What did everyone cook today?
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Tex_77 It has been so hot here that my mind has liquified & I have forgotten the bacon & just been eating cold mater & mayonnaise sandwiches.
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Yeah, I am not sure how the heat and sweet would go together.
lkrfletcher It goes together wonderfully, just right.
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Tex_77 It has been so hot here that my mind has liquified & I have forgotten the bacon & just been eating cold mater & mayonnaise sandwiches.
calldoctoday nothing wrong with that!
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zbigjeff Sounds similar to mine. I use cran raisins and add ground fennel and oregano and seasoned bread crumb rather than panko. would you post this in the user recipe category? I think many will want to try this.
Chef Reposted this in User Recipes. Thanks for the interest. Have another great day in the foodlab.
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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.
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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.
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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.
Jonathon Are you sure it wasn’t just the tequila?
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Yes, the pulp is more bitter too.
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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!
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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!
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.
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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!
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.
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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.
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.
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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.
calldoctoday I’ve never tried to dehydrate them, but that’s a great idea. I will try it. Thanks
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calldoctoday I’ve never tried to dehydrate them, but that’s a great idea. I will try it. Thanks
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.
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I made some Sweet Chipotle Jerky this weekend.
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Tex_77 Well?! How did it go, did you add extr water and sugar and did the tumbler help pick up?
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Tex_77 Well?! How did it go, did you add extr water and sugar and did the tumbler help pick up?
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?
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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.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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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.
Jonathon When using a dehydrator and or oven how would one know when the jerky is done?
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put your meat probe in a doubled up or folded piece of meat
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