BigDropper

If keeping it whole, I would reverse sear it. This method gives you the most control. Also, watch a few videos on how to truss (tie it up) it to keep it uniform is size and shape. This will ensure an even cook. I like to season mine with only salt an pepper, cook it to 120°F, rest it and smear it...

I don't use a binder because it is an extra step and I do not believe it makes any perceptible difference. I think it is counterintuitive to add extra moisture to the surface of a product that you are attempting to brown. ...

I watched it live on HULU :cheers:...

I do not care much for boiled peanuts. Most roadside stalls along rural Georgia roads are nothing more than over-salted, flavorless, mushy messes. I have hated boiled peanuts since the first time I tasted them. That was until our AP brought some to a potluck. Hers were seasoned to perfection and not...

[quote]I have ordered 5 lbs in the shell[/quote] [quote]Do you have an Instant Pot?[/quote]That may take a while... ...

Sounds like it's cross sections of sirloin cap with fat removed. Really good piece of meat. Great for grilling or preparing like other steaks. Keep it under Medium for best results. ...

[quote]Apple sauce is a great idea for apple flavor. Does it blend well with water to form a brine? [/quote] Applesauce is pureed apples, which are probably 75-85% water, making applesauce an aqueous liquid solution. So yeah, it blends well with brine. ...

The drawbacks with using straight apple juice are, 1) Hard to control sugar content as every apple juice product is not created equal. 2) Apple juice did not transfer a perceptible "apple" flavor, only sweetness. 3) Sugars in apple juice "burn" more readily. Because apple sauce contains ...

Here's the recipe converted down 1ea 24oz can apple sauce 5ea bay leaves .25c garlic, sliced .25c thyme (small bunch) .75T cinnamon (or 2 sticks) 5ea cloves 2c sugar 1.25c salt 1c brandy, alcohol cooked off 1g hot water .75g ice...

That's probably because you've never cooked in a classical French brasserie. Edit: I say that to mean, the recipe was originally developed to use an A10 can of apple sauce but, the chef wanted fresh apples in the brine instead. He was uncompromising. ...

We had a double cut pork chop on the menu that used this brine. 10ea apples 20ea bay leaves 1c garlic 1c thyme 3T cinnamon 20ea cloves 8c sugar 5c salt 4c brandy, alcohol cooked off 4gal hot water 3g ice Peel apples and cut into 1" pieces - Put everything except hot water and ice int...

That first EP is solid. ...

Welcome, I would have mentioned it sooner but, I thought someone else would have mentioned it by now. ...

NBD first time trimming a beer... I mean a brisket. [img]https://i.imgur.com/K4wYooX.jpeg[/img]...

FBD while prepping this bitch to burn. [img]https://i.imgur.com/NftxZnt.jpeg[/img]...

Released September 7th. I just finished the 6 episode series and, it is done as well as the others of this brand. Good watch ...

He LIVES!!! Good to see your face! Borg Borg Borg!!! ...

[quote]A paper boat with about 12 nacho chips and a small amount of cheese and 4 very very small pieces of cooked pork …. they were about the size of a tootsies roll….all 4 pieces ..what a rip off that was…[/quote] Rookie move, You gotta survey the food coming off the counter to see if what you're ...

I guess the "you're not going to stab me" spell didn't work?...

I mean, didn't Ferran Adrià cook with Fisherman's Friend on occasion? ...