What did everyone cook today?

[Jonathon]

Chef I added lime rinds (6 for a bottle) then agave nectar with lime juice. I think the Habanero Lime salt didn’t help! I took a shot of the Tequila by itself and it wasn’t good either, very bitter.

[lkrfletcher]

Judging by the picture you showed - You have pith on your lime rinds. The white part has to be removed, otherwise you get a really bitter taste. This goes for any kind of fruit you use…Lemon, orange, grapefruit… Must take a small carving knife and get that off to get a real lime taste.

[calldoctoday]

Jonathon Are you sure it wasn’t just the tequila?

[calldoctoday]

Yes, the pulp is more bitter too.

[Jonathon]

calldoctoday Yeah, I ugh sampled the Tequilla first! lkrfletcher I wanted to use a grater on the rind but the post I was looking at did it just like I did! Should have known, I won’t say who it was but at least I know not to trust them from now on!

[lkrfletcher]

Jonathon . When I did the lemon vodka I used a potato peeler. Just pulled it toward my thumb. Worked great and almost zero pith to remove. Fresh fruit will also peel much better. I always use organic too.

[Chef]

Jonathon calldoctoday they make graters for zesting citrus Just a few bucks. they work well and very easy to control not getting any “white” mixed in. Just search under lemon zester. $8.00 gets you a great one. I like the metal file looking type.

[calldoctoday]

Chef Yes, I have had a few of those for many years. They are very handy. When I am in the right mood, I even make up some Zest with them & dehydrate it & keep it in a spice jar for times when I am moving quick. It seems to work very well. I use them for Lemon, Lime, & Orange Zest.

[Chef]

calldoctoday I’ve never tried to dehydrate them, but that’s a great idea. I will try it. Thanks

[calldoctoday]

Chef yes, I zest em with the little grater, just taking the colorful part of the fruit & no pulp. Then I dry that out & store it in a glass spice bottle. It works well when either I am in a hurry or just do not have any fresh fruit available. I cannot say though, surprisingly that it necessarily intensifies the flavor though as I thought it would, but I just cannot say for certain.

[Tex_77]

I made some Sweet Chipotle Jerky this weekend.

[Jonathon]

Tex_77 Well?! How did it go, did you add extr water and sugar and did the tumbler help pick up?

[Tex_77]

Jonathon I did not add extra sugar but i did add 8 oz of water. This was about a 4# batch. How much sugar and water need added per pound?

[Jonathon]

about 20% water and 18% sugar or vice versa, I think I am liking using a bit less sugar as I have found that it MIGHT make a difference in making the jerky less sticky.

[Tex_77]

Jonathon When using a dehydrator and or oven how would one know when the jerky is done?

[craigrice]

put your meat probe in a doubled up or folded piece of meat

[craigrice]

Jonathon my grandmother always took the leftover meat and used it to make meatloaf most sundays after church we had roast beef and she would use the leftovers grind it in a hand grinder and mix it with other meats to make meatloaf !

[Jonathon]

Tex_77 Yup, I do exactly what craigrice is saying to do. Sometimes I can’t slice an end piece thin enough and I can use that but generally, I just fold a piece over the probe.

Sounds delicious craigrice now you’ve got me thinking of my grandmother who used to make homemade noodles and the best chicken soup ever with them. That woman could get a bulimic to eat, seriously, she was an amazing cook!

[craigrice]

grandma’s always were the best cooks

[craigrice]

Jonathon that is a thought save the meat ends and mix with southern seasoned sausage and smoke it ?