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Actually, no . . .
Post #284,733
by
Andrew Grygus
5/15/07 9:31:41 PM
Reply
Actually, no . . .
When cooking at that low a temperature you're supposed to cook in a sealed package specifically to prevent making jerky.
[link|http://www.aaxnet.com|AAx]
Apple glazed beef ribs
- (
drewk
)
- (11)
- May 14, 2007, 11:28:42 PM EDT
Try it with some good Apple Butter next time.
- (
folkert
)
- (1)
- May 15, 2007, 02:25:27 AM EDT
Thought about that after I already had them in
- (
drewk
)
- May 15, 2007, 07:33:32 PM EDT
250 is kinda low innit? woulda went for 325
-NT
- (
boxley
)
- (8)
- May 15, 2007, 08:57:51 AM EDT
250 for a long time is "in" right now.
- (
Andrew Grygus
)
- (7)
- May 15, 2007, 10:45:04 AM EDT
So, Drew is a High Priced Chef now?
- (
folkert
)
- May 15, 2007, 03:30:11 PM EDT
I thought it all died above 140
- (
drewk
)
- (5)
- May 15, 2007, 07:34:33 PM EDT
at 200 you are making jerky not cooking meat :-)
-NT
- (
boxley
)
- (2)
- May 15, 2007, 08:15:41 PM EDT
Mmmmmmmm ... jerky
-NT
- (
drewk
)
- May 15, 2007, 08:57:53 PM EDT
Actually, no . . .
- (
Andrew Grygus
)
- May 15, 2007, 09:31:41 PM EDT
The USDA has admitted . . .
- (
Andrew Grygus
)
- (1)
- May 15, 2007, 09:34:40 PM EDT
if it aint boiled it aint dead :-)
-NT
- (
boxley
)
- May 15, 2007, 09:43:31 PM EDT
i
we
they
.org
Yeah, baby!
39 ms