Recent content by kelbro
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Lift Bowl Kitchenaid
Mine is a Professional 5 Plus or something like that. Sourdough is not an issue. I think that I read that the Pro models have metal gears as opposed to the plastic gears on the other models. Mine has several years of heavy use on it without a whimper.- kelbro
- Post #18
- Forum: Slicers, Grinders, Tools, Equipment
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New Sourdough Starter To Try
Sounds similar to a Czech poolish/starter that my grandma used for SD rye bread. Cultured buttermilk has a lot of the same goodies in it that we develop in a regular starter. -
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Turkey 3% salt water
Bought some frozen 'young turkeys' from Sam's and they say that they are in a 3% solution of water and sea salt. Would you brine them? Smoke-frying them. Thanks -
Bread Again/Not SD
Looks good and I like that pot. Just saw one on Marketplace that looked similar. I'm guessing that the acid in the vinegar gave it a little tang. I'm going to try that one. I love no-knead recipes! -
For You Bread Bakers
No need for autolyse if using a high protein white flour like bread flour. Triple or quadruple the autolyse if using whole wheat or rye flours. I have found that using my Kitchenaid (until I can pull a windowpane) in lieu of all the S&Fs produces the same results. The rest of that looks pretty good. -
Pork Butt Finishing Sauce
Are you thinking about an Eastern N. Carolina finishing sauce? ACV/apple juice/crushed red pepper? I use that a lot.- kelbro
- Post #2
- Forum: Sauces, Rubs & Marinades
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UDS turkey gravy
Yes, or even a little higher. My UDS caps out at around 350. -
UDS turkey gravy
You are correct. At the temps that I use for turkey (300+) that pan will cook dry in no time. I use the neck, giblets, and wing tips to make my gravy on the stove. -
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Brisket got too tender
Foil boat after it hit 170. Wrapped in foil and brushed on a little tallow when I took it off at 204 and put it into the holding oven. -
Brisket got too tender
Let a prime brisket get a little too done last night and it fell apart like a pot roast. Went to 204, cooled to 150 and then held at 150 for 8 hrs. Prime briskets often get probe tender at just under 200 for me. Tender, juicy, and delicious so I'm not complaining. It was just a bit of a... -
Here we go, Prime packer in the house.
Yep, taking a prime brisket to 205 can make it as tender as a pot roast and quite a challenge to slice.
