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Michael Ruhlman's Profile

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Michael Ruhlman: Expert in Residence!

glad your crepes came out well! i don't think they need fat but nor do i ever shy from fat!

Oct 09, 2009
Michael Ruhlman in General Topics

Michael Ruhlman: Expert in Residence!

i dont think crepes need fat, the fat comes from the finished dish. glad you like the book!

Oct 09, 2009
Michael Ruhlman in General Topics

Michael Ruhlman: Expert in Residence!

thanks!

Oct 09, 2009
Michael Ruhlman in General Topics

Michael Ruhlman: Expert in Residence!

don't know--i try to buy all meat from the farmers at north union. love the plum creek chix duck and veal. need to figure out how to get this stuff this winter!

Oct 09, 2009
Michael Ruhlman in General Topics

Michael Ruhlman: Expert in Residence!

i learned to cook first, then he invited me out there so he wanted me asking questions. i asked what i was curious about. just be curious. i didn't do any of the testing or even recipe writing.

Oct 09, 2009
Michael Ruhlman in General Topics

Michael Ruhlman: Expert in Residence!

paying $1000 for a whole hog is way too much. are you sure that isn't broken down? a whole hog should be much less than $6/#. I wouldn't pay more than $2. I'd look around a little more. these guys are who I'm getting pig from, you can see what they charge. granted, this is pretty inexpensive, but $6?!

http://newcreationfarm.tripod.com/ind...

Oct 09, 2009
Michael Ruhlman in General Topics

Michael Ruhlman: Expert in Residence!

i dont know how wine, without the grape skin, could introduce bacteria. bacteria needs a little more sugar to feed on than is naturally in the meat so best to add some. then again, perhaps you could just add vinegar--the sausage needs a certain level of acidity, 4.9 or lower. i don't know that the form of the acidity matters.

Oct 09, 2009
Michael Ruhlman in General Topics

Michael Ruhlman: Expert in Residence!

no don't have recipe, but it's all basically the same thing, with small variations in aromatics, whether you smoke or not. people are all over the board as to what "classic" lox are.

Oct 09, 2009
Michael Ruhlman in General Topics

Michael Ruhlman: Expert in Residence!

I dont think vacuum seal has big impact on cure, but it's def the way to go when freezing. and for bacon, i prefer fruit woods

Oct 09, 2009
Michael Ruhlman in General Topics

Michael Ruhlman: Expert in Residence!

not required for the cure, only to balance harshness of salt.

foodarazzi, i went to the trouble of answering in full to you by hitting replay but now don't see my reply. write again if it didn't come up. i'm having trouble with this format.

short version is that the bacteria need sugar of some sort to feed on and thus release lactic acid, but you only need .3% to .8% glucose or dextrose.

Oct 07, 2009
Michael Ruhlman in General Topics

Michael Ruhlman: Expert in Residence!

yes, make more bacon!

Oct 07, 2009
Michael Ruhlman in General Topics

Michael Ruhlman: Expert in Residence!

no but if you use the right quantity pink salt #2 you won't have a problem. of mine, i always have the first slice.

Oct 07, 2009
Michael Ruhlman in General Topics

Michael Ruhlman: Expert in Residence!

salumi won't be out for a couple years, just started it.

Oct 07, 2009
Michael Ruhlman in General Topics

Michael Ruhlman: Expert in Residence!

that's a good question that doesn't have an answer. if recipe too salty for you, hold back on the salt or the time on the cure. if something has been over salted, you can soak in fresh water to remove it. i'll be working on this issue for the new book. great question.

Oct 07, 2009
Michael Ruhlman in General Topics

Michael Ruhlman: Expert in Residence!

peameal is how some do it in canada. canadian bacon rolled in corn meal. not an expert on that--don't know if corn meal instead of smoke or in addition.

Oct 07, 2009
Michael Ruhlman in General Topics

Michael Ruhlman: Expert in Residence!

impossible to say about timing. I'd think it would take nine months. cheese cloth for protection, can remove. get rid of any mold that's not white and chalky. you may want to purchase a mold culture from butcher-packer.com to ensure you get good mold. protects ham from rancidity and bad molds.

Oct 07, 2009
Michael Ruhlman in General Topics

Michael Ruhlman: Expert in Residence!

not political and not a comment on the show. how is it?

Oct 07, 2009
Michael Ruhlman in General Topics

Michael Ruhlman: Expert in Residence!

don't watch it.

Oct 06, 2009
Michael Ruhlman in General Topics

Michael Ruhlman: Expert in Residence!

hi, rockandroller1,

i would never use salt cod that hadn't been soaked/reconsituted. his directions don't make sense if there's no step for getting rid of excess salt.

very likley because of canned beans, you can try simmering gently on stove to cook off water.

Oct 06, 2009
Michael Ruhlman in General Topics

Michael Ruhlman: Expert in Residence!

still don't know, but it always does. you can also bake in a cake pan lined with parchment.

Oct 06, 2009
Michael Ruhlman in General Topics

Michael Ruhlman: Expert in Residence!

very interesting! how do you reckon it worked?

Oct 06, 2009
Michael Ruhlman in General Topics

Michael Ruhlman: Expert in Residence!

maybe its surface dried and the interior moisture was unable to get out.

Oct 06, 2009
Michael Ruhlman in General Topics

Michael Ruhlman: Expert in Residence!

it's still a gray area for restaurants. they know how to keep things safe but if the health dept sees meat hanging out at room temp for days on end, they can tell the restaurant to dump 500 pounds of meat, even if it's been cured perfectly. the heatlh depts don't yet have a standard protocol for dry curing. they need to get up to speed.

Oct 06, 2009
Michael Ruhlman in General Topics

Michael Ruhlman: Expert in Residence!

for charcuterie, i asked brian if he wanted to do it with me. he said yes, happily. for salumi, he really wanted to get moving on it, so that's where we are, every book is different. for the other chef collaborations i've done, the chefs have asked me. have always loved working on these.

Oct 05, 2009
Michael Ruhlman in General Topics

Michael Ruhlman: Expert in Residence!

use your common sense. wipe mold off. and you're cooking it so the bad bugs are dead if any

Oct 05, 2009
Michael Ruhlman in General Topics

Michael Ruhlman: Expert in Residence!

cosentino makes it and sells it from his boccalone, look for the spreadable salami, can't remember what he sells it as, the italian name for it.

Oct 05, 2009
Michael Ruhlman in General Topics

Michael Ruhlman: Expert in Residence!

he talked me into it. it's started and will address all these issues of dry curing.

Oct 05, 2009
Michael Ruhlman in General Topics

Michael Ruhlman: Expert in Residence!

temp is less an issue than humidity, that needs to be higher. again, a mini fridge will stay at 55-65 degrees

Oct 05, 2009
Michael Ruhlman in General Topics

Michael Ruhlman: Expert in Residence!

yes, mini fridge or wine fridge

Oct 05, 2009
Michael Ruhlman in General Topics

Michael Ruhlman: Expert in Residence!

i'm sure you can freeze it safely but how good is cooked meat that is frozen then thawed?

Oct 05, 2009
Michael Ruhlman in General Topics