donk79

Is the dough laminated?

https://youtube.com/@tastinghistory I am pretty confident he has been mentioned, but the channel is worth mentioning again!

Previous conversation Doesn't look like any of us actually tried it then, but there are more links to articles.

This may be OT, but peach powder sounds like it could be amazing! How do you use it?

I'm not sure if this belongs in the "cultured meat" thread or not. It almost sounds like the next layer of abstraction, not this one. But Bill Gates is involved in a venture to produce "butter" that never involves a cow. And how this is butter, not margarine? I cannot say. https://www.cbsnews.com/chicago/news/butter-carbon-bill-gates-batavia-illinois

I will say that it recently seems more widely available. I have purchased pork belly from Costco and our local international foods store for years, but just recently I have noted it being sold at Food Lion, a very mid-road grocer, not noted for carrying anything unusual.

They can get fibrous, depending on when they are picked. Sometimes I have some that I will eat as they are. Other times I stick to using them as an ingredient, blended or finely chopped.

You are not wrong! I never use foil, but I am not in a competition with a time limit. Regarding smoke, I smoke all the way through, but I understand that many say most smoke is absorbed at temperatures below stall levels.

I would look to @rotuts for solid information. He is much more methodical than I am (I lack a notebook and intention to start one!) and knows your smoker better than I do. That said, if I am smoking a pork butt, I usually cut on in half to smoke 5-6 lbs. I smoke at 225-250f, and smoke until 195-200f. I give it 8 hours, but it sometimes takes less ans sometimes more.

Rotuts, on reflection, I have seen similar on beef tongue cooked for 48 hours. You are correct. But a 4 hour cook at those temps will definitely not get you there.

To clarify further, for bbq (typical smoking treatment for pork butter, you want a final temp around 90c. You are not getting close to hot enough to break down that connective tissue.

@JoNorvelleWalker In my experience, a pork shoulder wants several more hours of cooking. I smoke low and slow, but anything under 6 hours, I would consider pushing luck.

I had one (wedding present) and got rid of it because of the space it took up. We used it rarely, and I do not remember anything regarding freshness impacts.

Looks like it is owned by Hellofresh. That says nothing to me about quality/reliability, but it may to you.

Never mind. I just missed the "Cook it" name previously.