Welcome!


This is a membership forum. As a guest, you can click around a bit. View 3 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Contact Us ]

There are 2 page views remaining.

Announcement

Collapse

Meat-Up in Memphis 2021

SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
Click here for details. (https://amazingribs.com/memphis)
See more
See less

Sous-Vide-Que Deep Dive Guide eBook

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • Polarbear777
    Club Member
    • Sep 2016
    • 1793

    #31
    Also is the reason recipes here say 1/2 teaspoon kosher salt per pound of meat for salt on purpose to simplify? Since it completely matters what kind of salt you use, wouldn't it be simpler to do g salt per kg of meat? Would certainly be more foolproof. Maybe some folks don’t have a scale but why not list both volume and mass with the mass being the definitive measure.

    Comment

    • docblonder
      Moderator
      • Jul 2014
      • 100

      #32
      More accurately, it is 1/4 tsp of table salt per pound, or 1/2 tsp of Diamond Crystal/lb. The reason for volume measurements is simple- most people don't own scales, and those that do, usually have ones that measure up to a few kg, and down to a few 10s of gms. They are incapable of correctly measuring even a tablespoon of salt. I have a jewelers scale, which runs from 0.1 gms to 200 gms, for this fine work. So we are stuck with volume.

      Now, if you are salting 15 lbs of meat, that would take around four tsps of table salt or 24 gms. This is within the range of most kitchen scales, though sometimes you have to tap the platten to get it to settle and read accurately.

      Comment


      • Red Man
        Red Man commented
        Editing a comment
        So you’re saying that table salt and Morton’s kosher salt are pretty much the same weight by volume and to use 1/4 tsp/lb of meat? This seems to contradict much of the info on the free side. I personally find 1/2 tsp Morton’s kosher salt per pound to be too salty. I use 1/4 tsp/lb and it’s just right for me.

      • Polarbear777
        Polarbear777 commented
        Editing a comment
        You got me there. For smoking I don’t bother unless I’m firing 15 lbs or so. Even for smoked nuts I weigh the salt. Allows me to substitute any salt I want, flavored salts etc. but I had to use trial and error to refine the mass since most recipes aren’t helpful in that regard (many people don’t say what kind of salt or simply put to taste).
    • Polarbear777
      Club Member
      • Sep 2016
      • 1793

      #33
      docblonder

      Definite confusion then. Unless recipes on the main site here are actually referring to diamond crystal kosher not Morton’s as stated.

      the main recipe page: “Salt is Morton's Kosher Salt unless otherwise specified. This is important because the salinity of table salt and kosher salt is different, and there is even a difference between brands of kosher salt. The Science Of Salt.”


      https://amazingribs.com/tested-recipes


      the roast beef recipe:” 1/2 teaspoon kosher salt per pound of trimmed meat (1/4 teaspoon table salt)”

      https://amazingribs.com/tested-recip...er-beef-roasts

      Comment

      • docblonder
        Moderator
        • Jul 2014
        • 100

        #34
        Meathead will have to look into consistency of salt volume measures across the site. Weighing is always my first choice. BTW, the density of kosher salt changes as the box is used. You know how large nuts always end up in the top of a mixed nut container when its shaken (the "Brazil nut effect"). Well, larger crystals of salt end up in the top of the box, and fine salt dust at the bottom, as the kosher salt is dispensed over time.

        Also, measuring spoons vary dramatically by brand in accuracy. Some by 20% or more.. Even worse for liquid measures. Finally, always check your glass measuring cups for accuracy. The little red lines indicating 1 cup etc are screened on the surface of the glass and sometimes the screen is misaligned. Molded-in level indicators are usually more accurate, but I always check a new measuring cup on a scale before using...

        Assuming, of course, your scale is calibrated.
        Last edited by docblonder; January 18, 2020, 11:49 AM.

        Comment

        • Meathead
          Administrator
          • May 2014
          • 1461
          • Chicago area
          • Remember, no rules in the bedroom or kitchen
            Meathead

          #35
          docblonder Polarbear777 We have tried to standardize all recipes on the site and in my books on Morton's kosher salt. I thought we had made that distinction in all our recipes, but count on Greg to find one that left out the word Morton's. I have fixed it, thanks! If members find others, please let me know!

          We would love to use weights rather than volumetric measures for salt, sugar, flour, garlic, etc., but alas, not many cooks have accurate scales, and often the quantities are so small weighing things like 1/4 tsp is awkward. We think we were vital in convincing many outdoor cooks to use thermometers (sad to say few cookbooks, mags, TV chefs use them), but convincing the world to use scales is a much bigger battle.

          The good news is that later this year we are upgrading the site and importing our recipes into a recipe program that will allow you to convert to metrics and scale up and down.

          Comment


          • tbob4
            tbob4 commented
            Editing a comment
            I don't bake. So when I see a recipe with ingredients that call for weights, I wing it. I appreciate measurements.
        • Meathead
          Administrator
          • May 2014
          • 1461
          • Chicago area
          • Remember, no rules in the bedroom or kitchen
            Meathead

          #36
          Redman
          To clarify: Many salt grains are different size and shape and so a tablespoon or any volume of one can be significantly more or less salinity than others. Our guidance for dry brining in 1/2 teaspoon or Morton's kosher salt per pound of meat is unchanged. You might like more or less, but that is a starting point. If you use a different salt you need to alter the amount. We explain all this and have an easy interactive calculator on this page.
          https://amazingribs.com/more-techniq...s/science-salt

          It states that 1 volume of Morton's kosher salt is equivalent to 1.8 volumes of Diamond Crystal kosher salt. That agrees with numbers used by other credible cookbooks and Prof blonder explains it above. It is based on multiple measurements. The photos above by Polarbear777 have rocked our world. Prof Blonder's pointing out that large grains float to the top might be the explanation ("Brazil nut effect" https://www.scientificamerican.com/a...il-nut-effect/ )

          Those of you with accurate scales an both kosher salts, please let us know what you find out. Polarbear777 Can you stir (not shake -insert Bond joke here) your box and repeat the measurements?

          Comment


          • Red Man
            Red Man commented
            Editing a comment
            It appears to me that the photos by Polarbear777 match up very well with the conversion calculator on the main site.
        • Meathead
          Administrator
          • May 2014
          • 1461
          • Chicago area
          • Remember, no rules in the bedroom or kitchen
            Meathead

          #37
          BTW< I have removed mention of Diamond from the book and will try ti figger out how to update the Kindle.

          Comment

          • Red Man
            Club Member
            • May 2018
            • 1168
            • Western Washington

            #38
            Meathead I think you are mis reading the photos by Polarbear777 . His photos reinforce what docblonder is saying. At equal volumes compared to Morton’s kosher salt...Diamond Crystal weighs just over half as much (so the 1.8 times conversion is proven by his photos), sea salt and table salt are pretty much the same as Morton’s kosher salt.

            My confusion then is why does the main site recommend 1/2 tsp Morton’s kosher salt or 1/4 tsp table salt when these two weigh approximately the same by volume. docblonder also mentioned in post #32 to use 1/4 tsp table salt (which is also roughly 1/4 tsp Morton’s kosher), or 1/2 tsp diamond crystal, per pound of meat.

            Comment

            • Meathead
              Administrator
              • May 2014
              • 1461
              • Chicago area
              • Remember, no rules in the bedroom or kitchen
                Meathead

              #39
              Our drybrine recommendation have always been and remain 1/2 teaspoon Morton's kosher salt per pound of meat. We have found it to be fairly consistent over the years. You are free to use more or less to your taste preference. If you wish to use another salt, feel free. If you use a different salt we recommend the conversion table which has gone unchallenged for years. We will doublecheck the Diamond and if they have changed their production methods/output or our measurements were in error, we will update the calculator.

              Comment

              • Meathead
                Administrator
                • May 2014
                • 1461
                • Chicago area
                • Remember, no rules in the bedroom or kitchen
                  Meathead

                #40
                Red Man There is no standard for sea salt. Every brand is different and there can be significant differences between brands. Huge differences. Also, within a box of SS there can be a wide range of sizes and shapes.

                Everyone should understand that all salt is sea salt. All salt comes from the sea. Some salts are merely left in the sun to dry, some are dried in ovens, some are ground, etc. Some salts have additives. Some have have minerals from the sae remaining that changes their color. Some might even have fish poop. The major difference is price.

                Comment

                • Polarbear777
                  Club Member
                  • Sep 2016
                  • 1793

                  #41
                  Click image for larger version

Name:	50E899C3-8752-4ECB-A9A4-4FB453C79B0C.jpeg
Views:	257
Size:	3.28 MB
ID:	795162

                  Click image for larger version

Name:	20CB1DA2-A857-43DF-87F3-57ABFFA31ACA.jpeg
Views:	259
Size:	3.07 MB
ID:	795163

                  Click image for larger version

Name:	58F1F294-A0C2-4D4F-8F87-2BFE3408782B.jpeg
Views:	261
Size:	3.10 MB
ID:	795164

                  Comment


                  • Polarbear777
                    Polarbear777 commented
                    Editing a comment
                    New boxes shaken up a bit first.

                  • Red Man
                    Red Man commented
                    Editing a comment
                    This roughly matches up with your last experiment, and also roughly matches up with Meathead ‘s conversion table on the free site.
                • Preacherdave
                  Club Member
                  • Mar 2016
                  • 3

                  #42
                  Thank you, Meathead, for posting this book. I realized I have not used my sous-vide since I got the slow-n-sear, but you've inspired me to get it back out and play with it again.

                  Comment

                  • tamidw
                    Club Member
                    • Sep 2017
                    • 74
                    • NW Oregon

                    #43
                    Thank you for the book. Very informative on beginning SVQ. And the fact I also get all the conversation in here to top it off. I do learn a lot from all of you.

                    Comment

                    • RevJim
                      Club Member
                      • Jun 2020
                      • 6
                      • Rome, GA
                      • Large BGE (at son's house now), Kick Ash Basket, Woo, Smokeware Chimney
                        Small BGE , Kick Ash Basket, Woo
                        Northwest Georgia

                      #44
                      I went to Amazon to buy Sous Vide Que Made Easy but they show it as unavailable. It's a lot easier for me to read from my Kindle. I'm reading the flip book now, but would love to upgrade.

                      Comment


                      • Meathead
                        Meathead commented
                        Editing a comment
                        Amazon's robot says that one of the pictures is fuzzy and they have removed it from sale. I am trying to get a human to overide the machine. Grrrrr.

                      • Meathead
                        Meathead commented
                        Editing a comment
                        It is back on Amazon today. Whew!
                    • Lance
                      Club Member
                      • Aug 2020
                      • 1

                      #45
                      Hello, is there any way to print out this ebook?

                      Comment


                      • Meathead
                        Meathead commented
                        Editing a comment
                        Alas, no.

                    Announcement

                    Collapse

                    Meat-Up in Memphis 2021

                    SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
                    Click here for details. (https://amazingribs.com/memphis)
                    See more
                    See less
                    Working...
                    X
                    false
                    0
                    Guest
                    500
                    ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                    false
                    false
                    {"count":0,"link":"/forum/announcements/","debug":""}
                    Meat-Up in Memphis

                    Spotlight

                    These are not ads or paid placements. These Are Some Of Our Favorite Tools And Toys.

                    These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                    Use our links when you buy things

                    Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, it has zero impact on the price you pay, but has a major impact on our ability to improve this site! If you like AmazingRibs.com, please save this link and use it every time you go to Amazon

                    If you have a Weber Kettle, you need the Slow 'N' Sear

                    slow n sear
                    The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

                    Click here for our article on this breakthrough tool


                    The Good-One Is A Superb Grill And A Superb Smoker All In One

                    the good one grill
                    The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

                    Click here to read our complete review


                    Griddle And Deep Fryer In One

                    Pit Barrel Cooker Smoker
                    The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all!

                    Click here to read our detailed review and to order


                    The Pit Barrel Cooker May Be Too Easy

                    Pit Barrel Cooker Smoker
                    The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

                    Click here to read our detailed review and the raves from people who own them


                    The Undisputed Champion!

                    thermapen
                    The Thermoworks Thermapen MK4 is considered by the pros, and our team, to be the single best instant read thermometer. The MK4 includes features that are common on high-end instruments: automatic backlight and rotating display. Don't accept cheap substitutes.

                    Click here to read our comprehensive Platinum Medal review


                    Grilla Pellet Smoker proves good things come in small packages

                    Grilla pellet smoker
                    We always liked Grilla. The small 31.5" x 29.5" footprint makes it ideal for use where BBQ space is limited, as on a condo patio.

                    Click here for our review on this unique smoker


                    Delta by Nuke,
                    Stylish and Affordable
                    Gaucho Grill

                    Weber Genesis Grill
                    Delta by Nuke burns wood or charcoal and comes with an adjustable height grill grate. This Argentinian grill will get your flame on!

                    Click here to read our complete review


                    Genesis II E-335
                    A Versatile Gasser That Does It All!

                    Weber Genesis Grill
                    Webers Genesis line has long been one of the most popular choices for gas grillers. The new Genesis II E-335 offers solid performance, a sear burner for sizzling heat and an excellent warranty.

                    Click here to read our complete review


                    GrillGrates Take Gas Grills To The Infrared Zone

                    grill grates
                    GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily rmoved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

                    Click here for more about what makes these grates so special


                    Is This Superb Charcoal Grill A Kamado Killer?

                    PK 360 grill
                    The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

                    Click here to read our detailed review of the PK 360

                    Click here to order directly and get an exclusive AmazingRibs.com deal


                    Our Favorite Backyard Smoker

                    kareubequ bbq smoker

                    The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

                    Click here for our review of this superb smoker


                    Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

                    masterbuilt gas smoker
                    This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp's dial from 175? to 350?F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

                    Click here to read our detailed review


                    Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

                    maverick PT55 thermometer
                    A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

                    Click here to read our complete review


                    Track Up To Six Temperatures At Once

                    Grilla pellet smoker
                    FireBoard Drive 2 is an updated version of a well-received product that sets the standard for performance and functionality in the wireless food thermometer/thermostatic controller class.

                    Click here for our review of this unique device


                    The Cool Kettle With The Hinged Hood We Always Wanted

                    NK-22-Ck Grill
                    Napoleon's NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

                    Click here for more about what makes this grill special


                    Finally, A Great Portable Pellet Smoker

                    Green Mountain Davey Crockett Grill
                    Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

                    Click here to read our detailed review and to order