Cooking a Good Everything Else - Page 7 - Other Topics Forum - Discuss Pop Culture, Arts and Entertainment

JackInDaCrak · 08-12-2012, 11:10 AM

Yimyammer, definitely post your air drying and sausage making projects. You can get MC from the library. I had to wait a couple months to do it. Then again it's so voluminous it's difficult to process in two weeks in your spare time even with only one volume at a time.

In re: the pork butt, my main tip would be to use a fair amount of raw or turbinado sugar in the rub, since it won't burn as easily. Then cook between 230 to 270 with no foil depending on your preference until it jiggles like a fat booty. I've used mops in the past to build bark but I think it's not necessary if you have lots of rub. You can re-apply rub like 4-5 hours into the cooking process once the first application has melted.

Another way to get lots of rub on the butt is to either pre-salt to draw out moisture (using salt free rub) or use L&P "thick" Worcestershire sauce to allow the rub to adhere.

I'm also against the cooking forum. Outside of the steak thread there was no cooking activity in OOT for like 50% of 2012.

CheckRaise · 08-12-2012, 11:17 AM

Snipe/other sous vide guys

how are you calibrating your thermocouple? do you just stick a calibrated thermapen or w/e meat temp you have in the water to see if the temp on that matches up with the controller?

JackInDaCrak · 08-12-2012, 11:24 AM

I calibrated against thermapen. Have 2 thermocouples that are 1.8C different.

findingneema · 08-12-2012, 11:37 AM

Quote:

Originally Posted by CheckRaise

Snipe/other sous vide guys

how are you calibrating your thermocouple? do you just stick a calibrated thermapen or w/e meat temp you have in the water to see if the temp on that matches up with the controller?

Calibrated with a second thermometer. My sous vide thermistor is ~0.7 degree C below the other thermometer. Probably will buy a low temp thermometer (fever/ovulation) to get an extra data point.

bobman0330 · 08-12-2012, 12:26 PM

Quote:

Originally Posted by Snipe

With regards to fennel, I never thought I was a fan until I started cooking from the Mozza Cookbook, and now I'm a convert.

Pre Mozza Cookbook: "Fennel? Isn't that the black licorice flavored bulb? Pass."
Post Mozza Cookbook: "Fennel? You betcha. You add fennel to any pork product and suddenly it tastes like you're eating italian sausage pizza."

I only ask that you reserve judgement on the fennel until you make either the ribs or the orecchiette (ribs are much easier and fantastic, though you could always sub a premade shape in the orecchiette and save the trouble of making fresh pasta to get the flavor).

With regards to the PID, I bought a JLD612 as well, and took a similar, modular approach.

I went with Auber RTD quick connect and an extruded aluminum case that was a PITA to make the cutouts in with a Dremel.

I used the Seattle Food Geek blog schematic, and found various other resources useful for parts list (creativespark engineering), etc. I keep going back and forth on doing a post as there's a ton of resources out there, and I don't have too many pics of the project, but I'm happy to answer any questions that anyone may have.

Man, that PID looks really well-built. I used similar resources, but mine is like 4x as big and looks awful.

But it works!

What do you use for sealing? I guess from the vacuum pickle, you have a chamber vac?

aura · 08-12-2012, 01:49 PM

About the food section or sub-forum, I think it would definitely work.

This thread alone could be split up into a few threads:

A cooking utensils/equipment thread
A recipe thread
A where-to-get-food-info thread
A food pron thread

There are, right now, two food threads on the first page of the H&F forum.

healthy foods that can be made in batches

and

post your most recent meal (food pron encouraged).

It could definitely work.

**Yeti** · 08-12-2012, 01:59 PM

that first thread is 5 years old and has less than 100 posts. i'm not sure it's helping your case particularly.

aura · 08-12-2012, 02:06 PM

If you've been in H&F, then you'd understand that it's easy for it to get bumped a ton every day since people update their fitness/weightlifting logs all the time. If that same thread were in a food sub-forum it would easily thrive. The fact that that thread lives in that forum is a testament to its staying power.

Spenda · 08-12-2012, 02:11 PM

need a good french toast egg-wash combination

have cinnamon raisin bread I'm gonna use

just egg+milk? I see some people use vanilla.

Jeedz · 08-12-2012, 02:14 PM

Quote:

Originally Posted by Spenda

need a good french toast egg-wash combination

have cinnamon raisin bread I'm gonna use

just egg+milk? I see some people use vanilla.

Vanilla is good, not too much though, you don't want to overpower it.

The main thing with french toast is the ratio used. Some people like it soggier and eggier than others, and some people do it really well. I for example tend to dip the bread in an egg-milk mixture (with a large milk to egg ratio) to stop it from getting too eggy.

jackpot7 · 08-12-2012, 02:15 PM

I just got a Vitamix and have been using it to make awesome healthy green smoothies to start the day. What else do people like to make in theirs?

Here's a sample recipe. I mix up the fruit all the time depending on whats in season and looks good
handful of red and regular kale
handful spinach
4-5 baby carrots
cucumber
apple
kiwi
ground flaxseed
hemp oil

findingneema · 08-12-2012, 02:26 PM

For french toast, dry your bread in a low oven first. You'll get more of the custard mix soaked up.

Spenda · 08-12-2012, 03:18 PM

Did 4 slices, put 2 in the oven beforehand to test out theory

then I forgot which were which as I inhaled it. Don't worry, I'll be making a lot more today/tomorrow.

probably should pick up some powdered sugar, just went with syrup only

Roy · 08-12-2012, 03:45 PM

+1 to a cooking sub forum.

SenorKeeed · 08-12-2012, 03:57 PM

For french toast, I find that it's important to let the bread sit for a couple of minutes before it goes in the pan. This allows the egg wash to really soak into the bread, otherwise you can get the fried egg things on the surface of the french toast which can be kind of gross. I just use eggs, cream and vanilla.