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Everything posted by FeChef

  1. FeChef

    Wasabi crumble?

    I never heard of horseradish crumble, and after doing a google search, I can confidently say, I am glad i never heard of it, and wished i had not wasted my time searching. Please do not ruin good raw salmon/tuna with a breadcrumb topping. If you want a crunchy element might i suggest using deep fried shallots.
  2. Great substitute for butter. Try or don't.
  3. Nutritional Yeast flakes (eG-friendly Amazon.com link).
  4. FeChef

    Dinner 2023

    I would take a crusty french baguette, slice it open, smash that crab cake in, and top with that amazing slaw, and make a Po Boy.
  5. 0.05% was the magic number. Noticeably more tender, but still had chew. vacuumed for 90 minutes total, and overnight for 12 hours, then 6 hours in the APO.
  6. FeChef

    Dinner 2023

    Ann put the bug in my ear two weeks ago, couldn't get it out, and no LJS's around anymore to satisfy the craving. Had to take matters into my own hands.
  7. Testing a pound of London Broil for beef jerky. 3/8 thickness sliced with the grain. 0.05% ( by my sketchy calculations ) vacuumed ( no tumble ) 29.5 Hg held for 30 minutes. Then into fridge overnight. Plan to dehydrate in my APO 135F dry bulb no steam for 6 hours ( will adjust accordingly ) Going for 30%- 40% moisture loss.
  8. To make things even more confusing, I just noticed my Bromelain has a concentration of 2400 GDU, and after searching the study i based my tests on, used a concentration of 1200 GDU. So i believe my original test would have been 0.2% instead of what i thought was 0.1%. I still think even 0.1% is too high, so now i need to dilute 4x instead of 2x. *sigh*
  9. FeChef

    Dinner 2023

    Looks amazing. Ive never used green peppercorns. Are they softer then black peppercorns? Milder in pungentcy?
  10. I thought it wasn't right. But my original measurments were right then? I will have to dilute even further then because it was still mush even at 0.1% This was injected every 1/2 inch in a checkerboard pattern, then vacuum tumbled for 30 minutes @ 29 Hg. I will say, such high vacuum might also contribute to over tenderizing. I will try just injecting and do an equalibrium brine next time, but i will still reduce the concentration by 1/2 my original concentration. What would 1g Bromelain in 2000g water be? 0.05% ?
  11. I bought pure Bromelain awhile back and wanted to try using it as an injection for tough meat tenderization. I found an article that tested concentration levels of 0.10 , 0.25 , 0.50 , and 1.0%. In the study even as low as 0.10% reduced the hardness by more then half. So i went with what i "thought" was 0.10%. Needless to say, i must have calculated wrong lol. I was always under the impression that a brine solution of 50g salt and 1000 ml was 5%. So i thought mixing 1000 ml with 1g would equal 0.10%. But having tried this i ended up with mush. So i went online and decided to use a weight/volume percent calculator and its telling me in order to achieve 0.10% i need to mix 0.1g ( not sure if my scale can even measure that low ) with 10,000 ml. This can't be right?
  12. So you don't like peppers because they give you gas? Thats pretty shallow, who cares if you rip a few after. I guess you don't like garlic either? Or bad breath doesn't concern you?
  13. If you don't like Stuffed peppers, i won't even talk to you.
  14. 1 Cup of water with steaming rack inside.
  15. I use my instant pot to par cook chicken wings before i drop them in the deep fryer or air fryer. 10 min high pressure 10 min natural release.
  16. FeChef

    Dinner 2023

    Whats wrong with drunk drunk. I always post drunk drunk. I wouldn't have it any other way.
  17. FeChef

    Dinner 2023

    That battered fish looks good. Your making me crave Long John Silvers, lol. Im gonna cry, theres no more LJS's in my area anymore.
  18. FeChef

    Dinner 2023

    If you take that image and invert it, you can see slimer from ghostbusters in the image.
  19. FeChef

    Beef "roll ups"

    Try crab meat and boursin cheese. With a marsala wine sauce/glaze.
  20. FeChef

    Tournedos de boeuf

    One is a force of nature, the other comes from a cow.
  21. FeChef

    The Toast Topic

    I like slightly burnt toast. I like to let this slightly burnt toast cool before i spread cold butter on it. The taste of this cold buttered slightly burnt toast is in a realm of its on. Try it sometime and post your opinion.
  22. FeChef

    Dinner 2023

    I have to try this Ramen. Havent seen it at my local Asian Market.
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