Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. farmerchad

    Water bath question

    Dave, I think something was lost in translation. I provided the link as a source of info. Didnt want it to look like I just made up a number out of thin air. I was only quoting exactly what is in the Baldwin link, and in that, it does point to "Table 3", which is the same cooling time frame...
  2. farmerchad

    Water bath question

    Found it, the 11 hour reference. But, the faster you chill the food, the faster you can clean up and be done. Moving on to the next meaty project. :D http://douglasbaldwin.com/Baldwin-IJGFS-Preprint.pdf
  3. farmerchad

    Water bath question

    Not an expert, just a weekly Sous Vide user. The ice bath prevents bacteria from building back up, before it reaches chilly enough temperatures. Now, the question does beg to be asked, whats the threshold? I believe in the "baldwin papers", that threshold is 11 hours. So, in theory, if your...
  4. farmerchad

    Pasteurization Charts Discrepancy

    Exactly how I do it. People will look at you like your crazy. Then they realize the genius! And since its corn, its practically healthy. :D And on a side note of things that "looks good on paper..", we ate a fancy burger joint that is new in town. They had "buttermilk fried bacon". Ill just...
  5. farmerchad

    Pasteurization Charts Discrepancy

    Now hold on. Maybe need to re-think the corn thing. Maybe instead of water, just use melted butter. Let the corn bob around in pure liquid gold for a good while.. :D I think thats how Long John Silvers used to their "cobettes". Some of the nastiest corn on the Planet.
  6. farmerchad

    Pasteurization Charts Discrepancy

    Because of consumer demand, and the world we live in, that is why we now have the "enhanced" corns. We have (SU), (SE), and (SH2). These were developed to allow corn to be picked at practically any time, and shipped across the country. The extra sugar covers up the starch flavor, that is...
  7. farmerchad

    Pasteurization Charts Discrepancy

    Your defiantly right about harboring botulism. Being a man of the agricultural trades, I cant deny that virtually all crops have the risk. Pretty much if its outside, the risk is there. Botulism exists in the soil. No way around it. I didnt think much about it, but potatoes are fairly dense...
  8. farmerchad

    Pasteurization Charts Discrepancy

    Hmm, have you tried putting the tater in the SV? Im wanting to try corn on the cob sometime. Probably during Summer, when you can get the good stuff.
  9. farmerchad

    Pasteurization Charts Discrepancy

    Agreed entirely. I snipped your post for brevity, but perhaps its just as simple as "proper" vs. "this will work". I usually icewater bath, then immediately into the freezer. I might put one pack in the fridge to taste test the next day. In my opinion, straight out of the "sausage hot tub"...
  10. farmerchad

    Pasteurization Charts Discrepancy

  11. farmerchad

    Pasteurization Charts Discrepancy

    Good morning! So lately I have been enjoying the benefits of SV'ing my smoked sausages. I can honestly say that I cant imagine ever going back to not using the SV. I enjoy it so much, I bought a second SV for back up. Normally, I use a standard 32-35 mm hog casing. I have used recipes from...
  12. farmerchad

    KFC original recipe made public by the Colonel's nephew?

    Now remember, you got to fry up the bird in a 16 Qt Mirro-matic pressure cooker to be authentic. All though not recommended by mfrs, but I have fried chicken in my large pressure canner. It certainly fries up faster and gives any coating you put on it an interesting texture. Never have been a...
  13. farmerchad

    YardBird Green Chile Enchiladas..

    Thanks everybody for the kind words. fpmich, that looks like a solid recipe. Will certainly be trying in the very near future.
  14. farmerchad

    Pork butt in new smoker

    They got the bark on them, thats for sure. Looks good from here.
  15. farmerchad

    Chicken contamination

    Your not alone. I have a habit of hanging my utensils on the handles of the smoker or grill myself. I was just thinking about this topic on Friday while I was tending to my BBRs. If it is needed, you can always run the business end of your utensils thru the flame for a few seconds, Im confident...
  16. YardBird Green Chile Enchiladas..

    YardBird Green Chile Enchiladas..

  17. farmerchad

    YardBird Green Chile Enchiladas..

    So this evenings dinner was a combination of needing to use the number 2 bird out of a two pack, and already having the other ingredients. I parted the chicken out, removing all skin. I wasn't too concerned with the wings, being so tiny. I didn't bother to season the chicken in any way...
  18. 20160822_151418.jpg

    20160822_151418.jpg

    • farmerchad
    • Media item
    • Comments: 0
    • Album: YardBird Green Chile Enchiladas..
  19. 20160822_174321.jpg

    20160822_174321.jpg

    • farmerchad
    • Media item
    • Comments: 0
    • Album: YardBird Green Chile Enchiladas..
  20. 20160822_174226.jpg

    20160822_174226.jpg

    • farmerchad
    • Media item
    • Comments: 0
    • Album: YardBird Green Chile Enchiladas..
Top Bottom
Back
Clicky