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4

So let's see what would happen: salting Assuming you mean brining, not too much. The meat would absorb some of the liquid, that would be unwanted in step 2. If you mean a dry rub with salt, the outer layer of the meat would dry out a bit. Not nice for a lean chop. making confitSlow simmering in fat would most likely render the lean meat of the chops ...


2

I did an online search for the first 10 sushi rice recipes with distinct ingredient proportions and came up with the following ratio (by weight): 1:0.08:0.16:0.02 (Raw Rice:Sugar:Vinegar:Salt) With cooked rice, 1:0.03:0.06:0.01 (Cooked Rice:Sugar:Vinegar:Salt) Or, if you prefer: For 1300g / ~6 cups Sushi Rice 400g or 2 cups of raw sushi ...


2

I hover around what I think is 1:2:2 with Salt:Sugar:Rice Vinegar. Use enough so that you can coat all of your rice, but not drench it. Before cooking, rinse the rice. I believe this removes excess starch from the rice. Skipping it makes my rice sad. After cooking you fan it while folding in the sushi vinegar mixture. I believe this cools it without drying ...


1

Well, I see no reason this shouldn't work. Although I would change the process order slightly. If you think about it you're basically suggesting making smoked bacon and then confiting it. Brine the meat, adding moisture to the meat. (Make bacon) Smoke the Bacon (Smoked Bacon) Confit it... Smoking wise I would advise a cold smoke as it will help stop the ...



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