Draining liquid vs cooking it off, meat
bossyvossy
5 years ago
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Comments (23)
carolb_w_fl_coastal_9b
5 years agobossyvossy
5 years agoRelated Discussions
Chili Cook Off HELP!
Comments (35)Thank you all for the suggestions and support. The event was fun and though we didn't win, it was a learning experience. bob_cville Thank you for the recipe. It gave me starting point and I used a lot of your ideas. suzyqtexas I used your dried mushrooms idea. LKZZ I used your ideas for the cocoa powder, beef base and Rotel tomatoes. We made about 12 gallons of chili and had about 3 cups left at the end of the day. There were about 1,500 paying tasters plus all the teams and volunteers. The host guesstimated just under 2,000 for a final head count. We set up at 6:30 AM and started dicing, slicing,cooking, etc. at 8AM, by 10AM everything was together and simmering. The gates opened at 12 noon and we finished serving at 4PM. A few things I would do differently next time: * I will not use maple flavored bacon. I will use a basic applewood or hickory next time. The maple flavor was too much. * Cut back on the cocoa powder. I only used about 1/4 cup but we had several people pick right up on the cocoa flavor. * Add more chili peppers. We used Chipotle's in Adobo, dried Ancho, Chipotle, Guajillo, and Cascabel chili peppers. The flavor was great but I seeded all the dried peppers before grinding them and there was not enough zing to the chili. * Not use Baked Kidney beans. The molasses added too much sweetness. (This is a family thing so I stuck with it. Though I didn't use too many baked beans, ours was the only sweet chili so the molasses really stood out when compared to the other entries.) I did use dried Wood Ear and Shitake mushrooms which I ground into a powder and used tomato powder which really rounded out the flavor. One thing I did not take into consideration was that tasters would be doing a direct comparison. The other 14 entries were similar in flavor profile. Ours was very different. Lastly I definitely will get one 80 qt. SS pot for next year. My 60 qt. aluminum pots went MIA. I think I loaned them out and never got them back. I used 30 qt and 40 qt. pots both aluminum. Using 2 different size pots was challenging and I do not like using aluminum especially with tomatoes. Overall our chili was the children's favorite because it was milder than the rest and had a sweetness to it. Once I take inventory and find my notes, I'll post the final recipe. Again, thank you to everyone for your help....See Moreiridescence in meat after slicing/cooking
Comments (5)While I'm not sure why I have not found this to be the case in my beef, poulty, pork or even venison. I have corned both beef and venison and not seen it in any of my meat. I have seen it most often in deli meats such as roast beef and turkey. It may have a lot to do with the handling of the meat and the process of getting it in the pressed logs and as far as brined meats it could be some of the products they use in the brining. It is disconcerting to see a green rainbow glaring at you from you deli turkey sandwich though. We raise most of our meat ourselves but occasionally I buy some deli meats and that's primarily where I've seen it....See MoreCooking pork loin vs. shoulder/butt
Comments (23)I cooked my pork shoulder (Boston Butt) in the crock pot Tuesday and it was not greasy at all. First, I did trim the "fat cap" off with kitchen shears and a knife. I also trimmed as much fat as I could from the exterior edges. I then lightly browned it in my cast iron skillet and put in the crock pot on high to get it going and reduced to low for the rest of the day. I added 1/2 cup of water to the crock. When it was done, I lifted the roast out of the pot to a large cutting board. and left the broth. This left all the fat behind. Pull it apart and let cool until you can handle the meat. I then went through and pulled the parts out that I don't like ( left from around the fat). If you like the sauce cooked into the meat, discard the broth in the crock pot, return the meat to it with your favorite BQ sauce, and cook on low until heated through. I usually put them on the smoker in the summer and it doesn't have to be trimmed, because all the fat drips off, but we were going to be gone all day. I have an old Hamilton Beach"Crock Watcher" 6qt that I used the other day. I also have a new Rival "Crock Pot" 4.5 qt that works well, because my small one died. My new one has the dial for off, high, low, and warm. It is not one of the digital ones with a timer. The new ones cook a lot hotter and faster, so be sure to turn a new one down to low sooner and try to get one with the warm setting....See MoreGreen beans cooked in pork stock, no meat.
Comments (2)Since my beans were all prepped and ready to go, I went ahead last night and processed half my jars with plain water. For the other half, I included the stock that had been chilled, fat removed, then double strained. And I did exactly what you suggested, of increasing the processing time by 10 minutes, so I think I did okay. I normally don't guess at any processing times or procedures, but I felt pretty confident. If your answer had been different (and I was already thinking about the possibility of any residual fat coating the food), I could have opened the jars, increased the head space by a little more and frozen them instead. I planned ahead for that by using straight sided wide mouth pint jars. It's still been considerably less than 24 hours. This was my first time canning green beans, and I did raw pack simply because it was easier. Do you have a preference? Thanks so much for the advice and opinions on this. Jill in Texas...See Moreplllog
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