Any Home Bakers Here?

[wyoDreamer]

Awe, my 2 older sisters usually got the beaters. But Mom would hand me the bowl after she filled the cake pans. There is a picture somewhere of me with my head in the bowl liking it clean, lol.

 

[jnicholes]

Hello,

@rjohns39 I will have to check the exact measurements when I get home. It is 3 pieces, one of them is about 4 lb, two of them are about 1 pound together.

Jared

 

[rjohns39]

Also check out alten's brine recipe for comparison. Brine can surprise you sometimes. Are you going to make a New England boiled dinner from it?

 

[jnicholes]

I was going to try corned venison and cabbage and I was going to have mashed potatoes with it.

The meat itself is 3 inches thick, and it weighs around 5 pounds. According to the recipe, it needs to brine for 5 days. Other sources said to brine it for different lengths of time, so I am not sure what is correct. I think 5 days sounds about right. Tomorrow will be day three of brining.

Jared

 

[BullChick]

I was going to try corned venison and cabbage and I was going to have mashed potatoes with it.

The meat itself is 3 inches thick, and it weighs around 5 pounds. According to the recipe, it needs to brine for 5 days. Other sources said to brine it for different lengths of time, so I am not sure what is correct. I think 5 days sounds about right. Tomorrow will be day three of brining.

Jared

Don’t you just love it when no one can agree on what is right?

 

[wyoDreamer]

I would follow the time as given in the recipe. If you are worried about it, pull the 2 smaller pieces and compare them to the big one when you are done cooking them. See what you like.

 

[BullChick]

Dear canners,
It is typically a bad idea to pressure can pasta (and anymore, any sort of flour or thickener) in a broth base. However, I am curious about dry pasta canned with tomato sauce. Would it still turn out gummy/gross?

 

[wyoDreamer]

Yes. Take a piece of pasta and place it in a glass of hot water. Check it in about an hour. Now times that by 2-3 months. Yuck.

 

[ronott1]

Dear canners,
It is typically a bad idea to pressure can pasta (and anymore, any sort of flour or thickener) in a broth base. However, I am curious about dry pasta canned with tomato sauce. Would it still turn out gummy/gross?

Dried pasta is already preserved--it does not need to be preserved by canning and will take up more space.

 

[BullChick]

But if it makes cooking easier, it would make sense to add it.