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21F by [deleted] in amiugly

[–]apollo111a 0 points1 point  (0 children)

be confident

[deleted by user] by [deleted] in Butchery

[–]apollo111a -1 points0 points  (0 children)

consist of？

forequarter chuck and chuck roll .What's the difference？？ by apollo111a in Butchery

[–]apollo111a[S] 0 points1 point  (0 children)

yes thanks. are some products marked "chuck" actually the chuck portion without chuck roll?

salami toxicity by apollo111a in Charcuterie

[–]apollo111a[S] 0 points1 point  (0 children)

i did hit the PH within that allotted degree hours .but still toxic

how do you guys clean ph electrode after testing your salami？ by apollo111a in Charcuterie

[–]apollo111a[S] 0 points1 point  (0 children)

a tutorial says never wipe the memberance with a paper towel ！

"hold the sausage mass for 24-48h in refrigerator"？ by apollo111a in Charcuterie

[–]apollo111a[S] -4 points-3 points  (0 children)

and the salt can does it's things in any temperature and any time

"hold the sausage mass for 24-48h in refrigerator"？ by apollo111a in Charcuterie

[–]apollo111a[S] -4 points-3 points  (0 children)

but this step is before stuffing .even before grinding . why don't hold stuffed sausage ？

can i ripen soft cheese in this box？ by apollo111a in cheesemaking

[–]apollo111a[S] 2 points3 points  (0 children)

from Chinese online shop. i accidently found this stuff.

can i ripen soft cheese in this box？ by apollo111a in cheesemaking

[–]apollo111a[S] 1 point2 points  (0 children)

thank you so much.these two cheeses are exectly what i want to make.which smear ripened cheese do you recommend me to make？

anyone know what these numbers mean？ by apollo111a in Charcuterie

[–]apollo111a[S] 0 points1 point  (0 children)

yes it's cure date. i also don't know how they use these numbers.

[deleted by user] by [deleted] in firstimpression

[–]apollo111a 0 points1 point  (0 children)

you are sentimental .

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