Text 7943, 118 rader
Skriven 2006-11-25 02:48:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: Pickling Spice & Bri
================================
 -=> On 11-24-06  08:41,  Dave Sacerdote <=-
 -=> spoke to Dale Shipp about Pickling Spice & Brining <=-

 DSac> "Mixed pickling spice" contains no sodium of any kind (no salt, no
        ........
 DSac> Or:  Make your own, it's pretty easy - but can be a little pricey
 DSac> when you consider the number of different things that go into it
 DSac> (here again, buying your spices at a job lot place or the dollar
 DSac> store will help, as will going to a place like Whole Foods that
 DSac> sell spices in bulk.)

  We'll keep our eye out for it -- and I've saved your list of
  ingredients off to my recipe file for later import into MM.

 DSac> I use a lot of it for otherwise.  Makes a good crab or shrimp
 DSac> boil, a few spoons of it in the water when cooking corned beef

   When we were in New Orleans two years ago, we went to the Cooking
   School there.  He made a red beans and rice recipe that was better
   than anything we'd been able to duplicate before or since.  One
   ingredient was some of their brand of crab boil -- but he told Gail
   that Zatarain's Liquid Crab Boil would be a good substitute.   We did
   not want to risk taking a glass bottle of liquid on the plane home,
   and so waited.   But since then every place we looked did not have
   it, although many carried other Zatarain products (many of which we
   use and like).

   BUT, a couple of weeks ago, it turned up in our new and improved
   Safeway store and we bought a couple of bottles.  This is powerful
   stuff and has an interesting and good flavor.  We made a recipe of
   red beans already and think that it is a key ingredient.  From the
   ingredients list:
   water, polysorbate 80, benyzl alcohol, oleoresin capsicum, essential
   oils of bay, clove, black pepper, thyme, marjoram and artifical spice
   flavors.

   Did I mention that it is HOT, but with a variety of background
   flavors that certainly distinguishes it from tabasco and/or crystal
   heat (not to mention no tomato or vinegar which distinguishes it
   more).  We used one teaspoon with a half pound of beans and the heat
   level was good for us.  You or Michael might well want a full
   tablespoon though.

 DSac> [g] My attitudes towards refrigeration and spoilage must horrify
 DSac> you guys.

   But you and yours are still among the living -- so what ever you do
   must work.

 DSac> recommend that you get a cooler you can use for brining - and use
 DSac> it only for that from now on - the only thing you need to do is make
 DSac> sure that it has a white plastic interior.  The white plastic used
 DSac> for commercial food tubs and barrels, and all coolers, is FDA and USDA
 DSac> approved for food contact.

  We have two in the garage that would seem to fit that description.
  We're thinking of dedicating the larger one to the practice of brining
  larger items.  Smaller items might go into a tub in the spare frig.

 DSac> Then:  put a bag of ice on top!!  Don't open the bag and pour in the
 DSac> ice, just put the bag on top.  Close the cooler.  You're good until
 DSac> the next day, at least.

  Sounds like the bag not only cools but keeps the meat submerged.  Good
  deal.


  One thing I read seemed to imply that it was not common to brine beef.
  Do you agree?   They did say that maranades were common for beef
  though.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Herbed Roast
 Categories: Smoker, Beef, Main dish, Cajun
      Yield: 4 Servings
 
      3 lb Shoulder chuck or
           Eye of round roast
      1 tb Meat tenderizer
      1 c  Tomato juice
  1 3/4 c  Water
    1/4 c  Lemon juice
  1 1/2 ts Salt
      1 ts Pepper
      1 ts Rosemary
      1 ts Celery seeds
    1/8 ts Sage
    1/8 ts Thyme
      2    Onions, sliced
      2 tb Melted margarine or butter
           (I prefer unsalted
           Butter)
      2 sl Bacon
 
  Pierce surface of meat in several places and sprinkle with meat
  tenderizer.  Mix remaining ingredients except bacon and pour over
  meat.  Let meat stand in marinade 8 to 12 hours in refrigerator.
  Remove meat from marinade (save) and place on smoker grid.  Top
  meat with bacon slices and baste with marinade.  Baste again with
  marinade after water-smoking.
  
  Charcoal:  Use 5 to 7 pounds charcoal, 3 quarts hot water, 2 wood
  sticks and smoke 2-1/2 to 3-1/2 hours.
  
  Electric:  Use 3 quarts hot water, 2 wood sticks and smoke 2 to 3
  hours.
  From: Fred Towner                     Date: 08-15-96
  Cooking
 
MMMMM


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