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Continue reading →: Beef Bacon 02: 360°F @ 33minAs mentioned in the previous post on beef bacon, 3 minutes were added to the cook time at the same temperature since the previous batch was somewhat tough and not entirely crispy—despite looking crispy from the top. The three added minutes surprisingly didn’t change it as much as I thought it would. That being said, […]
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Continue reading →: Broth 003: Beef Bones + Beef & Bison TendonsSince I don’t use bags of mixed goat or bison bones regularly, this will be the last bone + tendon combination in this first series of comparisons. Also, I will more than likely only use beef tendons as a lean collagen base going forward now that I found a local supplier. Not much of a […]
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Continue reading →: Beef Bacon 01: 360°F @ 30minBefore when I would make bacon in the oven, I would pick some temperature in the range of 360°-390°F and check on it every couple of minutes after the 20-minute mark. Setting up will now be more intentional since I am collecting and comparing the results. I figured 360°F would be a good starting point […]
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Continue reading →: Broth 002: Pork Bones + Beef & Bison TendonsWanting to make a fair comparison between the initial broths, the only difference between this one and the previous is the bones used. Likewise, the next broth will also contain beef and bison tendons but mixed with beef bones. While I don’t have a favorite broth, as it depends on what I am craving, I […]
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Continue reading →: Broth 001: Lamb Bones + Beef & Bison TendonsThis is the first recorded broth of many to come. After having made over 100 pots of broth over the last six years, and now that I have access to a wider range of collagen-rich ingredients, it seemed natural to record and share the various combinations that I intend to make. The intuitive approach might […]
Welcome to where I archive my recipe experiments. You can find a link to the disclaimer below. Casual postings will be found exclusively on social media.