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Stringent
Dec 22, 2004

PokeJoe posted:

not having a computer gives you an excuse to hang out next to the smoker and drink beer all day

that's true, but it's awful nice to be able to run a cook overnight while you sleep

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echinopsis
Apr 13, 2004

by Fluffdaddy
the true origin of the michelin star review system

echinopsis
Apr 13, 2004

by Fluffdaddy

Stringent posted:

that's true, but it's awful nice to be able to run a cook overnight while you sleep

whats it like to have 8 hour long smoked brisket for breakfast

Stringent
Dec 22, 2004

echinopsis posted:

whats it like to have 8 hour long smoked brisket for breakfast

dunno, brisket usually takes 12-14 hours

echinopsis
Apr 13, 2004

by Fluffdaddy
whats it like to have 12-14 hour long smoked brisket for breakfast

fart simpson
Jul 2, 2005

DEATH TO AMERICA
:xickos:

echinopsis posted:

whats it like to have 12-14 hour long smoked brisket for breakfast

are you asking me? i have no idea.

Fortaleza
Feb 21, 2008

Few days ago I smoked a cured salmon fillet in my cold smoker for 21 hours, came out great. Got a salmon slicing knife and vacuum sealer on the way so I can do proper slices in the future and keep them fresher longer

fart simpson
Jul 2, 2005

DEATH TO AMERICA
:xickos:

gotta get the gear

fart simpson
Jul 2, 2005

DEATH TO AMERICA
:xickos:

once you get this knife your salmon will be fresh as hell

https://www.youtube.com/watch?v=m2Xw8Fg4Dwg

Fortaleza
Feb 21, 2008

fart simpson posted:

once you get this knife your salmon will be fresh as hell

https://www.youtube.com/watch?v=m2Xw8Fg4Dwg

More like this tbh https://youtu.be/ozJ8-zRMmNU

Knife I got is longer so I can use it for large hams and bacon/pork belly too. Been using my chef’s knife and it’s not working well, been having to make thicker cuts which isn’t ideal

e:



Fortaleza fucked around with this message at 11:21 on Dec 27, 2021

Moo Cowabunga
Jun 15, 2009

[Office Worker.




Moo Cowabunga
Jun 15, 2009

[Office Worker.




ultravoices
May 10, 2004

You are about to embark on a great journey. Are you ready, my friend?
I did the confit pork shoulder and every fragment of meat is 100% done to perfection. helen rennies criticism of roasting and braising pork shoulder were spot on. the vast majority of the fat rendered out and all the meat was basted.

it should have been more strongly spiced/seasoned, but my pork shoulder was a two pack so once I work my way through five pounds of confit pork I can experiment with increasing the seasoning.

Moo Cowabunga
Jun 15, 2009

[Office Worker.




Jonny 290
May 5, 2005



[ASK] me about OS/2 Warp
made chili cheese dogs for lunch. Now to drink like a gallon of water and lift

NLJP
Aug 26, 2004


post hole digger
Mar 21, 2011

Fortaleza posted:

Few days ago I smoked a cured salmon fillet in my cold smoker for 21 hours, came out great. Got a salmon slicing knife and vacuum sealer on the way so I can do proper slices in the future and keep them fresher longer

you get up to some cool stuff :hai:

cowboy beepboop
Feb 24, 2001


hell yes

Endless Mike
Aug 13, 2003



Stringent posted:

welcome to the club. in a couple years you'll be doing this kind of stupid stuff too:


lol i didn't even wait a couple years. got one less than a year after getting my smoker

Moo Cowabunga
Jun 15, 2009

[Office Worker.




Endless Mike
Aug 13, 2003



the store had rib roasts on sale when i was there, so i got on salting in the fridge to put on the smoker tomorrow. can't wait

Endless Mike
Aug 13, 2003



I did and it was good


PokeJoe
Aug 24, 2004

hail cgatan


Looks good friend. I made a pizza tonight

https://i.imgur.com/OhYkiRq.mp4

Sagebrush
Feb 26, 2012

i want it inside me

Truman Peyote
Oct 11, 2006



you know the pizzas good when the cheese looks like its having a rave

Jonny 290
May 5, 2005



[ASK] me about OS/2 Warp

Truman Peyote posted:

you know the pizzas good when the cheese looks like its having a rave

its doing the muenster mash

Sagebrush
Feb 26, 2012

It was a cheeseboard smash

mystes
May 31, 2006

Jonny 290 posted:

its doing the muenster mash

Sagebrush posted:

It was a cheeseboard smash
Lol

Fortaleza
Feb 21, 2008

Near future food.

Started a breakfast bacon cure, should be ready for the cold smoker in 5 or 6 days!





Recipe I went with:

pre:
cure:
  2.5% salt
  1% brown sugar
  .25% prague powder #1

spices:
  2% black pepper
  ~4/kg bay leaves
  .5% juniper berries
  .5% thyme

with a thin layer of raw wildflower honey rubbed in first
After trimming the pork belly slab came out to 1.2kg

Moo Cowabunga
Jun 15, 2009

[Office Worker.




Moo Cowabunga
Jun 15, 2009

[Office Worker.




Endless Mike posted:

I did and it was good




yum :yum:

Moo Cowabunga
Jun 15, 2009

[Office Worker.




Achmed Jones
Oct 16, 2004



Fortaleza posted:

Near future food.

Started a breakfast bacon cure, should be ready for the cold smoker in 5 or 6 days!





Recipe I went with:

pre:
cure:
  2.5% salt
  1% brown sugar
  .25% prague powder #1

spices:
  2% black pepper
  ~4/kg bay leaves
  .5% juniper berries
  .5% thyme

with a thin layer of raw wildflower honey rubbed in first
After trimming the pork belly slab came out to 1.2kg

what does % mean here? is it like n percent of the weight of the thing being cured or is the symbol being used in a way that i don't understand?

Fortaleza
Feb 21, 2008

Achmed Jones posted:

what does % mean here? is it like n percent of the weight of the thing being cured or is the symbol being used in a way that i don't understand?

Percent by weight of the thing being cured. After trimming this pork belly came in at 1,200 grams so the 2.5% salt in the cure came out to 30 grams. 2-3% cures are pretty standard.

Gotta go by relative weight or you could easily wind up with something not cured enough or a salt bomb

Achmed Jones
Oct 16, 2004



cool, thanks!

Stringent
Dec 22, 2004
i make bacon all the time, can't really get good bacon in japan.

i just do 1 part white sugar, 1 part brown sugar, and 1 part salt with a pinch of curing salt. make as much of that as i need to cover the piece of belly i've got, 3/4 cup is plenty to cover a 1kg block of meat.

then vacseal it and throw it in the fridge for a week or so until the meat has firmed up properly, throw it on the smoker for a couple hours and done.

AnimeIsTrash
Jun 30, 2018

PokeJoe posted:

Looks good friend. I made a pizza tonight

https://i.imgur.com/OhYkiRq.mp4

How do you get your pizza to stretch out so well? Anytime I do mine, I can barely get it bigger than a personal pan pizza.

Been using this for all the ratios

https://pizza-calculator.the-bread-code.io/

Corla Plankun
May 8, 2007

improve the lives of everyone
i think there's a trick about stretching out the dough and letting it sit for a bit and then stretching again. I'll see if I can find the Claire Saffitz video I learned this from

edit: its from when she made foccacia and there isn't really any more information in the video. you just have to let it rest and let the gluten relax if it is too bouncy to flatten

Corla Plankun fucked around with this message at 17:15 on Jan 5, 2022

ultravoices
May 10, 2004

You are about to embark on a great journey. Are you ready, my friend?
do a no knead dough or let the dough come to temp and and relax for 15 minutes. if you knead it before rolling it out it's going to tighten up.

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PokeJoe
Aug 24, 2004

hail cgatan


AnimeIsTrash posted:

How do you get your pizza to stretch out so well? Anytime I do mine, I can barely get it bigger than a personal pan pizza.

Been using this for all the ratios

https://pizza-calculator.the-bread-code.io/

based on your recipe, i just make more dough. my dough balls are 300 - 350 grams each. if I want to max out the 15" stone it takes about 450 grams. I let it rise on the counter a few hours and just stretch it in one go. "Punching down" isn't necessary for pizza imo. if I cold ferment i take them out of the fridge 30 - 60 mins beforehand so they can warm to room temp first.

PokeJoe fucked around with this message at 04:22 on Jan 6, 2022

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