The sausage potentially being cold/cool is offputting, but not a total dealbreaker. But heated pickles are yummy. Think about them fried, or on burgers. The taste of them becomes more complex and interesting. I can see this being a damn nice combination of flavors, even if the interior isn’t as consistent as could be ideal.
Well, I guess if you go at it immediately, that would be a problem.
I just figured out would be like most “portable” food where it gets cooked in batches and kept warm. This would let carryover cooking bring the inner parts up to the desired temp range, while the more exterior parts would be cooling to a comfortable range by the process.
It’s kinda like with some fast food; having it sit is calculated into the end product so that it doesn’t dry out or over cook in the expected serve time. With the sausages being precooked, it’s a matter of getting them to a pleasing range rather than reaching a specific safe temp like it would be for other sausages.
But, yeah, I see what you mean. If it’s fried on demand, the pickle juices would be brutal.
Yeah that would make sense. I have only experience with fast food that’s cooked on demand really (apart from CrpDonalds I guess, depending on your luck)
Don’t underestimate warm/hot pickles.
The sausage potentially being cold/cool is offputting, but not a total dealbreaker. But heated pickles are yummy. Think about them fried, or on burgers. The taste of them becomes more complex and interesting. I can see this being a damn nice combination of flavors, even if the interior isn’t as consistent as could be ideal.
And there’s no guarantee it won’t cook evenly.
The problem with hot pickles is the same as with tomatoes. It’s tasty, but the liquid just burns your mouth.
And since the sausage is inside the pickle, it takes considerable amount of heating the pickle to get the sausage warm/hot
Well, I guess if you go at it immediately, that would be a problem.
I just figured out would be like most “portable” food where it gets cooked in batches and kept warm. This would let carryover cooking bring the inner parts up to the desired temp range, while the more exterior parts would be cooling to a comfortable range by the process.
It’s kinda like with some fast food; having it sit is calculated into the end product so that it doesn’t dry out or over cook in the expected serve time. With the sausages being precooked, it’s a matter of getting them to a pleasing range rather than reaching a specific safe temp like it would be for other sausages.
But, yeah, I see what you mean. If it’s fried on demand, the pickle juices would be brutal.
Yeah that would make sense. I have only experience with fast food that’s cooked on demand really (apart from CrpDonalds I guess, depending on your luck)
Gotta let it rest first.