• Welcome to RCCrawler Forums.

    It looks like you're enjoying RCCrawler's Forums but haven't created an account yet. Why not take a minute to register for your own free account now? As a member you get free access to all of our forums and posts plus the ability to post your own messages, communicate directly with other members, and much more. Register now!

    Already a member? Login at the top of this page to stop seeing this message.

Food/Cooking

gooba said:
Looks like the drum portion of a wing with the joint end cut off so u just have the fat section of meat. I'm curious about the pork cheeks any pics of those?
Click to expand...
Sorry no pics of the pork cheeks but I think it was served on goat cheese grits with some kale they were good but I've had better. Pork cheeks are hard to mess up because the meat is so tender and fatty/flavorful.
 
Jason - I have a question about the sous vide.... How do you know how long you need to cook for? Also, I want to assume it takes some time to get the food to the desired temp, but what about ground products? Are you not worried about any bacteria? I would think whole cuts like steaks and such would be no problem, but curious about the ground products... Just trying to understand the process more as you really have my interest about it.

Thanks!
SS
 
The bacteria from ground is a non issue as long as you reach safe internal temperature. The method used to reach safe internal temp does not matter, so long as it is reached.

I'll let Jason answer the rest, as I have not played around with sous vide yet.
 
What's the difference in ground or whole? What am I missing? Get it up to temp and that's all there is to it.
 
EeePee said:
What's the difference in ground or whole? What am I missing? Get it up to temp and that's all there is to it.
Click to expand...

Ground products are more likely to be exposed to food born bacteria because of more surface area exposure and the potential contaminates from products run through contaminated surface areas of processing equipment used to obtain final product. Human consumption of products not kept below 40* and above 140* have a high risk of developing micro organisms that can cause food poisoning. Safe Food Handling Fact Sheets
Being in the food industry for 20 years and holding a Safe Food Handling Certifcate, I personally don't care for the Culinary Precision Cooker/Immersion Circulator concept.

I get the chitz from plain white bread. :lmao:

Steaks and whole chunks OK. Ground products I would be cautious.
 
playing with food

IMG_2738_zpsjtz2wrjx.jpg


mega salad

IMG_2742_zpsrqplvqtp.jpg


pure bliss

IMG_2923_zps70bxfz25.jpg


chicken tacos

IMG_2928_zpsz6rsm0j5.jpg
 
I understand, Cpt Certified but again, it gets up to death temperature.
 
Hunter711 said:
Ground products are more likely to be exposed to food born bacteria because of more surface area exposure and the potential contaminates from products run through contaminated surface areas of processing equipment used to obtain final product. Human consumption of products not kept below 40* and above 140* have a high risk of developing micro organisms that can cause food poisoning. Safe Food Handling Fact Sheets
Being in the food industry for 20 years and holding a Safe Food Handling Certifcate, I personally don't care for the Culinary Precision Cooker/Immersion Circulator concept.

I get the chitz from plain white bread. :lmao:

Steaks and whole chunks OK. Ground products I would be cautious.
Click to expand...


Bacteria on steaks and whole cuts are on the outside of the product, so it gets cooked off. The only way to get bacteria inside of whole cuts is from a contaminated therm/probe.

Ground product can have bacteria anywhere throughout it since it has been ground up. While it's inside the "danger zone", that bacteria can multiply rapidly and just reach 140 doesn't mean it's cooked out. I wouldn't be so concerned if I was grinding my own, but you just don't know what's in store bought crap anymore between all the water added and fillers they use.

Do vacuum seal all the air out or leave some in?

SS
 
Did you just make a lot of words up? Is this your crazy beard talking again?
 
Haha,this what happens when i don't sleep.

Boiled eggs,salad cream,hot english mustard,pinch of salt and pepper,pinch of curry powder,bit of sriracha.


This in some bread and butter is just magic.
 
What's salad cream? Kangaroo cum? Or wait, huge shark sharts.

What's english mustard? Yellow?

Mate.
 
B265B56196B44C8590016015F33CA53F.ashx


032787.jpg


I usually fold my kangaroo cum filled sandwiches in half.Because i'm lazy and theyre easy to handle.
Stops all the cum dripping onto you're hands too.

SAM_1426.jpg


English mustard is what we rub on our feet here in cold weather.
 
Turtle Burgers ala Wessex Blades

<iframe width="560" height="315" src="https://www.youtube.com/embed/mHfvO6hjhog" frameborder="0" allowfullscreen></iframe>
 
a95f6df4f478bd261a72f3d620462e0f.jpg

Max and Erma's garbage burger Max size. 10oz patty, Swiss, mozzarella, cheddar, sauteed mushrooms and onions, fried onion strings, bacon, guacamole, marinara, lettuce, tomato, and raw onion. Kind of a weird combo but was damn tasty I also had their house special tortilla soup which was amazing but didn't last long enough for a picture
 
You must log in or register to reply here.

Similar threads

B
Texas Chilli Cook Off
Replies
9
Views
2K
JeremyH
JeremyH
S
bacon explosion
3 4 5
Replies
91
Views
13K
NoobCrawler
N
Back
Top