FeChef

Could be regional pricing. I remember way back in the SV corned beef thread i was getting corned beef for 0.99/lb on sale around St Patty's day. Maybe it was $1.49/lb in your area. Either way, I havent seen those deals since pre covid, and i doubt i will see them anytime soon.

Was delicious. Nothing pretty.

Beef cheeks would be great for pastrami. My best Pastrami was a 10 day cured beef tongue.

So 3 hours in at 129.5F is holding 132.1F for 3 hours.

Weather was not kind today so i did a quick 1000F IR grill on a 2 inch ribeye and filet. They were small portions, not full size. My initial observation is once you reach 5 deg below target temp, drop oven temp 10 deg below target temp. I was shooting for 132F then hold for a few hours. I over shot to 134F which is perfectly fine, but just something to keep an eye on. This was a "forward sear" The IT was around 80F after a 2 minute grill/sear on the 1000F IR grill. Just enough to get some good char grill marks.

Added it to its new home. Hopefully will be cooking with it tommorow.

Its out for delivery and i got a brisket point thawing in the fridge and getting my smoker ready. I am thinking of smoking till 185F IT then into the APO. I am still deciding what temp i want to go with in the APO. I want better fat rendering then the usual 155F everyone seems to do for 24 hours sous vide. Also debating on humidity level. I heard 100% ruins the bark.

I just recently bought one during the black friday sale. It was a deal too hard to pass up.

In my opinion, Picanha is way to lean for pastrami. I had very good results with beef tongue. I would not even go back to brisket if making from scratch. Its been a while since i found a deal on corned beef on sale. Maybe i am just old and can't get past the $0.99/lb deals around St pattys day. @rotuts knows what im talking bout. lol

This would be another method that would help, but i practically "shave" the meats when i stir fry/deep fry and it would be beyond tedious to seperate the pieces individually, not to mention the amount of real estate it would take, not sure i have the counter space. Theres also the issue of the slices turning into a pile of ground meat trying to pull them apart without enough oil.

I could see shallow frying in a Wok being dangerous if its scorching hot, but i have added room temp oil to my deep fryer while hot (350F) many times and never even a bubble. Also, i think the cornstarch and oil coating on the raw meats act as a barrier and prevent moisture from expelling too quickly and causing splatter. At least thats my theory and experience.

I am referring to the velveting technique where you coat the thinly sliced meat of choice in egg, constarch, cooking wine, then just before adding to the hot oil in the wok or fryer you add a tablespoon or two of oil to the meat to prevent the meat from sticking together. For me, this never works and i find myself manually trying to pull them apart after the quick fry. This got me thinking, whats the harm in adding more oil ( same oil as the cooking oil ) I figure if using a deep fryer your just topping off the oil that probably has been lost in previous frys. My only forseeable issue could be if using too much oil it might drop the hot oil temp down. I suppose i should test this in small batches so i can use more oil then meat. I guess i am posting this to see if others who sir fry often use more oil then is suggested in pretty much every online recipe because it never seems to be enough to prevent sticking together.

Sale on little necks, bought too many, Wife has been wanting a pasta dish for weeks, So heres my take on shrimp Scampi w/clams. Pretty simple ingredients. Butter, olive oil, 4 cloves crushed garlic, korean red pepper flakes, White wine, (secret ingredient salted shrimp) Not fermented. Jumbo raw shrimp peeled, tail on, sauteed grape tomatoes, Parsley, little neck clams steamed, and linguine pasta.

Thats a nice Crumb. Do you frequent any pizza related forums?

Are you people serious? WOW. I am without words. I can not imagine an American Thinking Hershey Chocolate is like baby vomit? Ya'll are crazy. You all need to watch the history of chocolate.

Had to google that. So $9 per 2lbs. So $4.50/lb. Kinda pricey from what i buy.

Can you post that in american measurments? I usually go to my local Asian market and buy a 20lb bag of High end rice. It doesnt cost me more then $20 so $1/pound.

Brine like you would beef tounge, then slice thin and serve with Rye bread, and cheese. You add some mustard, or go the cuban route.

Then i stand corrected. I guess if you can hold the rice at a low temp that wont over cook the rice, and not let the rice spoil, the you essentially are doing the same as sous vide. More power too you, but rice is cheap, i would not go through all that trouble.

I would imagine it would get dried out overnight if held at 135F+ (to prevent it from going bad) unless that Zojirushi machine has a seal feature maybe it wont dry out. I know my rice cooker only vents but its not top of the line.

Damnit. I have been trying to avoid Pasta these past few weeks. I have some bratwurst that i been wanting thaw to grill and slice to add to some pasta for some time. You pushed me over the edge.

I love a creamy, slightly vinegar slaw with red cabbage, but i only make it in small batches because the red cabbage turns everything purple the nexr day, and it grosses me out.

Rice does not freeze well at all. I made a bunch of sushi rolls, wrapped them in plastic wrap, and aluminum foild and the rice still got freezer burned and gross. Texture was horrible.

Where is the flabbergasted emoji.

Heres another idea, Mac n Cheese, topped with Chili. Let the Texans argue that one.