Quote:
Originally Posted by mordalphus
You gonna use that hoof knife to carve the fat off of ribs?
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bingo - the fat doesn't render off the same way, when you Sous Vide them, so I'll remove as much as possible before cooking. I did the first batch the other day, and the meat was quite tender, but now I'm working on just the right rub recipe, hopefully low glycemic.
Quote:
Originally Posted by madness
Please tell me that you are not going to use the same tool for BOTH purposes?  |
Well, if I did, then one of the purposes would be the intended purpose, which it's not. Whew. Otherwise, I'd have to lick it clean between uses (ewwwwwww!!)
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IN OTHER NEWS:
Freshly delivered. More projects. A few more micro-bulkheads, and eight monga sized syringes, that DK had to get all the way from Hong Kong, to get cheap. Whee-hoo, she's ready to roll, now.
My other 12 pound box of project goodies tracks for delivery Monday. That box is hopefully gonna fix a problem I've had for a couple of years, now, and have been pondering how the heck to solve the problem (in an AUTOMATED way, that is).
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