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Topic: Welcome to #computertech || <@Boliver> What do you know! I'm a virgin collector! And twink fucker
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Friday, August 18, 2023
[01:55:07] No_One Last night people wanted a picture of my egg basket. Took one this morning https://i.imgur.com/SUnLd92.jpg
[02:02:26] No_One .seen some self respect
[02:37:19] No_One I wonder if I can press semi-cured egg yolks into a wheel like cheese
[02:37:44] No_One And let it finish curing in a larger chunk like that
[02:50:44] No_One Aaron Salt. You can do salt/sugar as well. Normally you just put the yolks in a bed of salt, and cover them with like 1/2 inch.
[02:50:50] No_One They stiffen up and core
[02:51:16] No_One No
[02:51:21] No_One Raw yold
[02:51:28] No_One yolk
[02:51:52] No_One Cook it chemically
[02:52:08] No_One It's a preserved item
[02:52:34] No_One Keeps a long time and is high and fats and protein
[02:52:40] No_One Not IN a wheel of cheese
[02:52:49] No_One LIKE a wheel of cheese
[02:53:19] No_One Take the yokes when they are still not wuiet "hard"
[02:53:27] No_One Press them into a wheel
[02:53:37] No_One So it not a bunch of tiny yolks
[02:54:41] No_One Google a a basic example on how others cure/store them https://practicalselfreliance.com/salt-cured-egg-yolks/
[02:54:59] No_One Treat them like any other cured item'
[02:55:10] No_One Needs to be fairly sterile
[02:55:24] No_One But you do want lactobacillus
[02:58:42] No_One Just think pressing them into a larger chunk would be space efficient then single yolks. WOuld also reduce oxygen penetration.
[02:58:56] No_One So would be less likely to become "rancid"
[03:00:01] No_One Since what people describe as "rancid" is fats oxidizing. Giving a food an off taste
[03:00:48] No_One You can seal it with wax, or a fat too if you want it to last longer term in dry storage
[23:34:57] No_One .
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