What did everyone cook today?
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johnsbrewhouse
I will be interested to know if the pineapple was the cause of all your casing problems.processhead From what I am reading it is a good possibility. The meat block looks great prior to stuffing, stuffs great, then the problem occurs. With the crumbling of the meat told me the meat was failing to bind with the binders, meaning the proteins had broken down somehow. This was twice with two different blends and using two different binders. Going to try it once more without the pineapple. I know that when you add pineapple to pork products it breaks it down, it’s a natural meat tenderizer.
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Making some chicken and sausage gumbo today, currently getting that beautiful deep chocolate color in the roux.
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Making some chicken and sausage gumbo today, currently getting that beautiful deep chocolate color in the roux.
HerbcoFood Looking good on the color. Now, to let it just get happy. Eat well.
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HerbcoFood Looking good on the color. Now, to let it just get happy. Eat well.
zbigjeff I am still going for a darker color, all I have is time!
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Making some chicken and sausage gumbo today, currently getting that beautiful deep chocolate color in the roux.
HerbcoFood We must be on the same wavelength this week. I have mine scheduled for the middle of the week & written on the menu. Probably doing Middle of the Winter (Chicken & Sausage) in the Middle of the Summer (that’s the way it feels around here), but if I can find a way to get ahold of some shrimps & crabs & maybe even some oysters (a little too early for the good ones), I’ll change that up. Already have my Andouille sausage bought up & there’s a chicken in the freezer that coming out. We’ll be uncorking a good bottle of Red wine before long. Good eaten to you this week.
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calldoctoday May have located a problem, they have freeze dried pineapple in them, Bromelain, a compound found in pineapple is a protein-digesting enzyme and only inactivated when the temperatures reach 140-150 degrees. The second problem is they are breaking the proteins down and not allowing them to bind together. The casings are from Walton’s and I used them not to long ago for some other sausage without problems. I went troubleshooting after drowning my thoughts with a beer and needing an answer. Hopefully by eliminating the pineapple, the problem will go away.
johnsbrewhouse We’ll all be keeping our fingers crossed for you as otherwise, those are some good looking sausages, period.
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HerbcoFood We must be on the same wavelength this week. I have mine scheduled for the middle of the week & written on the menu. Probably doing Middle of the Winter (Chicken & Sausage) in the Middle of the Summer (that’s the way it feels around here), but if I can find a way to get ahold of some shrimps & crabs & maybe even some oysters (a little too early for the good ones), I’ll change that up. Already have my Andouille sausage bought up & there’s a chicken in the freezer that coming out. We’ll be uncorking a good bottle of Red wine before long. Good eaten to you this week.
calldoctoday Yeah, I enjoy stews/soups/chili year round. Here is my argument I have for hot food. Do you like your steak, mashed potatoes, bbq, mac n cheese, etc. served to you warm or because its summer do you let it become cold before eating? That thought I have put into some peoples mind is mind blowing for them.
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calldoctoday Yeah, I enjoy stews/soups/chili year round. Here is my argument I have for hot food. Do you like your steak, mashed potatoes, bbq, mac n cheese, etc. served to you warm or because its summer do you let it become cold before eating? That thought I have put into some peoples mind is mind blowing for them.
HerbcoFood There you go.
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zbigjeff I am still going for a darker color, all I have is time!
HerbcoFood I stick my roux in the oven between 250-300 & let it get dark. Check it every 15 mins. It won’t burn like on the stove. But, I do start it on the stove and then into the oven. Good luck and eat well.
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HerbcoFood I stick my roux in the oven between 250-300 & let it get dark. Check it every 15 mins. It won’t burn like on the stove. But, I do start it on the stove and then into the oven. Good luck and eat well.
zbigjeff Stir Harder, Harder. Seriously, I met a lady about 20 years ago or so when down in Louisiana on assignment & she did the same thing. I also found some quarts one time of that store bought roux, Mrs. Savoy’s & such. I had to kid a few folks about that. They said it was good though. I have heard the oven trick works real well, but I still feel obligated somehow to get it to that deep, dark Mahogany in the pot. Old habits are hard to break.
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GWG8541 Good looking meals!
Philly cheese brat. Keto style.
Life is a Garden - Dig it.
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zbigjeff Stir Harder, Harder. Seriously, I met a lady about 20 years ago or so when down in Louisiana on assignment & she did the same thing. I also found some quarts one time of that store bought roux, Mrs. Savoy’s & such. I had to kid a few folks about that. They said it was good though. I have heard the oven trick works real well, but I still feel obligated somehow to get it to that deep, dark Mahogany in the pot. Old habits are hard to break.
calldoctoday There’s two things that people on this site do support: options to any process and differences are only suggestions. Enjoy YOUR process and have fun with it.
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calldoctoday There’s two things that people on this site do support: options to any process and differences are only suggestions. Enjoy YOUR process and have fun with it.
zbigjeff & before long, someone may come up with an even better method to everything that trumps them all. That is the process.
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Philly cheese brat. Keto style.
lkrfletcher Now that is what I like!
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Philly cheese brat. Keto style.
lkrfletcher looks great!
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Smoked/grilled some chicken thighs on my PK360. Seasoned them up Lawry’s Total Seasoning and |Oakridge-BBQ-Smokey-Chile-Lime Seasoning then shredded them up for chicken tacos.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Smoked/grilled some chicken thighs on my PK360. Seasoned them up Lawry’s Total Seasoning and |Oakridge-BBQ-Smokey-Chile-Lime Seasoning then shredded them up for chicken tacos.
Tex_77 , A far a I am concerned they can throw out the breast meat on a chicken. I could eat thighs, wings, necks and legs for the rest of my days.
You got the makings of some tasty tacos there, sir.Paul
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Tex_77 , A far a I am concerned they can throw out the breast meat on a chicken. I could eat thighs, wings, necks and legs for the rest of my days.
You got the makings of some tasty tacos there, sir.processhead I have always enjoyed the short-legs the most. Plenty of meat that is juicy, flavorful, & tender. Used to be cheap too! Now a whole lot of folks have figured that out just like a few other things.
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processhead I have always enjoyed the short-legs the most. Plenty of meat that is juicy, flavorful, & tender. Used to be cheap too! Now a whole lot of folks have figured that out just like a few other things.
calldoctoday OK, what’s a “short leg”? Is that the same as a drumstick?
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calldoctoday OK, what’s a “short leg”? Is that the same as a drumstick?
zbigjeff Excellent Question! You rarely run into anyone these days & for some time that know what it is. However, I grew up hearing short-leg & rarely if ever at all hearing thigh, so it stuck. So, that is it, the short-leg I suppose is an old version of a thigh. I believe also that if you cut the rest of the leg (drum-stick)off , you will end up with a short-leg. Having said that, I have also heard some folks refer to the chicken leg quarter as a short leg, but that has always been simply a leg quarter to me. I suppose, thigh is really easier to say, but there again, short leg just stuck & old habits are hard to break.
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