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kalenden joined the community
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Which is why Santa bought it after it had been discontinued and heavily marked down. Jeez, fella...
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Interesting. Whats the name of the company?. I live in Denmark myself 😉
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Hi there, I have found a Danish company who produce 100% natural oil based coloring in liquid form that can be mixed with cocoa butter. I received samples and will test. No E in all colors. They require large quantities in kg to be purchased and the specs say 270 days shelf life once opened. It is so important to get clean labels nowadays why haven’t other companies in europe come up with solutions for small quantities for small businesses? I will try it out if I have good results, is anyone interested to share thes quantities with me? Preferably in Europe as shipping would be impossible to the USA. If anyone has another supplier to suggest please let me know. Chef rubber doesn’t supply europe yet and Roxy and Rich are powders not sure what I think of them yet. But none are 100% natural like the company in Denmark.
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Sorry for taking a while to respond guys, I appreciate all your help! It's great to get so granular here. @Lisa Shock @paulraphael Here is the latest base I've been using. All my bases are variations of the following with some tweaks for flavorings, the %s of ingredients are roughly the same. 100g - Heavy Cream 300g - 2% Milk 20g - Whey and casein protein powders (50/50 ratio, 10g each) 10g - Flavorings (sometimes a little molasses, vanilla/other extracts, cinnamon, or other flavor powders, etc.) 80g - Sugar blend (40g sugar, 20g stevia/erythritol blend, 15g polydextrose, 5g vegetable glycerin) 17g - 1 egg yolk (optional, I often go egg-less and haven't noticed any difference in texture) 2g - Salt 1g - Stabilizer blend (4:2:1 ratio of LBG, guar, lambda carrageenan). (~0.20% of the base by weight.) 0.20g - Polysorbate-80 (0.04% of the base by weight.) This produces a mix of 8-9% fat / 9-10% NFMS / 18-19% other solids (incl. 16% sugars) / 36-37% total solids. All %s within the recommendations I've seen. Wet and dry are mixed separately, blended, sous vide cooked at 167F for 1 hour, re-blended and aged in the 37F fridge for typically ~24 hrs (overnight then churned next evening). I'm certain this produces 0% overrun because measured volume before and after churning is the same (in fact less after due to some losses from transferring containers). I know my bases are lower fat, but I should get something here. On the plus side, I have the flavors and freezing point suppression right where I want them, and I don't taste any ice crystals, so that's great! 😆 @ccp900 Your comments are helpful, thank you. Some of my random observations on aeration and viscosity. After first blending the base there is typically good aeration - sometimes I have difficulty submerging the bag in the sous vide because of this. After the mix cooks, it is slightly more viscous and blends into a beautiful-looking emulsion but with zero aeration. After the cooling/aging it gains more viscosity, but is still pourable. The difference in aeration pre- and post-cooking is what made me think the LBG is the culprit, since the cooking activates it. I am starting to think the protein denaturing and its effects on viscosity has a large impact as well. Going forward I will try reducing the stabilizers and proteins to lower viscosity and see what effects that has. It might gain some iciness but if it gives me more overrun I'll be super happy.
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Airline Food-The good, the bad and the ugly
blue_dolphin replied to a topic in Food Traditions & Culture
Most of the airlines list the options on their websites, like this one on United. And if you google the name of the meal and the airline name, you can usually find a bunch of photos. None of that is going to help keep the eggs away from your seat mates though -
I havent benn on a in a long long time I don't miss it at all , esp now w the check in etc most often for the last several years it was SW , and I brought my own sandwiches etc on board I didn't mind , as the fares were so much cheaper than United / AA from BOS to SFO and detour. this topic brought back fond memories : I used to fly standby all the time from SFO to BOS. I never got bumped. and I figured out how to get an actual seat by cheek in time. w legroom. the meals were Chicken or Beef , and the beef was filet mignon , green beans and a potato item. from time to time , they had extra meals. these were the Vietnam war days. people , younger , began treating the uniformed Marines a little huffily. This I found to be misguided. this is not a political statement if you are that age group , and male , you will undertand that at the first lottery , my SS number turned out to be 4. the Uniformed Marines got any extra meals from the United stewardess . I was of course , in cattle but it was much better back then you can't imagine the tons of stuff I Carried On , and the stewardess's help me cram it all in the overheads ! then I began to get an extra filet from time to time. the college unmniform at that time for me , in the Cold East was an old Navy PeaCoat that you carefully selected near a Navy Base as they were sold by Ex-Navy Enlisted men. they were to die for ( no pun there ) and there were several Navy Bases in the Bay Area maybe the stewardess 's saw me shovel my PeaCoat in the overhead bin. can't say I had a second Filet Mignon 3 out of my 6 trips a year for the last two years of college I didn't mind at all. Though no young, but amusing, Pinot Noir was offered. and I still have that PeaCoat BTW I still have my Father's long Navy Winter Officers coat from WWII. with real heavy brass USNavy buttons. very little wear. he served in the Pacific for 4 years. the Dept of the Navy , and esp the Marines know a lot about " Fancy Dress " for sure.
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On American you can pick your meal within 30 days of the flight
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Cat Colwell changed their profile photo
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I've done slow cooking in a dutch oven with limited success. With the slow cooker, the heat comes from the side of the pot (cooking vessel) so the content is heated quite thoroughly. With the Control Freak, the heat only comes from the bottom, and the top portion of the food stays under-cooked (tough). It will work out a lot better if you use a braiser instead of the dutch oven.
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what kitchen equipment are you getting for xmas?
Eric Srikandan replied to a topic in Kitchen Consumer
I have everything that anyone could buy me with a reasonable price! Otherwise it would be a Thermomix, Vacuum Chamber machine and a Polyscience Control Freak. Perhaps they will be presents from myself one day. -
Oh yes I did. I had it before, so I was very excited to see it at Trader Joe’s!
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Boy, it would be nice to know what the various options would get you on any given flight. I prefer vegetarian, but I don't eat eggs, so that meal option is often a problem for me. Being confined to my seat and surrounded by people having eggs (if a breakfast flight) is my own personal hell. I would welcome the smell of curry.
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i ordered this cookbook after seeing some of your other photos of recipes you have made from it. It arrived yesterday. I think this is the third cookbook I have bought based on your photos. :-)
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Bleady joined the community
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I have a Canon 60D. It's pretty old--I think my husband gave it to me around 10 years ago. That's just the kit lens that came with it. I have a couple of other lenses but feel that this one is just fine for most things since I am just taking photos for fun. The camera is pretty heavy--to me, anyway-- and the specialized lenses just make it heavier. I store it on a tripod and usually leave it there for taking food photos.
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Airline Food-The good, the bad and the ugly
blue_dolphin replied to a topic in Food Traditions & Culture
This reminds me of a time, back in the '80s, when after traveling to several meetings with colleagues from India, my meal preferences were somehow recorded by several airlines to match my friends': Hindu Vegetarian. Even when traveling on my own, I'd be served that meal and since meals were served on most longer flights, it happened pretty often. I don't remember ever getting curry though. It was more often a haphazard mix of the non-meat components of the normal meal plus extra slices of bread, cheese, hard boiled eggs and random pieces of fruit. I never bothered to call and request the change by phone so that preference followed me for years until sometime in the '90's when it became possible to access that info on websites. I think I left it because it was often entertaining to watch the flight attendants walking the aisles looking for the person getting the Hindu meal and never suspecting that it was me, who certainly didn't look the part -
Melissa Goodman changed their profile photo
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Silpa bhupathiraju joined the community
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Yeah but they also said "Among All-Clad’s product lines, I’d avoid D5/D7/C2/Copper Core/nonstick for reasons stated above–they are priced too high."
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Beautiful and delicious. What type of camera and lens do you use for your food photography?
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Some days you're the windshield; last night, I was the bug. I've always loved Chicken Eden Isle, a regional favorite that pairs chicken breasts with bacon and dried beef in a sauce of cream of chicken soup, sour cream and cream cheese. I decided I'd riff on that and make chicken noodle casserole. Rather than use cream of chicken soup, I poached a couple of chicken breasts and made a white sauce, using the broth. Added cream cheese and sour cream, shredded up the chicken, cut the dried beef and bacon into small bits, and stirred that all in. Added a package of frozen green peas for good measure. Cooked egg noodles. Combined everything. It was tremendously bland. I'd used onion powder and garlic powder when I poached the chicken. Added black pepper and a bit of nutmeg to the sauce. It made a ton, which I did not keep. Sigh.
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Thanks - I'll try that
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Brian Fulton changed their profile photo
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That's what I usually do.
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Thanks for the tip, Heidi. I usually stew for shorter periods (goulash and similar) and never brown the meat- I think the conventional wisdom for goulash and stuff is not browning the meat (the sauce would not infuse meat as much, and in turn meat is supposed to flavour the sauce less when browned). Later, I found out about jus au pan, which benefits from caramelized bits of meat, and when I started long braised dishes I continued to brown (because everyone else seemed to do it)- but in lieu of Your post, I'll seriously reconsider it. Your way also seems to make sense, so I'm willing to try it out. 👍 BTW, the dish turned out great, except for small niggling detail- it didn't reheat as well as I expected. Despite the sauce getting more savoury each time it reheated, it also lost most of its aroma and spiciness (most notably, rosemary and smoked paprika were 'gone' on first reheat- both beef and wine seemed to taste more pronounced on each reheat)... Oh, and it was really an old cow- it tok me around 6 hours braising to get it tender(ish)...
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Last night's salmon variant - green papaya som tum... Salmon cooked sv in 115F bath to core 102F in fish sauce, soy and sweet soy sauces, then torched. The green papaya was good, but I'd kill for green mango (which doesn't exist here). I'm still trying to figure how to get my dried shrimp light and crispy like I've had in Thailand. Most instructions I read are to rinse the dried shrimp, then dry fry over medium heat for about 5 minutes... it comes out ok, but the shrimp are still a little dense for my taste. I've also tried soaking for 10-15 minutes then the medium heat dry fry.... I wonder if it would be better to soak then do a high heat dry fry?
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I'm not sure whether to be amused, sad, or horrified!
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Saag gosht. Goat curry with spinach. Cubed goat leg meat marinated for four hours in a paste of home-made yoghurt with garlic, ginger and green chillies. Onions, curry paste, more ginger and red chilli fried until fragrant. Added the goat with marinade and some goat bone stock and slow cooked for two hours. Spinach and mint leaves added for last few minutes until wilted. Served with rice and a mint and shallot raita (not shown).
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