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Bernie

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Everything posted by Bernie

  1. No. Because of international differences, I put a link in to describe the biscuits. I wasn't sure if they were sold under the same name in other countries.
  2. One out of left field... Talking on the phone to a friend while she was making dinner, and as part of the conversation I asked what she was making. "meatballs with ginger pineapple sauce". Details are make and cook meatballs. The a can of pineapple pieces plus some extra pineapple juice (and wait for it)..... 6 Ginger Nut biscuits https://www.arnotts.com/brands/arnotts-biscuits/sweet which actually dissolves in the pineapple and juice as it heats to form the sauce. Add the meatballs and a really quick and easy meal. I haven't tried it but just might.
  3. Yep they are farmed in the north of Australia. Both for skins and meat. (here is a sample https://www.koorana.com.au/) They are protected in the wild because they came close to extinction. Now they are on the rebound. They can grow to about 6~7 meters (23feet) weigh in at a healthy 1000~1500kg (2200~3300lbs) and they eat just about anything up to (or over) their own weight that was or is alive. It depends on the size of the crocodile but they have been known to seize a full grown bullock and drag them under. A man is just a tidbit to the large ones (4~6 meters) A 1meter one will probably have a go at a leg or arm of an adult or a whole child, anything bigger will fancy their chances at a whole adult man or woman In most of the northern states you are pretty silly if you wade swim or camp next to tidal creeks and streams and you just don't swim in the northern waters, because of various marine stingers (jellyfish) and more important saltwater crocodiles. (we don't have to worry about sharks, the crocodiles ate them...πŸ™‚)
  4. looks to me like its been cooked at 160c rather than 160f. I think 160f (~71c) is about the temperature the white coagulates but the yolk would harden or thicken at a higher temperature so shouldn't be hard. The picture seems to show the yolks already hard. 3 minutes might also be a bit long particularly if the air fryer was to overshoot temperature wise. Also there is no white "membrane" over the yolks which is a bit odd if it was a low temperature cook. Theory might be fine but the application of the theory may leave something to be desired.
  5. Bernie

    Lunch 2023

    πŸ˜„ And still no beverage to be seen..πŸ˜„
  6. The only reason to brine is to increase the moisture content at the start. Because its to be smoked it means it can't really be sealed to keep the moisture inside. Smoking at anything much more than ambient temperature for a longish time is probably always going to dry it out somewhat. I have smoked pork after brine, but you are absolutely correct it becomes salty if in brine too long or too strong. I also brine in the fridge to lower the temperature. Here is an explanation for chicken but take it with a grain of salt and I didn't actually check the references. https://shaochiehlo.medium.com/the-actual-reason-to-brine-your-turkey-its-not-osmosis-d96ca056b7a9. The other thing maybe to smoke it for a shorter length of time then continue in foil to do the long cooking (and tenderizing).
  7. I have not smoked a brisket, but would putting in brine for 24 hours help with the "dryness" (wetness?). Though it may make it closer to corned beef if the it takes up any salt, so less concentration of the brine would be preferred. The other way may to introduce some humidity into the smoke - a pan of water?
  8. surely "the piper calls the tune...." (in this case the cook😁) If they can't wait they can go without or get it themselves. (that may include them purchasing a kitchen and ingredients for themselves.)
  9. I tried this with baby carrots. Initially OK when used after SV (sorry can't remember the temp), but after freezing vacuum packed they became very soft almost mushy, suitable (for me anyway) to bulk up stews etc. Even then they tended to be watery and turned to mush which actually provide some body to the sauce. I think i eventually tossed a couple of packets.
  10. Just a thought. When prawns are processed (cooked) on board ship they are boiled. That means the temperature they are in contact with is 100C (+- a little depending on brine, other chemicals) Also the water has a very high heat capacity (its temperature wont drop much as its heating the prawns). It transfers its heat readily. So...when frying one side of the prawn is in contact with much hotter temperatures, the heat transfer will be higher but have a different profile dependent on the thickness. Maybe a quick blanch in boiling water then a very quick plunge into ice water to cool should result in the tails being heated then rapidly cooled and the head etc being heated and cooled but the cooling will be slower because of the mass of the heat etc. Then perhaps a really high heat for a very short time to crisp up the shells without heating the internals? I have taken to "deep frying"in ghee with garlic to get nice crisp shells, (and I have little toast soldiers to sop up the garlic ghee) but most wild caught prawns have fairly thick hard shells to start with and only have soft shells after molting.
  11. That is probably an ideal way to buy prawns. To make a good lasting business they will be doing it right. You might ask them what their opinion is on freezing, whether raw or cooked. Wonder what they feed them on? In Australia, they also farm prawns but its outdoors usually. They farm Barramundi as well and most top chefs prefer wild caught. I actually have never asked about prawns. I am fortunate that we have a trawler that trawls at night (like most do here) and sells off the boat in the morning and messages all the regulars with catch and landing times and its a scramble to get to the wharf before they sell out.
  12. Not sure what a Rotovac looks like, but I have had some experience with vacuums and liquids. Most liquid have a set boiling point at atmospheric pressure. Water its 100C/212F (this is where the water turns to steam, it evaporates) But as you drop the pressure the boiling point also drops. At vacuum levels the water boils off, the "hotter" molecules first then the rest. In fact as the vacuum drops most chemicals "boil off" including things like impurities in the surface of metals and plastics etc. It is why it is VERY hard to get perfect vacuums. This happens to all the different components in the liquid. But they reach their individual boiling points at different vacuums, much like at different temperatures at atmospheric pressures. I would think you need to capture and distill the "evaporates" to add back. But the vacuum you use has to be low enough to boil off the volatiles without boiling off the water. But you will still get some water even at low vacuum. This is temperature of water is the AVERAGE temperature (energy level) of all the molecules that make up the liquid. Not all the molecules need to reach boiling point to change state. We call that drying when we talk about water and wet things like clothes.
  13. In the article decribes Here is a rather interesting article on MSG https://news.colgate.edu/magazine/2019/02/06/the-strange-case-of-dr-ho-man-kwok/ This is also the basis of homeopathy If you wish to believe this go for it. There are many food and health myths that are just that myths. Another good one is "antioxidants" . This was research done in the 1950 -1960 and has a sort of basis in fact. Antioxidants are needed to mop up free radicals around the body. But follow research in the 1970s found your body produces its own levels of antioxidants and maintains that level fairly well until you consume extra antioxidants which cause the body to reduce the level it produces to even out the bodies requirements. This reduced level persist for some weeks after your stop with the high intakes of antioxidants. At best the "extra antioxidants aren't necessary and at worst they may in fact leave your body short until it stabilizes its own levels when you aren't taking the extra antioxidants. If I food claims to have extra or high antioxidants, I avoid them as marketing at best and misinformation at worst. As to the notion that a little poison wont hurt are a bit hit and miss at best, and pretty dangerous course of action at worst. Can you be sure of the what level of a little bit of poison is? Alas, just like cigarettes or alcohol we indulge despite the dangers because we want to.
  14. Prawns (that is what they are called in Australia πŸ™‚) are generally sold as cooked raw fresh or chilled. The last one (chilled is frozen then thawed and kept cold) are, I think, the supermarket chains doing in order to make them look fresh. It also applies to fin fish). So whats that got to do with the topic at hand? Well the deep frying of the shells of prawns makes them palatable to me, though I probably would balk at the shells just cooked in a sauce, as they usually remain flexible and chewy, a texture I don't really like. Most prawns wild caught commercially here are captured in the tropical and subtropical regions and are processed (cooked or blast frozen) on board ship. In order to avoid oxidation, they are cooked or "washed" in a solution containing sodium meta bisulphate and if done poorly in cooked prawns leaves a residual somewhat unpleasant taste. The blackening of the prawns is simply the oxidation of the blood and fluids within the prawn. These fluids are concentrated in the head end and may also be present in the "vein" down the back of the prawn. Initially at least there does not appear to be any change to the smell or taste but for my part I discard the black bits by deheading and deveining the prawns before cooking and or consuming. Prawns farmed commercially are "usually" processed in a similar way although harvesting and processing can be scheduled for cooler times. I find the farm prawns here almost OK but many are farmed in some overseas countries where labor is cheap and standards are generally lower. The tasted of farmed prawns is different to wild caught, probably because of the feed. So what does it all mean? If the prawns are fresh and treated correctly by placing in a ice brine slurry immediately when caught then very little oxidation occurs and as long as they are kept close to freezing they may last weeks or more. BUT even one warming up is enough to start to turn them black and it will continue from then on. Even subsequent freezing will only slow the process not stop it. Whether the brine contains sodium meta bisulphate is never actually suggested but a chemist would be able to tell us if it would be effective. If they are snap frozen (in a blast freezer) I would expect very little oxidation to occur. So, in making your decision about buying prawns in your fish share you really need to know exactly how they are treated. If they are kept on ice for a week then their shelf life is markedly reduced. If you can be certain that they are only hours or a day old and kept cold the whole time then they should be fine. I assume the processors will have to comply with state or federal regulations on food safety and the use of chemicals so that information should be available. Because of the quantities you suggest it may well be worth considering fresh frozen (in small quantities), but some of those offerings from overseas are pretty dismal. Perhaps contact the source farm directly to find out the full range they offer and they may well have all the information on their products.
  15. The one thing that probably set the alarm bell ringing is "Natural Flavor". This is how the FDA is The term natural flavor or natural flavoring means the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose significant function in food is flavoring rather than nutritional. Natural flavors include the natural essence or extractives obtained from plants listed in §§ 182.10, 182.20, 182.40, and 182.50 and part 184 of this chapter, and the substances listed in § 172.510 of this chapter. (https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm?fr=101.22) So what does that mean? If it can be said to have a flavor its a natural flavor🀒 It can be just about anything. And it is different in the US & Europe. In Europe it must be from a plant, animal or microbiological sources. In Australia it is worse still, references to natural flavors in packaging was removed so there is no difference between natural & artificial flavors. enjoy that artificial (cloned?, grown? ultra processed?) meat substitute. (wonder what modified Food Starch is? Well as long as it has no flavor I guess its OK 😬 )
  16. Nope. Assuming you were able to fill the balloon, just pouring it into your container will not displace the oxygen, since oxygen is slightly heavier than nitrogen. But it only slightly heavier so would take a long long time for the oxygen to settle to the bottom. Pouring nitrogen into the container with food and air will dilute the oxygen content of the air. Carbon dioxide on the other hand is heavier than both and quickly settles if not agitated. (it is why you need ventilation in a room when you use heating that produces carbon dioxide (or its more deadly brother carbon monoxide, the heat will cause convection currents will will keep the carbon dioxide/oxygen/nitrogen mixed)
  17. That is why you need to vent it. Once the ice disappears, you wait till the temperature equalizes and provided the vent is at the highest point, the carbon dioxide will have displaced the air, since it is heavier than air it sinks to the bottom. There is another hazard as well. Carbon Dioxide is what actually triggers the intake response part of breathing, so if you enter a atmosphere full of carbon dioxide it will cause you to intake breath and with no oxygen you will quickly succumb and pass out. It is very desirable if using carbon dioxide to make sure the room is actively ventilated to constantly mix and change the air.
  18. You could use the technique above with the dewer/rigid container in a plastic bag. The hardest part would be extracting the air nitrogen mix completely. It may take several iterations to reduce the oxygen percentage. Carbon dioxide in the form of sufficient dry ice is a much better alternative as you just put the dry ice in the bottom and vent the dewer at the top. Once the dry ice is melted you will have little oxygen.
  19. One technique I have used to replace air in sealed electronic components is to use gaseous nitrogen, a largish vacuum cleaner and a large plastic bag. You put the component in the bag and fill the bag with nitrogen. Then vacuum all the air out until the bag collapses. Refill with nitrogen and repeat. You can reduce the amount of oxygen significantly, but I guess you don't get it all out. (most likely is reducing it from ~20% to lass than 1%) I guess you could adapt something like a food saver type vacuum sealer to do the same thing, have the bag with an inlet with a valve to nitrogen, go through the process of vacuum and refill with nitrogen a few times, seal the bag with it inflated then disconnect the nitrogen leaving the valve on the bag, then do a do another seal with the valve inside the machine, then just cut that part of the bag with the valve. It would be a bit fiddly but could be done. Be aware that all nitrogen in bottles IS NOT food grade. It will have other gases mixed with it. In fact most nitrogen used in industrial processes will have different percentages of gases (usually inert) specified. Best to use medical grade nitrogen, or if it is only to remove oxygen then carbon dioxide can be used. Carbon dioxide has the advantage that it is heavy so concentrates in the lowest point of the container, and it is readily available in frozen form (dry ice)
  20. Here is something that is off topic (sort of), but it may be related. https://sciencenorway.no/cholesterol-fat-heart-attacks/new-model-could-explain-old-cholesterol-mystery/1810159 The point of straying off topic is to remind us all that making assumptions on what is good for an individual based on our own beliefs is not the purpose of egullet (well I hope it isn't). Personally, I don't have to worry about gluten intolerance but have family members who do, but I do know that adapting cooking techniques and ingredients to deal with it is pretty hard. I have inadvertently purchased gluten free breadcrumbs, and found them to perform like normal breadcrumbs, though they didn't seem to brown as well. Perhaps it needs higher temperatures. When I crumb fish pork or chicken I toss in flour, dip in egg and then crumbs. The flour helps the crumb sick to the food. Trouble is flour contains gluten. I haven't used corn flour but I can't imagine why it wouldn't work, but corn flour can contain (or sometimes is fully) wheat starch which has gluten. By the way I have no idea what you make gluten free breadcrumbs from.
  21. Bernie

    Hot Cereal

    Do you need a spurtle to use after a good flocking or would the spurtle detract from the the final result of the flock? 😁 (and afterwards will i have a craving for a cigarette....)
  22. Bernie

    Breakfast 2023

    Surprisingly have partaken of the "delicacy". Also the related product called "camp pie". All these products originated after the WW2 although I am pretty sure they were developed for troops in WW2. I just about every country that actually suffered aerial bombing, the production and processing of protein was severely curtailed and what was produced was used to supply troops. It had to be able to be preserved (remember no refrigeration) so cooking in can was ideal. For the volume needed the meat was cooked (processed) in bulk and then recooked in the can to sterilize (pasteurize) it. In Australia, lamb was used (all the low quality cuts), but pig (pork bacon) & beef were all used. Most was the leftover or off cuts with little commercial value. The finished product tended to be relatively salty (so it tasted closer to bacon than pork) The "real" protein was pretty poor because, in Australia at least, so many young men were killed in WW2 (compared to the total population) there was a general shortage of farmers and even farmhands and the quality of production was low, also preservation to allow transport to the processors was by salting. I assume that in the US there was the same shortages of protein, although not to the same extent. So much production probably went into the war effort (the US was the major providers of munitions for the European Allies) that the necessary increase in production was covered by these products. The taste was usually better than the "real' protein, and it certainly was much cheaper, until production caught up. When you are on to a good thing (read profit making product), it would be silly not to preserve sales by adding more and more flavors. If it tastes good eat it, no matter what it is made of! 😁
  23. Bernie

    Breakfast 2023

    There appears to be at least 3 missing. Where is the Soylent Red, Soylent Yellow,Soylent Green? I knew climate change was a thing but had no idea how bad its got....🀣
  24. This is proof of the value of ChatGPT! Without the couple of pages of comments on the answers ChatGPT provided, it may never have occurred for you to search with Batter in the search terms πŸ˜€ Go ChatGPT πŸ™‹β€β™‚οΈ (I can't find a tongue in cheek emoticon)
  25. Well yes as a matter of fact I have, with both a whole chicken (using Heston's rationale and method) and with chicken pieces (though usually with the bone removed). It is really good to use in chicken tacos The answer to the second question is "no" if the first answer is correct. (truth) This is not intelligent, its just data mining on a grand scale. Anything else is just bullshit and believed with a grain of salt.
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