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Patrick S

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About Patrick S

  • Birthday 03/05/1974

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    Louisville, KY, USA

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  1. I don't have an exact answer or recipe to suggest, but as a general suggestion I would recommend experimenting with the addition of one or more hydrocolloids to the recipe to reduce the weeping (syneresis) effect. There are a whole zoo of them on the market, from agar to xanthan. I think that iota carrageenan and xanthan are frequently used to reduce syneresis.
  2. Staying with the pistachio and red fruit theme for the moment, the latest creation consists of: a soft pistachio and almond cake covered with crushed pistachios, fresh raspberries glazed with red currant jelly, and whipped white chocolate ganache infused with pistachio paste. Recipe adapted from Christophe Michalak.
  3. Pistachio-strawberry dacquoise, recipe loosely adapted from Christophe Michalak. Soft almond dacquoise covered with pistachio paste-infused white chocolate ganache and fresh strawberries glazed with melted strawberry jelly, garnished with crushed pistachios. The ganache gave me some problems - the emulsion kept breaking when I tried to whip it. I'm pretty sure I made an error weighing out my ingredients, using too much white chocolate. In any event, it was delicious.
  4. Pasteurizing egg yolks again

    The USDA guidelines are indeed high in that they are designed to achieve a level of reduction in pathogenic organisms that is sufficient to prevent foodborne illness even in vulnerable people. The target is something like a 5-log reduction in the case of egg products, meaning that the conditions in their guidelines are designed to reduce microorganisms in the product by a factor of 100,000. And it is true that above a certain minimum temperature you can achieve an equivalent log reduction by increasing the amount of time-at-temp, but it's worth pointing out that as the temp decreases, the time-at-temp required increases logarithmically. For instance, USDA recommends cooking chicken to 165F, which hits the reduction target in a matter of seconds. You can achieve the same reduction at 136F, but that would take over an hour. Finally, a whole egg at 140F will just begin to see some protein coagulation. Ovotransferrin, a protein component that makes up 12% of the white, will start to coagulate at 140F. Ovalbumin, which comprises 54% of the white, starts to coagulate at 180F. Yolk proteins don't start to coagulate until right around 149F (65C), so pasteurizing at 63.3C should not result in any appreciable thickening.
  5. Pasteurizing egg yolks again

    And here's the table:
  6. Pasteurizing egg yolks again

  7. Pasteurizing egg yolks again

    Minimum temp of 63.5C for a minimum of 3.5 minutes.
  8. Going bananas. Entremet composed of: hazelnut dacquoise, caramelized banana cake, banana compote, dulce de leche. All of that is set inside of a caramelized white chocolate mousse and glazed with a milk chocolate mirror glaze. Adapted from recipe here. I made some tempered white and dark chocolate decorations to go along, but I had some bloom and left them out. But I have since further educated myself on tempering and determined to nail it.
  9. Dinner 2017 (Part 4)

    We've been craving tacos. So dinner tonight was carne asada tacos with lime and chili-marinaded sirloin, cilantro, onion, tomatillo salsa and cojita cheese. The tortillas I just bought off the shelf.
  10. Dinner 2017 (Part 4)

    Oven "barbecued" brisket with bacon chipotle sauce on light brioche slider buns.
  11. Sure, feel free to hit me up via PM anytime!
  12. I was wanting to take the new 100mm macro lens for a spin, but didn't have time for a major project. So I ended up making one of those vanilla "magic" cakes. It starts with a foamy batter with the consistency of egg nog. The recipe worked as advertised, separating into more or less discrete layers upon cooking. But I didn't find the end result particularly magical. Finished with dulce de leche.
  13. Dinner 2017 (Part 4)

    Burgers, custom grind with chuck, sirloin and short rib on homemade light brioche buns with bacon/caramelized onion jam and cheddar.
  14. Dinner 2017 (Part 4)

    Sous vide short ribs with a red wine reduction served on parm polenta.
  15. Sure. There are plenty of variations online that work great. Here's one from Reddit that I've used. 20 g Gelatin Powder 120 g Cold Water 300 g Glucose 300 g Sugar 150 g Water 200 g Sweetened Condensed Milk 300 g Chocolate Bloom the gelatin in the first quantity of cold water for 5 or more minute, then gently heat in microwave until melted. Combine the glucose, sugar and second quantity of water in medium pan, and bring to boil. Take of the heat and add the gelatin mass and the sweetened condensed milk. Pour over the chocolate, and let sit for a couple of minutes. Blend well with an immersion blender to smooth it out. For a white color, add some titanium dioxide. For other colors, use a fat soluble coloring. Be careful not to incorporate air. Cool to 90-95F before using. This recipe makes almost 1.5 kilos. This freezes well. I store portions in vacuum bags, and reheat to about 100F in a sous vide bath or a pot of hot water, taking it out and squishing it to get the temperature homogeneous. If you get air bubbles in it when you reheat, just hit it with the immersion blender again. I've used the recipe below for a salted caramel mirror glaze, which worked fine. https://www.chefiso.com/p/caramel-glacage-glaze-recipe