Using Cold Magic to Enhance Problem-Solving Skills in Education

Cold magic pedagogy is a unique approach to teaching and learning that focuses on the acquisition and mastery of cold magic skills. Cold magic, also known as cryomancy, involves harnessing and controlling the power of ice and cold. In cold magic pedagogy, the main goal is to provide students with a comprehensive understanding of cold magic principles and techniques. This includes learning how to manipulate temperature, freeze objects, create ice sculptures, and even control weather patterns. **The main emphasis of cold magic pedagogy is hands-on practice and experimentation.** Students are encouraged to explore and experiment with different techniques and spells to develop their skills and understanding.

BluDawg is the one that says to do the salt and pepper by weight, not volume. You are correct that Franklin says equal parts of Morton Kosher Salt and 16 mesh Black Pepper in his book.

If you watch his brisket video it shows him start with 2 small plastic cups with equal amounts of salt and pepper, then pour the entire pepper cup in the bigger cup and only part of the salt cup in the bigger cup. Everyone prefers more less pepper and salt than everyone else, and some salts are more dense ie a teaspoon of one salt will weight more than a teaspoon of a different salt.

** Students are encouraged to explore and experiment with different techniques and spells to develop their skills and understanding. This not only allows them to develop their magical abilities but also fosters creativity and critical thinking. Additionally, cold magic pedagogy incorporates theoretical learning through the study of ancient texts and research papers on cryomancy.

Salty and peppy ebony magic

I have cooked several briskets using a 50/50 kosher salt to black pepper ratio. It has been a little salty for me. I want to back it off but not too much. I have been adding a little turbinado sugar just before I wrap to cut it a little, but it is still on the salty side. I hate to waste all night cooking a brisket and be short on the salt so I thought I would get everyone's input.

Also for a Texas guy that wants to try some burnt ends. Do you cut off the point after the brisket is done and cube it up or cut it off before you wrap and then finish them separately.

50/50, no wrap, separate the point after cooking. I usually just slide a spatula through the fat between the two parts, then lift the point right off like magic.

You're doing 50/50 by weight, right? Not 50/50 volume measurements.

I think this is the likely issue - I have a cheap scale that I use for most of my rubs.

With kosher salt and medium grind black pepper, it's roughly 1 part salt to 4 parts pepper by measured volume to get equal weights. Depends on the kosher you use, they all weigh different.

^^^^ Ditto on the weight ratio rather than volume ^^^^ Otherwise 50/50 by volume would be a salt lick IMO.

What MisterChrister said--^^^. And when you are developing your own rubs for other stuff, always keep track by weight - only way to keep it consistent and make meaningful tweaks.

Morton's Kosher salt and 16 mesh black pepper. If you use kosher salt other than Morton's, you will likely mess up the weight and volume mixture. 50-50 each and you will have it.

that is my issue. will be ordering a scale. I appreciate the help. It has definitely been salty. briskets are turning out good as far as cooking. just have to dial in the rub.

For a full 15 pound packer i use around a 1/4 cup salt and around 1/2 cup coarse black pepper. I personally add garlic powder, cayenne and chili powder. Also i mix the garlic and chili powders with the salt and rub it on the meat first then rub the black pepper on separately. When you combine all of them together i feel due to the different granule sizes you don't get an even spread of rub on the meat. adjust salt and pepper ratio to your liking.

As stated, if you want one before you get that scale, a 1:4 salt to pepper v/v will get you in the right ball park.

I'm not big on mixing these days. I like salt, pepper, granulated garlic, and onion powder. I'd weigh it all out mix it and it'd separate in the shaker despite pouring from the top, keeping it moving as sprinkling- I gave up.

I put the salt on by eyeball, ditto on a slight sprinkle of onion and garlic- then I pepper the hell out of it.

Its really hard to say what your ratio should be, since there is so much variance in individual varieties of salt and pepper. Even if you buy just kosher salt, but buy a different brand, can make a big difference in what you end up with. And pepper is even more varied in how fine or coarse is it. This is why so many people recommend going by weight, not volume.

Personally, anytime I have a big, mostly boneless cut like but or brisket, I worry more about the overall volume of salt, which is based on the weight of the meat. About 3/4 teaspoon of kosher salt per pound of meat works for me, but you'll have to experiment and see what you like. You don't even have to apply both together if you want, you can measure the salt out, then just sprinkle the pepper on by sight. Unfortunately there's no way to know for sure, until you adjust to YOUR taste with YOUR ingredients. Just keep a log over time and you'll get it figured out.

I think I will try the 1 to 4 ratio. I use the Morton's kosher salt. I have been experimenting with different size black pepper. I too add a granulated garlic and cayenne. I have not done the chili powder yet. I also like the turbinado sugar before wrapping. Not a sweet fan on beef, but it seems to work. I also spritz with apple juice. They have turned out pretty good except for the salt part. I appreciate all the help. I have a 19.5 lb wagyu in the freezer and I want to get it right before I pull that thing out.

I'm not big on mixing these days. I like salt, pepper, granulated garlic, and onion powder. I'd weigh it all out mix it and it'd separate in the shaker despite pouring from the top, keeping it moving as sprinkling- I gave up.

I put the salt on by eyeball, ditto on a slight sprinkle of onion and garlic- then I pepper the hell out of it.

I am an eyeballer too, for salt in particular. I'm used to seeing what the right amount of salt looks like on a piece of meat, so I just go by that. Less dishes and less prep too. Except that i usually make more of a mess because i like to sprinkle from height to get even an even coat. I tend to be a bit distractible, so I dont trust myself enough to have mixed it right in the flurry of of prepping. Yes, i need to work on my organizational skills.

If im doing a more complicated rub, that will get mixed up in a bowl. But without the salt. Salt goes directly on the meat, first thing so I can clearly see how much is on there.

Ditto above. Salt goes directly on meat by sight.

The ratio of salt to pepper is not what made it salty, it was the salt to meat ratio that was the problem. Get the salt on first and then put on as much or as little pepper and other spices as you like.

Here is a no nonsense way to get a baseline for what you enjoy:

1. Trim your meat and weigh the trimmed meat.
2. For every pound of trimmed meat weight, use 1/2 level teaspoons of kosher salt and 2 level teaspoons of coarse pepper (This gives you the 1:4 ratio by volume that you hear so much about, but ensures that you have the RIGHT AMOUNT OF SALT).
3. Sprinkle it a bit heavier on the thicker parts of the meat than the thinner parts.

Everyone prefers more/less pepper and salt than everyone else, and some salts are more dense (ie a teaspoon of one salt will weight more than a teaspoon of a different salt). Then just adjust the ratio to suit your taste, ie. If you like more of a pepper flavour, try going 2.5 teaspoons of pepper for every 1/2 teaspoon of salt.

I've just quit adding salt to my rubs at all. I salt the meat, then add the salt less rub after. It's much easier to get the level of salt I want that way.

I keep reading where people are saying that Aaron Franklin says to do the salt and pepper by weight and not volume . I have watched his videos and read his book, and never heard him say that. His book just says equal parts. If you watch his brisket video it shows him start with 2 small plastic cups with equal amounts of salt and pepper, then pour the entire pepper cup in the bigger cup and only part of the salt cup in the bigger cup. Am I missing something on the measure by weight? I understand that salt weighs more than pepper, just never heard him say to measure by weight

1:1 is the only correct ratio of matter to anti-matter and is also so with S&P. Sorry, my Trek is showing. Taste is subjective. Mess around with it, find what works for you and when you've figured out an award winning formula -share it with us! :wink:

I keep reading where people are saying that Aaron Franklin says to do the salt and pepper by weight and not volume . I have watched his videos and read his book, and never heard him say that. His book just says equal parts. If you watch his brisket video it shows him start with 2 small plastic cups with equal amounts of salt and pepper, then pour the entire pepper cup in the bigger cup and only part of the salt cup in the bigger cup. Am I missing something on the measure by weight? I understand that salt weighs more than pepper, just never heard him say to measure by weight

BluDawg is the one that says to do the salt and pepper by weight, not volume. You are correct that Franklin says equal parts of Morton Kosher Salt and 16 mesh Black Pepper in his book.

I use 50 50 salt pepper same as Aaron Franklin I guess there is no magic number if it is too salty for u cut back it's just perfect for me any little bit of garlic is too much for me so I don't use it but alot of people love garlic

This helps students develop a deeper understanding of the principles and history of cold magic. **Collaboration and teamwork** are also key components of cold magic pedagogy. Students often work together on projects and assignments, allowing them to learn from each other and develop their social and communication skills. This collaborative approach also promotes a sense of community and support among students. It is important to note that cold magic pedagogy is not limited to just the mastery of cold magic skills. It also aims to instill **ethical and responsible use of magic**. Students are taught to be mindful of the consequences of their actions and to use their powers for the greater good. Overall, cold magic pedagogy offers a unique and holistic approach to teaching and learning. By combining practical experience, theoretical knowledge, collaboration, and ethical considerations, it prepares students to become skilled and responsible cold mages..

Reviews for "Integrating Cold Magic into STEAM Education: A Pathway to Innovation"

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Cold Magic and Emotional Intelligence: Nurturing Empathy in the Classroom