Hi! We are Katia & Josh, the Husband & Wife team behind Whole Made Living. Katia is the home cook, creator, photographer, videographer and editor behind Whole Made Living, LLC. Josh is the tech guy behind the website, grill master, smoker, gardener and builder behind Whole Made Living projects and homesteading efforts. We are parents to 3 boys, a Schnoodle and a few chickens we keep for amazing eggs. We love cooking and creating food and can really appreciate the time and love that goes into making really good food from scratch. On this channel, you'll find simple delicious recipes made from scratch, as well as a touch of homesteading; from backyard chickens to future beekeeping. We put our heart and soul into our website and now this channel. We hope you can get something tasty and fun out of it!
Bob, A couple things that could lead to the excessive rind are smoking too hot or putting your cheese in when it's too cold. I always try to smoke my cheese when the outside temps are nice and cool, but it's hard to wait sometimes. It's also better to have the cheese closer to room temperature when you put it on. Not sure what kind of cheese you were smoking but dryer cheese definitely builds a tougher rind. With cheddar for example, the sharper your cheese the more rind you will get since it's dryer to start with. I'm sure there are more things that could cause this but those are the first few that came to my head. Hope this helps and happy smoking!
Hey Jesse, the 12" one that I use will last over 5 hours. It varies some on your particular pellets used but that's a good ballpark. Thanks for watching and for your question!
Use smoking wood chips in place of the pellets I use two tubes this is definitely the best way to eat cheese I have a Pit Boss Austin XL they work great for cold smoked and cheese❤
Hey @rtcoleman3626, I've never used the wood chips for this but I'm sure it works awesome! I went small on my original Pit Boss and now I'm waiting for it to finally die some day so I can upgrade to a bigger one! Thanks for watching!
Hey @loneeagle75, if you want it between then go for it. Since this is cold smoking and there is no significant draft through the smoker caused by the heat, it doesn't really make a difference. The smoke permeates the whole smoker and slowly works it's way out instead of drafting out quickly like a hot smoke. If this was hot smoking then yes that would be more critical. If you feel better with the cheese between the smoke tube and chimney then by all means do it.
Thanks for sharing this! I’m always trying to get this sting off of chicken (both tenders and breasts) with a knife and I’m looking forward to trying this (much easier) method on some tenders this evening!
Great question. Yep...it definitely happens. We didn't have any issues till the last month or so and then some of the bedding/chicken poop started building up in it. I feel like the recent cold weather has exacerbated it due to the debris that gets in it. The freezing doors just can't overcome it. We have started checking the lower track more often to get ahead of the issue.
I don't think so...🤔 This is the music in the video: 1) The Colonel - Zachariah Hickman 2) Back To The Wood by Audionautix is licensed under a Creative Commons Attribution 4.0 license. creativecommons.org/licenses/... Artist: audionautix.com/ 3) Birdseye Blues - Chris Haugen
Is it normal for a rind to form from this process? I did this a month ago, and skipped the resting in the fridge for 12-24 hours part (I’m a rookie smoker). I was wondering if that may be why, or maybe it’s normal
I'm not sure what level of "rind" you have but being a little firmer on the outside is normal. The outside definitely picks up some color and gets a little more firm.
Any cheese that isn’t wrapped and refrigerated will form a bit of a rind as it drys out. So smoking will do the same thing and depending on the humidity in the chamber it could increase the effect. Wrapping in plastic or sealing in a bag/container after smoking can help to rehydrate the surface a bit.
The colder you smoker the less rind, and color change. I did some a few weeks ago at 50 deg F for 4 hours. Used cold smoke generator with apple wood and there was no rind on any of the cheese. You coldn't even tell it was smoked until you tasted it. I vac sealed within an hour after smoking it.
If you don’t have a cedar smoke shack with cedar dowel racks lined with banana leaves and a 60/40 cherrywood/sugarmaple blend fire that is tended by leprechauns you don’t know what you’re doing. Stop spreading lies and misinformation.
I have never done that but I don't see any reason why that wouldn't work. The purpose is to cover it but still allow it to breathe which I think butcher paper would do. If you try it, let me know how it turns out!
Personally, I wouldn't wrap smoked cheese in any kind of paper. The paper will absorb any smoke flavor from the surface. For the past 3 years, this is what I do. 1. Remove the cheese from the smoker after 1-5 hours of smoking. 2. Place the cheese on a cooling rack and place it uncovered in a refrigerator for 1-4 hours. (This will help dry the surface of the cheese without removing the smoke flavor). 3. Vacuum pack the cheese. Let the cheese "cure" in the refrigerator. My rule of thumb: 1-2 weeks for every hour of smoke. Now, keep in mind that your refrigerator will smell like smoke for 2-3 weeks. Enjoy.
So you’re done smoking . You wait an hour before you wrap in parchment paper . How long do you leave it in parchment paper before transferring it to vacuum bags ?
Approximately 24 hours. It's not absolutely critical, but you don't want to leave it too long so it doesn't dry out/harden. More detailed instructions are on our site here: wholemadeliving.com/how-to-smoke-cheese-its-easy/ Hope this helps! Happy Smoking! 😃
I can't really give you a good answer on how it will turn out because we've never not done it without the rest. The purpose of the rest is to let the smoke mellow out before you seal it away.
Did you mean, I didn't? I'm sorry I missed adding it to the video initially. It's 400 degrees F as written in my post here: wholemadeliving.com/air-fryer-chicken-tenders-no-breading/
Hi, thank you so much! This is why I don’t like the chicken that had this part! Does that remove the entire tendon or is there still more left inside the piece?
I would worry about the batteries going dead and the chickens being unable to get out. With the heat right, you'll save the fox or weasels the trouble.
I'm sorry it's not on the video, it's 400 degrees for 10 mins. The full instructions are on my site as well. wholemadeliving.com/air-fryer-chicken-tenders-no-breading/
Excellent video. I liked that you mixed the spices before adding to potatoes - most videos show spices thrown in separately which makes even distribution difficult. Cheese addition is a great idea. Thank you
This is definitely not Pommes de terre dauphinoises, this is something else, not recognisable in most French kitchens. I have lived and cooked in France all my adult life and I can cook. You do not make a bechamel, that would make this dish too stodgy, and if you're going to add cheese (I don't), it goes on top only. Also, the idea of "layering" flavours does not mean you put the ingredients in actual , physical layers at all, but build complex structures of flavours and aromas with various ingredients, using your cooking skills and experience. So, to make this dish properly: butter your oven dish, add the sliced potatoes (use a medium floury potato such as King Edwards or Maris Piper, not a waxy one like the Charlotte, nor the red), add either single cream seasoned with salt, pepper and nutmeg, or double cream with some milk in it, similarly seasoned, to cover. I have been known, when bored, to simmer some milk with a couple of bayleaf, and a sliced mild onion, for about 20 mins, then add that to the milk cream mixture. Cover the pan, pop it in a medium oven, gas 6 or about 150°C for an hour and a half, test with a sharp knife. Back in the oven for another 20 minutes minimum, but with the lid off, and dot the top with butter. The cream will soak into the spuds, which will hold their shape, and a brown layer will form on top. Delicious and surprisingly light. Notice: no garlic, no cheese in the layers, no onions, either. Potatoes, seasoning, cream, love, basta. Thank you.
Mark, you have a lot of time on your hands to put so much effort into this comment. It seems it's very easy for people to be so critical of someone when there's a screen between them and their words. This is MY take on Au Gratin potatoes, and maybe it's not a 100% authentic Dauphinois recipe, but was Julia Child also incorrect with her take on the dish when she added garlic? Maybe she didn't add the cheese to the milk, but that's my take. Layering the cheese, also my take because I was also going for an au gratin type of dish. I add the potatoes in raw and that was what I noticed with Dauphinois, so I thought it seemed appropriate with some similarities. Here's Julia Child's Recipe and if you read my post on my website you would also see that I mentioned those potatoes you mentioned as well. I'm sorry you find this recipe offensive. I never claimed to be a classically trained French chef. I'm just a Mom/Home cook sharing food that my family really loves. www.pbs.org/wnet/americanmasters/recipes-julia-child-gratin-dauphinois/8644/
@@WholeMadeLiving Hey, thanks for getting back to me! Well I type fast, so it didn't take me long, not as long as you did, to make a whole video! And i think you want to become an influencer, so ok, , why not, but jeez, how about you just get the damn thing right? You've done no research at all and who cares what your family likes? Judging by the amount of clicks and likes, not many of us, I'd say. There's a reason the French, and Ms Childs (and me) make it nice and simple, in the way I describe, based on a good few hundred years of experience of some of the greatest chefs known to mankind and an entire country of cooks honing the greatest cooking culture the world has ever seen: French! So why not start with what they did and yet play with it? You could do two recipes, one based on, why not, Julia Childs' version of it, or mine, then yours; then garlic in, garlic out, etc, go nuts! No hot sauce, mind, not ever, nor chillies. They don't go with cream at all, and that's a free gift from me to you. A thought that just occurred to me is that you must use high quality ingredients, so you don't have to mask , or overdo textures and flavours. This is paramount. Organic, or bio dynamic grass-fed cream and butter are obviously so much better than the cheap stuff coming from grain fed cows. You might find you actually get a decent amount of clicks if you show a spirit of research, then... make some money, right? I encourage you to continue and deepen your knowledge and skills. I will watch with interest.
Elizabeth, of course! You can grill them, fry them, cook them any way you would char them, but this is the way I do it. It's just a "short" video, so I can't explain all the ways here. 😉
@@WholeMadeLiving I know of no French person or restaurant (in France, at least) that would add a bechamel. I do not see the added value of it in such a starchy dish, it would be too stodgy.
Going to try this tonight. I went to the website to get the actual amount of the ingredients and temp and time but there were so many ads covering the print I couldn't see the details of the recipe. Will try it anyway.
Chester, I'm so sorry to hear that. We've had some issues lately with the ad service and there should not be ads in the recipe. I apologize. I will have my tech guy/husband look into that and try to fix it. Thanks for letting me know. I'm sorry I didn't see this sooner.
You are correct, Patricia, Corn pudding & Corn casserole are 2 different things. This is a fusion of corn pudding and corn casserole with corn casserole being the one that has cheese & cornmeal in it. I'm sorry this recipe bothers you, It's just meant to be the best of both worlds and it is delicious if you try it. If you're looking for straight corn pudding then there's a plethora of recipes out there for it.
Thank you for the comment, Elisa. I'm actually fluent in Russian and my Mom is from Ukraine. My family speaks Russian so this is how we say it in Russian.
