ddog27
Sous Chef
Another thing I have heard is that you should put onions and other fresh spices in the water in your water pan. Does this actually work or is this another myth? Has anyone tried this? What do you guys think?
Nick Prochilo said:ddog, just use plain water. Everything else is just gonna be wasted.
Helen_Paradise said:Piedmont!!!!!!!!!!
Helen_Paradise said:Piedmont!!!!!!!!!!
See the other post in this sectionddog27 said:What is Piedmont?
Smokey_Joe said:Sand is all I have ever used.... never tried anything else in the pan.
BUT.... I am having a hard time to grasp the idea that flavor put into a pan of water and carried through the steam enveloping the meat at cooking temperatures that the flavors won't carry into the meat.
Only thinking that because a smoker works the same way carrying the smoke flavor from the chunk to the meat....unless flavor carried in steam does not impregnate meat the same way smoke will?????
I never had this question or even thought of it until all this water pan discussion.
Finney said:Smokey_Joe said:Sand is all I have ever used.... never tried anything else in the pan.
BUT.... I am having a hard time to grasp the idea that flavor put into a pan of water and carried through the steam enveloping the meat at cooking temperatures that the flavors won't carry into the meat.
Only thinking that because a smoker works the same way carrying the smoke flavor from the chunk to the meat....unless flavor carried in steam does not impregnate meat the same way smoke will?????
I never had this question or even thought of it until all this water pan discussion.
JMO, but I agree with you SJ.
I think if people would only cook with only S & P on their meat they would notice a difference in flavor depending on what was in the pan. It might not be a large difference, that would depend on what was in there. They just have so much flavor already on the meat (rubs and slathers, etc) that they can't tell a difference.
Finney said:Oh you silly man...................
You're safe. No one appreciates the simple approach.
Nobody listens to me anyway. All I was saying is that with so many spices and flavor compounds on the meat you will not notice the delecate flavors that you can get from stuff in the water pan.
Nick Prochilo said:Finney said:Oh you silly man...................
You're safe. No one appreciates the simple approach.
Nobody listens to me anyway. All I was saying is that with so many spices and flavor compounds on the meat you will not notice the delecate flavors that you can get from stuff in the water pan.
Bill does! :twisted:
Finney said:Nick Prochilo said:Finney said:Oh you silly man...................
You're safe. No one appreciates the simple approach.
Nobody listens to me anyway. All I was saying is that with so many spices and flavor compounds on the meat you will not notice the delecate flavors that you can get from stuff in the water pan.
Bill does! :twisted:
Pot Stirrer!!!! :P
Nick Prochilo said:Finney said:[quote="Nick Prochilo":36zexy23]Finney said:Oh you silly man...................
You're safe. No one appreciates the simple approach.
Nobody listens to me anyway. All I was saying is that with so many spices and flavor compounds on the meat you will not notice the delecate flavors that you can get from stuff in the water pan.
Bill does! :twisted:
Pot Stirrer!!!! :P
Finney said:Nick Prochilo said:Finney said:[quote="Nick Prochilo":h7mk1y9o]Finney said:Oh you silly man...................
You're safe. No one appreciates the simple approach.
Nobody listens to me anyway. All I was saying is that with so many spices and flavor compounds on the meat you will not notice the delecate flavors that you can get from stuff in the water pan.
Bill does! :twisted:
Pot Stirrer!!!! :P
Yeah, and?