FeChef

I would think it should not matter at all. Salt is used for preserving and killing bacteria. Anything that would penetrate into either protien would not contain any bacteria. So safe cooking times should not change at all for either meat.

I disagree. This recipe based on Kraft Stove top corn bread stuffing found here: Savory Corn Spoon Bread is amazing. Its even better tweaked with a pinch of nutmeg and an extra tsp or two of sugar.

It all worked out. I put it back in the sous vide 2 1/2 hours before i had to deep fry. I was just trying to avoid cooking it longer then needed to bring back up to temp. Didn't want the breast to become mealy. Ive had a breast become mealy when cooked longer then 4 hours. This breast turned out perfect. The legs and thighs i was less concerned about getting mealy. They turned out great aswell. Next year i will just repeat these temps and times.

This year i decided to take a 22lb turkey and remove the Leg quarters and sous vide @165F for 6 hours. I also removed the turkey crown and sous vide it @ 150F for 4 hours. Both were immediately ice chilled and put into the fridge. The plan is to reheat back in the sous vide @ 135F and right before serving time, deep fry in the turkey fryer for a few minutes to crisp up the skins. I just am just not sure the time needed to bring this pretty large whole deboned (3-4 inch at the thickest spot) turkey breast up to temp. The leg portion is about the same thickness maybe slightly thinner. Given there is 4 hours till serving time, I am wondering what effect 135F would have if left in for 4 hours? I am looking for traditional textures. Relatives will not eat if any hint of pink. Anyway, 1,2,3,4 hours @ 135F from 38F already pre cooked. 3-4 inches thick. thanks

If you are making your own, you would not add "ketchup/catsup" in the recipe. You would add the ingredients to make ketchup/catsup. Even a simple tomato paste, sugar in the raw, vinegar, and spices like mace, nutmeg..ect..ect make a "cleaner" better/fresher ketchup then any premade store bought crap.

Lost me at Ketchup/Catsup. Neither of those words should ever be used along with "refreshing" or "clean tasting"

Raspberry shortbread cookies are one of my favorites.

You wouldn't need as much salt for lean meat. I dont know where tongue came into the discussion. I was just trying to point out why more marbled grades like prime and waygu would need more salt.

Common sense, salt is not fat soluble. More fat, less salt can absorb into meat which is mainly water which salt is water soluble.

Makes great stroganoff. I usually use my pressure cooker. About an hour with a 10 minute natural pressure release for fork tender. Or you could sous vide it at 160F for 24 hours and it will be fork tender.

In the second link someone mentioned it comming off the trimmed off section of the spare rib to make st louis style. I have bought that section they were talking about but it had more meat on it and was labeled as "petite back ribs. I smoked the entire rib chopped it up to make riblets and boneless ribs. Its basicly what chinese restaurants uses for there "rib tips" and "boneless spare ribs". Never thought to treat that meaty section as a "brisket" though. It is very tasty though if cooked right. You want that almost fall off the bone doneness.

In my house a 6lb chicken makes 3 servings that night (rotisserie) then 2-4 serving next day as chicken salad. Then the left over carcass and drippings make stock for ramen (2 servings). Thats about as far as i will stretch it. Im sure i could get more creative but im not that frugal.

The point is my favorite. I turned down 2 inch thick flats @ 2.47/lb just a few days ago. Still waiting for them price drops. Hopefully points will be first to drop in price.

I am skipping the traditional CB dish this ST. P. day and waiting for the CB to go onsale this weekend for 99c/lb. The im going to soak in water for 24 hours with a few water changes and smoke and SV for pastrami on Rye with mustard sandwiches this weekend. I work late all week and dont have time to do the holiday dinner thing. Honestly, why is it even a damn holiday to begin with.

Pressure cooker.

PA dutch here. I cook the filling (obviously) then par back the pie so that the pastry top is golden brown and the filling starts to seep out the poked hole in the center of the pastry top. Then i chill and freeze on a cookie sheet and vacuum seal the frozen pie. To reheat i use a lower temp in the oven for a longer time. I usually thaw in the fridge before reheating in oven.

Baking instead of boiling produces a sweetness sort of like carmelized onions. Im not a expert but my guess is because the starches do not leach out, they convert to sugar.

Personally, I prefer a potato coated in oil and kosher salt and baked till the skin is slightly crispy and very soft in the middle, then mashed rustic style with a few tbsp of butter and black pepper. I usually dice it with a knife before adding the butter and mash it real good with a fork or a masher.

I buy pork chops on sale a lot and bought too much and wanted to get rid of them so i seared them on both sides and threw them into the PC along with some pork stock and whole dried chiles (new mexico and california) for 35 minutes. Pulled the chops and pureed everthing else in the pot. Hand pulled the chops and put them into the pureed chile sauce and ended up being one of the best pork taco's ive made to date. These pork chops were basicly pork loin with the bone still on. I believe they are calling it pork ribeye nowadays.

I have the recipe written down somewhere and now that you mention it, i believe i reduced the amount of cayenne drastically in that recipe and a few times i removed it completely and also came up with a sweet marsala sauce using 1/2 cup of cola, 1/2 cup Marsala, 1 cup of beef stock and using just onion, garlic and soy sauce. Sorry i forgot to mention the original recipe was on the spicy side.

MSG is 60% lower in sodium then salt.

I would be surprised if you didn't like it.

I really love this Coca Cola Short rib recipe ive been using for a few years. Its a pressure cooker recipe but you can adapt it for braising. You can find the recipe here and adapt it to your liking. http://www.chowhound.com/recipes/pressure-cooker-cola-braised-beef-short-ribs-30305

You probably don't want to hear this, but your smoke is too thick. You want thin blue smoke (TBS). Pony up and get a amaze n pellet smoker and put it into an old metal mail box and use an aluminum dryer hose to direct the smoke to a smoke box.

I dare you to tell the difference from a smoking gun smoked soup and a soup with a few drops of Wrights all natural liquid smoke. And yes i bought a smoking gun from Williams Sonoma and returned it a few days later.