Hi, Andrew. When boiling, you can't go much above 212F, so it's not going to get to 350F as you fear. Also, when you cook cured meats like bacon, you are cooking the nitrites. I think Michael's area of concern is if he reduces the liquid and concentrates it too much. That said, one can make wonderful char siu without nitrites and I think most Chinese restaurants do it this way (I have a recipe on AmazingRibs.com). I also have a calculator developed for me by Prof. Blonder of Boston U that tells you how much Pink Salt/Prague Powder#1/nitrite to safely use when curing. - Meathead
Meathead, I did consult your recipe as well as Ruhlman's and Seriouseats's. I am a huge fan of Amazing Ribs! Making pulled pork with your South Carolina mustard sauce recipe today!
Shun is no doubt a premium cutlery maker, thus AZ perhaps mention that Shun has 3 or 4 cutlery lines, which happen to be high-quality cutlery at affordable prices. Buying from a premium quality maker's less expensive lines is certainly an options... One important feature Alton Brown points out is the ability when cleaning the shears can be separated, which is also much safer when it's time to thoroughly clean them.... Andrew, since the GFY you've become a furry guy once again.... probably best since more frigid episodes of Wild Game Kitchen.... dress warmly sir....
Hahahahaha I figured that would be the answer to the question about force. I actually I end up pulling the shears back toward my BELLY, and yes, because our ducks are crazy fat, my hands are likely very greasy when it happens.
And I'm pretty sure it is ALWAYS when breaking down carcasses for stock - I try to flatten them as much as possible to save freezer space, and the coracoid bone (the one that connects the breastplate to the wishbone and scapula) is a BEAST - most duck bones are easy to break, but not that one. I will investigate a more surgical method for separating it :-)
Thank you for the pink salt answer. Very clear and I will take your advice. Much appreciated. The ability to ask you these questions makes this membership worth way more than the price.
Hi Andrew - I'm out in Orient at the end of the North Fork of Long Island - it's absolutely pumpkin time - can you share some pumpkin recipe's using the pumpkin and not canned puree - much thanks
Hi, Andrew. When boiling, you can't go much above 212F, so it's not going to get to 350F as you fear. Also, when you cook cured meats like bacon, you are cooking the nitrites. I think Michael's area of concern is if he reduces the liquid and concentrates it too much. That said, one can make wonderful char siu without nitrites and I think most Chinese restaurants do it this way (I have a recipe on AmazingRibs.com). I also have a calculator developed for me by Prof. Blonder of Boston U that tells you how much Pink Salt/Prague Powder#1/nitrite to safely use when curing. - Meathead
Meathead, I did consult your recipe as well as Ruhlman's and Seriouseats's. I am a huge fan of Amazing Ribs! Making pulled pork with your South Carolina mustard sauce recipe today!
Shun is no doubt a premium cutlery maker, thus AZ perhaps mention that Shun has 3 or 4 cutlery lines, which happen to be high-quality cutlery at affordable prices. Buying from a premium quality maker's less expensive lines is certainly an options... One important feature Alton Brown points out is the ability when cleaning the shears can be separated, which is also much safer when it's time to thoroughly clean them.... Andrew, since the GFY you've become a furry guy once again.... probably best since more frigid episodes of Wild Game Kitchen.... dress warmly sir....
Hahahahaha I figured that would be the answer to the question about force. I actually I end up pulling the shears back toward my BELLY, and yes, because our ducks are crazy fat, my hands are likely very greasy when it happens.
And I'm pretty sure it is ALWAYS when breaking down carcasses for stock - I try to flatten them as much as possible to save freezer space, and the coracoid bone (the one that connects the breastplate to the wishbone and scapula) is a BEAST - most duck bones are easy to break, but not that one. I will investigate a more surgical method for separating it :-)
Thx
Thank you for the pink salt answer. Very clear and I will take your advice. Much appreciated. The ability to ask you these questions makes this membership worth way more than the price.
Hi Andrew - I'm out in Orient at the end of the North Fork of Long Island - it's absolutely pumpkin time - can you share some pumpkin recipe's using the pumpkin and not canned puree - much thanks
Catherine