Smokin' Meat!

[CHEMCHEF]

Im saving that chem... Thanks.

We should make a food recipe thread :idea:

We started this a few years ago. But I think I only wound up writing one recipe in the thread.
When I get on my PC I will search it.

Found this though.
http://www.manhattanreefs.com/forum/nudibar/77297-some-pics-my-food-not-fish-food.html

 

[beerfish]

Mmmmmmm sodium alginate.
I do a tasting of smoked meat bites with different BBQ sauce gel spheres.
It's like dipping sauces without the dipping.

That sounds awesome. How do you deal with the pH of the sauces? Are you using sodium citrate or doing reverse spherification?

 

[CHEMCHEF]

Reverse spherification. Only draw back is its time consuming getting the air bubbles out of the main mix and alginate mix.

 

[peteyboyny]

Brining should be done with a "salty" solution.

 

[CHEMCHEF]

Salt dissolves in beer or most other liquids that are not oil based.