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HKDave

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  1. HKDave

    The Congee Chronicles

    Here in Hong Kong, "congee" is the English name. It's "juk" in Cantonese. Here's a good article on the origin of the word: https://www.scmp.com/magazines/post-magazine/article/2119163/where-word-congee-comes-answer-may-surprise-you
  2. If the product has been hanging long enough to have cured and you're now at the weight you want, I'd suggest the next step is to taste it. If you're happy with the result, vac-pack.
  3. The recipes in Ruhlman and Polcyn's "Charcuterie", to cite one widely-used beginner book, are in the 2-3 week range for 30% weight loss in hog casings (which I think you're using? hard to tell from the photo), and maybe a week more for something in beef middles. And that agrees with what you've just found. In the real world, the time will vary with the amount of moisture in the recipe, the humidity of the cure room, and the diameter of the casings, so that's why we weigh.
  4. Bumping an old thread... In the end I bought a Braun 600w "Turbo", the made-in-Spain big brother of the one in andiesenji's post here: https://forums.egullet.org/topic/80222-immersion-hand-blenders/?do=findComment&comment=1089108 It came with a whisk, a beaker, and a 500ml mini-bowl-chopper thing. 14 years later, I'm still using it. Braun still make similar models, now in Eastern Europe, so parts are available. The top of the mini-bowl-chopper broke a few years ago, and I found the part at ereplacementparts.com for under US$10. Now the main wand thing is getting shaky,
  5. Three weeks is a fairly normal length of time to get this kind of weight loss with salami in hog casings. What do you want to achieve by aging it longer?
  6. 1 - assuming your curing chamber wasn't too cold, you fermented your salami; your neighbour dehydrated his (because not much fermentation happening at 4 degrees Celsius). There should be a difference in taste. 2 - doesn't make much difference. Did you soak your casings in non-chlorinated water, and mix your M-600 with lukewarm non-chlorinated water? That makes a difference. 3 - I'd say there was no point taking them further. That's at the upper end of weight loss for most formulations.
  7. Joe, did you see my post (from 2011!) above? If you're getting liquid fat, it probably means things got too warm at some point. Re moving it to the fridge, what weight loss were you aiming for? For most dry salami, I'd probably bag and fridge at around 33% weight loss. Over 40% will usually give you pretty hard salami. Re dark vs light, most people (and I) cure in the dark. Not sure about the science. Re vac-bagging, obviously moisture loss stops as soon as you bag it. I don't think you need to worry about further aging in this case. One thing I've noticed with vac-baggin
  8. B.cereus won't grow in the fridge. It grows between about 4c and 50c (per US CDC), although most health departments say 4c-60c. It reproduces fastest around 28-37c, hence the need for reasonably rapid cooling after cooking. The main somewhat-common food pathogens that can grow in the fridge are listeria and yersinia, but both of those are killed by cooking or pasteurization. The problem with b. cereus is that it can survive cooking (and re-heating).
  9. There is no special safety issue with leaving rice in the fridge for a few days. The main safety issue with rice is that it may contain pathogic spores that can survive cooking, and which could then multiply if the cooked rice were to be held for several hours under 60c/140f, but still warm, like on a buffet. If you have a rice cooker with a "keep warm" function, it's holding the rice above this temperature for safety. The solution is to cool cooked rice reasonably quickly. Health Dept. guidelines here, where we eat a lot of rice, say that cooked rice should be cooled from 60c to
  10. Cathy Erway's "The Food of Taiwan" is pretty good, and widely available. I'd also recommend Tsung-Yun Wan's "Home-style Taiwanese Cooking". Both have recipes for niu rou mian (beef noodle soup).
  11. This is pretty much correct. The variety is always piper negrum. "Tellicherry" are the 3 largest grades of Indian black pepper. They are: Tellicherry Garbled Special Extra Bold (TGSEB), 97-98% larger than 4.75mm diameter, no more than 0.5% "extraneous matter", no more than 11% moisture, Tellicherry Garbled Extra Bold, same other than 4.25mm+ Tellicherry Garbled , ditto, 4mm+ Malabar pepper comes from the same plants, but is made up of smaller and/or unsorted peppercorns. "Malabar Garbled Grade 1 (MG-1)" is roughly the same spec as Tellicherry for corns larger than 3.25m
  12. UK retail sausage meat is spiced. It's 70-90% fairly fatty pork, plus flour or starch as a binder, sometimes some onion, usually mildly seasoned with pepper, nutmeg and maybe a bit of sage. If you're subbing shoulder, I would add fat. Generic US pork shoulder is under 20% fat. UK sausage meat is probably 30-40% fat.
  13. We had a discussion about the various Larousse editions... was it almost a decade ago already?... here: Larousse Gastronomique 1938 (the first edition) As for the original question about the 'best' English edition, as I said back then: "There have been 3 'American' (=English language) editions: 1961, 1988 and 2001 [plus, since that post, a 4th English edition in 2009]. They're quite different; I don't know about 'better'. The book grew from 1000 to 1200 to 1350 pages over the 3 editions and certainly became more up to date. For one thing there's now more than a passing mention
  14. Furi's advertising says "Engineered in Australia", but the knives are made in China. I've also used them and not loved them. ChrisZ, re your original question - G2 or GF33? - you answered it yourself in the first line of your post: "I have been intending to replace my 25+ year old Wusthof chefs knife with something newer and lighter." If you want lighter (and cheaper), choosing between those two, it's the G2. The GF33 is 50% thicker and a lot heavier.
  15. Assuming he's the Chris Wright I think he is, he's in Philly. Try United Refrigeration; they stock vacuum pump oil and have 2 locations near you: 606 Spring Garden and 4111 Whitaker http://www.refrigerants.com/locations2.aspx?cy=US If that doesn't work, here's a Thomasnet listing of vacuum pump oil suppliers in Eastern PA: http://www.thomasnet.com/eastern-pennsylvania/oils-vacuum-pump-54942404-1.html
  16. HKDave

    Fresh Spanish Chorizo

    +1. I think the OP has 2 unrelated issues; the mealiness and the lack of juiciness. The former is is most often caused by not keeping the mix cold, as TheTinCook and others suggest. There's some discussion of how this happens here: http://forums.egullet.org/topic/79813-sausages-cook-off-17/page-6 The latter is most likely just not enough fat. Whole commercial pork shoulder is (these days) often about 15% fat. You need at least double that to make a decent juicy sausage. And I agree with EnriqueB's recommendation to use a coarse grind for chorizo, or at least grind the fat coarse.The fat should
  17. HKDave

    White Pepper

    1- Thai and many Chinese dishes. White pepper is the default kind in Thailand and some other parts of Asia (and even Europe). And also in light-coloured western dishes where I don't want black flecks. 2 - Yes, frequently. 3 - Yes, I have a dedicated ginder for white. 4 - Yes, for western dishes I usually grind it very fine to avoid flecks (it's not really 100% white, so finer is better for hiding flecks) 5 - Both. Coarse grind and/or whole for Thai cooking, fine grind for western. 6 - Thai for white pepper. Black pepper from Vietnam or India. Some white pepper can be a bit funky as a result of
  18. Don't worry about it if you're braising them. Just thaw and cook until tender.
  19. HKDave

    Capelin

    Capelin must be in season; my usual dim sum place has had them as a special the last couple of weeks. They give them a light coating of what I'd guess is cornstarch and deep fry them whole, bones, eggs and all, and plate with a sprinkle of minced quick-fried garlic and chili pepper. Very yummy.
  20. At the risk of sounding a bit geeky, the Victorinox knife you're talking about has kullens, not grantons. The former are indentations in the side of the blade that do not extend to the cutting edge, the latter are indentations that do extend to the cutting edge. Most knives billed as having a "granton edge" actually have kullens. Kullens don't affect sharpening. As far as cutting goes, I've used a lot of Victorinox both with and without kullens as my work knives, and I can't tell much difference. I wouldn't pay one cent extra for a knife with kullens vs one without, let's put it that way.
  21. HKDave

    Combi Ovens

    I've used the countertop Electrolux combi http://tools.professional.electrolux.com/Mirror/Doc/BR/BR_BR-9JDBO_1_34_1_1_9JDBOU.pdf for several years (about 10?) and am less than impressed. It's not very well built for something marketed and priced as a "professional" product, it doesn't steam well at lower temperatures, the oven has worse hot spot problems than some non-convection ovens (and that convection fan can't be turned off, annoying if you're doing things like souffles), the water tray holds enough for barely an hour's worth of steam, and the timer only allows the oven to run for 2 hours
  22. HKDave

    The Terrine Topic

    Indeed. That's a nice-looking terrine. In fact, pates and terrines are as traditional a use of sous vide as there is. The technique was originally developed for cooking foie pate by Chef Georges Pralus at Troisgros in the mid-1960s. Cooking terrines and the like remains one of its most useful applications. Baron Shapiro, your minimum temperatures are correct if one only takes the terrine to that temperature mometarily. But the temperatures Nick used are safe when the length of time the product is held at that internal temperature is factored in.
  23. It's not normal, but it's not necessarily dangerous. Pork fat starts to melt around 30c/85f, so most likely you liquefied some fat during the incubation. The fat pooled just inside the casing and is now leaking out through the holes you made to get rid of air bubbles. As long as you followed the usual safety practices, things still smell good, and you're not getting coloured mold or anything else nasty, the salami will probably be usable. But it may end up drier than usual, and if you're using weight loss to estimate when it's lost enough moisture to finish hanging, remember you've also lost s
  24. I use 'French green' or 'Speckled green' (which in my case come from Canada) or Puy lentils interchangeably and don't notice any significant difference. They're the same thing (Lens esculenta puyensis, if you want to get geeky about it) grown in different places. If anything, I prefer the Canadian, which also happen to be the cheapest. The key is that they should be small, dark green with dark blue speckles. Here's a photo: https://secure.wikimedia.org/wikipedia/en/wiki/File:Puy_lentils_wooden_bowl.jpg If you've got brown and tan lentils mixed in, they're probably not all the same kind or qual
  25. HKDave

    Turkey Brining

    It's impossible to say without being able to smell the brine. Used brine usually doesn't smell great, but it shouldn't smell very strong. Given that turkey wings are not expensive and hospital bills are, you may want to err on the side of caution and chuck them. I assume you're following this: http://modernistcuisine.com/2010/11/a-modernist-thanksgiving/ To avoid a repeat with the same uncertainty, I suggest following their method of a dry rub rather than a liquid brine. If you want to stick with liquid, I'd suggest a stronger brine with a shorter soak time.
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