what is the correct ratio to use for curing london broil or do i only have to use this on ground meat. is the ratio 1/4 tsp &gt; 1 LB ?
127166
best advice i can provide: google: katz's corn beef or pastrami recipe. they provide excellent directions/instructions for curing your own meat whether it be corned beef or pastrami.
341499
I use 615 to slice meat mainly. The thickness of meat in mm is not exactly the same as the number listed at counter but proportionally. You can adjust the thickness of meat to which you preferred after a couple of try. One thing I would like to highlight here is that the thickness is not even, one end is thicker than the other, but acceptable to me.
2038411
i have used the 1 lb settings when doing 2-1 lb loaves. Has come out perfectly.
2206314
Can't answer if this is number 1 or number 2 - I use this with kosher salt as part of my mix for curing the meat. Works great so far.
968954
I have only used this for baking. I do not get the feeling that it is for browning meat. Just try a little oil in the pan and if you like, flour the meat and it will brown up. You can also brown without the flour.
1723372
In England we make a broth from Bovril, add it to stews, Shepherds pies, etc. People take thermos flasks of it to sporting events like soccer matches, etc. It is much more 'beefier' than beef stock cubes. YOu can also spread it on hot toast if you are not brave enough to use Marmite (which is vegetable based and a very acquired taste:-)
542149
Hi. I'm not sure about the ratio. The exact ratio is probably not that critical as this fertilizer is very gentle on plants (don't have to worry about using too much). But this stuff doesn't smell great, so wear a chip clip on your nose during and after! Or just do what I do-- use fish fertilizer on shrubs, trees and flowers, and use granular fertilizer on grass. (And synthetic liquid fertilizer on houseplants.) Happy Gardening!
32099
There are Two good places to get this info. Go to "Lets Talk Bar B Que" forum and ask Tommy (TMB). Or look at Facebook "Charbroil TBE cooking forum" . (Its not the Char Broil site). I have cooked four turkeys on mine. They did great but its been a while. I use it a lot but not for turkeys. Be sure to brine and or inject the bird. Then give it 3-24 hours in the fridge to absorb the brine. The LTBBQ site listed above will give you lots of outdoor cooking help with a group of really good people. And remember, The internal temp is whats important. Not the amount of time. Time will vary for many reasons.... There are Two good places to get this info. Go to "Lets Talk Bar B Que" forum and ask Tommy (TMB). Or look at Facebook "Charbroil TBE cooking forum" . (Its not the Char Broil site). I have cooked four turkeys on mine. They did great but its been a while. I use it a lot but not for turkeys. Be sure to brine and or inject the bird. Then give it 3-24 hours in the fridge to absorb the brine. The LTBBQ site listed above will give you lots of outdoor cooking help with a group of really good people. And remember, The internal temp is whats important. Not the... » Read More There are Two good places to get this info. Go to "Lets Talk Bar B Que" forum and ask Tommy (TMB). Or look at Facebook "Charbroil TBE cooking forum" . (Its not the Char Broil site). I have cooked four turkeys on mine. They did great but its been a while. I use it a lot but not for turkeys. Be sure to brine and or inject the bird. Then give it 3-24 hours in the fridge to absorb the brine. The LTBBQ site listed above will give you lots of outdoor cooking help with a group of really good people. And remember, The internal temp is whats important. Not the amount of time. Time will vary for many reasons.... « Show Less
1311378
I agree that the ratio is difficult to measure. What I did was place an approximate 3 inch circle of the resin on a smooth surface (cardboard) and than ran a bead of hardener across the surface (the width it exits the tube). Mixed thoroughly and it was ready. Again caution as it sets up within 5 minutes.
2278609
If you dilute it well. I don't know the exact ratio but you probably can find that on Google. Full strength will burn you badly.
1452003
My ratio is usually 5 tbs salt 4tbs sugar to 1tsp pink salt but I usually dont make a rub with this product. I usually make a brine in that case I up the pink salt to 1tbs.
1234526
I cook roasts at about 225 with broth - just so it boils. Use a good meat thermometer. i know it sound low, but it cooks real hot.
1765253
I don't know exactly what the ratio is in reference to, but I do know that the strainer will not rust. Excellent product. Buy it if you want a good one.
290552
I use the Nordic on all size electric burners. It instructs to turn the heat to medium after achieving full heat. This is important to prevent warping. Only one per pkg. Beware - treated with something that smells terrible until it burns off.
1177413
use extra virgin olive oil. should read between 71 and 72 brix. worked for me.
1980784
I've used this set of Chicago Metallic pans, all the way to 450 degrees baking, with no problem, do use the 500 setting on broil, to brown the tops of cornbread, or biscuits? I've had other Pans by this same Co., for at least 25ys., although they are a little heavier, than this set, still no problem, whatsoever? I Enjoy this great brand of pan! I usually do biscuits on 450 degrees all the time, and have used these several mo.'s now, and no discoloration, or warping! Hope this was helpful!
1203173
Kathleen: I have no idea. I use a Tablespoon or so when cooking veggies, or whisk in similar amount into mashed potatoes, also good in gravies. Put s teaspoon or so on the hot side of a steak coming off the grill. I add some to lot of stuff I am cooking (when I think of it) always tastes a little better. Mine has lasted forever; and I will reorder.