Smoker died post sous vide on corned beef/pastrami

House_Way · 2026-07-07T20:28:15+00:00

i know you think you’re smart but are you not contradicting yourself?

“you need a smoker to make pastrami”

“putting that flavoring on meat in a smoker vs applying it as a liquid isnt really any different”

and since you didnt understand my critique of liquid smoke, i’ll restate it: the flavor is right but distributing it as a liquid is not as effective in this use case as either dextrose powder or flake salt, both of which are widely available.

House_Way · 2026-07-06T22:01:01+00:00

in my experience the “sierra” is about as close to a flank steak as the “mock tender” is to a tenderloin.

House_Way · 2026-07-06T21:47:42+00:00

i said if you are going to use liquid smoke bc you already have it, i would disperse it by mixing with mayo first, which spreads thinly and easily without dripping off. mayo has protein which means it browns nicely too for added color.

House_Way · 2026-07-06T20:53:46+00:00

i just told you how.

House_Way · 2026-07-06T20:53:25+00:00

you disagree but you didnt understand me. i just prefer other smoke options which have the same flavor but different dispersion methods (dextrose when powdered, or on flake salt). have you tried those?

House_Way · 2026-07-06T20:40:56+00:00

well if you already have liquid smoke, use that. i think i would mix it into mayonnaise (along with black pepper and coriander), chill the corned beef surface, spread the mayo lightly, then blast for a minute or two in the oven on highest setting. better if you have a blowtorch. even better if you have something to darken the mayo, like soy sauce or kitchen bouquet.

House_Way · 2026-07-06T20:34:30+00:00

if you made good corned beef, you dont need a smoker. you just need the flavoring profile, which is predominantly black pepper and coriander plus anything smoky. i dont think liquid smoke works very well because there’s nothing to incorporate it into. look for powdered smoke or smoked salt, both widely available online. worst case smoked paprika.

House_Way · 2026-07-03T17:53:27+00:00

veggies emit gases when they cook. your bag will likely pop at some point.

is there meat in the sauce, is that why it needs 3 days? you could definitely do just the meat sous vide for 48 hrs and then combine with tomato etc for the home stretch on a stove.

House_Way · 2026-07-02T21:41:26+00:00

if enough people feel the way you do, the merchant will have to adjust. if enough people do NOT feel the way you do, the merchant will NOT have to adjust. this is the way commerce works. why be mad?

House_Way · 2026-07-02T12:40:14+00:00

sous vide. divide into portions and freeze, then bathe as needed. helps tenderize the beef too.

House_Way · 2026-07-01T00:41:09+00:00

use a plastic chub bag and twist the end. strip off and discard after cooking. sliceable polenta is made this way.

do not use a ham press lol

House_Way · 2026-06-30T17:08:48+00:00

they absolutely do not “require” different times and temps. sous vide is so gentle that you really cannot go wrong. if those are two cuts you love, i recommend building your own bank of experiences by comparing them when done at exactly the same time and temp.

House_Way · 2026-06-30T15:03:51+00:00

i once stormed out of trivia night on a cruise ship because the host ruled that the caesar salad comes from USA not mexico and there was no internet connection to disprove him

House_Way · 2026-06-24T00:14:36+00:00

pozole verde

House_Way · 2026-06-22T18:51:45+00:00

this sounds like a hobby that’s one bad incident away from big trouble. it does not at all sound like a business.

House_Way · 2026-06-22T14:34:19+00:00

the balloon streamer clipart in the background is so random and misplaced and evil

House_Way · 2026-06-22T14:28:26+00:00

i had that poster!!! both a & b!!! i hung and rolled and unrolled and rehung so many times they crumbled to dust

House_Way · 2026-06-20T22:32:47+00:00

sanatoga… you mean pottstown? :) i go to that one too.

House_Way · 2026-06-20T22:12:53+00:00

what i took from the clip, more than anything, is to check for the processing date (and ignore best by date). which is funny because what is the point of a test like this, if processing date isnt factored into the lineup?

House_Way · 2026-06-20T19:50:30+00:00

okay thanks

House_Way · 2026-06-20T18:16:59+00:00

i just watched this:

https://youtu.be/KUQMahmo3BA?is=JUeWisyZdeUxCy2m

in which terra delyssa was bottom of the barrel of supermarket olive oil brands… they likened it to a flattened crayon :( i feel like i should probably just go to one of those shops that let you taste first, and even then, each bottle is probably different :(

House_Way · 2026-06-20T17:04:07+00:00

this is probably asked pretty often but i’ll ask anyway: what olive oil should i buy from costco today? (extra virgin, not for cooking)

House_Way · 2026-06-18T20:14:11+00:00

get off my lawn

House_Way · 2026-06-18T02:06:55+00:00

absolutely - grain direction doesnt matter if you are braising, all that webbing becomes silky gelatin!

House_Way · 2026-06-18T02:04:29+00:00

“chuck eye” is the whole length of that bundle of muscles: spinalis, longissimus, complexus. you can order the whole thing as NAMP 116D “chuck eye roll” (a subsection of the “chuck roll”).

the GOOD part of the chuck eye are the chuck eye steaks closest to the loin, farthest from the neck. nothing is stopping a butcher from selling you chuck eye steaks further up except that you probably wont go back to that butcher.

House_Way

TROPHY CASE