FeChef

No need to apologize. I am terrible at math and get easily confused. I left out the MSG in my last post because the amount of sodium in the MSG is 60% less then salt. It probably barely effects the ratio. I think i will keep the ratio i used and inject what is in the container to speed up the process. I probed the solution and it is around 37F and i plan to sterilze the injection needle to prevent the least amount of bacteria getting inside the whole muscle. I still need to find more info on how and why the extra inch and 1/4 thickness would effect using the sous vide method. My guess is that i just need to either #1 increase the amount of time the meat needs to be held at the pastuerization temp, or #2 increase the intitial water temperature to compensate for the extra thickness, or #3 both. This will lead to an outer inch being more done then the rest but it would be hardly noticable and alot less then oven roasting at higher temps.

Yes i am using salt. Kosher salt. I know you guys mean well but i am more confused now then before. I just want to know what salt concentration i am using with those amounts of meat + water + salt i mentioned above. I was planning to inject the solution at some point in the next day to speed up the process but i am afraid if my amounts of water + salt are too high. I was shooting for a finished ratio of 1.5% but if i am indeed closer to 3% then i will need to add more water before injecting. Can someone please figure this out with the weighed amounts i listed above. I am trying to wrap my head around this but according to some calculations done on equilibrium brining my meat + water weight times a target 1.5% salt , i would need 148g salt. I added 110g + 10g msg. I am guessing i am somewhere around 1.1% salt. Now does injecting change this? I would think not but i dont know for sure.

I am finding conflicting calculations. 6218 + 3702 x 0.011 (1.1%) would be 109g salt but 1% is msg which has a lower sodium content. I am guessing my equilibrium brine is close to 1% sodium but if i ony count the water + salt it is closer to 3%. I want to shoot for 1.5%-2% but i am confused at this point. Some help would be really appreciated. Thanks.

I had really good results with equilibrium brining a beef roast a few months ago so i went that route this time but i am not sure what percent my brine is. Can someone tell me what this comes out to? 6218 grams beef 3702 grams water 101 grams salt 10 grams msg

Anyone tried it? It weighs 14lbs and is 4 1/2 inches thick at the highest point but is mostly 4 inches in height. I would like to cook this to 132F but i am concerned about getting it up to pastuerized temperatures quick enough. I have always followed Baldwins guide to pastuerization but i believe his charts only go up to 2 and 3/4 inch thickness. Is there a safe approach using Sous vide method with such a large piece of meat? Should i combine cooking techniques like quickly submerging in boiling water? It is still in the cryovac bag in the fridge but i need to decide on a method soon. I know i could roast it in the oven but i want it med rare thoughout. Need some good advice here. With how high beef prices has gone up lately, a 14lb hunk of beef is expensive. Cant afford to mess this up.

In my experiences with SV burgers, the perfect burger is first seasoned before being shaped. After shaped it is flash freezed, seared, then gently bagged and set to 140F for 1-2 hours and seared again before served on a bun with toppings of your choice. I use a blowtorch to sear to give it that "flame broiled" flavor. There is very little moisture loss even with 75/25. I prefer 80/20 because its more cost effective then other ratio's.

I can understand not mixing the ground meat too much but i would have just fried/grilled them seperate and added two of the patties to the buns. More maillard/browned/char = more flavor. So instead of only two surfaces you would have had 4 surfaces.

I am still trying to comprehend why you used activa to glue ground meat together? Why didn't you just combine the raw ground meat and reshape the patties?

Not sure the FDA would approve that either if the product doesn't contain coca leaves. I would think vegan's would not even pick up the jar if its called "just mayo" or does this product have a special isle for vegan's?

Because i like the taste of crispy bacon better then ground raw bacon. If thats what you meant by "just add bacon to your mix" I am the same when it comes to ground beef patties mixed with ground raw bacon for bacon hamburgers. I just prefer a buger with crispy bacon on top or crumbled and mixed in.

My main concern was the cooking time for a "loaf" shaped meatloaf. In the end i decided if im going to go through that much trouble with browning and the glaze, i might aswell do it traditionally in the oven. Maybe one day i will try a quick blow torching then pressure cook and then a glaze and quick torching again for that carmelized look/taste. Also, ive decided to add cooked, chilled, and crumbled bacon into the meatloaf mixture. I figure the juices inside along with the cooking will soften the crispy bacon but it will still be full of that bacon flavor. Again, i still need to figure out the cook time for such a large hunk of meat. I am guessing atleast 45 min. I pressure cook golf ball size meatballs for 20 min and they come out insanely tender. Sausage i pressure cook for 30 min and they are the most tender sausage links ive ever had.

I really like McCormick's Montreal Steak marinade. Its 20g seasoning, 1/4 cup veg oil, 1/4 cup water, 2 TBSP white or red vinegar. I usually marinate a 1 and 1/2 inch steak for atleast 2-4 hours. But its like one of the best quick marinades for steak ive ever used. I havent tried it sous vide, just on my searing grill, but if you are seasoning before sous vide, you might want to consider trying that marinade.

Ran out of time, going with the tried and true method. 350F bake, probed till center reaches internal temp of 155F. Was really looking forward to a good pressure cooker method though.

Necessity. Raised mostly by my Grandmother who was a terrible cook and lived off of campbells can soup. Father cooked cheap steaks till they were almost beef jerky. Mother was a terrible cook aswell which i barely lived with anyway. So it was either learn to cook or live off can soup my whole life. We were not rich, but we were not poor either, its just how my family was when it came to food.

So far what ive done is lined the loaf pan in saran wrap and partially froze the meatloaf then removed it from the loaf pan. Its still in the freezer but i am going to put it in the fridge soon. Then i am thinking of searing it on all 4 sides in my large seasoned cast iron electric skillet. I was going to pre-cook some bacon and wrap it if i go the pressure cooker route, but if i end up doing it in the oven i will just wrap it in uncooked bacon after i sear it. I am 50/50 on which method to cook it. Like i mentioned, meatballs and sauge get so good in my Instant pot that i really want to try it but i have no good references to go by. Plus i am thinking that the online cook times i found rangeing from 12 min to 20 minutes are too short for a 3lb loaf pan sized meatloaf.

Anybody try using a pressure cooker for a "traditional" meatloaf. By traditional, i mean the shape of a loaf pan. I was looking online and to be honest, every pressure cooked meatloaf i came across looks terrible. They look like steamed grey slabs of meat. I was thinking of taking a sous vide approach and sear all 4 sides first, then wrap in some pre cooked bacon, then a thin layer of tomato paste/ketchup mixture. I know it seems like alot of work but i have been so pleased with how well meatballs and sausage turn out pressure cooked, i was hoping to see if meatloaf would come out just as good. I was just surprised by such bad online examples.

Sounds like a perfect excuse to use A1 steak sauce to me!

I put a nice char on perogies when i make perogies with browned butter and carmelized onions. The perogies need to be crunchy on both sides and soft in the middle to withstand the long slow roasting in the crock pot. There is not a event i am asked to attend that does not include requests for my perogies.

What if i tell them if they dont like their steak alittle pink in the middle they can eat some cardboard?

instant pot ip-duo60

I have a 6 quart pressure cooker. Before the pressure cooker i would make stock in a 20 quart stock pot. But till i cooked it down i would end up with maybe 8 quarts and flavor wise doesnt come close to the 6 quarts i end up with using the pressure cooker and in only 2 hours. Not too mention less work skimming.

I have a 6 quart pressure cooker. Before the pressure cooker i would make stock in a 20 quart stock pot. But till i cooked it down i would end up with maybe 8 quarts and flavor wise doesnt come close to the 6 quarts i end up with using the pressure cooker and in only 2 hours. Not too mention less work skimming.

I use for stock along with bones and non aged meat scraps to make other sauces. But i dont think i would directly make a sauce from just the aged trimmings. Unless you like that funk flavor intensified.

Chicken breast has its place. I almost always salt water brine my chicken breasts and make either panko breaded chicken fingers or use for grilled chicken fajita's. Soups i always use drumsticks and thighs and thighs for pretty much everything else, tonight im making chicken tikka masala with deboned skinless chicken thighs sous vide @ 155F for 4 hours then flash deep fried and mixed into the masala sauce to simmer.

Ever since i got my electric pressure cooker, all my chicken stocks have come out perfectly clear white (after removing the fat) Best piece of cooking equipment i bought since my sous vide.