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  • Not smoked but cured

    Rest of the corned beef.

    WHAT is the DEAL with phylo dough? I think I gotta chill the stuffing (comprised of chopped corned beef, carrots, cabbage and a mozz/farmer's cheese blend) because as soon as the warm mix TOUCHES the dough..poof!- disintegrates.

    I'm chilling the stuffing now- any advice?
    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

  • #2
    when i have used philo dough YEARS ago, one important thing, is keep the philo moist. plus you need to use SEVERAL layers. I would use a dampend dish towel, to cover the leaves, untill use.


    let us not cry because we lost someone, but let us smile because we enjoyed their company for what time was allowed us!

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    • #3
      I have covered it with damp paper towel awaiting the chilling of the filling.. hey I'm a POET!

      MAn this stuff's DELICATE!
      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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      • #4
        try this link

        http://greekfood.about.com/od/tipsnu...ling_fyllo.htm


        let us not cry because we lost someone, but let us smile because we enjoyed their company for what time was allowed us!

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        • #5
          Originally posted by Walking Dude View Post
          crap... should have just rolled out some dough. OK...going back for round two. Thanks D88de!
          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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          • #6
            Sounds good anyway, Rich. You're right, that stuff is super delicate. I have always used the puff pastry dough (frozen). You can can actually fill it a roll it without it falling apart.
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            Smoke Vault 24

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            • #7
              Allright..I managed 5 wraps. Sheesh. Guess what I'LL not be working with again. I've rolled ...well...I used to be good with Whites... LOL!

              Thanks for the advice link D88de it helped :{)
              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

              Comment


              • #8
                Originally posted by Richtee View Post
                Allright..I managed 5 wraps. Sheesh. Guess what I'LL not be working with again. I've rolled ...well...I used to be good with Whites... LOL!

                Thanks for the advice link D88de it helped :{)
                why i use 1.25's and cut the corners.......makes rolling easier.........


                let us not cry because we lost someone, but let us smile because we enjoyed their company for what time was allowed us!

                Comment

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