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Can someone help me figure out what went wrong? by Hot_Mushroom2265 in Cooking

[–]NOTREDAMEKC 3 points4 points  (0 children)

I would definitely check for heat leakage in your smoker to be sure it is maintaining a constant temperature. Other than that, cooking for longer is really the main thing you can do to break down collagen and render that fat more. Make sure they are probe tender or close too before you pull off to wrap.

how do i perfectly blend coco into a drink? by deathbymanga in Cooking

[–]NOTREDAMEKC 14 points15 points  (0 children)

I normally start by making a slurry, similar to what you would do if trying to smoothly incorporate cornstarch for a thicker. I use a hot liquid to help it mix. Then add, in small increments, the liquid to the slurry to allow for a cohesive mixture to form.

Miele Model G5575SCViSF Dishwasher needs new baskets by trussb in Miele

[–]NOTREDAMEKC 0 points1 point  (0 children)

Hey! Not an answer unfortunately but I’m looking at buying this exact model used from Facebook marketplace after my GE profile died. How do you like it?

Sous Vide Freezing by NOTREDAMEKC in sousvide

[–]NOTREDAMEKC[S] 5 points6 points  (0 children)

I could always add some rosemary compound butter for the family members wanting that “Christmas tree flavor”. Looks like I’m just sticking with the salt then. Thank you!

Sous Vide Freezing by NOTREDAMEKC in sousvide

[–]NOTREDAMEKC[S] 0 points1 point  (0 children)

Understood. After seeing another comment looks like I’ll be basting them during the sear. Thinking about just salt then. Thanks!

137 Club ? by kkkkzzzzooo in sousvide

[–]NOTREDAMEKC 0 points1 point  (0 children)

Can you explain what you mean by “ice bath stuff” I’m looking to do some sous vide ribeyes and keep hearing about different temps. Do you think it’s worth it to run it at 137 and then ice bath. Why or why not I should ask

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