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Tuber magnatum

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Everything posted by Tuber magnatum

  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 oc
  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 s
  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
  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 t
  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!
  16. They are a reverse spherification passion fruit "yolk" with a "white" of lemon grass thickened with locust bean and xanthan gum. I first heard about these from a video featuring chef Anjana Shanker from the kitchen at Modernist Cuisine. The recipe wasn't fully explained but I later came across it here: https://www.chefsteps.com/activities/unreal-quail-egg Rather than use scissors to cut the tops off the quail eggs, I used "quail egg scissors" which do a perfect and very quick job. They cost about $3 dollars on Amazon.com. Also, as I of course don't have a centrifuge to clarify the
  17. Greetings! I hope everyone's holiday season is going well. For those interested in how I solved my pepper steak for a crowd: 25 6-8oz filets, salted just before bagging, sous vide 130F x 2hrs. On removing from bag pat dried with paper towel but I tried experimenting with drying with heat gun (I know, controversial but thought I would try. Have also tried on chicken and seems to work better as the steak had a lot of juice). Steak then very lightly coated with mayo which I read somewhere improves maillard reaction (it certainly did!), seared on Tuscan grill (used lump charcoal in firepl
  18. Advice sought re SV pepper Steak for Crowd. I have been tasked with hosting family XMAS dinner and will be serving 24+ people. Request was made for pepper steak. Normally I do a traditional treatment: season filet with very course black pepper, pan sear in clarified butter, flambe, remove steak, make sauce with cream, small amount dijon, and of course green peppercorns. My idea was to avoid any timing issues and having to sear multiple steaks on the stove, to SV them all in advance and for fun, rather than sear on gas grill or pan, to try and sear them on a Tuscan Grill that I have set up i
  19. OK, I know this is not really smoking, but I have had some good success with just smoking thinly sliced cheese under a glass dome and allowing it to sit a few minutes. Applewood seems to work best for cheese. I have found the hickory and mesquite a little overpowering. Admittedly it is more for show, but when you open the dome at the table and a waft of smoke pours out, it always brings a smile, and occasionally a cough from our guests. 😋
  20. Hello crustacean lovers! I have read and viewed videos on cryo-shucking oysters and reference to using the technique for other bivalves which makes sense. If not familiar, you basically drop oyster in Liquid Nitrogen for 15 seconds, remove and let rest 30 minutes. They will open up a bit allowing shell to be removed with out damage to shell or oyster. It is described in pod cast by Chef Anjana Shanker of the Modernist Cuisine Lab and in attached video. Partway through her description she comments on its use for lobster but doesn't describe the process. The closest instruction I have foun
  21. Yes I do. My first attempts at using it showed the that there was a discrepancy between the temperature showing on the app and with a Fluke thermometer. Fortunately it was consistent, ie precise but not accurate so I could compensate (Hopefully I remember the terminology correct from my schooling!). Like others, I wanted a "deep fryer" for outdoors. I just used it this weekend for fries, heated the oil to 400F in a cast iron pot with their temperature probe. I checked with Fluke and it worked well for me. It is relatively inexpensive so I wasn't expecting too much. My main complaint is
  22. Yes, I do have the flavour bible, an superb resource. I don't make use of it enough; excellent suggestion.
  23. Thank you for the ideas! I am assuming the vegetables were cooked, otherwise no reason to add additional crunch. You have given me some inspiration for my next go at it. I am thinking of adding some additional flavours to the kaolin mixture to complement the inside. Not sure exactly what at this point .... If you have suggestions I would welcome them.
  24. Very similar, but I think I may have used more lactose. An updated recipe which came with the kaolin I bought required more than what was listed in his original recipe in the Mugaritz cookbook. Would you repeat this, or was it a one off novelty? Curious about the raw white asparagus; it wasn't too bitter?
  25. Asparagus! That's an interesting idea. Would you be able to elaborate a bit? In the photo you show some sliced asparagus. Was it coated before slicing? I would have thought the kaolin would crumble off. Or did you slice before it hardened? Or maybe the slices were from an uncoated stalk and only the whole stalk was coated? Did you add any additional elements / sugar to the kaolin mixture to add some flavour in addition to the crunch element.
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