Search found 26 matches

by 120ThingsIn20Years
Wed Mar 16, 2016 1:26 am
Forum: BBQ TECHNIQUES & RECIPES
Topic: The Science of Brining
Replies: 76
Views: 38025

Re: The Science of Brining

I had some more thoughts on measuring electrical resistance to see when to swap the brine for a marinade to make the most of stage three in the brining process, and think the reason why I couldn't work it out the first time was that the meat doesn't have a single point in time where each of the thre...
by 120ThingsIn20Years
Wed Mar 16, 2016 1:12 am
Forum: BBQ TECHNIQUES & RECIPES
Topic: The Science of Brining
Replies: 76
Views: 38025

Re: The Science of Brining

My wife loves those turkey breast rolls as well but we always get the Steggles, in fact we are having one today. Just checked, lists sodium but no phosphate. They've always been pretty good, I tart it up a bit with crispy bacon. It's not as good as a whole bird but when cooking for two a whole one ...
by 120ThingsIn20Years
Fri Jan 17, 2014 4:41 pm
Forum: THE TIN SHED
Topic: Showus ya Vegie garden
Replies: 129
Views: 21050

Re: Showus ya Vegie garden

Love to have an aquaponics setup one day! Do you stock any fish? Nath Was that to me? I'll answer anyway :) I stock silver perch, but a lot of people stock trout over winter and barramundi over summer. If you buy them as fingerlings you can grow them to plate size (around 500g) so you see two harve...
by 120ThingsIn20Years
Wed Jul 31, 2013 3:43 am
Forum: THE TIN SHED
Topic: Showus ya Vegie garden
Replies: 129
Views: 21050

Re: Showus ya Vegie garden

My little aquaponics system and some cherry tomatoes. the tomato plant is growing totally in water. ie no dirt or grow media. Just roots in a tub full of fish. The tomato grows through a half a metre of 90mm PVC before it sees sunlight on the outside of the growhouse because there's not enough room...
by 120ThingsIn20Years
Wed Jul 31, 2013 2:11 am
Forum: FORUM GENERAL
Topic: Luxury cut ribs
Replies: 14
Views: 1836

Re: Luxury cut ribs

In the past I've cut ribs this way after cooking them uncut, but I found you get some extra caramelisation and crunchy fat when you pre-cut them. I cold smoke them after brining and they seem to keep moist and tender so I don't think they lose anything from being off the bone. Although I guess no pi...
by 120ThingsIn20Years
Wed Jul 31, 2013 1:53 am
Forum: FORUM GENERAL
Topic: Luxury cut ribs
Replies: 14
Views: 1836

Re: Luxury cut ribs

Oh well it was original in my head for a while :)

Hollywood cut.

That's a pretty good name as well.

Searching google for "Frenched Hollywood cut" to see if I can hang onto the dream of having contributed something :)
by 120ThingsIn20Years
Mon Jul 29, 2013 6:57 pm
Forum: FORUM GENERAL
Topic: Luxury cut ribs
Replies: 14
Views: 1836

Re: Luxury cut ribs

Frenched, luxury cut ribs. :) http://2.bp.blogspot.com/-nHL-6UYWat0/UfYdZZZNQpI/AAAAAAAADs8/O3Ao4igTv60/s320/120+Things+in+20+years+-+Making+smoked+foods+-+Frenched+luxury+cut+ribs.JPG No more chefs crunchy bits though. This worked pretty well at a standing up and milling around part of a semi-forma...
by 120ThingsIn20Years
Fri Apr 19, 2013 2:36 am
Forum: BBQ TECHNIQUES & RECIPES
Topic: The Science of Brining
Replies: 76
Views: 38025

Re: The Science of Brining

I tried again a few times, but don't really get any meaningful results.

Anyway, it was just a thought. These tangents always teach me something so I always follow the random thoughts :)
by 120ThingsIn20Years
Sat Apr 06, 2013 4:41 pm
Forum: SMOKERS
Topic: This smoking stuff really works!
Replies: 20
Views: 5128

Re: This smoking stuff really works!

Thanks. That bag of fuel has been retired to the shed. I tried straight hickory chips in my tin can smoke maker ie no briquettes, and the chips produced smoke perfectly. I lit them on my wok burner, then put the lid on to kill the flames, then transferred the tin into the BBQ. It did stop smoking at...
by 120ThingsIn20Years
Sat Apr 06, 2013 4:35 pm
Forum: BBQ TECHNIQUES & RECIPES
Topic: The Science of Brining
Replies: 76
Views: 38025

Re: The Science of Brining

I wasn't thinking about cooking the meat with resistance. Just discovering the point at which the meat has taken up as much salt as it's going to before it switches to taking in water. If there's a perceived benefit to changing the brine solution at this point, then using a multimeter to check the r...
by 120ThingsIn20Years
Wed Apr 03, 2013 11:16 pm
Forum: THE TIN SHED
Topic: Showus ya Vegie garden
Replies: 129
Views: 21050

Re: Showus ya Vegie garden

My little aquaponics system and some cherry tomatoes. the tomato plant is growing totally in water. ie no dirt or grow media. Just roots in a tub full of fish. The tomato grows through a half a metre of 90mm PVC before it sees sunlight on the outside of the growhouse because there's not enough room ...
by 120ThingsIn20Years
Wed Apr 03, 2013 10:47 pm
Forum: BBQ TECHNIQUES & RECIPES
Topic: The Science of Brining
Replies: 76
Views: 38025

Re: The Science of Brining

It's very difficult to get the same reading twice, because the contact area is critical, but I'm thinking I might be able to get a better reading from the solution rather than the meat. The only problem is my brain. I cant figure out what I should be seeing. For some reason I understand what I shou...
by 120ThingsIn20Years
Tue Apr 02, 2013 10:56 pm
Forum: BBQ TECHNIQUES & RECIPES
Topic: The Science of Brining
Replies: 76
Views: 38025

Re: The Science of Brining

It's very difficult to get the same reading twice, because the contact area is critical, but I'm thinking I might be able to get a better reading from the solution rather than the meat. The only problem is my brain. I cant figure out what I should be seeing. For some reason I understand what I shoul...
by 120ThingsIn20Years
Tue Apr 02, 2013 7:59 pm
Forum: BBQ TECHNIQUES & RECIPES
Topic: The Science of Brining
Replies: 76
Views: 38025

Re: The Science of Brining

The Brine Secret to Making Foods Better If you could catch the process at the beginning of this third stage and replace the brine mixture with a less salty but more flavoursome version you would decrease the saltiness of the final product. This is a bit of a juggling act and there is no reliable me...
by 120ThingsIn20Years
Tue Apr 02, 2013 1:17 am
Forum: FORUM GENERAL
Topic: Luxury cut ribs
Replies: 14
Views: 1836

Re: Luxury cut ribs

Yeah that's why the chef gets the bare(ish) bones to chew on :) Chefs rights, Yes I got your back on that one :P I remember a time when I would always give Mrs 120Thingsin20years the best the stove had to offer, but the little crunchy bits of whatever that is that's left behind when you pan fry bac...