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jmolinari

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Posts posted by jmolinari

  1. 19 minutes ago, weinoo said:

    You know, whatever is in the stuff doesn't really matter in my case. I prefer good butter, duck fat, and sea salt.

    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. 10 hours ago, Robenco15 said:

    btbyrd, do you leave it set up outside, or only bring it out when needed. I’m assuming it is fine in the elements, but curious. 

     

    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

  3. 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”. 

    • Like 1
  4. 7 hours ago, DiggingDogFarm said:

    I don't sit and read very many books cover to cover—this is an exception!

    I'll be experimenting for MANY years with different ideas inspired by this book!

     

    The folks who've given the book poor reviews should be spanked! :laugh:

     

    ETA: Flambéing a batch of bourbon is probably best done OUTSIDE!!! :huh:

     

    :laugh:

     

     

    Yup. the book is pretty fantastic.

     

    PS: you are correct on flambeing outside. This wasn't bourbon, it was a basil liquor i made:)

     

     

    flambe.jpg

    • Like 1
  5. 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!

     

  6. 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. 

    • Like 1
  7. 2 minutes ago, DiggingDogFarm said:

     

     

    Yes, definitely. It's what I often do.

    If you could to a beer blend—many malt liquors are ~8% alcohol.

     

     

    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

     

  8. 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%

     

  9. 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.

     

    • Like 1
  10. 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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