I did the very same thing last weekend but cut the cukes into spears but forgot to put in the pickle crisp. Hope they still turn out half way decent.
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interesting.
Looks good
Almost a corollary to my plan of freezing pickled onions and then using them in a pork pie to try and get crunchy pickled onions inside a cooked pork pie.
Probably won't work - but I'll try it at some point :-)Made In England - Fine Tuned By The USAJust call me 'One Grind'
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repaired and bumped
phuck you photobucket
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Originally posted by curious aardvark View Postinteresting.
Looks good
Almost a corollary to my plan of freezing pickled onions and then using them in a pork pie to try and get crunchy pickled onions inside a cooked pork pie.
Probably won't work - but I'll try it at some point :-)
But I bet that jar of pickled onions would blow your head off after being on the shelf for 6 yearsMade In England - Fine Tuned By The USAJust call me 'One Grind'
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Originally posted by dward51 View PostAm I missing something here? This looks like a perfect fit for a decent sous vide machine. They will hold 180* very easily with forced water circulation to boot.Mike
Life In Pit Row
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Originally posted by dward51 View PostAm I missing something here? This looks like a perfect fit for a decent sous vide machine. They will hold 180* very easily with forced water circulation to boot.Originally posted by PitRow View PostI was thinking the same thing. Though this thread was started in 2011 before sous vide became a main stream thing.
I do eggs for Ceaser’s dressing. 136° for 45. Still LOOK/ACT raw..but safe :{)In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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Originally posted by Richtee View Post^ What he said.
I do eggs for Ceaser’s dressing. 136° for 45. Still LOOK/ACT raw..but safe :{)
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