FeChef
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Posts posted by FeChef
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3 hours ago, haresfur said:
Why not go with the shoulder part, below the butt, which is not as fatty, as mentioned above? Rolled shoulder is a popular roast here with the skin for crackling.
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.
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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.
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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.
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2 hours ago, weinoo said:
When one of my nephews was in his 20s, he was in a band. The band, such as it was, traveled in a van powered by bio-something (i.e. mostly used cooking oils). One night my sister awoke to an amazing smell, coming from out front of their house, of egg rolls cooking. She went out and sure enough, the band was doing whatever it us they were doing to convert cooking oil to the fuel for their band van. They had gotten it surreptitiously...from behind a chinese restaurant.
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.
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empty 2 liter soda bottles are cheaper. If your frugal enough, you can pass it off as cola.
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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.
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Has anyone used their APO to ferment cured meats? Im 100% sure it would work great, im just not sure on the settings to achieve lets say, 85F and 85% RH. I can't seem to find info on RH with the APO, but my common sense tells me 85% on the steam function would be 85% RH, but where im not sure is what mode would work better for this is SV mode or oven mode? Anyone know what settings are better to achieve 85F and 85% RH?
For example, proof mode for proofing dough for bread making used oven mode with 10-100% on the steam function.
I ordered a hygrometer to do some testing. It can handle 158F but im not sure its waterproof, so i will be starting at 10% steam to see what that means in RH, and go from there.
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I can't help but ask, what are the advantages of using this aluminum waffle mold? I think i have a well seasoned cast iron waffle mold just like this for camping. I have yet to use it, lol.
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5 minutes ago, Shel_B said:
I didn't find that firmness to be the case, not even close to what you've experienced.
They were on sale for $1:69/lb where the Pink Lady was $1.99/lb and Honey Crisp was $2.49/lb. Those WildTwist were not worth the $1.69/lb worst apples ive had in a while.
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2 hours ago, weinoo said:
I'm pretty sure that most of the apples currently being sold at any Trader Joe's were harvested last fall. Certainly, their peak texture and flavor has passed. And I would venture a guess that the same has happened to the apples being sold at Monterey Market...and most anywhere else.
They were so firm they bruised my gums trying to bite into them. It could be early season, but i have not had that issue with Pink Lady, or Honey Crisp during the same season. I am not sure how you can explain that.
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On 4/24/2024 at 7:20 PM, Matthew.Taylor said:
Probably gonna use Meathead’s recipe in his book. But I was thinking of a good seasoning or rub. What would be good in you guys eyes?
Also is there a particularly good sauce to try with this?
If you can find it, Oakridge Carne Crosta. Last time i checked it was $100/lb on ebay. I still have a stock pile i vacuum packed and froze when it was $30/lb.
That said, Plowboys Bovine Bold would be my second choice.
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Ive had them, they were too firm and lacked the tartness of pink lady and honey crisp.
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3 minutes ago, ElsieD said:
Sounds delicious. How do I make the mango habanero sauce?
I buy it. My favorite was Tropical Pepper Company Mango coconut pepper sauce, but i have not been able to find since covid, but my local Weis grocery sells a very similar ( bit spicier ) brand called Jamaican choice mango coconut sauce.
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Breaded shrimp ( popcorn ) lettuce,tomato,cheese, garlic aoli, and habanero mango dipping sauce is my favorite filling.
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I have been making PB&J sandwiches with it for years, i actually like them better then using regular PB. And its a LOT healthier.
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On 3/26/2024 at 6:22 PM, Captain said:
Tuesday nights spaghetti carbonara.
Damn you. I love this dish. My wife doesn't like this dish. She hates when i make it. But she will drown regular tomato based spaghetti with buttermilk ranch dressing. SMH.
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41 minutes ago, Shel_B said:
Great to know. I got the inspiration to use corn stock from Jason Farmer who used the Instant Pot.
He comes off as a dweeb, but his Mongolian beef recipe is on point.
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I have heard of it, I don't like corn in my chili or soups, but i think corn stock would be a good additive.
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Not bad for $1.77/lb on sale. Stay away @rotuts you dont want this, it has papain in it.
Btw, Instant Pot, 70 minutes, came out im told "Perfect".
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Some people can't stand cilantro, i love cilantro. For me its oregano. I can tolerate mexican oregano for some reason, i prefer to not use it in dishes that call for it.
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7 minutes ago, Shel_B said:
I appreciate the info. I don't buy perishables online.
You don't have a Restaurant Depot near you? They will give you a day pass if you go to the counter and ask. But that said, boneless short ribs should be easy to find at your local grocery store.
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Restaurant Depot Sells Beef cheeks. But i would suggest you use boneless short ribs for this dish.
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For someone that doesn't eat a lot of beef, cheeks might be too rich and gelatinous.
Maybe short ribs might be "middle ground" they are rich in beefy flavor but not as gelatinous as cheeks.
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Crock Pot 2 hours on high, 4 hours on low. Probing 165, will pull soon. I had this Crock pot for 25+ years. They dont make them like this anymore. I lost the knob, but it works just as good as the day i bought it 25+ years ago. I still have the lid, just removed it for pics. Its to the left. Its a clear lid.
Delicious.
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Baking soda to enhance browning
in Cooking
Posted
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.