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Shalmanese

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    http://blog.figuringshitout.com/

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    Shenzhen, China

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  1. certain coagulation inhibitors can cause eggs to remain fluid even at boiling temperatures. Pastry cream, for example, uses cornstarch to keep eggs from scrambling even after being boiled for several minutes (which is required to deactivate the amylase enzyme). Sugar, water, starches & acids all inhibit coagulation and require you to bring the mixture to a higher temperature before gelling compared to plain eggs.
  2. Standard table salt is not "garbage". It's table salt, meant to be used at the table in a salt shaker. It performs that role perfectly. If you want a cooking salt which you dose by hand, use Kosher. But there's no harmful additives in table salt or lower quality ingredients or anything that would merit the adjective of garbage.
  3. There's a good specialty food supermarket at the bottom of Saigon Center. It's a Japanese department store chain so they have a Japanese food hall in the basement with a supermarket adjacent.
  4. Cooking beans sous vide is potentially DANGEROUS and should not be attempted unless you have a very good understanding of the chemistry behind it! Many beans contain a compound called Phytohaemagglutinin which is toxic in humans and causes vomiting and diarrhea. This protein is denatured after 10 minutes at a high boil but NOT at the 85C temperature typically used to soften pectins in vegetables. Eating beans that have been only been cooked sous vide is a recipe for a bad few nights on the toilet (ask me how I know this!). In order to safely sous vide cook beans, you sh
  5. According to Yelp, there's currently 10 different Indian places in the 2x8 block Valencia/Mission corridor where Curry Up Now was located so there was an embarrassment of choice for authentic Indian of all stripes. I can see how it would be a different story in a town with much more limited options.
  6. The original Valencia St location was just a few blocks from my house. I think I ate there maybe 3 or 4 times in the 3 years when I lived around there. There was much tastier, more authentic Indian food within just a few blocks walk and there were much tastier, cheaper options right next door so it was rare that I had a specific hankering for Curry Up Now. Most of the times I went there was because I was meeting a friend and they proposed that location. It definitely felt like dumbed down Indian food to suit a white palate. The basic flavors were there but it didn't have the punch
  7. I don't think any of us tagged felt worthy either. I believe pretty much everyone nominated had a holy shit moment when they were first notified.
  8. I've taken to making very simple, minimalist stocks. The standard mirepoix style stock was a good choice back in the day when people were cooking 99% European food but we now live in a more multicultural world. In general, if I'm cooking some western dish, I'm already adding carrots and celery and herbs so the flavor is already present and doesn't need to be reinforced with a stock. I keep my stock to 4 simple ingredients: chicken, onions, garlic, salt. I buy whole chickens and when I break them down, I toss all the carcass and trimmings with salt and then throw them into a pressur
  9. I don't understand, it seems like you both value the solid stuff more than the brothy stuff. So shouldn't the solution just be to make a soup with more solid stuff and less brothy stuff?
  10. How are you drying your wings post-SV? I've always found it difficult to get SV wings dry since the bag liquid is so full of gelatin it will thicken at room temp. Usually, what happens is there will still be liquid on the outside of your wings when you freeze which will explode in the oil. I always just keep my SV wings in the fridge uncovered, flipping every day. They last up to a week and they get better as they sit since the outside dries out and causes a crispier wing. If you're doing this in a restaurant context, maybe "washing" the wings in warm fat before freezing would help
  11. I recently bought the Panasonic NN-DS581M, the Chinese localized version of the Steam Microwave Oven. Price was 2200RMB, about $350 USD. Unboxing: Size snugly fits a quarter sheet pan. My 2qt pyrex pan fits in there but not my 3qt pan. Water tray for steam injector: Overall impressions: It's designed much more for microwave reheating than serious baking. It has nifty features where you can "IR reheat" to a specified temperature and "steam reheat" until something is cooked. Although the maximum specced
  12. Mitchell and Webb: Animal Clinic
  13. Less "funny haha" and more "funny oh" but blogger Geraldine DeRuiter makes the cinnamon rolls from Mario Batali's sexual misconduct apology letter.
  14. I think if your Baguette ends up looking like a Pita, something has gone horribly wrong somewhere in your recipe.
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