Shalmanese

Cows and hogs might be worth taking a class for but chicken and fish are trivial. Watch a few videos, do it a couple of times and you'll have them down pat.

You want a tablet that has more sugar but is smaller in size. But these tabs are already 80%+ sugar so, at this point, you're fighting against the laws of physics here. Have you considered something like a juice box? The 4.23 oz varieties come out at between 12 & 20 grams of sugar, depending on the flavor and they're shelf stable, portable and easy to consume. They're mostly fructose though, not glucose if that's going to be a problem.

There's also Giant Smarties & Mega Smarties. According to the nutrition info, they're 80% glucose so I think it's going to be hard to do better. The ingredient list seems pretty similar to the tabs you listed: Ingredients: Dextrose (Contains Corn Syrup Solids and/or Maltodextrin), Citric Acid, Calcium Stearate, Natural and Artificial Flavors, Colors (Red 40 Lake, Yellow 5 Lake, Yellow 6 Lake, Blue 2 Lake).

Alternatively, why can't he just eat smarties?

I really dislike the trend that plating in fine dining has been moving towards in the last 20 years. While the multiple bits and bobs on the plate make for stunning photographs, too often, it means being served food that's barely above body temperature. Taking the time to plate 18 individual components means that the first component going down is cooling while the rest is being plated. Sous Vide proteins are great for uniformity but cool down much faster than conventionally grilled or sautéed proteins. Plating foods "palette style" leaves lots of air between each component and lots of jagged pieces, meaning just the walk from the kitchen to the table is going to cool a plate down significantly. And finally, the extra time required to eat a composed dish means the last bite is going to be significantly cooler than the first. What this means is that I often find myself eating technically well executed food that lacks passion because it's all so tepid and limp. What's more, chefs realizing they can only produce tepid food, end up shifting the menu to accomodate that. I suspect one of the reasons that seafood has become so much more popular in fine dining is because it tastes perfectly fine tepid whereas something like pork belly is useless unless piping hot. Frankly, I don't care if my food comes as a hot mess if that's what's required to keep it hot.

Lard rendered for baking is different for lard rendered for cooking. With the former, you want a neutral taste and the latter, you want a deep, porky taste. Leaf lard is the most prized for baking due to it's highly crystalline structure but any lard can be used for cooking.

Kitchit just got a write up in the NY Times Diner's Journal for it's NY launch.

Don't forget that the mixer will add energy to the dough, raising the final dough temp. Also don't forget, F->C is not a linear conversion so you can't just switch to F. 71F = 22C. 54 - 22 - 22 = 10C so you should use 10C or 50F water. Alternatively, you can work in F but add up to 188F.

I remember starting from around 2 years ago, I started having real problems caramelizing onions. At first, I attributed it to technique error but I'm increasingly suspecting that the problem may be due to the ingredients. I remember very clearly that with the onions I used to buy, you would throw them in the pan, they would sizzle for about a minute and then they would soften and shed an enormous amount of liquid into the pan. With enough onions, it would almost look like onion soup. The liquid would be efficient at deglazing anything left in the pan which meant you never had to worry about burning. You would let it cook for a bit longer, and the liquid would evaporate and the onions started browning evening in a glossy coating of fat, onion sugars. Now, it seems I throw onions in a pan, they exude a tiny bit of liquid which evaporates before the onions have even fully softened and it becomes a challenge to brown them well. Little bits of onion stick to the pan bottom and there's not enough liquid to detach them so they burn before the other parts get good color. I've tried more salt, less salt, white onions, yellow onions, red onions, butter, olive oil, everything I can think of. Has anyone else noticed the recent changes in onion moisture or am I delusional?

In that case, why not make the first shot with water and see if the 2nd shot is still better or not.

Oh, I completely misunderstood your OP then. I thought you meant that the two you listed were commonly believed but false. I think most people would be surprised to find that most high end burger joints are getting their ground meat from the same supplier and many high end joints (including, at one point, shake shack) use bought, frozen fries.

Seems like a weird cut, if you butcher them that way, you lose two saleable breasts. Perhaps they're a byproduct of ground white chicken meat? When you say they're inexpensive, how much do they cost relative to breasts?

Where's the debunking of the Polly-O?

I like to browse through Google Books because occasionally, it'll have a big enough snippet of a food science book to be useful. For example, on page 150 of this book, it talks about some of the factors of curd formation including pH and calcium.

It's hard to tell from the blog post, where does this cut come from and how many would you get if you butchered a whole chicken?

I find it more convenient than lemons to add a bit of brightness to a dish at the end of cooking. At that concentration, I can't distinguish a difference between citric acid and lemons but with quantities of more than a tablespoon, I'd rather just use fresh lemon juice for it's rounder and more complex flavor. Citric acid shouldn't cost more than 2 or 3 bucks a pound so I don't feel too bad about not using it up completely.

Doing some quick googling, it appears the guidelines are -20C for 7 days or -35C for 24 hours if served fresh, -20C for 24 hours if served lightly cured.

It should be noted that they tested at an 8% salt concentration and tested black, green, grey & pink salts as well, many of which are acknowledged to have drastically different flavors. It's an open question whether these same differences are distinguishable at a more typical 1 - 2% level and especially with other competing flavors and most less scientific tests seem to bear out that the answer is probably no. In any case, it's an easy enough experiment for anyone to do at home and everybody's palate is different so why not try and find out for yourself?

Presumably to sterilize the outside.

Now that the farmer's markets are getting into full swing, it's great to find some relatively obscure ingredient and instantly be able to figure out what can be made with it. I too, am glad I got the lifetime membership.

I think this would be the best approach. Is there any reason you can't use whole spices in your recipe, not ground?

The first talks about 'non-scientific' studies; the second contains research conducted by the eminent research institution "Cook's Illustrated." Anyone have anything more scientific? There's an article by Harold McGee summarizing a scientific experiment which claims there are detectable, albeit minor differences.

Compared to the 832 BILLION dollar US meat industry, that is indeed, tiny potatoes. To put that in perspective, if the US meat industry were a household earning $50,000 a year, putting Foie Gras out of business would net them an extra dollar.

In repeated blind taste tests, when dissolved into water, all sea salts and kosher salt are indistinguishable.

Oh please, the consumption of foie gras is such a rounding error that any shift in consumption wouldn't remotely be worth the lobbying effort.