« on: June 28, 2012, 11:59:16 AM »
My daughter has a very good recipe for adobo. I'll have to see if i can find it and post.
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I had no idea you want the fat to separate from the coconut milk. I tried doing that on a curry tonight and it made a big difference.
I like this cut grilled on a med/high heat after a coating of EVOO/salt/pepper or your favorite marinade (2-4hrs min.). I keep rotating until I get a nice sear on each side of the tenderloin. A little smoke while cooking also adds a nice flavor dimension.
How often is a diacetyl rest necessary? Also, if I were to take the fermenter out of the chest freezer for the diacetyl rest, does it matter much if room temperature is 65 or 75?
I suppose that kind of sounds like a stupid question...
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