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WHAT

what the hell is an avro?

yes I am...and if I am Rishi Ballsack so be it.

Please have some respect for our freelance brothers and sisters at this time. I was freelance up until 4 years ago. I understand their pain at the moment...no work...no income and tax and VAT bills on the horizon! Even the tax holiday just delays the pain.....Please know I am thinking of you!

Yes

My daughter is a 2nd year student nurse and she is working night and day as a home carer volunteer. I am so proud of her and her efforts for our community! In these times we see the best and worst of humanity!

Very true...but love the sound of vacuum sealing!

Get a vacuum sealer....it is so satisfying!

Internet geek to my shame!!

Spelling not my forte!!!!!

Well put! Low temps for a long time or high temps for a short time. Difference is the effect on the protein.

Turkey in vacuum sealed bag so no contact with water. Did a lot of research and found out that Salmonella pathogen in poultry is pasteurised if held at 60c for a length of time (salmonella decreases by a factor of 10 every 5 minutes). The 4 hour 64 c bath was to ensure that the meat core reached...

Plunged vacuum sealed bag into bucket of ice cold water for a few minutes then into fridge. Chiller would take to long!!

Chilled in ice bath and fridge. It was fresh from my local butcher.

64c for 4 hours for rolled turkey butterfly. 2 hours at same temp next morning. Perfect! Was also under pressure to do traditional dry tired overcooked but no complaints with results. Just pat dry and brown in a hot pan!!

Cooked my Xmas Turkey using my Grainfather for the first time this year. What a success! The most moist tender Turkey crown ever. Everyone loved it! Did it the night before, oven not tied up for hours, 20 mins to brown it on the day! The way to go!

Emailed the Grainfather team suggesting they add commercial Kveik strains to their recipe builder. They have now done this. Saves entering custom info.

Thanks Clint... now you have put me off my dinner....but luckily not beer.

I think that the anal attention to sanitisation comes from the commercial breweries where an infection can ruin their business. For us it is a wasted brew day and a waste of space in the ferm chamber. Just another learning experience. Maybe Brulosophy should do an experiment on small batch...

Starsan. Add a few litres of dilute mix and swirl it about to coat all surfaces. Works in a couple of minutes.