Cevapcici

[Denny O]

Departing Contestant Jonathon
Then why not add a 1/4 teaspoon/pound of hamburger when I grind 30 pounds or so during the winter for my stash for the year?

[Departing Contestant]

Denny O the only honest answer is “I don’t know”
I know that phosphates react quickly with proteins and there is really no benefit to extended periods of exposure
I have to believe that any benefit is achieved in the 15 minutes. That is a good question, let me know next December

[zbigjeff]

Departing Contestant The baking soda trick is also new to me. I can now check off my mantra of learning one new thing a day. Thanks for enhancing the discussion.

[Departing Contestant]

zbigjeff thanks. Usually if I am good for anything it is as a bad example…465

[TexLaw]

I learned about the baking soda trick a while back from Cook’s Illustrated or America’s Test Kitchen (can’t recall if it was the TV show or magazine). It works, and it’s ridiculously easy to do.

[processhead]

Dave in AZ said in Cevapcici:

12% salt only, 0.2% black pepper, cayenne, paprika, baking soda, garlic and onion.

Dave, is that a typo on the salt content?
I’m not sure I can drink enough beer with a meal to counteract 12% salt.lol
Well maybe I could…

[Dave in AZ]

processhead lol whoops. 1.2%, will fix. But really, I kept ending up adding more garlic salt to pan while frying so… I actually like my gyro meat version of these a lot better, 1.8% salt or so. Thx!

[zbigjeff]

processhead Good catch processhead. Maybe, the maker is also a brewer or owns a tavern.

[mrobisr]

Dave in AZ Thanks for the idea, they sound wonderful.

[Denny O]

TexLaw said in Cevapcici:

I learned about the baking soda trick a while back from Cook’s Illustrated or America’s Test Kitchen (can’t recall if it was the TV show or magazine). It works, and it’s ridiculously easy to do.

I use the baking soda trick in my Ham n Bean Soup.
Denny O’s Ham and Bean Soup