NO idea where to post this question

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I am beginning to think that when one goes to cooking school, one learns not just how to cook, but do you also learn the why something acts a particular way? Do you learn things like what are protein stablizers? Do you learn things like thermal stability of certain ingredients? Or am I way far off? 
 
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I suppose it depends a lot on where you go to school and how good a student you are.

Much of that can be learned from a book, though. McGee's On Food and Cooking.
 
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phatch

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That book is usually the school textbook for the topic.
 
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no idea where to post this plus this website isn't same as on my computer, please forgive in advance
I'm attempting Pennsylvania scrapple-have the meats/broth/seasonings cooking in the crockpot so I can put it through my meat grinder tube after it cools and mix it all together. here's my question. I bought a package of chicken hearts with chicken gizzards-simmering the gizzards in water with salt and pepper alone. do you think the grizzle of the gizzards would soften up in the crockpot all day (if I add them to CP and therefore be able to put through a meat grinder) or do you think I should just use the broth from the gizzards and toss the gizzards away?
thank you very much for any help you can land
 
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When cooked and ground, pass the gizzards through a fine mesh strainer. That should remove any gristle. Then add them to the mix. 

Actually, you could pass all the product through a fine mesh. That would remove any odd bits and make a much smoother mix. 
 
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I tried posting this before but couldn't find the post, let alone any replies.

I am new. I am a home cook with more enthusiasm than knowledge and am looking for recommendations for a mandolin.
 
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[thread="73804"]Mandolins  [/thread]
Lots of info and opinions on this thread, just enter mandolin into the search function and it will turn up others as well.
 
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Sometimes I do and sometimes I don't.  If I'm roasting gizzards I don't skin them.  They crispen up nicely and have a good chew to them.  
 
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mandolins-
there are the kind that come in a plastic box with all different types of cutting blades/thicknesses/textures.
or
the all in one metal version that's got a wheel ring spinrod that takes you from very thin to thickness you desire as well as blades that do different things/shapes/cuts.
always use the guide that pushes foods through or you're sure to end up slicing your own skin
 

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