FeChef

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.

Im guessing your grill is splatter proof?

If you want a really good base to experiment with, buy a can of Ricco's aged cheddar cheese sauce. Stuff blows Kraft, cheeze whiz and velveta out of the water. You could try small batches and add eggs to get the right texture. My guess is you want something creamy but "set".

Looks like reheated baked mac n cheese to me.

Hold up..You say smoke bare naked, sous vide, then apply rub. Then what? I have tried applying a rub to a roast aftert sous vide and using a blow torch to create a crust and all that did was burn the rub. Long story short it was not a flavor anyone enjoyed. Maybe a wet rub? Like a rub made with a mixture of oil and spices?

What about bad/off taste? Also, I had tried wraping some ribs in a bunch of paper towels and although slight, there was a better bark/crust then previous attempts without towels. This was mainly to prevent the bones from poking through the plastic bag, but it really did help the exterior slightly. I think atleast, these meat pads will prevent the spices from comming off the meat if the liquids cant pool around the meat. Looking for some scientific theorys here. Come on guys/gals.

I recently got a huge case of Tite-Dri meat pads for free (grocery store went out of business). In case you dont know what im talking about, these are high absorbency pads that are used to soak up blood from meat packages. Most grocery stores use these. Anyway, from what ive gathered they are not toxic. So i got this crazy idea to use these for Sous vide cooking when you are in a situation where you dont want the meat floating around the bag in its own juices. In my case, lets use for example a pre smoked brisket with a nicely formed bark/crust. Now i know some wont understand why i want to pre smoke and finish sous vide but its just like finishing something in your home oven. But with Sous vide i have the ability to #1 cook at a much lower temp then a home oven. #2 not tie up my home oven for a long period of time. I have done this before and have made some of the best butts,brisket, and ribs. The only con was losing alot of that crust/bark that had formed during the smoking. Now for my question. I could not seem to find much info if the materials in these meat pads are safe at temps in the 155F range. I know theres some smart people on here that probably know more about these materials. (cellulose and polyethylene) Do these materials break down at temps between (155F-160F)? Also, would these materials produce any off/bad taste in the meat? And lastly, how effective would they be in keeping the food inside the bag dry. And even more importantly, would they draw more moisture out then what expels naturally?

What a waist of "Lump" crab meat. Might aswell use "special" or "claw" if your going to add it into the mixer or blender.

Its not sesame oil. I use virgin cold pressed sesame oil in all my chinese cooking. I am sure you meant to say "toasted" sesame oil which is totally different then virgin cold pressed. That said, i do NOT like the aroma and taste of the "toasted" version. That said, i am curious about "roasted" peanut oil. I do love the aroma and taste of roasted peanuts. I will have to see if the asian market sells it next time im near them.

So i picked up some Maggi seasoning at the asian market today (the yellow cap). They had the red cap aswell (was more expensive) I asked the woman there and she said the yellow had more flavor and the red was more salty. I added 1/2 tsp to some fried rice tonight and it was really good. Not the flavor im after, but definitely better then just adding soy sauce.

Sometimes i plan a day or two ahead. Most times I plan it in the morning of that same day. And theres a few times when i just wing it last minute. But i never plan meals for an entire weeks. Thats way too organized for my taste.

Stupid would be you assuming the original poster is cooking for a living. Stupid would be assuming i knew the original poster was cooking for a living. Not once in his original post did he mention he was in the business of cooking for others. Stupid would be the original poster for asking advice on food safety on the internet instead of taking a food safety class for his business.

After reading your original post again, I realize you are making large amount of stock. I would just fill the bath tub up with cold water and let it cool down for an hour or two then put in the fridge. I have done this many times and never got any children or elderly people sick.