FeChef

I was trying to separate frozen hamburger patties i had sanwiched between wax paper, instead of using a butter knife, i decided to use a paring knife. Knife went straight inbetween the patties and right through my hand and almot severed a tendon in my pinky finger. I could not fully open or close that finger for 2-3 years till it finally healed.

My grandmother used to pour hot bacon dressing over Romaine lettuce. I was never a fan of it. Something about wilted warm lettuce triggers my gag reflex. No idea why, i like sauteed spinach, collard greens, and cabbage.

Hey, if it worked, why question it? Apparently somebody knows more then most of the posters in this thread, including me. I do like the idea of a soy sauce and sugar marinade, but i would consider that a glaze.

why not just combine the brine and marinade and let it soak overnight, then let it dry in the fridge for 12 hours then cook it.

That sounds like a bunch of malarkey. I bet they brine that chicken in a salt/tenderizer brine overnight before they cook this dish.

I think people confuse this cornstarch velveting technique as tenderizing, but in reality it just coats the outside if the meat with a soft coating, similar to dusting a pounded out chicken breast with flour for chicken marsala.

I misread then. It could still apply if they are injecting with such a tenderizing marinade. But i have never had the dish in question so i cannot comment on it.

They use a tenderizing powder like papain or bromelain or something similar that i am not aware of. Sure velveting will give it a silky texture but its not going to make the inside of the meat very very soft. My guess is there is a technique to using these tenderizing powders, because ive tried using them and they do work, but always left a noticeable taste. I want to point out before someone suggests quickly cooking hot and fast producing very soft meat, sure. But, have you ever had leftovers and reheated them in the microware? I have, ive even nuked them to the moon and back and guess what? Still very very soft meat! Whats up with that?

That looks amazing Steve.

I agree, I use my vortex chimney starter grill. Who even needs oil? Even a 1/4 inch thick SS plate will do the job with justs a drizzle of veg oil on that sucker if your trying to sear instead of grill. But my post was directed toward low heat browning and speeding it up to keep the internal temp of the meat lower.

There is a bbq method that does work that uses baking soda before applying a rub, that is supposed to cause the meat to brown alot faster at low temps that would normally take twice as long to brown. I tried it and i did notice a better browning. I was just wondering if omitting sugar and replacing it with this dextrose mixture would have the same effect. Maybe get rid of the baking soda and just use the dextrose?

Bread, then partially freeze, then fry. Problem solved.

How well would this ratio work in a Dry Rub? Lets say i was going to substitute a 2:1 salt/sugar rub for this dextrose baking soda mixture. Apparently there is a product available for food service that is designed for adding to dry rubs called Maillose Dry which can be found here: http://www.redarrowusa.com/products/browning/maillose-dry/ Has anyone used this product, or know anything about it?

why not just use meat glue like the first reply suggested? I am not familiar with this dish so i don't know what its final texture should be, but what about a thicker breading then just a dusting of flour? More like mozz sticks type breading.

I do not find any fresh herbs added to a brine, do anyhing for the inside of any meats. I do however notice a huge flavor increase with soy sauce, worcestershire, and lime. My guess is those flavors are all water soluble.

I took some pics of the bones. In case anyone wants to givbe this a try, it took a good 24 hours at 140F to reach the poke test.

Well, I feel sorry for your friends Pug. I have a rotty, I gave her one of the beef neck bones and she mowed the meat off the bone and pretty much left the bone with no interest. As far as i am concerned its a home run. I will continue to monitor her when i give her these neck bones, but its great to see they didnt go to waste. Just a fyi, she did not get the $hits from this meaty neck bone i cured it cure#1. How ever, she has been getting the $hits with bones bought from the pet store. Just a heads up for other dog owners buying their dogs these over priced, bones that are obviously worse for them then homemade dried bones. They were bought from Petco, incaser anyone is curious.

I am 6 hours in @ 155F , with how meaty these bones are, its barely seeing 145F. They smell and look amazing. I am going to crank it down to 135F before bed to let it ride overnight. I guess i'll have to poke at it since the bend test doesn't apply here.

Have about 20lbs of beef neck bones that were frozen that were starting to show some signs of freezer burn, decided to use a basic wet cure (8 tsp cure#1 + 2 gallons of water) anyway, from what i read its about the bare minimum amount of cure. No salt, just a few tbsp of wrights all natural liquid smoke. Going to let this cure for 8-10 days and i am thinking of using my dehydrator. The neck bones are thick, a good 3x3in some maybe 4x4in. Im wondering how long to dehydrate, and at what temp is safe before bones start to get brittle and splinter as these will be for our large dog. Just a heads up, not trying to be rude, but spare me the "not good for x animal regarding the cure#1" My concern is the splintering of bones from heat that is my concern, hense why i want to use my adjustable temp 100-160F convection dehydrator. Thanks in advance for any helpful info on the subject.

Oh flour, i thought you meant flower since you mentioned it was expensive to buy. I cant imagine mashed potatoes and flour being expensive.

What kind of flower do you use?

I wish i could find the link to PedroG's finding but it was so long ago its probably lost. Im sure others remember as well as i do, that he mentioned that 136 was the temp in which certain tissue's contracted causing juices to squeeze out more rapidly before the said tissue broke down. So staying under that temp for 6 or more hours resulted in less moisture loss.

To each their own. I swear by it, it has never let me down. Show me real world proof or keep your opinions to your self.

PedroG mentioned that tissue contracts at temps above 136.5 At 136.5 these tissues break down. So starting at that temp breaks that tissue down before it has a chance to contract and squeeze juices out of the meat. That is what stuck in my head for years and its held true.

Sorry i am late to update my thread. This cut worked perfect for my purpose. 136.5F for 12 hours, 158F for 12 hours, the sliced meat was very tender, and very juicy. My only regret was slicing on the thicker side. I went with 3/16 and while still great, and better then any chuck roast ive used for this purpose, i think 1/8 thickness would have made it 10x better. Me being lazy is to blame. I decided to use my Magna Wonder Knife instead of my hobart slicer because i didn't want the extra clean up for only a 3lb roast. The roast was chilled but i didnt want to slice too thin with the Magna Knife and end up with crumbled meat. But in hindsight, the slices would have held up even at 1/16 if i wanted to go that thin. Oh well, maybe i will get lucky and find this cut again sometime in the next decade. I cut out the sinew/gristle line in the center after it was cooked, chilled and sliced. It wasn't too difficult, and the dog seemed to enjoy it.