FeChef

I prefer sweet potato starch ( Thick ).

Correct.

No comparison yet but @250F for 7 hours w/steam and spritzed with a dextrose simple syrup mixed with braggs 50/50 then holding chamber for 15 hours at 150F 100% humidity wrapped in BP.

Chicago beef is good, its one of my favorite sandwiches i make. I don't do the crockpot shredded beef method though. I roast to medium and chill and slice paper thin on my Hobart slicer. I make a celery Gardienera like Al's Beef.

You must be referring to italian beef recipes. I personally don't like pepperoncini that has been overly cooked to death in a crockpot. I would leave the pepperoncini's out until the beef is done, then add them. You can still pour the juice in before cooking which will give you the flavor during cooking.

I just recently noticed this brand was missing from every grocery store and asian market in my area. Didn't know this was going on for a year now.

I had breakfast for dinner last night, so i guess around 10 hours.

Haven't got around to it yet.

I add pepperoncini brine to my chili. Not sure olive brine would pair well with chili though.

Depends. Is it a pureed pastachio soup with the shells added back in to suck the pureed pistachios out? If im being honest, i think i would! Would you pay for a bowl of clam chowder with the clam shells added back into the soup so you can use them as a spoon to slurp the clam chowder?

No sorry, that was in response to your reverse sear steak method.

I see we disagree on this as well. I prefer to high heat sear first to get some good char, then tent in foil and cook low and slow till IT reaches target temp (for me thats 133F ) The benefit to this is the juices in the foil make a really savory au jus.

To be fair, When i eat pistachio's i like to open the shells in my mouth and suck out the salt and pistachio skin.

I was planning to do this with a expensive piece of meat. I would have to find a cheaper meat to do a comparison test. I figured someone would have known if Bragg's speeds up browning since its a amino acid.

Sorry if i am not understanding your answer. I don't see how a fine mist ( spritz ) of sugar and amino acids which will quickly evaporate shortly after it hits the meats surface with temps of 250F+ is going to prevent browning.

No. What i asked in the OP was never answered.

I don't feel like getting into an arguement with you about how more efficient wet heat is vs dry heat.

Oven.

This is not true. Steam actually darkens bark faster. For example, Katz Deli finishes their Pastrami in a steam bath. Look how dark the bark is on their pastrami.

It's ok. I guess if you removed the caramel coloring, the remaining ingredients could speed up the maliard reaction just with whatever sugars are in their alone. So technically they are not flat out lieing, just fibbing a bit, and leaving out they are basicly adding brown food coloring via caramel coloring. btw, I love KB, i use it a lot to darken soups , sauces, and gravies. Just seems unethical to cheat meat.

Yes, but KB is just caramel coloring. If i wanted to cheat a maliard reaction, i have caramel coloring powder for that. I was hoping for a real natural reaction. EDIT: just read that article. Wow, so much misinformation in that link. KB is not a browning agent, unless they meant brown food coloring agent..........

Taken from Bragg's website: And a snipet i found about Dextrose powder: On top of that, Dextrose is 30% less sweet as regular table sugar. I am thinking, making a 1:1 ratio simple syrup with half water half dextrose, then a 1:1 ratio of Bragg's and the simple dextrose syrup. If anyone has any technical advice on this, let me know. Thanks.

I went down a rabbit hole trying to come up with a spritz that would speed up browning at a lower temp and time. For example 250F for 4 hours. From all my google data ive come up with sugar+ amino acid. Which made me think Braggs liquid aminos and dextrose solution. Am i wrong in thinking these ingredients used as a spritz would increase browning?

But Barbeque sauce is potent and something you use in moderation. Like a light glaze on ribs, or a light drizzle on a pulled pork or brisket sandwich. The thought of smothering spaghetti noodles in barbeque sauce....shivers*

I am not a spaghetti snob by any means. I love olive oil based sauces, alfredo sauces, tomato sauces, egg/parm sauces. But the thought of barbeque sauce sounds disgusting.