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Old Today, 08:26 PM   #8551
econophile
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Re: Cooking a Good Everything Else

did a burger project today











ground sirloin cubes in food processor, then seared on skillet and finished. unfortunately, some of it ended up a little too much on the rare side of medium rare for my taste.
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Old Today, 08:35 PM   #8552
JackInDaCrak
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Re: Cooking a Good Everything Else

Where's the beef fat?
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Old Today, 10:40 PM   #8553
yimyammer
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Re: Cooking a Good Everything Else

Quote:
Originally Posted by txdome View Post
Does that cotton to food safety regs?
it does in my house (and people say I play too tight)

Last edited by yimyammer; Today at 11:07 PM.
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Old Today, 10:52 PM   #8554
zikzak
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Re: Cooking a Good Everything Else

I'm a day late to the brine discussion, but isn't dry brining what all the cool kids do now? It's easier, doesn't require big containers, and doesn't waterlog your bird.
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Old Today, 11:38 PM   #8555
KJS
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Re: Cooking a Good Everything Else

Quote:
Originally Posted by zikzak View Post
I'm a day late to the brine discussion, but isn't dry brining what all the cool kids do now? It's easier, doesn't require big containers, and doesn't waterlog your bird.


Curious about this too since I ordered an air dried bird and don't want to introduce a bunch of water.
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Old Today, 11:47 PM   #8556
yimyammer
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Re: Cooking a Good Everything Else

Serious Eats: The Quick and Dirty Guide to Brining Chicken or Turkey
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