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FeChef

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Everything posted by FeChef

  1. 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.
  2. 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..........
  3. 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.
  4. 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?
  5. FeChef

    Barbecue Spaghetti

    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*
  6. FeChef

    Barbecue Spaghetti

    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.
  7. FeChef

    Dinner 2023

    Its not Old Bay either. Its more pungent. I use Old Bay all the time in my seafood boils.
  8. FeChef

    Dinner 2023

    I wonder if the seasoning is anything like the seasoning on the crabs in Maryland. They sell Phillips Maryland seasoning, but it taste and more importantly smells nothing like the seasoning they put on Maryland crabs at a crab house down there.
  9. FeChef

    Steamed burger

    I forget what state it was, but i watched a episode of MVF where they have a steamed burger stuffed with cheddar cheese called a juicy lucy. It looked pretty good for a steamed burger.
  10. FeChef

    Steamed burger

    I guess if you put enough cheese and condiments on it, it might compete with a plain grilled hamburger. That said, i think the carmelized onions are the star of that steam show.
  11. FeChef

    Sweet green beans

    I think his mom made them that way. Its probably a pennsylvania dutch thing.
  12. FeChef

    Dinner 2023

    Future pyromaniac in the making.........
  13. FeChef

    Dinner 2023

    What is that bottom yellow layer? (egg?) and whats the layer above the yellow layer? It looks like bacon. Only asking because you said its (vegetarian)
  14. FeChef

    Sweet green beans

    I never heard of adding sugar to green beans. I thought it was weird my step father cooked his green beans in milk and butter.
  15. FeChef

    Dinner 2023

    What kind of clams are those? When we go chinese buffet, they always have them in some brown sauce with black beans, sauteed diced onions and green/red peppers.
  16. The condiment that used to be called French Mustard.
  17. Now i just need to figure out the batter technique to achieve squiggley crevasses.
  18. Forget ChatGPT, I just realized i can achieve close doing a google search for batter fried chicken. Never crossed my mind to use "batter" in the search engine. When i think of batter, i think of a thick smooth bread like coating.
  19. Ask it how to get squiggley crevasses in fried chicken. I been searching google for years trying to figure it out. Picture for reference:
  20. FeChef

    Dinner 2023

    Ahh, damnit! I didnt catch the "leftover" part. I just assumed everyone post their own cooks in the dinner thread. I guess i will never figure this out.
  21. FeChef

    Dinner 2023

    How did you achieve that texture? Its amazing, and i have tried soo many methods with no luck.
  22. FeChef

    Costco Meats

    Costco in my area has a terrible selection of meats. I almost joined, but im glad i told the wife im going to check out the meat department first. And yes, it was when they just opened up the store in my area, but i checked them out a year later and nothing changed.
  23. I love a good med rare steak, but i can't do pork med rare. 140F is the lowest i will go, and its still pink at that temp.
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