FeChef

Don't buy shake n bake. The no longer provide the bag to "shake" the chicken or pork chops in. And they upp'ed the price to almost $5 a box. I buy store brand that includes a bag and its like $1.69 a box.

Why would it matter if cook time is not an issue? Not enough water add more, too much, take the lid off and let it evaporate. This seems like pretty trivial $hit.

Ive eaten stink bugs on a dare. They actually taste like cilantro. Those hoppers look way too big though.

Char Siu for tonights dinner.

Reminds me of this Greek Diner had the best Chicken Orzo soup with a hint of lemon.

Just picked up a pork loin a few days ago, trimmed the deckle for Char Siu.

Why exactly do you need to use wrap or paper? Why not just put directly on a flat plate?

I make char Siu out of this cut. Its basicly the deckle on a pork loin just cut off before sliced into chops.

Odd? Negative. My breakfast sandwich is sometimes fried chicken breast with bacon and drizzled with maple syrup on a homemade belgium waffle.

I usually make my own, but those sound tasty with the garlic.

Either way, scratch the breadcrumbs, and try deep fried shallots.

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.

Great substitute for butter. Try or don't.

Nutritional Yeast flakes (eG-friendly Amazon.com link).

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.

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.

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.

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.

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*

Looks amazing. Ive never used green peppercorns. Are they softer then black peppercorns? Milder in pungentcy?

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% ?

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?

https://www.beanogas.com/

Take some beano before hand.

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?