Regina3000
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Posts posted by Regina3000
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So I recently purchased two boneless pork loins, and I plan to cut them into chops and roasts and freeze them. I usually don't brine loin because I don't plan ahead enough, but since I need to cut these up and freeze them, I was wondering if it would be good to brine them before freezing? I'm thinking that if I do, all I'll have to do before cooking them is make sure they're thawed. I wouldn't use anything other than kosher salt in the brine.
Are there any good reasons not to do this?
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9 hours ago, Smithy said:
Congratulations on your results! As to your question: I'd say yes to putting the skin into whatever the fat and bone go into. It could be stock. It could be beans, or bean soup. Or a mess of greens, like collard greens. Heck, potatoes might even benefit from that flavoring.
I'll throw it in whole with the stock, then. My dear partner wants nothing to do with the skin and doesn't like beans. He's opposed to the idea of stock on principle ("Why would you put the parts you can't eat in there! Don't feed me that!"), but I love beans, and will probably reserve some of the stock for that purpose.
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Here's the picnic roast.
What to do with the skin!?! It's beautiful, but tough. Should I put it in the stock pot along with the fat and bone?
I REALLY like this one. More unctuous.
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47 minutes ago, kayb said:
Beautiful!
When we used to do whole shoulders, we'd put them on the pit at 6 p.m. in order to eat at noon or shortly thereafter the next day. It required a house party so there'd be shifts of folks to stay up with it and turn it hourly. We'd also baste with a vinegar-based barbecue sauce.
Rather than temping the meat, we had a thermometer in the lid of the pit (my father was a welder and could make anything -- including the pit and lid, out of galvanized metal; pit had an open bottom so coals were on the ground). We'd do the first three hours at 175, the next six at 200, and then finishing at 225 for three more and 250 for two after that. Produced perfect shoulders.
I still have the lid to the pit; the bottom rusted out long ago. But concrete blocks make a serviceable one. It'll hold four shoulders; very rarely do I have the occasion to cook that many any more.
That sounds like a neat set-up!
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Shredded (HOT!) and ate a bit for lunch.
Still need to shred the rest. I'm going to wait until it's a bit cooler.
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I pulled the boneless butt out of the oven at 190 F. Before I did, I stuck a fork in it and twisted, and it started to separate effortlessly.
"Front"
"Back"
I covered it with foil.
While composing this, the other thermometer told me the bone-in hit 180 F, so I reset it to let me know when it reaches 190.
It smells sooooo gooooooood.
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1 hour ago, heidih said:
For taste of eGullet history and smoking anxiety you might enjoy
Thanks! I'll look at that shortly!
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9 hours ago, Regina3000 said:
And just before midnight, the boneless butt hit 160.
I had to give up and go to bed shortly after 1 a.m. The boneless was at 165 and the bone-in at 154. I turned the oven off. I got up about 6:15 and turned the oven back on. The boneless was at 118 and the bone-in at 122. As of 20 minutes to 10, they were at 174 and 160, respectively. I'll turn the oven off when the bone-in hits 190. I may pull the boneless out when it hits 190, then let it rest before pulling it apart.
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55 minutes ago, Regina3000 said:
Ok, half an hour later, temps started to budge upwards. Now to just have patience.
And just before midnight, the boneless butt hit 160.
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33 minutes ago, Regina3000 said:
I will, when it's done! It's a new-to-me Brinkmann vertical charcoal water smoker, one of the boxy kind. I've never used a charcoal smoker before, so it's been a learning experience.
I've had issues keeping the temperature up to 200 F. I think that we're going to ditch the OEM charcoal pan and find or make a deep rectangular one that I can load up with charcoal and wood á la Minion, even thought it's not a WSM.
I put the meat in the smoker at 5 minutes to 8 this morning, and at 5 after 10 tonight, one still hadn't gotten above 138 (bone-in) and the other not above 149 (bineless), so I pulled them out of the smoker and put them in the oven at 250 F. I put them on a rack in a half sheet pan. Strangely enough, about half an hour later, they haven't gone up in temperature at all. I'll keep an eye on them for another half an hour before I start to freak out.
Ok, half an hour later, temps started to budge upwards. Now to just have patience.
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12 hours ago, Smithy said:
I hope you'll show the results! That must be a pretty big smoker, to take all that at once. I'm in the market, maybe, for a new smoker, so I'd be interested to know more about the smoker itself as well as the results.
I will, when it's done! It's a new-to-me Brinkmann vertical charcoal water smoker, one of the boxy kind. I've never used a charcoal smoker before, so it's been a learning experience.
I've had issues keeping the temperature up to 200 F. I think that we're going to ditch the OEM charcoal pan and find or make a deep rectangular one that I can load up with charcoal and wood á la Minion, even thought it's not a WSM.
I put the meat in the smoker at 5 minutes to 8 this morning, and at 5 after 10 tonight, one still hadn't gotten above 138 (bone-in) and the other not above 149 (boneless), so I pulled them out of the smoker and put them in the oven at 250 F. I put them on a rack in a half sheet pan. Strangely enough, about half an hour later, they haven't gone up in temperature at all. I'll keep an eye on them for another half an hour before I start to freak out.
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1 hour ago, heidih said:
Seasoning?
Brined from about 10:00 yesterday until I put it on the smoker. No other seasoning. Hickory for the smoke.
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I put an 8-lb boneless butt and an almost 10-lb picnic roast in my new-to-me charcoal smoker about 20 minutes ago. I've never used a charcoal smoker, so this will be a learning experience, but I'm looking forward to it!
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No, the texture was the same throughout.
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9 hours ago, Anna N said:
Here’s my guess. 3 g of kosher salt did not get incorporated properly using a whisk. It was concentrated in one particular part of the cake batter - the bottom.
6 hours ago, JoNorvelleWalker said:Anna beat me to it. I bake with Kosher salt but before adding the salt I grind it to powder in a mortar.
That makes sense. The rest of the cake is rather bland. I'll make sure to grind it, next time.
Thanks!
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No, I used coconut oil, and tasted it after I ate my piece of cake to make sure it wasn't salty. And the bottom was way saltier than salted butter would've made it, too.
I'm stumped.
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Tonight I made a one-bowl yellow cake (200 g sugar, 2 eggs, vanilla; creamed. Add 70 g oil, 200 g milk, 160 g flour (I used cake flour), 1 1/4 tsp baking powder, 3 g salt in this order. Bake in greased and floured 8-9" round cake pan at 350 for 60 minutes. Adapted from a recipe at Jenny Can Cook.) I've made this before, when craving cake, and while it's not the best recipe, it's decent enough and pretty fast to put together.
I forgot the milk until the end, and mixed the cake using a whisk because I couldn't find my hand mixer. I used kosher salt. The recipe didn't specify.
I iced it and just now had a piece because I woke up and can't get back to sleep. The bottom of the cake is salty.
What could be to blame, here?
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On 2/27/2018 at 8:22 AM, Shalmanese said:
I don't understand, it seems like you both value the solid stuff more than the brothy stuff. So shouldn't the solution just be to make a soup with more solid stuff and less brothy stuff?
I try, but sometimes it doesn't work out that way. And really, there's maybe 1/4" to 1/2" of brothy stuff over the solid.
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32 minutes ago, Anna N said:
Many soups lend themselves to this approach. Take out your share of the soupy soup and then take the stick blender to the rest of it and voila you have your kind of soup and he has his creamy soup. It won’t work with all soups but it certainly will work with many.
That will work great for some soups.
I don't make soup all that often, so maybe it's just not worth worrying about.
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1 hour ago, robirdstx said:
My solution: I serve myself first and then he serves himself. And then I try to keep my mouth shut!
That would be great, if there weren't leftovers. Perhaps I should just dish it out and put the rest away before calling him to eat...
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29 minutes ago, SusieQ said:
I *want* the brothy stuff and lots less of the solid stuff, but it's damn hard when people don't make brothy soups to begin with but instead insist on making what I like to call sludgy soups! Ah well, good thing I know how to make soup.
Yeah, I like brothy, too, but I ALSO like to get my fair share of the solid bits. He's like this with pretty much everything. He doesn't stop to think about how what he does affects what I get to eat.
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My partner likes soups I make, but unless it's a creamy soup, he gets really upset if I try to give him a fair-to-all-eaters amount of the broth of the soup, instead of loading his bowl up with the solids. Drives. Me. NUTS. He doesn't seem to get that if he gets a bowl full of solids, the rest of us (namely me) are stuck with a higher liquid-to-solid ratio than he gets away with.
I don't make really liquidy soups, and I try to thicken the broth when I can, but there are times when that is not practical, like when making a chicken soup. Creamy soups don't seem to be as much of an issue.
I there anyone else out there who has had the same issue who has come up with a solution? Or who maybe wants to vent along with me?
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Thanks, everyone! I will move the thing to a different container, next time, and add water to the cooler full of blue ice.
I didn't think about the water part, and frankly didn't want to deal with the container-changing, plus I was in a hurry to be somewhere. Next time, I'll be better prepared.
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On 11/8/2016 at 2:49 PM, Smithy said:
You could have added water to fill the spaces between the blue ice blocks. That would have pushed air out of the spaces and provided better heat conduction away from the crock. I probably would have transferred it all to a plastic storage container (like TupperwareTM) to cool it more quickly still, but I admit that sometimes just leave it all in the crock and take minimal steps to hurry the cooling. We in my household aren't necessarily as diligent in quick-cooling of meat as the experts say we should be.
I've also been known to just stick the crock in a convenient snow bank, but that suggestion isn't much help right now.
Didn't think of filling with water, and didn't have another container to put it into, at the time, but thanks for the ideas!
Brining raw meat before you freeze it?
in Cooking
Posted
Thanks, everyone!
I don't want to brine a whole loin, but rather individual chops, for eventual cooking on a grill or in a skillet. I think this will be a good thing to try.