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Owly last won the day on October 11 2019

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  1. Just a final note. The product came out delicious. The saltpeter in the tenderquick left a reddish ring, like a smoke ring but reddish, and seemed to carry the hickory smoke powder and brown sugar flavors in with it. The sous vide and the fact that I froze it before smoking left a very pretty interior that was medium to medium rare in appearance rather that the typical color of a smoked brisket. Everybody loved it, and it got lots of complements. I'm not at all sure that the tenderquick rub was such a bad idea after all....which is good because I have plenty of rub left I can't see any reason to do a brisket without sous vide....the result is superior in terms of moisture and tenderness. The juices drained off when the brisket was removed from the bag and cooked down to a syrup like consistency with the addition of some honey was great for basting, and left a beautiful dark and tasty bark The hickory smoke powder makes a great ingredient for a dry rub, though a dry rub followed by a 24 hour of sous vide immediately really is a marinade of sorts.
  2. I just removed the brisket, and you are obviously right.... a poor choice. It clearly has that corned beef reddish ring. Live and learn. The dehydrator worked extremely well for sous vide. I took it out of the sous vide and placed it in the dehydrator after only a couple of hours. The LEM dehydrator did a superb job of maintaining Sous Vide temperature. The result is not quite what I wanted, but it is delicious. It has now been transferred into the freezer, and I'll run it through the kamodo this evening... or at least half of it. I took the expelled liquids and cooked them down. It will go into the kamado frozen, and I'll baste with the liquids to which I added some honey. I don't know what the result will be, but the sample I tasted was delicious....... Live and learn ;-( What the result is, is not as important as that it is good. Clearly the LEM dehydrator with it's precision temp control is a viable alternative for sous vide.... I will use that method again, but I feel that bringing it up to temp first in a water bath is important. This evening I'll put one of the slabs in the kamado keeping the temp low and smoking it with chips, and basting it with the concentrated expelled liquid. That it comes out delicious is probably a higher priority than that it comes out a specific product...At least that's one way to rationalize "failure" Often times we have to rationalize "failure" this way ....... If I share with others, I'll have to come up with a new name for it and pretend it's all part of my "grand plan" Name suggestions .................. H.W.
  3. I just did a dry rub on a bargain brisket. Lots of course ground black pepper, some brown sugar, some tenderquick, hickory smoke powder, and a few other things. The brisket is going into sous vide at 155 for 24 hours. My Annova has been loaned out to a local chef to try to encourage him to use sous vide in his catering and food truck business. The time saving in things like fried chicken, and improved quality would be huge. I do burgers sous vide in stacks separated by wax paper, then 30 sec on the grill for a perfect medium rare all the way through and no shrinkage at all.... He's stuck in his ways. The machine I'm using for sous vide right now is an Emerill Legasse version of the instant pot. It is the most used appliance in my kitchen between sous vide, steaming, air frying / toasting, and various other jobs. I use the pressure cook function all the time often just for reheating in preference to the microwave. Because I use the instant pot so much, I don't want to tie it up with a 24 hr sous vide job.... The solution is going to be to swap it over to my LEM dehydrator this evening set at max which is 150F. With the brisket up to temp already from the water bath, the dehydrator should maintain the temp fine......... Has anybody tried this? After sous vide, I will probably freeze the two half briskets (I had to cut it in half), and then smoke them in my mini kamado from the frozen state to get a good bark on it without over cooking. Thoughts?? H.W.
  4. Owly

    Re intro

    I suspected someone would say that or suggest it independently.... that comment was to "cut them off at the pass", or beat them to the draw so to speak.
  5. I have long loved the taste I could get by throwing green willow or maple leaves on the coals. I discovered this over 40 years ago when I was young and in love... the GF and I would go hiking and on the way grab a couple of Tbones.... a book of matches from some business........ they gave them away back then, and forget everything else Remember those days? In heat would be a better description I think. We would start a small fire up in the Bitteroots, and weave a grill from creek bottom willows, throw the steaks on and cook them to a beautiful medium rare....never missed salt and spices........which were always among the forgotten. Perhaps we were so starry eyed and in love that the real spice came from something else I use green willow leaves and stalks these days... I also have cherrywood and mesquite, but I prefer the willow........ perhaps it's just the memories. The taste of love Note that "willow" encompasses a wide variety of bushes and trees. These were creek bottom willows from those dense patches along a creek. I have no idea how diamond willow (which grows around here), golden willow, weeping willow, or any of the others would be. These are the classic #### willows (in the spring). I also have used maple leaves, and suspect that any maple would do.
  6. I'm into another fasting season. I'm at the 6 day mark, currently breaking my fast. I began last Monday, had one meal after 2.5 days (listen to your body), and resumed water fasting breaking this AM the following Sunday. Working to improve my break-fast methods, I decided hummus would be a good thing for the purpose. I never have had any use for hummus, but I set out to make an EXCITING HUMMUS....Is that possible?? As it turns out it very much is. Looking through my dry goods pantry, I found some black beans and green lentils.....I also had Garbanzos, Pintos, Whites, and ordinary kidney beans and Lima beans, and a variety of other lentils. Black beans and green lentils caught my eye and imagination. I love black beans and lentils are a fantastic source of protein, vitamins and minerals A small batch... about a cup total of the two. It went into my electric pressure cooker which I purchased a few months back.... note that I've always used pressure cookers, and the only reason I bought this was convenience and the fact that it included sous vide function (though not great), and had an air fry lid.... About $120 at Walmart (Emerill Legasse). Cooked for 25 min, no soaking or anything, I cooled them and put them in the food processor with a bit of sesame oil and some lemon juice. I added a nice dollop of tahini, and another nice dollop of pesto (from Costco), as well as some of my turmric / chipoltle mix that I use on about everything, and some salt and a crushed garlic clove. When blended smooth, I put it in a mixing bowl and added around 3T of home made kefir, which is a truly amazing product with powerful microbe culture. Unlike yogurt you can put kefir grains in raw milk and don't need to process the milk at all or worry about temp regulation. I mixed all this up and put it in a container and floated a bit of sesame oil over it to seal it from oxygen. I put a lid on this and put it in the dehydrator at 90F. I could detect tang developing within about 6 hours, and after a bit under 24 hours it had a lovely sharp tang. It is rich and spicy and tangy. The pesto lends flavor to it as does the chipoltle and turmeric. It is all shot though with bubbles like swiss cheese but smaller, and it is so tasty and savory that it is irresistible. I was fasting when I made this so I tasted and spit......Yes it is possible to maintain that kind of discipline... at least for me. Note: I took no measurements at all......... is "dollop" a measurement? Just shakes and dollops. I even eyeballed the beans and lentils. This was probably a mistake I'll regret. I've invented things in the past and been unable to recreate them. Next time I will document!! DISCLAIMER DO TRY THIS AT HOME ......If you love savory tangy spicy stuff, you will love this. I made it for breaking fast or I probably wouldn't have "discovered" hummus. H.W.
  7. Owly

    Re intro

    Please accept my apologies......... I've been absent for awhile and have not responded to messages and threads..... NO, not in prison, or the hospital, etc. The men in white coats didn't show up at my door and haul me off kicking and screaming in a strait jacket.
  8. I've long been a fan of catalytic propane heaters... 100% efficient, humidifying, and no chimney. Being radiant it is like sitting in front of a fire. DON'T TRY THIS AT HOME I recently "built" a vertical grill from a Buddy heater. I stripped everything off the heater so all that remained was the burner unit, made a suitable counter top stand to place it at the proper elevation (turned sideways), and tapped into household propane lines.... Note that natural gas conversion would be easy... just drill out the orifice a size at a time until it works. I don't live anywhere near gas... far out in the hills. I have a gas rated control valve. A wire grill that pinches the meat or whatever...I've even toasted english muffins in it.... completes the package. The grill is modified to stand on the counter top When I use this I put a damp paper towel on the counter top to catch drips This is intensely hot, and the way I have it set up, you can move the grill closer or further, in fact so close that a nice sear can be accomplished in less than a minute!! It is perfect for sous vide cooked meat, or you can move the meat further from the grill and cook raw meat. Best on a concrete or stone countertop, but I don't have any trouble with scorching on my Formica counter top. This is the proverbial "cats meow" for winter grilling....particularly for me as I'm single. I previously did this with an electric element... actually a hot plate... don't tell anybody DISCLAIMER..... DO NOT TRY THIS AT HOME..... I'm extremely experienced qualified, and capable. It is dangerous to mess with gas if you don't know what you are doing. The smartest thing would be to tie this to a propane bottle. Buddy heaters have a regulator and valve. It is not necessary to go to the extremes I did. I removed ALL of the safety devices, the pilot light, the thermocouple, the millivolt control valve, which makes it technically completely unsafe. You just hold a barbecue lighter in front and turn the gas on. I did this to facilitate getting the meat closer to the radiant catalytic plaque. With only me living here, I'm not the slightest bit worried. In a household with children or ignorant adults you wouldn't dare do this. It is in total violation of every code known to man...somebody turns the valve on, fills the house with gas, there's a spark somewhere and BOOM.
  9. Sorry.... I've been absent for awhile, occupied with other things. My approach is to re-sous vide. If it's not taken out of the bag (foodsaver), I don't notice any deterioration in flavor or texture for a significant amount of time. Note that I've been doing ground beer patties 1/3 lb, putting them in a stack in a nice 3" dia stainless canister with a lid that seals well. They are separated by wax paper. It holds 3 patties. I sous vide them at 130F, and then give them a light sear. As I'm single, I only eat one. The other two are covered in liquid and covered against air by wax paper separators. I simply reheat in sous vide. The second and third reheat are not much of a deterioration. I hated ground beef in the past because you really cannot cook it MR all the way, and if the center is under it doesn't kill the microbes in it. Microbes grow on the outside of solid meat, but when you grind it, it's all the way through. Also when pan frying you get shrinkage / moisture and fat loss. With sous vide and a light sear you end up with almost zero shrinkage. This makes lean ground beef moist and good, also full fat ground beef. Sous Vide is the best thing that ever happened for ground beef!! Note that I built a vertical barbecue that sits on my kitchen counter out of a Buddy propane heater. It's stripped down completely and plumbed into household propane. A vertical "pinch grill" for lack of a better word stands on the counter with the steak or burger on edge, a moist paper towel beneath. This does a fantastic job of indoor grilling!! It is extremely intense heat, and you can put the steak or burger as close as you want and only brown the surface, or cook it further through by moving it back. There is zero smoke, and almost no cleanup. Throw away the paper towel, and wipe the counter, drop the wire grill in the sink to soak in dish water for awhile, a light scrub and rinse..... It works very well! H.W.
  10. 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 into a thick goo, which I spread on dehydrator sheets and dehydrated into a leather. The flavor is intense. A wonderful twist I will be using again. I've been playing with kiwis, and mangos a bit. Kiwi leather is delicious. Mango best sliced, I basted the mangos with a thick syrup of sugar and citric acid during the process to intensify and sharpen the flavor..... this also was a great success. I also made a pina colada leather.... my own invention... using canned pineapple, shredded coconut, and banana. Dried crunchy, more like a cracker. It makes a nice backpacking snack. H.W.
  11. 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 making napalm.... It is so hot and sticky that it will stick to your skin and take it right off if you get it on yourself. But candy makers know all about this. This is cooked down to the point where if it were allowed to cool it would be almost hard.... it would still have give, rather than breaking......... I can't give temps because I've never measured them, but I suspect they are approaching 270F when I take it off the heat. This is poured over the apples in the pie shell, the upper crust added and the works baked.....The reason it must be cooked down is that the apples yield their own juice, and it would be runny otherwise...... Believe me the apple flavor is so intense that people cannot leave it alone. This evening I did an apple crunch this way, but used a full can of concentrate.... A bit overboard delicious. This was a generic oatmeal crunch.... C flour C brown sugar C oatmeal, 1/2C melted butter. I used 7 small Granny Smith apples in a 10x7 pyrex rectangular pan. The result is rich, sticky and extremely tangy and flavorful with just a bit of a hot bite. H.W.
  12. 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 Emerill Legasse version of the Instant Pot last week that incorporates sous vide and air fry. I was looking to reduce my appliance load and this serves very well, though I'm not at all happy with the lack of information about what's going on. No actual temp read out, just your setting, which I find very frustrating.... I can't glance at it and see how close my temp is to what I want. Only one pressure setting (13 psi)... and of course no read out of that either. The presets are as expected basically garbage to make it look pretty. The timer makes little noise, and the machine goes to keep warm mode and the numbers on the timer begin going the other way which is confusing unless you noticed the keep warm light..........But I've never had an appliance that worked the way I wanted it to. I use a pressure cooker all the time, I use sous vide all the time, and I frequently use air fry. So this reduces the number of appliances and sits there all the time so I don't have to drag out what I want. Steam works nicely for various things such as cooking asparagus, and is perfect for reheating ribs......... They stay moist, and it's easy to control..... At $130, it was a lot of features for a small price, and I feel I can safely walk away from a pressure cooker.......... I never dared do that before! Lack of information is my big beef... but I stick my home brewing thermometer through a vent hole and monitor temp. and the low pressure, which throws me off a surprising amount, but I can deal with that........... The sous vide function sucks..........It takes forever to bring the water up to temp, and the temp increments are not as small as they should be..... an afterthought... it isn't have the device my Annova is, but I paid about the same for the Annova back when I bought it! The air fry does a superb job. H.W.
  13. 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.
  14. 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. I purchased a large Foodsaver box a few months back... about a $20 item, figuring that if I can dry refrigeration systems using vacuum, why not salad.......... I'm here to tell you it doesn't work, though it is a small improvement. The next step is a dessicant. I have a sort of plastic trivet that fits into it that came from a Rubbermaid container that was designed to keep salad fresh.... which of course didn't work for me either. This rectangular trivet keeps the salad greens elevated off the bottom. At the moment I have some rock salt in the oven, which I will bake for half an hour or so at 350 to drive any moisture off. Once cooled, it is going into the Foodsaver container beneath the trivet, the salad will go on top of the trivet, and the lid will be installed and I will draw the container down to about 30 inches of vacuum using my vacuum pump. It's designed to be pumped down using a food saver hose, so I was a bit nervous about using high vacuum the first time, but it stands it quite well. I'd be interested in thoughts on this........ I've tried about every tip imaginable....... I'm hoping this will extend the life. I'm increasingly growing my salad greens at home indoors, but at the moment I have a lot of things starting over . I have plenty of lettuce and kale, and my arugula is almost ready to begin harvesting, my "perpetual spinach".... a variety of Swiss chard has a few weeks to go. My indoor grow chamber isn't really as large as I would like, and I have a bunch of dwarf tomato starts going. I'll be moving them to another chamber shortly, and getting more arugula going. My dwarfs are dwarf plants, not dwarf fruits naturally....... though I selected cherry tomatoes as I like them best. Being determinant, the will grow to fruition and produce once.... otherwise they would not be dwarf plants. I haven't tried this before. Everything is hydroponic, and under grow lights. I will post a reply at some point just to confirm or not, the success of this project......... H.W.
  15. 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. The rolls were proofed and ended up being perfect size in the well greased jars. They then went into the sous vide water bath at 195, which is the target internal temp for bread baking according to my reading on the subject, and were cooked 3 hrs. They came out beautifully, with a nicely rounded top, and nice shape from the jar walls, but of course were not browned. I tipped them out of the jars, with a little help from a knife along the edge, and put them in an air fryer a neighbor recently gave me as they didn't use it anymore. 400F for about 10 min. They came out beautiful, perfectly cooked, crispy crust, and tender and airy in the middle. I'm not "advocating" this method due to the long cooking time, however there is the great benefit of not being time critical.... 3 hrs, 4, 5.... I doubt that it would matter. That means that you could put them in the sous vide around noon, and have fresh hot rolls at dinner..... whenever that is. They aren't going to dry out, and all you need at dinner time is a hot oven for browning them. I plan to experiment further.........using long cooking times, even over night..... the ingredients are cheap. I also am thinking of doing it in a wide mouth quart jar laid down on it's side for a sort of poor boy or hoagie bun. The one problem I had was that two of the jars took on some water, ruining the contents. The lesson from this is to make sure the lids are fairly tight. They need to be able to vent, but not take on water. H.W.
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