Kosher Dosher...“I am a culinary Heretic"

This will be my second review of the HydroPro-Plus.  My first one was more about functionality , and I've wanted to write another one, but I wanted to use it a little more. I've owned it for about 6 months, and I venture to guess I have over 600-Hrs of use on the unit. Now that I've run it through its paces, it was time for another review. I've used the Hydropro-Plus in numerous containers. After reading one of my earlier posts that touched on thermal conductivity and overloading a container, I wondered if Hydropro could mitigate those issues because of its design and power.  I've conducted similar haphazard tests, but nothing that would foster me to write about, though.  First, let's check the specs:   Tech Specs Maximum Bath Volume: 45 liters (12 gallons) Maximum Pump Output: 17 liters (4.5 gallons) per minute. Maximum Temperature 194º F (90ºC) Temperature Stability: ±0.1º F (±0.1ºC) Heater Wattage 1450 Watts (120 V): 1485 Watts (240V) Flow Adjustable: 3 speed...

 (OP-2015)  What's interesting about this post is my timing. I usually start writing these posts before I even start cooking. That way my opinions are being formed slowly. This one starts out at the end. I already know how this tasted and what I did step by step. Not my favorite way to start out on a post. My preference is to always hit the store, snap some photos, do some prep work and start writing. Anyhow here you go. This came out great!!! End of post….. Just kidding. I've made Chuck Roast and   Shoulder Roasts   a few times and have been trying to dial in the Time and Temps .   You must be wondering what that little cup contains? Well, that's  Red Boat Fish Salt  at 1%. I've decided to  Faux Age  the Roast. If you want to read about Faux Aging, click the link. Had I not Faux Aged the Roast I would have dry-brined the meat with .60% salt for at least 24 hours. What do I mean by 1%? If the roast weighs 1000 grams, ...

Living in the NW and sourcing Beef-Back-Ribs is very difficult to literally nonexistent. And if you do find any, it's only in the summer, and the quality is hit and miss. I found some the other day, and thankfully they were above board on quality and meat to bone ratio. Over the years, I've made these maybe 20x. I went through my google pictures to calculate how many times I've made them, and it's right at about 20x.  I've tried  every time and temp , including  Warm-Aging , and these last 5 cooks have confirmed for me that 159f at 24-Hours works very well. Perfect amount of fat rendering, tender meat, and ideal chew, and minimum moisture loss. The muscle fibers, as well as the fat, has an excellent mouthfeel. The meat does not fall off the bone, and that's what I was going for. If you pull apart the bones, the meat effortlessly pulls away but not to the point where it's just falling off.  To dry-brine, use your favorite Beef Rub (contains salt) and dust on ...

This recipe came to me when I used this same approach to make   Chicken-Thigh-Burnt-Ends , which was  pretty damn good. This makes for a great appetizer and can be done in stages and in advance. I plan on making these for my kid's rehearsal dinner. I'll first SV them, Shock, and refrigerate. After the breading, I will freeze on trays and vac seal until I need them. Anyhow these are super easy to make and are freaking amazing. Ten thighs should yield 35-40 Bites.  Remove the bone and all the cartilage.  The first picture is the thigh deboned and rolled up.  Spread out thigh and season both sides.  Roll up tight and place on cutting board. Now place the cutting board in the freezer for about 30-45 minutes. Partially freezing will help them hold their shape when vac sealing.   Process thighs at 145f for 5-Hours. Shock and refrigerate until needed. This step cannot be skipped. You do want to bread or deep fry warm chicken.  Remove Vac Bag from the ref...