/ck/ - Food & Cooking

File: 1.34 MB, 5312x2988, fat_drops.jpg [View same] [iqdb] [saucenao] [google]

Anonymous Thu Apr 25 04:46:06 2019 No.12230768 [Reply] [Original]

Is this normal when dehydrating fat? Looks like it squeeze fat out. Not even ready yet

>>	Anonymous Thu Apr 25 04:48:34 2019 No.12230770 >>12230768 IBF, its some kind of Black Forest ham before dehydrating

>>	Anonymous Thu Apr 25 05:27:08 2019 No.12230816 >>12230768 >fat >dehydrate Think about that for a second, broham.

>>	Anonymous Thu Apr 25 05:33:04 2019 No.12230828 >>12230816 Well im not dehydrating fat bought by Merck. It has small water content. Its just strange, possible the meat contracts and pushes the fat togheter?

>>	Anonymous Thu Apr 25 05:37:39 2019 No.12230838 >>12230828 And muscle tissue has high water content, like 70% or more.. fat doesnt evaporate. You got any other brain-busters for us to figure out?

>>	Anonymous Thu Apr 25 05:41:00 2019 No.12230846 you're not really suppose to dry out fat parts my nigguh, that's why most people start with lean cuts

>>	Anonymous Thu Apr 25 05:43:25 2019 No.12230852 >>12230846 Thats not entirely true; youve got to plan a little bit further ahead and cure the fat as opposed to simply dehydrating meat w seasoning

>>	Anonymous Thu Apr 25 05:47:07 2019 No.12230856 >>12230828 were you expecting it to completely disappear or something?

>>	Anonymous Thu Apr 25 05:55:07 2019 No.12230869 >>12230852 sure but OP isn't dry curing so that's kind of irrelevant I'd say

OP Thu Apr 25 05:55:23 2019 No.12230871

Lol, I know that fat wont evaporate. But the fatpart(ham) isnt safe from dehydrating and it should loose its small water content. Just the fatdrops are strange. Im working at my nd chemistry degree and wont make a troll thread :3

Im using CaCl2*H2O for drying and the ham had a watercontent of 60%.
Its now at 30% (like dry jerky) and needs 3more days to get to1-3%. Damn, I want to know how it looks without any water

>>	Anonymous Thu Apr 25 05:57:14 2019 No.12230879 that colour is wonderful

>>	Anonymous Thu Apr 25 06:00:25 2019 No.12230884 this should BTFO beef jerky when the flavor stays like the original. Black Forest ham JERKY !

Anonymous Thu Apr 25 06:22:17 2019 No.12230934

Close-up.
Im starting a thread at 27. with finished product.
My grand-ma comes over and stay for 1 week and cooks for me when im in university (thats nice :3).
If you have wishes for german dinner you want to see post here.This is what I planed/bought :
>Sauerkraut/Schlachtplatte
>Common carp soup

>>	Anonymous Thu Apr 25 06:23:33 2019 No.12230938 File: 1.45 MB, 1319x705, cu.png [View same] [iqdb] [saucenao] [google] >>12230934 fug

>>	Anonymous Thu Apr 25 11:14:36 2019 No.12231611 >>12230871 >and needs 3more days to get to1-3% So you can powder it like a spice ?

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