jmolinari
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Posts posted by jmolinari
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I should know better than commenting on a thread on eG about kitchen shortcuts, but I will anyway...
Pre-peeled garlic? It takes at most, 5 seconds. Leaving aside the issue of someone with arthritic hands, typing this post took longer than the amount of time it would have taken for me to peel a couple of cloves of garlic.
I should time myself the next time I do it and make a note of it so I can post in this thread as proof.
Maybe, for 1 clove. How about 40?
And if it tastes the same, which to me it does, what's the point? There are no awards for performing more work for no reason.
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I use prepeeled garlic....used to use a garlic press, now i use a microplane.
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Our favorite restaurant in Hanoi was Chim Sao, http://chimsao.com/ . Hanoi was awesome. I would go back to Vietnam in a heartbeat. It was a wonderful place, full of very nice people, and AMAZING food.
Skip Highway 4 restaurant. The food was very meh.
Eat everything you see, and then eat more. And have fun sitting on the microscopic stools in the middle of the street eating a bowl of food.
As far as Halong Bay goes, you need to get your guide (if you have one) to take you to the restaurants where THEY would eat....we convinced ours to do that and it was awesome. Otherwise it seems that the restos are completely tourist oriented.
Oh, if they offer you a bottle of wine on the boat ride, please remember you're going to be charged... A LOT. They failed to tell us this and we wound up with a $50 bottle of crappy wine, assuming it was part of the cruise.
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weird...i reviewed the app...i like it. Specially with teh latest additions.
now, if only Vengroff could figure out how to use the iphone speaker and microphone to measure the thickness of my sous vide packet and populate the fields automatically...
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I would think a rib roast would be more cylinder shaped than medallion-ish
Certainly a whole one would. At 63mm it sounded like he might have cut a thinner one, i.e. just a rib or two. But maybe i misunderstood the geometry.
The bigger point is simply that you do have to take shape into account.
definitely.
What are the definitions of cylinder and medallion shaped?
We know "steak" has to be 5 times as wide and long as it is thick...what are the ratios for the other shapes?
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I would think a rib roast would be more cylinder shaped than medallion-ish
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deleted the app and reinstalled and seems to have the options...weird.
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Yup, i downloaded it...shows i have 2.0 installed in the app store.
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Hrmm any reason why i might not be seeing the new option? Looks exactly the same. Missing the 4th item where I choose to
Pasteurize.
Using on iPhone.
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Hi,
So I found egullet after reading about it in Modernist Cuisine. I doubt I am the first either huh?
I've had MC for about a month but I haven't actually cooked any of the recipes from it yet. I have used many of the techniques though as well as messing around with xanthan gum in various things such as sorbet and ice cream.
I have yet to invest in a sous vide, I am dithering over making my own with an arduino PID ala http://www.over-engineered.com/projects/sous-vide-pid-controller/ or picking up either the Magic or Polyscience professional. I really like the idea of making my own as I am a bit of a hacker and a PID isn't that complex. I am also scoring an old centrifuge of a friend of mine who works in science communication.
I am enjoying reading all your exploits, I am at page 15 of this thread so far. Will catch up eventually! Looking forward to sharing my own!
Rory
Rory, just so you're aware a PID is available on Ebay for about $35. Some things are worth making, others just buying...i think you'll have enough challenges on your hands making the rest of the thermal circulator system (heaters/pumps/wiring etc) to still have fun tinkering.
Then again, sometimes we just do things to say we can do them...i'm not innocent in that regard
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Any thoughts on my suggestion for the program?
You suggested the recommended cooking times for tenderization, correct? Pasteurization is rolling out soon and that will probably come next.
Tenderization and sometimes texture and overall effect. For example, you can cook chicken thighs just like breasts, and they'd technically be "done" and also tender, but people seem to prefer them cooked at a higher temperature and for a much longer time. Not sure what to call that.
I think the problem with that is that that's no longer a science based calculation, it's completely subjective. What my preference or "tender"
Is might be different from yours.
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vengroff, i understand exactly what you're doing, and makes perfect sense.
Question: will there be an option to choose what pathogen to pasteurize for? For example, for beef we'd want to do it for e.coli if we're doing it for anything, but for chicken it would be salmonella....
very looking forward to the update. Did you also increase the allowable thicknesses on the items that were limited?
Thanks!
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It will certainly fit. I use the same Cambro container. You can almost fit two of them in there actually.
Thanks. Ordered! My aluminum cylinder is looking worse for the wear and the fact that this is stainless makes me happier
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I've been having some trouble with my bagged items getting sucked towards the circulator and blocking the pump, so i decided to make a guard of sorts.
I have 1 question though. I got a decorative aluminum sheet made out of mill spec aluminum, apparently uncoated. Normally these sheets are used as decorative things on doors...i should be ok health wise right? I know we cook in aluminum pots, and i don't buy into the aluminum/Alzheimers connection...but want to make sure i'm not poisoning myself based on the aluminum grade or type.
got it at home depot. Cut it, and rolled it into a cylinder.
How's this working out so far Jason? I have an IC of a very similar Lauda model and I need to do something to keep items away from the pump as well.
To kind of close the loop on this one...based on a picture that Vengroff posted upthread and a tip from him I ended up getting a rack from Sous Vide Supreme: Click to See and Buy.
This is perfect and I had no clue that they sell them seperately. It keeps the food away from the pump/heater and helps organizing it and keeping it submerged. Hope this helps.
Looks pretty good. What are teh dimenions? I have a 12x18x9 cambro..wondering if the rack will fit in there.
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Understood. Isn't that math already accounted for in the tables for pasteurization available in MC and Douglas' book and the FDA tables? I thought the way you were going to implement it was much simpler. Just a switch, and a lookup table for the pasteurization time required for each temperature. That time would be added as a secondary timer after the 1st one is complete.
At least, that's how we do it now, is it not? We look at the item thickness, calculate time to core temp, look up pasturization time at that temp, and add it to the "time to core temp".
At least, that's how i've been doing it:)
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I'd say at LEAST core, if not both. But i would also suggest making the pasteurization time a separate counter that starts once the main counter reaches its end. That way i can see how long to get to core and then how long to pasturize. I'd keep them almost as independent timers. Am I explaining that clearly?
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I'm not sure how this manifests itself in baking, but in brewing, the amount of yeast added to the wort is a key factor in the flavors created by the yeast. Generally, if few yeast are added, they tend to create stronger flavors (often unwanted in beer). Perhaps the reason for adding small doses of yeast to leavened breads is to get the little buggers to pump out more yeasty flavor.
The flavor of bread is developed over time through enzymatic action, breaking down of starches to sugar etc. Using less yeast allows for longer fermentation without over-rising your bread.I'm not sure this is right. I would think that the amount of enzymatic action would be a product of both time and number of cells, i.e., each cell has the same amount of enzymatic action per unit time, so you could either double the amount of time or double the number of cells to get the same effect. Not true?
The action of yeast and enzymes, i believe, are 2 different things. Then again, i could be completely wrong and saying something moronic.
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No one likes being encapsulated, especially yeasties!
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The flavor of bread is developed over time through enzymatic action, breaking down of starches to sugar etc.
Using less yeast allows for longer fermentation without over-rising your bread.
That's why fast risen breads are generally not as tasty as slow, refrigerated rises. It's cheaper (saves times) but the flavor suffers to use more yeast.
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Only one way to find out. Make 1 kneaded in mixer and 1 no-knead. Bake under the same conditions. Eat. Decide.
Personally, i've moved to no-knead for almost everything, ciabatte, boule, pizza dough. And I have a mixer. I do think it's better, but the convenience and ease might be have an effect on my tasting
I haven't tasted the 2 methods blind side by side. Is it better than mixer for 10 minutes, THEN overnight rest? Don't know. -
I think the glaze needed more heat (but then my 2.5 year old might have had an issue), as well as more sour. So more Sriracha and some lime would have been good.
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It was, to me and my daughter, good goaty, to my wife, not so good goaty:) But then again she doesn't care much for lamb either.
The tamarind glaze was good, not great.
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48 hours for the goat ribs just just right. They were tender but still had good chew.
Very goaty!
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We all say that we think prepared food has too much salt, then on a cooking thread we'll all go on about how undersalting is a sin. Its kinda funny. Granted, salt is a cheap (these days) and easy flavor enhancer. What's wrong with that?
Why do we think its 'too much' salt? Its detrimental to a small percentage of society with a genetic tendency to salt-sensitive blood pressure. The rest of us just need to remember to drink enough to flush the salt back out again.
I don't care about health reasons for salt. I say things have too much salt when they taste too salty to me. I like to control the amount of salt i put in to something, instead of having it dictated by my additions.
Life is too short to do it the right way...
in Food Traditions & Culture
Posted
Seen the video, and it's great...but again, if the garlic tastes the same...what's the point?
When i don't have pre-peeled i use the method you mention, except sometimes i don't want semi-crushed clove, i want them whole....
To each their own of course, but you fail to address the main point "does it taste different pre-peeled, in a side by side blind tasting" ?