland. I salvaged the dish with anchovies and added a few tsp of Minors clam base. I now know better then to use any canned clams that do not list "ocean" or "sea" clams for future reference.

I usually buy either fresh clams or frozen clams and sea clam juice when i make linguine and clams. I bought a 28oz can of baby clams and the juice and the clams had literally no flavor at all. I am guessing they were farm raised or something, and le juice was just water and salt. Its good thing i had a tub of Minors Clam base, because it saved the dish. /rant

This is what is available at my local Asian market ( US ) https://www.amazon.com/Knorr-Chicken-Broth-Mix-Pack/dp/B007V47UBU/ref=sr_1_11?crid=1G7B07W3D5Y9D&dib=eyJ2IjoiMSJ9.L7z7EEoufgWoLEQ7TRcPgzrNIt7gzIPEsmYSa2FmlBi3QzdT_iR4q-1zxcdETfzkn9A9pe46hCJUfGn5gbTlRss1cUU6nm7Eg9ZtQVYoWr5Kh1O1aFdjLQ06FP0Gen5muGLx54Vi3knUTead83fszO6Bvnn-_5NhMzGT0cWI3hE9Ed4NiRgEYcMykk13xqNnu1LeL5250oNBLrUij9VujlsAG-lrtQ1T625lZHWUostz-N4HED-SWp-jl9l1Pok62Ivsvpl2uDUFNEvxHmcrHMH7RJtesOD-lFlIBwqZJ_Q.zUcEMAZzRqvRBwHYbqWv8r5d0wEQU9b_hA1qFOjPdLg&dib_tag=se&keywords=knorr%2Bchicken%2Bbouillon%2Bpowder&qid=1725590918&s=grocery&sprefix=knorr%2Cgrocery%2C101&sr=1-11&th=1 What makes me question is at the end of the ingredient list it says Caramel color. That is a red flag, or in this case, yellow flag.

I didn't want to make a thread about store bought chicken bullion so i figure this thread is close enough to ask. Has anyone ever bought the chinese version of Knorr chicken broth powder? I usually buy Lee Kum Kee. I don't know which is better, but i am curious if Knorr brand uses any coloring? I am trying to avoid the broth turning yellow. LKK chicken powder doesnt turn the broth yellow, but i want to try Knorr only if it doesn't aswell.

Negative. Just your run of the mill CB point on sale for $1.77/lb. No need to drop the total time, 70 minutes in the Instant pot was perfect for pastrami on rye with spicy brown mustard.

I add a nip or two of citric acid to my coffee. Gives it a slight tang.

Where's the beef? That recipe is all bone, no meat. Your basicly paying around $3/lb for bones with barely any meat on them.

Unfortunately i cant find a website to buy them. Seems these are only imported from Italy. I came across two sites, one is out of stock, and the other i almost ordered from but the site seems like a scam with no shipping option. I tried to order from the Company but the order link doesn't work.

Ah, thats it! Thanks man!

Thats more like a homemade version with no pronouced round pea pod shape. Its driving me nuts because they obviously exist but i can't find them anywhere.

Let me first say, i narrowed it down to "Capunti" But the homemade version looks nothing like the dried pasta version. Here is the shape.

I use wooden utensils on my non stick pots/pans. I have yet to find a plastic utensil worth a damn. EDIT: except for my metal tongs with silicone coating. If you want to consider that "plastic"

Thats actually a common dish that is served in US chinese Buffet's.

Seems this dish would be better suited for sous vide.

Now im hungry for some spare rib tips with black beans.

I dont have much experience with ground meats, but when i do beef stir frys i thinly slice the beef and marinate in a mixture of water, soy sauce and baking soda for 24 hours. It only takes less then a minute deep fried in a hot wok, and it gets extremely browned. I use about 3/4 tsp baking soda to about a cup of water/soy sauce mixture.

Im assuming you are referring to what we in the US call the picnic shoulder. It might not be as fatty as the "butt" ( shoulder blade ) but its still has a bit too much fat inbetween the muscle groups. I am not sure what you call the Fresh Ham down under, but thats probavly my best bet.

Yeah i suspected Fresh Ham was going to be the best choice for my purposes. Ive avoided it due to the higher cost and size. But i think i need to just bite the bullet and pick one up at RD. Seems they are out of stock on the boneless, so bone in will have to do. Its probably cheaper to go bone in anyway, im just afraid im going to "butcher" it.

Anyone know whats a good cut with some marbling but not too much fat running through it. Something similar to a beef chuck roast. Pork loin and tenderloin are out for this purpose. They are too lean. Pork butt i found to be way too fatty with very small muscle groups inbetween the large sections of fat.

Its crazy, You would think your local garbage man would take it as recycling since it could be sold as bio fuel. They probably do if your stupid enough to pay them to take it.

empty 2 liter soda bottles are cheaper. If your frugal enough, you can pass it off as cola.

So to update my test on RH, the RH in my kitchen was 35%. I set the APO to oven mode with 40% steam. I gave it about 30 minutes and checked the hygrometer and its staying pretty steady at 80% RH. This is with nothing in the oven but the hygrometer. Im sure once i add meats to ferment, the RH is going to be much higher. Im not even sure if i will need to add steam.