FeChef

I would think a gelatinous cut like oxtail would not need meat glue. There is many recipes for oxtail terrine on the web.

What i would do is use my trusty well seasoned cast iron pan. Preheat your oven to 300 and put the pan in the oven while preheating. After your oven is preheated turn your stovetop to high. Coat your chops with a high smoke point oil like peanut oil and take your cast iron pan out of the oven and onto the hot stovetop. Then quickly sear one side for 30 seconds to 1 minute tops and flip. Right after you flip them put it right back into the oven and cook as per recipe.

This made me laugh. I dont laugh much.

100 hours, good lord thats a long time.

Short ribs are hit or miss. I have made short ribs cooked for 36 hours at 136F and turn out perfect while another batch from the same butcher same time and same temp turn out dry and also another batch turn out tough. With prices averaging $10/lb It makes absolutely no sense wasting my time and money on this cut. I will admit that when you do get lucky and it turns out as it should, it is very good. But so is faux chuck roast prime rib.

If you boil down 4 cups of 1% to one cup that would be 4% right? Or is that 3%, i dunno its too late, time for bed.

350F for 45 min maybe? I go by temp not time. But i do alot of my cooking sous vide so i dont even keep track of either anymore.

For rack of pork i would glaze them with honey mustard and soy sauce , roast them till internal reaches 140F and top them with a carmelized apple and sage sauce topping.

All the boston butts ive ever bought have a "blade bone?" What you have is nothing ive ever seen in a boston butt. Then again, i never paid $6/lb either. I pay $1.79/lb for what you shown.

Ive used plain cheap garbage bags to wrap all kinds of wild game to store in the freezer for a few weeks to kill trichinosis before processing and i have also used them to brine large turkeys. Im just wondering if theres any safety concerns in low temperatures? Anyone else use them for these purposes? And what are your thoughts on safety other then choking hazards in children and drunk adults?

Two words. Sodium Citrate.

I disagree about brining leading to cured flavor or texture. That depends entirely on what you add to the brine and how long you brine. A 2-4% salt water brine for 24-48 hours will not produce those results you speak of. As a matter of fact some chain restaurants brine there steaks. They use cheap cuts so they may not be the best steak you ever had, but they are far from the taste or texture of corned beef.

Salt draws moisture. To retain moisture its better to use equilibrium brining where you soak the meat in a salt water solution for a few days. Anywhere from 2-4% should help without giving the meat that "cured" taste. I have had good results with eye of round cooking SV for 16 hours @ 132F and slicing very thin with an electric slicer. Very tender, flavorful and juicy.

This. Every dish/recipe that calls for ground beef i will cook it in a pot and keep stiring till most of the pink is gone and remove, drain and set aside. I then add itback when the dish is done. Otherwise its like eating ground card board. With prices of ground beef costing $3-$5usd per pound for 80/20 its much cheaper to buy scrap beef/bones from a local butcher and make a rich stock to add beef flavor to a dish.

I went with 16 hours. I removed the juices from the bag and flash chilled it to slice and package tommorow. There was 2 cups of juice in the bag that i will make an au jus out of along with the drippings i got from the rotisserie pan. I will say alot of the color it had got from the rotisserie seems to have went into the juices which is a shame but oh well, it will get added back once sliced. Should make some really tasty pork sandwiches.

I was just about to post that this roast is planned to be sliced thin not pulled/shredded. For pulled/shredded i sous vide for 33 hours @ 155F. For sliced i have sous vide for 16-20 hours @ 145F with good results. But this time i was looking for more flavor like you get from a rotisserie, I was just not happy about the roast reaching the target temp so quickly. Which is why i decided to stick it in the sous vide for atleast 12 hours, maybe 16 hours.

I made a 5lb rotisserie pork shoulder roast last night and it reached 145F pretty quick (like 1 1/2 hours) I decided to throw it in the sous vide @ 145F overnight. I have done smoker/oven + sous vide before with good results but both methods were always low and slow. This would be the first time i brought something to target temp very quickly then let it continue at a much slower rate. I am wondering if this extra time will continue to tenderize or not? I brined the roast for 36 hours and very little juices were left in the rotisserie pan so i dont think it will end up dry. Thoughts?

You can keep them for atleast a week submerged in ice water in the fridge. I ALWAYS keep my celery stalks in a tall container of cold water in the fridge. They are always crisp and fresh tasting even two weeks later. After a week you may need to peel a thin layer that gets a tiny bit water logged but its better then rubbery veggies.

My first thoughts are as you said, melding of flavors but then why does a long all day simmering chili or baked beans taste better the next day? Also, with Bolognese you use ground beef and ground beef doesnt need to cook all day to be tender.

Vegetable oil. Most likely Soybean but i dont bother to read the ingredients. Like i said, I honestly do not taste much difference when deep frying to justify paying 3x as much for an oil i use sparingly for normal day to day cooking. When i pay more for oils i tend to keep them past there expiration use and that makes the food taste bad so paying $5/gallon and changing it every month vs paying $15/gallon and keeping it for 3 months works better for me. Also, if you use your fryer correctly, less oil absorbs into the food then pan frying. Another reason i dont notice a taste difference is my fried foods do not come out greasy like most people claim because they dont have a good fryer, or dont know how to use it.

Veg or canola oil for deep frying. (which ever is on sale when i need it) I honestly can not tell much difference when deep frying fries, wings..ect. I prefer using peanut oil for all other cooking where oil is needed. (asian wok cooking..ect) If my deep fryer did not require a gallon of oil i would probably use peanut oil but in my area it cost 3x as much as Veg oil. My turkey fryer requires 3 gallons of oil.

Because you are "smoking" the salt. You are not "smoking" liquid. You are condensing smoke gases into liquid. Hense, liquid smoke. I know you know this mang.

I had good results adding a tsp of LS to roughly 500g of 4% sodium water solution and brining a chicken breast for 24 hours. Came out tasting like deli smoked turkey breast.

Turkey, stuffing and gravy are "must have". Almost everybody goes for the stuffing. One or two in the family prefer mashed potatoes so i make a small batch for them. Everything else can vary from year to year. Sometimes i get requests to bring back an item. Changing the menu keeps it interesting.

I have really good results sous vide the duck breast for a few hours at 135F then submerge skin side down into a deep fryer so only the skin is under the oil. I do this for a few minutes then lift up and let rest for a few minutes. I then submerge just the skin again for a few minutes. I got the idea from a cooking method for korean chicken. It results in extremely crispy skin and still perfect medium rare duck.