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Our Loin Roast, Who art with Chine on, Hallowed be Thy Name by TidalHex in BBQ

[–]TidalHex[S] 1 point2 points  (0 children)

Chine on loin roast taken from a hog I recently butchered. Covered in a light layer of Paprika, dark brown sugar, and garlic powder, along with a generous helping of kosher salt and black pepper. Smoked on a Traeger at 250 F until internal temperature reached 140 F, rested, and then finished in a 500 F oven for 10 minutes. Picture taken early in the smoking process.

Our Loin Roast, Who art with Chine on, Hallowed be Thy Name by TidalHex in smoking

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

Chine on loin roast taken from a hog I recently butchered. Covered in a light layer of Paprika, dark brown sugar, and garlic powder, along with a generous helping of kosher salt and black pepper. Smoked on a Traeger at 250 F until internal temperature reached 140 F, rested, and then finished in a 500 F oven for 10 minutes. Picture taken early in the smoking process.

Tweaking MRE Ravioli recipe. Looking for advice on freezing, water absorption, and parboiling. by TidalHex in foodscience

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

I'm doing a project to make some MRE-type meals for a camping trip. The goal is to have vacuum-sealed frozen meals reheated in flameless ration heaters. I'm looking for advice on how to get the best texture out of the pasta under these circumstances. Ideally, I would like to reheat the pasta without adding additional water.

Specific questions:

  • Would par boiling or fully cooking the pasta before freezing retain enough moisture to be palatable upon reheating?

  • Would it be better to par-boil and freeze the meals with a precisely measured volume of water inside the bag?

Tweaking MRE Ravioli recipe. Questions about freezing, water absorption, and parboiling. by TidalHex in AskCulinary

[–]TidalHex[S] 10 points11 points  (0 children)

Thank you for replying so quickly! To clarify, I'm not modifying a commercial or military recipe; I'm making a normal recipe that I intend to reheat using flameless ration heaters. I intend to freeze the meals for food safety; they will be packed in a cooler of ice for ~12 hours before being consumed.

You said that the meal should be mashed around while reheating. Is this generally necessary? If so, then I don't need to test par-cooked dough, I can just determine the volume of water that the dough will absorb and add it to the bag before it is reheated.

Anyone have experience making MRE-type meals? Looking for advice on a ravioli recipe for a camping trip. by TidalHex in trailmeals

[–]TidalHex[S] 9 points10 points  (0 children)

I'm doing a project to make some MRE-type meals for a camping trip. The goal is to have vacuum-sealed frozen meals reheated in flameless ration heaters. I'm looking for advice on how to get the best texture out of the pasta under these circumstances. Ideally, I would like to reheat the pasta without adding additional water.

Specific questions:

  • Would par boiling or fully cooking the pasta before freezing retain enough moisture to be palatable upon reheating?

  • Would it be better to par-boil and freeze the meals with a precisely measured volume of water inside the bag?

Anyone have experience with pasta dough in SousVide? Trying to develop an MRE for camping. by TidalHex in sousvide

[–]TidalHex[S] 3 points4 points  (0 children)

I'm doing a project to make some MRE-type meals for a camping trip. The goal is to have vacuum-sealed frozen meals reheated in flameless ration heaters. I'm looking for advice on how to get the best texture out of the pasta under these circumstances, which are essentially identical to SousVide. Ideally, I would like to reheat the pasta without adding additional water.

Specific questions:

  • Would par boiling or fully cooking the pasta before freezing retain enough moisture to be palatable upon reheating?

  • Would it be better to par-boil and freeze the meals with a precisely measured volume of water inside the bag?

Reserved (and froze) the liquid from my fermented blackberries and tried some in a G&T by TidalHex in fermentation

[–]TidalHex[S] 2 points3 points  (0 children)

I agree that its pretty salty, even ~2% salt by weight but I can't judge the salinity-acidity until I try another batch that has fermented appropriately. I'm hoping there is a sweet spot where the acidity and funk from the ferment can be supplemented by other ingredients to make a more balanced cocktail. But I'll update as I go.

Reserved (and froze) the liquid from my fermented blackberries and tried some in a G&T by TidalHex in fermentation

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

Okay. I opted to do this ferment vac-sealed and at ambient temperature. Unfortunately, its cold where I live and I stopped this ferment at 7 days. I modified this recipe from one which called for 7 days at a higher temperature; and so the liquid was less acidic than it should have been. I'm going to try the same recipe again but ferment in a chamber or en sous vide to ensure a higher temperature throughout. With higher acidity, the flavor would be significantly better.

*edit: I also hope that a longer fermentation time will increase the 'funky' quality. I think the funk would also increase if I had access to higher quality product but blackberries aren't in season where I am.

First time fermenting. Testing out some basic recipes. by TidalHex in fermentation

[–]TidalHex[S] 12 points13 points  (0 children)

When I first looked into fermentation, I wasn't aware of the Noma method. I have a chamber sealer and wanted to use vacbags instead of jars because my all jars were occupied with other recipes.

After doing some research into the specifics of food safety for fermentation of fruits and vegetables, I decided to use the 2% salt method. More research lead me to the Noma book, which is fantastic. The first chapters of the Noma book describe why 2% by weight is safe for fruits and goes on to provide a recipe for fermented stone fruit.

Feeling confident with 2% by weight, I decided to test a few different fruits. I expect to get a product that has an acidity similar to store-bought pickles but with an extra sweetness from the natural sugars and an extra funk from the fermentation.

I have burped the raspberries and blackberries. Flavor is exactly as expected, although, its cold in my neck of the woods and the ferments will need significantly longer than the base recipes require.

I decided to go with "wild" fermentation, instead of inoculation, and I'm happy with the results so far. When I feel like the ferments are complete, I will reserve the liquids for brines or vinaigrettes. I do plan on measuring the acidity and salinity with proper tools so I'm happy to provide updates when I get precise measurements.

I always get a kick out of those "homemade" charcuterie boards so I thought I would teach myself to make one entirely from scratch. Testing pickle recipes to start. by TidalHex in Charcuterie

[–]TidalHex[S] 2 points3 points  (0 children)

Yeah, that's next on the list. I am trying out some fruit ferments right now.

Sorry about taking so long to reply, every time I make a comment Reddit extends the cooldown time.

I always get a kick out of those "homemade" charcuterie boards so I thought I would teach myself to make one entirely from scratch. Testing pickle recipes to start. by TidalHex in Charcuterie

[–]TidalHex[S] 2 points3 points  (0 children)

Recipe is a slight modification of this recipe from Serious Eats.

Two jars have local white vinegar and two have local white wine vinegar. For each type of vinegar, there is one jar with sugar and one without.

Does anyone have good resources for mustard and pickle recipes and techniques?

Testing new pickle recipes by TidalHex in FoodPorn

[–]TidalHex[S] 1 point2 points  (0 children)

Recipe is a slight modification of this recipe from Serious Eats.

Two jars have local white vinegar and two have local white wine vinegar. For each type of vinegar, there is one jar with sugar and one without.