What did everyone cook today?
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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?
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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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I’ve got a question, has anyone ever taken the leftover rib meat (they were enormous racks and we didnt finish them all) to make nachos, tacos, fajitas or anything?
I was thinking of making a sort of taco salad with the leftovers tonight.
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 !
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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!
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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grandma’s always were the best cooks
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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!
Jonathon that is a thought save the meat ends and mix with southern seasoned sausage and smoke it ?
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Did skirt steak tonight after vacuum tumbling with Argentinean Style BBQ Marinade It was awesome for fajitas!
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Grilled chicken brest topped with crisp bacon, sharp cheddar, and kentucky bbq sauce. I was told its a dish longhorn use to sell, but anyone who goes to a steak house and orders chicken cannot be trusted.
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Grilled chicken brest topped with crisp bacon, sharp cheddar, and kentucky bbq sauce. I was told its a dish longhorn use to sell, but anyone who goes to a steak house and orders chicken cannot be trusted.
pr0wlunwoof
Looks like some mighty fine vittles! -
Did skirt steak tonight after vacuum tumbling with Argentinean Style BBQ Marinade It was awesome for fajitas!
Tex_77 looks like you are getting some use out of your tumbler.
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Made some kabobs last night using Firewire skewers.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 That is a fantastic way to do that.
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