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Everything posted by FeChef

  1. Well, there is already enough heat on both packets, chili oil is not needed. I think a simple veg oil would work, i just was wondering if anyone has any knowledge of the difference between the powder versions, and the liquid syrup versions. FYI, there is clearly no sugar in these syrup type packets, lol.
  2. I have recently been buying these SamYang Hot Chicken Flavor Ramen. They are delishous but crazy Hot. It comes with these really thick ramen noodles, a black sesame and seaweed flake packet, and a liquid death syrup packet, lol. I really like the directions, you basicly boil the thick noodles till al dente and drain all water, then add the liquid death syrup and mix, then top with the black seasame and seaweed flakes. Its really good. But i really love the flavor of yakisoba spicy chicken ramen. The only problem is the noodles are thin and the packets are powder and not a syrup. I was wondering if anyone knows how to basicly make it a syrup like the SamYang? I thought of oil, but was wondering if anyone had any other suggestions. Sometimes they are less then 75 cents at walmart, if its the only way to get the flavor i would buy them just for the flavor packets and add them to a thick ramen noodle.
  3. I am just tossing a frozen CB Point i bought last year @ .99/lb into the IP with a small head of cabbage, some celery, quartered russet potato's, some baby carrots, and a cup of water and calling it dinner.
  4. Building a commercial kitchen separate from the rest of the house. I am hoping this won't require a separate gas meter/lines.
  5. We have not installed any commercial equipment yet. Figured its best to get the "go ahead" before investing in renovation/equipment. And yes the house is setup for gas. There is a huge public parking lot behind the house, and we live right aside a gas station which also has a parking lot (but no parking only signs) which will probably change when we are open for business.
  6. We live on a main street, lots of traffic. Bus stop and right next to a gas station. Our home (we own) is zoned both commercial and residential. The town is actually activly trying to bring more businesses. We are just wanting to cross our T's and dot our I's before we go to the township for approval. (we dont want to look like idiots) My wife has 16 years of bakery experience. She was at one point a Bakery mananger for a retail chain grocery. But we are newbie's when it comes to running our own bakery. Any advice on steps to take before going to the township would be greatly helpful.
  7. FeChef

    Canned corned beef

    I would imagine whatever product of "canned corned beef" you had in 2003 , its not the same now in 2018. I wouldn't eat in 2003, and its safe to say, i wouldn't eat that in 2018.
  8. Best way to cook a Turkey Breast. I cooked an entire 8lb breast in a Turkey fryer. Took 60 minutes, and it was amazing.
  9. FeChef

    Sous Vide Turkey

    You should follow the Deep fried turkey thread. Way better results. Flavor is amazing.
  10. I suppose that could work. I would like to keep the slices sandwich size though. I am not sure what i would gain by cutting it in half. I think i would just be left with a 4x4 instead of a 4x6 or w/e the actual dimension is with the butchers twine removed. Yes my math is flawed, but its in the freezer so i cant get actual dimensions right now, just guessing.
  11. Yes its for a gravy/sauce. Very thin slices on a commercial slicer. I prefer to keep it in one piece because there is always almost a inch at the end where the slicer can't get which i have to do by hand.
  12. What about the time? 6 inch thick isn't a simple cook, even by SV standards.
  13. Cutting the fat out before cooking, or the time? I feel like im pulling teeth.
  14. I guess take a knife to a 6 inch thick chuck eye roast, cut the fat out, and find a sweet spot temp that is still sliceable. Thoughts on 155F for 24 hours?
  15. Anyone know what temp dissolves fat? 160F for 24 hours breaks down to the point the IM's pull apart, but fat is still present. I can reach same results by low and slow till 210F where fat is completely broken down but IM is on the dry side and is pull apart. There has to be a sweet spot where the fat breaks down, the IM is still sliceable, and is not completely dried out.
  16. Why not just make your own "self rising" flour with as btbyrd mentioned, "low gluten" flour.
  17. Just to set an example. its 15 min per pound for whole Turkeys. And that works great for whole turkeys. But going by that rule, i am looking at a fully submerged turkey breasts for 2 hours. I am getting a red flag, that's going to be shoe leather Found some info that suggests 7 min per pound for bone in turkey breast. I removed the bone, but since its trussed, i think that time is accurate. So i am thinking 56 minutes vs 2 hours is about right. Anyone want to chime in please do.
  18. I deboned a Turkey breast and trussed it. It weighs 8 lbs deboned and trussed. Circumference is somewhere arounf 6 inches, skin still intact. I plan to deep fry in a XL turkey fryer. Having a hard time finding a time for just a turkey breast this large. The better part of my judgment is telling me don't count this as a 8 lb whole turkey. Any help would save my thanksgiving dinner. By the way this Turkey was a Monster at almost 23 lbs before i removed the breast.
  19. I have been doing some research on chuck rolls and i have noticed there is about 2-3 good cuts off a chuck roll until its gets to tougher muscles. I learned i should avoid what is called the denver muscle, as i have notices this muscle takes longer to break down and is leaner then the chuck eye.
  20. Eye is so lean i use it exclusively for beef jerky. I could see it being tender at very low temps, but for my purposes, i need to have these thin slices in a liquid atleast 150F so eye would be extremely dry, practically choking hazard dry.
  21. Yes boneless short rib slabs would be the best possible option, but not the most affordable. I think last time i priced them they were $6.99/lb for choice. Sure it would be a great test cut, but for my purposes, i need it to be in the $3-$4/lb range. As far as round, i think it would be too lean. Do you have any experience with shoulder clod? I know there is a lot of individual muscles but i wonder if they are a better option then chuck.
  22. What is IM? Tri-tip is not available in my area. We have Costco's, RD's, BJ's, Sams, and a few mom and pops. None of them carry it, and lets just forget about "special order" its already an over priced cut from what ive heard. Other then TT, do you suggest another cut? I was thinking brisket (point only) but then i have to buy a whole packer.
  23. I am not sure about that temp/time. I tried 150F for 16 hours and a lot of the connective tissue was still "chewy" and had too much pull. I am thinking somewhere below 160F for longer then 24 hours, or 160F for less then 24 hours. I guess i am the only person that ever wanted a slightly still sliceable texture.
  24. Sorry, i should have noted i am looking for a more of a med/med well.
  25. How do i explain this... I want to slice it thin against the grain (about 1/8) i want it to have a slight pull, but give way. I want most of the connective tissue to break down. What i don't want is for it to fall apart easy. Confirmed unwanted time/temp is 24 hours @ 160F. Still very moist but falls apart very easily. Also note, this will be chilled before put on the meat slicer too be sliced. Is there a better cut of beef suited for this?
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