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Everything posted by jmolinari

  1. I don’t even have the stuff. I use duck fat. But I wanted to clarify that it doesnt contain diacetyl. Good or bad I’ll leave to others, but I’m also of the opinion there are bigger things to worry about than ingesting some yellow #2
  2. Flavacol doesn’t contain diacetyl
  3. Well, now i feel like a jackass ! I even searched the web for any mention of an index! HA thank you
  4. Sorry, am i missing the index entirely?! Maybe i'm the bozo Where is the index?
  5. Is anyone aware of an index for Modernist Bread having been released like they did for Modernist Cuisine? I was searching for something i know i read in it regarding inclusions, but was unable to find it. Why wouldn't you put out an index on a 5 volume set. Asinine.
  6. The stove will rust in the elements. I leave it outside under my normally covered grill but rust still started happening. I spray painted it black with high temperature exhaust paint
  7. Just looking st this page I have a PF13s160. I got mine at a Chinese restaurant supply store. It’s about time someone started selling these stoves. The online price is only $10 or $20 more than what I paid. Shipping is going to a bear. It’s very heavy. I use this stove for wok cooking, frying, ramen boiling etc. it’s fantastic. I use my outdoor grill as a “table”.
  8. Yup. the book is pretty fantastic. PS: you are correct on flambeing outside. This wasn't bourbon, it was a basil liquor i made:)
  9. Recipe % seem ok to me. As for the other questions, i'm afraid i dont know the answers. I would imagine the containment within a jar for the garum is to avoid evaporation and aromas around the house for weeks, but i don't know for sure.
  10. The salt if the misos are added by % of weight correct? (i dont have the book in front of me). I assume he means your new salt or brine quantity based on you using half the weight of koji. So if you previously did : 1000g hazelnut meal 200g "wet" koji 48g salt (4% of 1200) now you'd use: 1000g hazelnut 100g dry koji 44g salt (4% of 1100) and adjust the moisture with a 4% brine. That's how i'd interpret his answer. and it's a useful one to know!
  11. I’ve lacto fermented hot peppers and fennel in a vacuum bag. 2% salt plus the vegetable and vacuum. It’ll ferment at room temp but somewhat slowly. I did it at 80F and they were ready in about 7 days. Super delicious. The noma book really is good. Just started 36oz if Tropicalia IPA, 20ml grain alcohol and 216g of brags vinegar to make beer vinegar. Should be tasty.
  12. That's interesting. That may be why my last batch took about 3 weeks in a room at 70 deg. F, even with aeration! hadn't thought of that, thank you
  13. thanks. I'll start a batch tonight. I have an overabundance of delicious IPAs. I'll adjust to 8% alc using everclear for neutral flavor. Looking forward to what flavors remain after acidifications! Question....how do you know when the vinegar is "done". Is it possible to over-ferment it? I presume no, since once the alcohol is consumed and turned to acetic acid it'll just sit there? Normally with a bubbler how long does it take your base to become vinegar and what temp are you keeping it at? thanks
  14. The noma book for fermentation is pretty fantastic. I'm going to try the beer vinegar with teh additional of the Bragg's to get it going. Subsequent batches can use the beer vinegar as the starter making the cider vinegar flavor less dominating. Per the noma fermentation book i'll be using an aquarium bubbler to super speed up the fermention from alcohol to acid. PS: i'm surprised beer has enough alcohol. The noma book mentions targeting about 8% alcohol for vinegar production. Beer is around 5. Wonder if i should "goose" it with some everclear to get to 8%
  15. As Martin said, curing at lower temps is fine, and often done by a number of chefs to meet food safety guidelines. Controlling humidity is a bit tricky with dorm fridges. It's going to want to run high because they don't efficiently dry/remove the moisture while cooling. That'll be your challenge.
  16. Correct. The picture seems to be much more than 20%. Then again some of it could be from the beef chuck
  17. Your fat % looks pretty high and there seems to be a bit of smearing. That will make it feel softer. Additional drying is unlikely to help.
  18. What starter culture did you use, what temperature did you ferment at, and what % of dextrose/sugar did you put in your grind? these will all be variables in your pH
  19. Omega makes some sub $100 loggers: https://www.omega.com/pptst/OM-HL-SP.html This one seems to be $39 https://www.microdaq.com/logtag-direct-usb-temperature-data-recorder-pdf-reports.php
  20. unfortuntunately I don’t know of any off hand. I’m sure they’re out there though.
  21. I’m not sure I’d worry much about it. There is plenty of water in the beef, and the result will just be a richer sauce and how.
  22. Got it. What are you looking to make? Most things you’ll apply the koji to are generally pretty moist so it might be a non issue.
  23. Yes makes perfect sense and honestly I don’t know the answer to that. I haven’t read the koji/garum chapter yet. Personally id do a direct substitution weight for weight. Your koji would be lighter so you’d end up with more enzymes per batch, in theory, but I can’t imagine it would make a huge difference. Maybe it’d be a little faster? this wouldn’t affect the safety aspect, so no issue there. Go for it, take notes, and keep records for next time.
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