Jump to content

Owly

Members Plus
  • Content Count

    83
  • Joined

  • Last visited

  • Days Won

    1

Owly last won the day on October 11 2019

Owly had the most liked content!

1 Follower

Recent Profile Visitors

The recent visitors block is disabled and is not being shown to other users.

  1. I do a lot of dehydrator stuff. Some of which is meat smoke in my kamado , others complete backpacking meals, fruits, leathers, crackers, etc. My LEM dehydrator gets a lot of use especially this time of year. The other day I had about 8 Granny Smith apples, and decided to dehydrate them as they were getting a bit old. I did this in two stages. Sliced and peeled them and rolled them in a mixture of citric acid and sugar, and dehydrated them to the tough stage. I then removed them from the rack and put them in the blender with 1 can of frozen concentrate apple juice and blended them
  2. A few years back I perfected the apple pie to the point where people lick their plates, and pies vanish before your astonished eyes..............The trick is extremely simple. Make the pie normally in every way but one. Take half a can of frozen concentrate apple juice / cider........ full strength, add a cup of sugar and reduce it in a pan as if you were making candy.......I put a generous shake of cayenne in for a bit of spicy bite... like applesauce with red hots..... I haven't had a candy thermometer for years... since I broke the last one. It is a very scary process, as you are mak
  3. Being single, I inevitably have to make larger portions than I want at one time. I have a source that supplies me with racks of beef prime ribs. I usually smoke cook them in the kamado after sous vide, putting them in the kamado frozen. The idea is to get a good smoke crust without continuing the cooking internally. Done correctly I end up with most of the meat medium rare or therabouts. These ribs are trimmed from prime rib by a caterer friend.... he saves money by buying ribs in. I end up reheating, and have tried various methods. Today I found the answer finally..... I bought a E
  4. I've not been as successful as I'd hoped, and I moved on to other projects. Your statement about pictures is what is known as "California Rules"..... "If it isn't on film, it didn't happen"............. H.W.
  5. I'm constantly frustrated by trying to keep bagged salad greens from going off. I've tried various strategies, and none I've found really stretches the life as long as I need..... Being single, I buy mixed greens, the only practical solution for me. Unfortunately a good percentage of the time, there is enough moisture that the greens are ready go melt in a few days. The other day I looked for some arugula, and the only packages I found were not fresh enough, and the grocery store is 50 miles away... the nearer one 20 miles has only garbage most of the time... and overpriced at that.
  6. I tried a rather radical experiment yesterday....... and it was a success (mostly). I made up a small batch of yeast dough dinner rolls, placing each one in a 1/2 pint wide mouth jar. I used my LEM food dehydrator as a proofer...... The broad range of temps makes it a real asset for this sort of thing. The lowest market temp is 90F... and it goes lower, though I have no idea why you would use temp much lower than that. The highest being 150F......One of these days I will get one of the high tech convection oven combos that serve as a dehydrator, a convection oven and an air fryer.
  7. I've taken this a bit further, these days I'm embedding chunks of this and that.... pieces of Wallawalla sweet onions, pieces of cheddar cheese... and other varieties, pieces of bacon, sausage, ham..... Whatever strikes my fancy. I have a weakness for hollandaise sauce, but it's also good with other things such as ordinary salsa or pico de gallo, or a spicy cheese sauce. I also sometimes tip the souffle out of the jars, sprinkle it with grated cheese and put it under the broiler. I get my best results sous vide, at 180 for an hour, it's tender and filled with air, and doesn't fall like an
  8. Apple cider vinegar is all the rage these days............ Personally I find it boring. Braggs for example has the single advantage of having a live culture.... though I'm not so sure acetobacter can be classed as a probiotic. However an apple cider vinegar can be made using kombucha as a starter, which will have a broad array of microbes in it, and due to the gluconobacter, it has a distinctly more complex flavor. This presents some challenges, as alcohol is a preservative, and ultimately will kill most of the other microbes. My approach has been to ferment for a few days using wine
  9. Note that I "pioneered" doing this using Sous Vide and half pint jars today.......... 176F for 45min......... but they wouldn't need nearly that time........ I was very happy with the result, very tender, and done to perfection. Far and away the best method I've tried yet. The beauty of this is that it could be done ahead and just warmed to temp in the jar. It is also far more controllable than the microwave, or the oven, or airfryer, and vastly superior to skillet cooking. I'm just starting a 4 day fast (after breakfast today), and I've set several of these in the fridge for "break fa
  10. Floating jars in sous vide is a nuisance. Unlike using vac bags, there is often air space, and with some of the things I do, considerable air space. Unless you use tall jars, with the product in the bottom, they have a tendency to flip on their sides. My favorite jars are half pint wide mouth canning jars. This morning I was experimenting with my power green breakfast souffle benedict sous vide, and because it rises quite a bit, I have to limit to just above half full. These jars are not stable at this fill level, and I cannot reduce the water level in the pot I use enough to make t
  11. I've never been a fan of so called "breakfast foods". I live a very active life, so breakfast is important to me, but I consider most things people eat for breakfast little better than garbage! I have several "power breakfasts" I regularly eat, but my current favorite is a sort of green souffle benedict. Fast and simple. A hand full of "power greens", some chopped onion and fresh garlic, some grated cheese, a few cherry tomatoes, one egg and one egg white......... the yoke separated for the sauce, about 2 tsp flour, some salt and about 1/4 t of soda, all go in a single ser
  12. I did the taste test on this experiment last week......... actually 5 months rather than the original 3 month target. All 3 steaks looked good, no sign of spoilage whatsoever I opened 2 of them. They were of course the perfect medium rare color, there was no olyfactory or any other sign of ANY spoilage. In the taste test, they came out just OK, and this iteration of the test was a failure in that respect only. They were perfectly preserved, and completely edible, but in no way resembled a nice freshly cooked piece of meat. In conclusion, the preservation process works
  13. I've been playing with eggs lately. The goal is to get the perfect boiled egg with a firm white and a soft custard yoke. The challenge is that the white cooks at a higher temp than the yoke so to get the desired result you have to precook the white at high heat, then shock chill and sous vide around 145-147........ I haven't quite nailed it yet. The problem here is the elevation.... like trying to cook a medium rare steak on a grill that isn't hot enough. I think I now have the answer in an air fryer a neighbor gave me because they just don't use it....... All the rage, appliance of t
  14. I never figured out any real use for remote control???
×
×
  • Create New...