FeChef

I thought of adding more flavors to the brine solution but wanted to keep it simple the first time around to get a starting point and not risk ruining the end product. I am very pleased with the results though. I got the roast on sale for $9.15 and after i trimmed off any extra fat cap i started with 875g which is roughly 2lbs and after cooked and sliced i ended up with 1lb 12oz. Not much loss and im sure that had alot to do with the brine.

I made a oil based rub with some veg oil, prime rib seasoning and some Kitchen Bouquet browning and seasoning sauce. Which is basicly caramel color and concentrated vegetable stock. Its funny you mentioned "painted" because i used a brush to "paint" the rub on.

That sodium/msg solution i injected and let soak for 48 hours made a huge difference.

For certain dishes i agree. For example, one of my favorite comfort foods is open faced roast beef on garlic texas toast smothered in gravy. This tender roast beef would be perfect for that. But i like that elastic texture on a cold roast beef hoagie or sandwich.

The question is at what point does the beef stop tasting like beef. I like the flavor i have now but i dont know what percent ratio i actually used. It obviously wasnt enough to cause a change in texture.

I highly doubt its related to time. The center which spent the least amount of time at the target temp had the least elasticity. Im sticking to my initial theory that the preservatives is what gives it that stretchy texture. I am still not convinced there not glueing the muscle's together. Aside from the texture, the flavor was up there with the more expensive brands like boars head.

So i sliced the roast and the results were amazing in terms of flavor but the texture was not elastic. It was juicy, tender, and meaty. Aside from the lacking elastic texture, the flavor hit the nail on the head.

Its funny you mentioned maggi. I have a bottle of maggi but i use it sparingly in dishes as its very overpowering.

Roast has been flash chilled overnight and is ready to be sliced. I am thinking of doing french dip roast beef and need a good au jus recipe. I am not a fan of worchestershire though. Haven't had one in awhile but i recall Quiznos having a really tasty au jus. Dont think they used worchestershire as i can taste it almost instantly in food.

I gave it an extra day in the brine. It doesnt feel like it firmed up so i am trying a quick dry age by wrapping in paper towels every few hours. One more idea i want to try is giving the roast that blackened leathery skin. For example here: http://eatagoodlife.tumblr.com/post/33913390713/an-insanely-delicious-schaubs-kobe-beef-roast I am not sure of the process to create this thing black pellicle?

I bought a 2 1/2 lb bottom round roast to test with today. After trimmed up it weighed 875g. I added 700g water to cover, 24g kosher salt, and 6g MSG. I am not sure what sodium percent that is exactly, but i injected the solution while in the container submerged just to speed up the brine time.Tomorrow around noon will be 24 hours in the brine and should equalize by then. I figure 6 hours at 131.5F should be enough to pasteurize and cook all way through. I think the highest spot is 3 inches.

Nice man, thanks for posting that. It explains alot. It looks like i will need to use 2-3% sodium solution to achieve that elastic texture. My only concern with the higher sodium level is ending up with a roast that taste more like corned beef then roast beef. I am wondering if using beef stock in place of water will benefit?

I misunderstood Rotuts post on MSG and thought he said there was MSG listed. Good to know the recommended MSG levels in brines. I will have to figure out how much msg and salt to equal 1-2% sodium. Again, i am terrible at figuring this stuff out. About the celery seed, are you saying its a natural preservative? This would not cause the meat to turn pink like corned beef? Also, do you have any theory on what would cause Deli RB to have a somewhat stretchable texture? I also noticed on some ends i had bought a few times the muscle seems very tight.

No worries mate. I am prejudiced toward Mc D's prices, so thats why i tried to clone there mighty wings. Plus they discontinued them aswell. You have to give them credit for taking such crap quality ingredients and making them taste pretty damn good. Once you get past the health risks, you might find you enjoy the taste of there toxic foods.

Well the D&W you listed above has MSG, so thats a dead give away that its either submerged in a brine solution of salt, and msg or injected. If i had to guess i would say injected because it would take atleast a week or two to brine through and through a large roast. Im going to shop around and try and find a good deal on either round or a whole sirloin tip. I plan to inject between 1-2% sodium from MSG and let it equalize for a day or two. The MSG i have says 1g contains 160mg of sodium. Its going to take alot of MSG to reach 1-2% solution.

Yes shorter, but not in the safe temp range. I always thaw in 40F or lower water. Takes roughly 30 minutes per pound.

Im thinking i might try an injection solution of MSG that equals the sodium percentage of commercial Deli RB's. It has to taste good. Please spare me the unproven health risks if anyone reading has an issue with MSG. Anyway, I have a single needle injector but i am considering buying a manual injector with a row of thin needles. Does anyone recommend one?

I knew it was somebody thats been a member here for quite some time. Obviouslt your still alive, but what concerns me is not the packaging, but the cavety will take a really long time to reach a safe temp.

It looks like my cabelas model has the same design but with the button on the top of the motor. Im guessing mine is rebranded. Anyway, mine did a pretty good job of slicing rare-med rare roast beef and roast pork.really thin. Here is a pic i took of a rare roast beef i sliced with that cabelas model i use to use before i got my Hobart.

I dont know about tomato but i know carrots are a vegetable and also know shredded carrots go well in fruit salad. I love carrot salad which usually has sugar, raisins, and pineapple, you can also add mayo or cool whip.

You could always get a "Magna Wonder Knife" I had a slicer with a serrated blade before i got my Hobart and other then being a pain in the butt to take apart and clean, the serrated blade did a decent job of slicing pre cooked and chilled meats really thin. I forgot the model but it was $60 at Cabela's and was all black.

I love my Hobart 1612. Got it for $125. I had to replace the Centrifugal switch with a $50 electronic switch. Motor was barely used, so i basicly got a mint condition Hobart 1612 for $175.

No they were not slimy. I took that pic right after they came out of the fryer. I suppose one could mistake the oil glisten for slimy. About the breading, I took the flour and seasonings (mainly pepper and salt) and pulsed it in the FP while drizzling some water in to create little dough beads. Then i take those beads and coat the wings with some milk/egg , then one single roll in the beads. The dough beads get super crunchy and it may look like alot of breading but its not. And those little super crunchy beads hold dipping sauces like nobodys biznezz. So good.

I wonder what the sodium percent for a brine solution would be to equal the sodium content listed on some of these RB's. I am terrible at figuring stuff like that out. You have to also account for weight loss after cooking.

I recall a long time member here claimed he/she SV a whole frozen turkey in the vacuum package they come in.