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Tuber magnatum

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  1. 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 occasions over thickened sauce with xanthan. But even prehydrated, I have had difficulty incorporating the xanthan goop into the liquid to achieve a smooth texture. As for the green, I was hoping I wouldn't have to wait for St. Patricks Day to get a Shamrock Shake if you think that is the secret to the green! Surely there is another option?
  2. 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.
  3. 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?
  4. 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 section in Modernist Cuisine on Hydrocolloids (trying to read all 5 volumes in order and am only part way through V3!) so maybe some help there, but I would love it if there was a chart that rather than listing the Hydrocolloid and what it does, the chart list the effect one wants to achieve and then the agents needed to create it. For example, Stabilize sorbet - use xxx, Thicken cold sauce - use yyy, Create liquid filled spheres - use aaa + bbb. etc. rather than having to read through all the hydrocolloids as in xxx- used to stabilize sorbet, yyy - used to thicken cold sauce, aaa - can be used with bbb, bbb - can be used with aaa. Hopefully you get the idea and it isn't dumb or I have missed some resource that already does this! Lastly, I have lots of individual hydrocolloids sitting in my larder, but I keep coming across recipes that will call for a specific brand, e.g. Sosa Vege Gel (carrageenan, carob, etc.) and it would be nice to just blend your own!
  5. 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?!
  6. 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
  7. 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?
  8. 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?
  9. 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 difficulty hydrating it. He shared his secret; hydrate in advance and add to the liquid. He says he uses 640ml of water mixed with 27gms xanthan. This can be stored in the fridge until needed. You then take some of this gloop (at least that what I ended up with!) and add to your base liquid. Questions: 1) Has anyone tried this pre-hydration of xanthan and if so, how do you use it? Best way to mix? How much to use? etc. As noted, I ended up with a goop that was just as hard to disperse in my liquid as just using powdered xanthan. 2) Any ideas as to what the "green" is in either of the two dishes? He makes use of it frequently in other platingsI have seen he posts on his instagram and his facebook pages (Jan Hartwig - Restaurant Atelier, München). 3) What are or causes the "speckles" in the two different green sauces? Thanks in advance!
  10. Just measured: Bottom of chest freezer exactly -20C / -4F
  11. 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.
  12. 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 the recommended range while home freezers are typically -20F). Not so much of an issue if final product not to be served frozen. Icecream recipes need to be modified? Just how noisy? Is Pacojet 2 worth the extra cost over version 1? Aside from icecream and gelatos, I was thinking it would be useful to have frozen stock which then could be individually portioned for making pan sauces etc. with out having to have multiple small frozen containers or having to partially thaw larger portions. Same for soups. Interested in how others have made use of it at home. Thanks in advance!
  13. Thanks! Will try next time I get some quail eggs and let you know what I think!
  14. Sounds interesting! Have a recipe for this to share?
  15. Thank you for suggestion! I have read about that technique and using gels as well, but I think not having done it before and feeling a bit overwhelmed with new techniques as it was, I just let it sit! Admittedly, freezing something and letting it thaw is't that complex... next time though, assuming I ever want to see a quail egg again!
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