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rotuts

rotuts

Ive thought about this project , and would do things a bit differently , next year :

 

the CB's I got were relatively lean , w/o big gobs of fat.  I trimmed off a little . Fat is flavor . 

 

you can trim fat off after you cook it , but you cant put it back.

 

the local CB comes w those tiny spice packs.  think bay , allspice , mustard seed . 

 

not heat.   back in the day of simmering CB for hours , 

 

my sister like to put the pack in the water , which is why they include it I think.  

 

w all that water , very little flavor made it to the CB.  W SV , any spice or herb next to the meat , even small amounts

 

will very much flavor the meat.  its concentrated right there.  Theory of SV suggests putting spice and herbs

 

in a folded ' pouch '  , open at both ends so it does not come in contact w the meat.    thats a better way to do it

 

or simply skip the spice pack.  My CB is actually Spiced CB .  it very nice , but its not traditional CB

 

I should have done some w/o it., 50::50  just for variety  what I have is still very very tasty.

 

Papain is in this version of CB.   it's been succinctly discussed farther back in this thread.  My CB

 

was tender , so I think IM OK w what Ive done.  however , it would have been been interesting

 

to check the CB at 24 H , and 36 H .  it would be easy enough to re-bag and put back  in the water.

 

I like the smoke flavor I have .  its not traditional CB , but makes for very tasty sandwiches in the future.

 

I decided to not smoke the last batch , for a more traditional flavor.

 

and lastly , if you appreciate what SV can do for CB , and have refrigerator and freezer space ,

 

and its $ 1.49 :   get more and SV more !

rotuts

rotuts

Ive thought about this project , and would do things a bit differently , next year :

 

the CB's I got were relatively lean , w/o big gobs of fat.  I trimmed off a little . Fat is flavor . 

 

you can trim fat off after you cook it , but you cant put it back.

 

the local CB comes w those tiny spice packs.  back in the day of simmering CB for hours , 

 

my sister like to put the pack in the water , which is why they include it I think.  

 

w all that water , very little flavor made it to the CB.  W SV , any spice or herb next to the meat , even small amounts

 

will very much flavor the meat.  its concentrated right there.  Theory of SV suggests putting spice and herbs

 

in a folded ' pouch '  , open at both ends so it does not come in contact w the meat.    thats a better way to do it

 

or simply skip the spice pack.  My CB is actually Spiced CB .  it very nice , but its not traditional CB

 

I should have done some w/o it., 50::50  just for variety  what I have is still very very tasty.

 

Papain is in this version of CB.   it's been succinctly discussed farther back in this thread.  My CB

 

was tender , so I think IM OK w what Ive done.  however , it would have been been interesting

 

to check the CB at 24 H , and 36 H .  it would be easy enough to re-bag and put back  in the water.

 

I like the smoke flavor I have .  its not traditional CB , but makes for very tasty sandwiches in the future.

 

I decided to not smoke the last batch , for a more traditional flavor.

 

and lastly , if you appreciate what SV can do for CB , and have refrigerator and freezer space ,

 

and its $ 1.49 :   get more and SV more !

rotuts

rotuts

Ive thought about this project , and would do things a bit differently , next year :

 

the CB's I got were relatively lean , w/o big gobs of fat.  I trimmed off a little . Fat is flavor . 

 

you can trim fat off after you cook it , but you cant put it back.

 

the local CB comes w those tiny spice packs.  back in the day of simmering CB for hours , 

 

my sister like to put the pack in the water , which is why they include it I think.  

 

w all that water , very little flavor made it to the CB.  W SV , any spice or herb next to the meat , even small amounts

 

will very much flavor the meat.  its concentrated right there.  Theory of SV suggests putting spice and herbs

 

in a folded ' pouch '  , open at both ends so it does not come in contact w the meat.    thats a better way to do it

 

or simply skip the spice pack.  My CB is actually Spiced CB .  it very nice , but its not traditional CB

 

I should have done some w/o it., 50::50  just for variety  what I ahve is still very very tasty.

 

Papain is in this version of CB.   its been succinctly discussed farer back in this thread.  My CB

 

was tender , so I think IM OK w what Ive done.  however , it would have been been interesting

 

to check the CB at 24 H , and 36 H .  it wo0uld be easy enough to re-bag and put back  in the water.

 

I like the smoke flavor I have .  its not traditional CB , but makes for very tasty sandwiches in the future.

 

I decided to not smoke the last batch , for a more traditional flavor.

 

and lastly , if you appreciate what SV can do for CB , and have refrigerator and freezer space ,

 

and its $ 1.49 :   get and SV more !

rotuts

rotuts

Ive thought about this project , and would do things a bit differently , next year :

 

the CB's I got were relatively lean , w/o big gobs of fat.  I trimmed off a little . Fat is flavor . 

 

you can trim fat off after you cook it , but you cant put it back.

 

the local CB comes w those tiny spice packs.  back in the day of simmering CB for hours , 

 

my sister like to put the pack in the water , which is why they include it I think.  

 

w all that water , very little flavor made it to the CB.  W SV , any spice or herb next to the meat , even small amounts

 

will very much flavor the meat.  its concentrated right there.  Theory of SV suggests putting spice and herbs

 

in a folded ' pouch '  , open at both ends so it does not come in contact w the meat.    thats a better way to do it

 

or simply skip the spice pack.  My CB is actually Spiced CB .  it nice , but its not traditional CB

 

I should have done some w/o it.

 

Papain is in this version of CB.   its been succinctly discussed farer back in this thread.  My CB

 

was tender , so I think IM OK w what Ive done.  however , it would have been been interesting

 

to check the CB at 24 H , and 36 H .  it wo0uld be easy enough to re-bag and put back  in the water.

 

I like the smoke flavor I have .  its not traditional CB , but makes for very tasty sandwiches in the future.

 

I decided to not smoke the last batch , for a more traditional flavor.

 

and lastly , if you appreciate what SV can do for CB , and have refrigerator and freezer space ,

 

and its $ 1.49 :   get and SV more !

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