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Tuber magnatum

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  1. My birthday and XMAS both fall in the month of December, and typically I buy my own gifts and give to the kids / wife to wrap! This year I was looking at the two Madison Park cookbooks: "Eleven Madison Park: The Cookbook" vs "Eleven Madison Park: The Next Chapter, Revised and Unlimited Edition". Has anyone seen both to help me decide which of the two to get first? Are they sufficiently different that it might be worth getting both? And lastly the revised single volume "Next" cookbook I see from the description has 80 recipes whereas I believe the limited two volume signed edition had 100
  2. Hello, I have been reading this topic with great interest. Now that there are several owners / users of the Anova Steam Oven, I wonder if a consensus has been reached re the utility. What I am really asking is, Santa has requested my list and I would like to know it I should consider this as my big gift. (To be totally up front, I buy my own gifts and give them to either my wife or kids to wrap and give me!)
  3. Not sure what others mean by "bloody on the bone", but if they mean pink, the poultry could just as easily have been overcooked as under. The pink as I understand it can result from purple marrow which leaks from bone (especially from young birds typically found in stores which have more porous bone) and stains adjacent meat which will not fade regardless of temperature. Also from what I have read in Modernist Cuisine, cytochromes at a temperature of 80°C / 175°F loses ability to bind oxygen and turns pink. If you put the chicken in the fridge, the pink from the cytochromes rebind oxygen an
  4. Thanks for your thoughts. You are correct; he was simply prehydrating. I had asked him how he managed to create such a nice texture as in my experience I could never adequately hydrate the Xanthan. That's when he wrote out the ratio to create the Xanthan goop. What he would then do was take a small amount of the "goop" ie prehydrated xanthan gum and add to the liquid to reach the desired consistency. I think you can get a sense of the consistency he was achieving with the addition of a small amount of the goop from my pictures above. It wasn't snotty at all, although I have on too many oc
  5. Thanks for suggestion! Will read MC of course, but I found one new copy of this book at Amazon on sale... couldn't resist! Should arrive by Feb. 1st.
  6. I have to admit ignorance on this and had to google it! Is this what you are talking about? https://en.wikipedia.org/wiki/Homogenizer. Looks like a very cool device. Do you have a specific one you like that is appropriate for the kitchen? Mechanical or sonic?
  7. Maybe you can share some of your blends ratios and when / how you use them? I was going to actually create another topic on the subject of blending and using hydrocolloids, but since you brought it up here: Despite reading on-line resources including the excellent Kyhmos recipe collection ( https://blog.khymos.org/recipe-collection/ ) and Dave Arnold's hydrocolloid primer ( http://www.cookingissues.com/index.html%3Fp=1247.html ) I remain confused because it seems you can use multiple agents alone or in combination to create different or the same textures. I haven't gotten to the s
  8. I am very fortunate to have a vacuum chamber which I have used for this very purpose. Haven't quite figured out best way to do so though. Do you like to create vacuum and when liquid about to boil over immediately release vacuum, or do you hold it at that low pressure for a time then release vacuum? Regardless of the two methods, do you do a fast release of vacuum or slow? Or does it matter as long as you don't boil liquid over creating mess in chamber?!
  9. Largely because starches can effect flavour and clarity. As well hydrocolloids have other properties one can make use of, e.g. forming different types of gels etc. https://www.cooksillustrated.com/science/859-articles/story/word-of-the-week-hydrocolloid
  10. Thanks. I was thinking the same thing about the particles in suspension. I was amazed though at the vibrancy of green and was wondering what he used. As for the stick blender or vita mix, I usually don't have enough volume to make those particularly effective, which was why I was so hopeful the pre hydrated xanthan would allow me to more easily incorporate it into a small volume of liquid. I guess I just need to be more aggressive with a hand whisk?
  11. Thanks for the info. Can I ask, is the pre-hydrated ratio the same, 640ml of water mixed with 27gms xanthan? And how small / big amount of "goop" would you use for example with 250ml of liquid? Also, does heating help?
  12. Hello, I had the opportunity of dining in Munich at Chef Jan Hartwig's three star Michelin restaurant Atelier. The food was delicious and the plating gorgeous. Several of the dishes made use of a "sauce" poured at table side which I have been trying to recreate. I have attached photos of two of these dishes. Unfortunately I cant for the life of me remember the flavor profile (too much wine maybe and too long ago?) but I was hoping some help might be forthcoming from all of you! I asked chef how he created the viscosity and he indicated xanthan gum to which I replied I always had
  13. Just measured: Bottom of chest freezer exactly -20C / -4F
  14. Thanks for noticing. I think I mistyped and meant Centigrade! -20C = -4F -22C = -7.6F So if home freezer -18C / 0F, that would make Pacojet use in a home environment problematic if the temperatures I understand are required are correct.
  15. Does anyone have experience with using a Pacojet in the home? I may have access to one, and while I appreciate it would be very difficult to justify based on cost, I nevertheless am debating its practical value in a home environment cost aside. Questions I have are: Is its real value primarily as an icecream maker or are there other practical uses? I have read various concerns re whether home freezers are cold enough to sufficiently freeze cannisters, particularly as regards ending up with "slushy" icecream. ( I have read a number of temperatures, but I think consensus is -22F is t
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