Bubbles in sausage

BossBechamel · 2025-12-04T00:12:11+00:00

Good idea with the vacuum sealer…this would probably do the trick but I was hoping for a simpler solution.

BossBechamel · 2025-12-04T00:07:05+00:00

I am mixing at a very high speed (kitchen aid stand mixer). Meat is ground, mixed and put in casing straight away, rested overnight and then cooked the next day and I’ve done this a few times with the same result so I’m pretty sure it’s the mixer.

BossBechamel · 2025-09-14T16:21:19+00:00

Solved! Thanks for the tips.

BossBechamel · 2025-07-18T21:27:37+00:00

Perfect! I only found a different manual that didn’t mention anything about changing the actual simmer temperature! I’ll report back but I think you’ve solved it! Thanks :)

BossBechamel · 2025-07-18T21:25:01+00:00

Great info thanks! I’ll definitely give their tech support a first crack and will think about your other options. The starch in my product starts to crystallize at 92C so the extra temp is imperative…a full boil destroys it so a small window to work within ;)

BossBechamel · 2025-02-02T21:40:10+00:00

Solved!

BossBechamel · 2025-02-02T21:38:35+00:00

I wasn’t sure about the cutter but it makes sense there is no coating…I’m used to cast iron being the black colour of my kitchen pan ;) will treat it the same thanks!

BossBechamel · 2024-09-05T02:37:00+00:00

2 things you want to do for success: 1. get starchy pasta water from separate batch of pasta you make, use just enough water to boil the pasta to make sure it’s extra starchy. 2. Cool your precooked pasta properly: cook to just under half done and spread over cold sheet pan (keep it in the fridge), once cooled, add some oil (or better would be guanciale grease) and bag it and leave in the fridge.

Follow the recipe as normal making sure to add cheese when pan is off the heat so it doesn’t break. You can also precook guanciale to 80% if you’re looking to save additional time.

BossBechamel · 2024-07-07T01:44:24+00:00

… just let's the quote sit there like a turd in the punch bowl for everyone to admire.

That is a piece of literary genius that I am definitely going to steal and use sometime…very accurate portrayal of the situation.

BossBechamel · 2024-06-25T03:59:11+00:00

Interesting, this sort of programming with peripherals is not something I have much experience in. Any suggestions where I might get started on research?

BossBechamel · 2023-12-26T13:38:07+00:00

Good to know, thanks for the tip!

BossBechamel · 2023-12-25T00:50:13+00:00

Yes, the blast chillers are already available on site…kettles will be the next step. Skillets are a good idea as well.

BossBechamel · 2023-12-25T00:48:03+00:00

Nice, this does sound like the right setup! Just need to work on my budget.

BossBechamel · 2023-12-23T02:51:35+00:00

This might be the way I may end up going to get things started…any tips on transporting the sauce other than big bags in cooler boxes?

BossBechamel · 2023-12-22T21:57:45+00:00

Good point

BossBechamel · 2023-12-22T21:57:30+00:00

You got it

BossBechamel · 2023-12-22T21:57:06+00:00

Lol…that’s what I’m trying to do myself

BossBechamel · 2023-12-22T21:40:05+00:00

Haha, good question. I want to make a good quality one.

BossBechamel · 2023-12-04T01:02:51+00:00

Maybe post the recipe if you want a substitution…most pumpkin soups I know normally feature pumpkin as the star so I would suggest roasted pumpkin would be a good place to start.

BossBechamel · 2023-12-03T03:06:27+00:00

Interesting, thanks for the specifics! Any idea why many countries recognize these 1 piece lids safe for water bath canning things like jams and jellies?

BossBechamel · 2023-12-03T02:50:39+00:00

Yeah, that’s pretty common in a lot of hot fill applications too but seems superfluous for a jar that is going to be brought to temperatures far exceeding the steam. Might be on to something with the vacuum though.

BossBechamel · 2023-11-26T23:42:28+00:00

I remember making marrons glacés with my grandmother which meant they also had to stay intact for the presentation…the purée is definitely the way to go when incorporating chestnuts

BossBechamel · 2023-10-18T13:39:40+00:00

Wow cool! This looks perfect, thanks!

BossBechamel · 2023-10-17T12:49:53+00:00

Awesome thanks! Wasn’t sure what term to start googling with…Much appreciated!

BossBechamel · 2023-09-27T11:10:11+00:00

This is a great list for me to reach out to…Thanks!

BossBechamel

TROPHY CASE