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eugenep

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  1. I notice Aaron Franklin, in his book, uses higher temperatures than others - like 275F instead of 225F. The meat should tenderizes and gets past the stall at higher temps 300F without needing to wrap. I think it's because it's so hot that the heat races ahead of the evaporation pace going on from inside the meat that it cooks it through and breaks the stall with no wrap
  2. I have read a lot of different advise on wrapping. Some say it needs to be air-tight. Others say you should put a lot of flavorful sauces and liquids in the wrap. I think there's this assumption that you are putting liquid into the meat to keep it moist and pushing it in. But it seems that what's going on is that you don't really need to do either air-tight or add sauces because you just need to create something close to a 100% humidity wet environment to stop evaporation (and hence cooling temperature that causes the stall). The background explanation makes it easy to sort through all this differing advise in some books at least.
  3. I just got a weber smokey mountain water smoker for BBQ from my GF recently. I smoked a pork shoulder over mesquite and charcoal a few days ago over an 8 hour period on low at 220 F or so. My water pan dried out in the middle maybe at the 4 hour mark. The meat was not fall apart tender and was not as moist as I would like either. I'm guessing it didn't reach the 203 F temp that would break down the tough muscles. And the temp likely stalled way below that. I didn't wrap the meat in foil using a Texas crutch. Advise on the technique seems to be wrapping in foil after 3-4 hours vs. different advise on not wrapping and the results will be the same. If you don't wrap, you just wait for the meat to get past the stall temp and the temp will rise if given enough time (so I'm not going to bother wrapping). But the stalling temp will be harder to get past if you don't wrap, which is what happened to me. I never really understood the reasoning for wrapping. Some authors say it's like sweating. When you sweat and your sweat cools, you feel colder because of the wet sweat on your body. So by wrapping, you're stopping your meat from sweating and evaporating that sweat into steam and cooling the meat. I didn't really buy it. I think it's true but I'm not believing i the sweat explanation. But I did remember a passage I read on Modernist Cuisine and reread it again lately. It looks like evaporating water to steam takes energy and this energy expenditure is what cools the meat and causes the temp to stall and not rise (because heat = energy). By using the Texas crutch and foil wrapping, you are trying to create a 100% humidity wet environment. Once the humidity gets this wet, the meat surface won't evaporate. Without evaporation no energy is lost and the meat won't cool and the temp won't stall. So that's why the weber smoker has this water pan in it - it's to encourage that wet humid environment (and also helps smoke adhere to the meat). And that wrapping and creating a wet humid environment isn't to keep the meat moist by pushing water into the meat but stopping water from leaving the meat. The environment is so wet that more water won't leave the meat. And wrapping isn't sealing in the juices or pushing water in etc. So I think I'm going to wrap after 3-4 hours of smoking and finish in a conventional oven since wrapping will stop smoke from further entering the meat. And I'm cheap and don't want to waste further charcoal and mesquite to keep the heat no another 4-5 hours. I just wanted to share owing to my excitement at what seemed like a clear explanation. I think reddit would call it a TIL
  4. blast freezer looks good. i respect and like you more for owning one.
  5. I wonder of David L's cocktails are good tasting and not too complicated (or if it is, is it worth the effort)? Ummm...I'm afraid to go to the grocery stores that much so I buy a lot and eat a lot of leftovers so - ironically - not that much cooking even though Im' home 24 hrs a day owing to remote work at home. I take online classes on Coursera in maths and computer science stuff. I get a certificate of completion for each class and do dream of continuing in a masters degree online part-time one day in maths and computer science. I guess we'll see 🙂
  6. nice to see an imperia. i have an atlas. I just do egg pasta - all purpose flour (king arthur) + eggs Ummmm...I did use it a lot in the beginning but haven't lately - even with Covid-19 permitting work to be remote from home hey. what will you make it for first? Maybe tagliatelle with Bolognese? Or a creamy alfredo?
  7. eugenep

    Lunch 2020

    the knife work on the citrus and tomato looks very good and matches the scallops - real pro
  8. The articles says that revenue was $1.2 million but the taxable amount is only $22,000. So they just paid taxes on $22,000. I think that's pretty good. If you wanted to turn income into an expense, you pay yourself (owner/CEO) $500k or something for the year. lol. ***I'm not saying this happened and I don't think this happened but it is a point about accounting
  9. I agree with what @KennethT said about par-boiling before the saute. I never worked in a Chinese kitchen but books by Chinese professional chefs regularly use this method. The same sources also say that Chinese chef's don't sear the meat to burn off meat scum so that's why the par-boiling is necessary in many cases - like a stock or braise. I was never sure myself the need to par-boil choy-sum or other delicate vegetables (but the method applies here also) but when I do so, I notice the veg has more gloss, moisture, and suppleness than direct heat sear (with a tablespoon of water or too to make it cook through if necessary) @jemartin - the recipe you have sort of reminds me of maipo tofu (which you might want to try but I'm guessing you already know - one of the super popular dishes of Sichuan)
  10. if you tell me any culture or group luvvvs KFC, then I can't contradict you and I wholly believe in your comments. I am a big KFC believer myself. I luuuuuuv KFC and use to have it like 2x a week in college (balanced with veg and a plain carb), and ran like 3 miles a day almost every day. I was super fit with my KFC diet. KFC-FO-LIFE!!! lol
  11. Welcome Zirael, I read that people that enjoy and have fun working out and cooking usually do really well and commit to both for long-term because of their personal enjoyment. I, personally, had a healthier diet when I focused more on Chinese cuisine, owing to their heavy use of vegetables and tofu that they almost always integrate into their meat dishes. The meat becomes the garnish to give the veg flavor. I think it's like 60-70% veg and 20-30% meat in each dish based on recipes by Fuchsia Dunlop. And, unlike American-French and American-Italian dishes, they don't use olive oil, butter, parmesan, cream, or other high-fat milk products but fermented sauces to give flavor. Good luck and I hope your healthy meals do come out nice tasting as well.
  12. eugenep

    Dunkin' Donuts

    I wonder if it will retain its crisp. The bacon strips in my burgers usually look kinda soggy and no longer crisp (I'm guessing it's bc of being sandwiched between the moist meat, buns and sauces). And the bacon has to be fried to order and Dunkin can't just pre-fry them. You gotta try some (with photos) and let us know the quality of the bacon (field research) if possible please.
  13. R.I.P. man. I'm glad to hear some of its NYC stores might remain open.
  14. I think the compilation set-up works for internet platforms (just bc it could be more interactive than a narrative-book-blog style) - almost like a google search The eggplant cannoli did catch my eye, and I wonder if it could be refined for dinner party kinda setting
  15. I always wanted a Wolfe range (owing to the look - not necessarily that I need the fire). Maybe one day when my stove goes kaput and I need a new one.
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