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07-04-2014, 11:55 AM | #1966 |
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Nice 7 layer salad
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07-04-2014, 11:58 AM | #1967 |
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07-04-2014, 12:01 PM | #1968 |
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07-04-2014, 01:55 PM | #1970 |
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07-04-2014, 03:18 PM | #1971 |
I'll be back.
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I'm marinating my poverty chicken ala Fire Me Boy's suggestion. Used this recipe:
http://www.budgetbytes.com/2013/06/g...nated-chicken/ |
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07-04-2014, 03:19 PM | #1972 | |
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NOICE!! |
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07-04-2014, 03:50 PM | #1973 |
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Does anyone cook with ghee?
I generally have some around. It's super easy to make at home, has a very high smoke point, and tastes ****ing delicious. And it'll keep at room temp for 6 months or in the fridge for a year (not that it'll last that long). I'm making a pound of it right now with some cultured butter, which should give it an even better flavor. I've never tried it that way before. Usually it's just the standard Land O'Lakes unsalted. |
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07-04-2014, 04:16 PM | #1974 |
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You don't put an initial quick sear on it first?
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07-04-2014, 04:24 PM | #1975 | |
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07-04-2014, 04:24 PM | #1976 |
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No, I sear after. And in the case of the chicken, I want to crisp the skin.
Whether you pre-sear or not, you still need a post-sear to get a crust. I've done pre-sear before and haven't found any reason to do it flavor-wise. You still get the tasty bits from the Maillard reaction by post-searing, and it sears faster when the temperature is higher. |
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07-04-2014, 04:25 PM | #1977 | |
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The hardest part for smoked salmon is getting smoke and not letting the temp, in my case, ever exceed 140. For me it takes the charcoal brinkmann bullet, very little charcoal and soaked chips. Like I tell them, if you see the while goo coming out of the orange meat, you prolly just messed it up. SV seems very smart. It's on my list. |
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07-04-2014, 04:30 PM | #1978 | |
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07-04-2014, 04:30 PM | #1979 | |
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And at the temperature that ghee gets once you've boiled out all the water, any of the live cultures that were in the butter will be dead anyway. I'm not sure cultured butter actually has any live cultures to begin with, but I'm not sure about that. In any case, from what I've read there's no shelf life difference between the two. |
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07-04-2014, 04:34 PM | #1980 | |
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