Has anyone used any of these seasoning mixes as an alternative for salting the rims of cocktail glasses?
Posts made by 21cedar
RE: Tender Jerky
Has anyone ever tried adding some glycerin/glycerol (instead of extra sugar) to provide a more tender texture? It’s sweet like sugar, but it doesn’t evaporate like water (so it should increase the residual “moisture” without increasing the water activity), and isn’t sticky either.
(Note that if you look up information on glycerin online, you’ll see all sorts of stuff about it being a laxative, but that’s when it’s administered as, uh, suppositories. And it is indeed an alcohol sweetener, like sorbitol and mannitol – but unlike those sugar alcohols, your body can actually absorb and metabolize glycerol, so it doesn’t give you the nasty GI side effects of sorbitol and its siblings.)
RE: Imitation Ba^D^DChicharrones
@Jonathon Haha Yeah, I knew it was a long shot, trying to supplement the 94% lean with 1) a liquid fat (soybean oil) and 2) not knowing whether the reported fat content in meats reflects the wet weight or dry weight. Let’s say I was “disappointed but not surprised” (sort of like watching the San Diego Chargers when I was growing up).
My impression of the process is that the microwave is creating tiny pockets of steam throughout the slices of loaf as they are heated (held in by the network of protein) – you could see them puff up a little, sort of like you see with marshmallows in the microwave. And although the fat content was too low to fry in the pan, I guess there’s still enough present to crisp things up once the water is driven off. IIRC, there wasn’t really much of an odor to speak of, so you shouldn’t have to worry too much in that regard.
BTW, is it the phosphate in the Bacon Seasoning that creates the rubbery texture in the baked loaf?
Well, I really wanted to try out my Imitation Bacon Seasoning, but only had access to 94% lean turkey. So, I took 1 lb of the turkey, added 1 T seasoning (no cure), 3/8 c H2O, and ~1 T veggie oil. Let it sit O/N in the fridge, then baked it according to directions.
When I tried frying the slices, it was awful (but not terribly surprising since I didn’t use the right meat).
HOWEVER, I decided maybe I should try zapping it in the microwave instead (I put a LOT of things in the microwave), and what I got were these crispy, airy things almost like fried pork rinds. Not at all what I was looking for, but still a nice enough treat.
Now I’m wondering what other seasonings might work – pretty much any of the sausage seasonings? I don’t know meat chemistry enough to figure it out just from the ingredients lists.