davidkeay
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Posts posted by davidkeay
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I've done something very similar with the trader joes 'sashimi quality' scallops that DCarch mentioned earlier! Just defrosted in water, sliced thin, and then a little soy sauce and sesame oil. They were wonderfully sweet and delicious, not a hint of anything off!
I also tried them sous vide a couple nights ago which worked nicely too, but I think I'll go with raw again soon.
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That's great. I came into the thread to see if people had tried cooking them around the 56-60 degree mark rather than sticking to the 180's. Glad to hear it works well!
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Question for the not-yet-owners of the book: has the errata publication made you more or less enthusiastic about it, or do you feel like it's not relevant to your anticipation?
I anticipate the book just as much, but not I'm not sure if I'd rather have a first edition now or wait the mysterious amount of time for the second to pop up. I didn't think this would be an issue, since it looked like I missed the first run, but my bookstore just called about an hour ago to let me know they got my copy in and it's waiting for me across town!
I have a feeling I'm going to go with the first edition now, I don't think I can resist reading it now that I've got the chance.
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I think any chinese wine you get in a normal grocery (that is to say, a non-lquor store) is going to have salt added - I always assumed this was due more to liquor laws than to people actually wanting the salt.
I get my shaoxing wine at liquor stores in chinatown, they usually have a few options, and always something in the $5 or $6 range.
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Just thought of another interesting option - grand sichuan on 74th and amsterdam.
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How much do you want to spend on lunch and how far do you think you'd travel? As far as what jumps into my head right away-
Recipe (82nd and amsterdam) is great new-american/french influenced, everything I've had was delicious. One thing you're going to run into is that a lot of places will be serving a brunch menu, rather than their normal lunch offerings.
Shake shack is definitely a good option, I think I've waited maybe 20 minutes at that location before, nothing too insane. It's not one of their nicer locations inside, so if you go with them, I'd think about getting it to go and walking over to central park!
A little further away, but a great deal, is pio pio on amsterdam. They're peruvian, and make great rotisserie chicken and sides.
Fish tag is right around the museum, but a little more expensive. Everything I've had there was very good (grilled octopus, and a brandade/smoked eggplant/roasted pepper bruschetta stand out). I also had a few good meals at kefi a couple years ago - it's greek, and owned by the same people as fish tag.
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I'm curious to know if east coast prices are typically higher.
An old comment, but to weigh in - your midtown store was an anomaly! I picked up the bulleit rye near brooklyn heights for around $32. I'm also sure I saw their bourbon for a similar price around 23rd and 7th, so they're around!
Still, I'd love to be able to pick it up for $21.
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This post by Msk in the cooking with Modernist Cuisine thread makes it seem like there's potential to the vacuum sealing technique! Do you have a chamber sealer like that?
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I'm pretty sure dcarch came up with a way to make his own black garlic. I have no idea is it's actually easier/faster than giving up your water bath for 40 days, so hopefully he'll weigh in here soon!
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It's not getting us any closer to the modernist rice you're talking about, but I remember having pretty good luck making sticky rice in the microwave!
I can't find the exact method I used before, but it was pretty similar to the one here.
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All good, until I start dropping the wine into the calcium chloride bath. It simply dissolves!
Just to echo what everyone else has said, my first try at direct spherification behaved exactly like this, and it was pretty acidic. I think that must be the culprit. I'd give it a try with someone non-acidic just to get a feel for how it behaves under normal circumstances!
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How much was the tasting menu? Now that it's almost bike weather, I've been thinking about making a trip out there.
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I first posted this in the other Modernist Cuisine thread, but I think this is more the place for it - the thread roux in the oven made me wonder what modernist cuisine has to say about making a dark roux. I can't see them abiding by the traditional "Stir a searing hot pan of lava until it's just about burnt" if there's a more reliable/less risky way to do it.
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Chris Hennes' post, roux in the oven, made me wonder what modernist cuisine has to say about making a dark roux. I can't see them abiding by the traditional "Stir a searing hot pan of lava until it's just about burnt" if there's a more reliable/less risky way to do it.
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Stir until melted/emulsified. Pour into container; bring to room temp; freeze. Just before serving, pull it from the freezer and grate/shred 160g.
Chris, how solid did you let it get in the freezer... did you actually get it to the point where you'd call it frozen? I'm curious about what that would do to the texture, and if the emulsifiers would actually let it recover gracefully from a full on freezing.
I just kept it in the fridge, it never got hard enough to grate, so I just went to town on it with a pastry cutter and had to let it sit in the pan a little longer to melt.
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I tried the macaroni and cheese a few nights ago, and do agree with Chris that it came out too salty. In retrospect, I think I used gouda that was too aged... I forget exactly which I used, but it was harder than even a prima donna, and very heavy on the caramel notes. I think next time I'll give it a go with something like a milder goat gouda and see what happens.
Also, for people who want to make precisely enough cheese sauce to go with the amount of pasta they want to cook, I made a spreadsheet to calculate how much of everything I'd need. To edit it/use it yourself, I think you need to either save it to your computer, or create a copy of it in google docs.
On the left side of the doc, it lists all the ingredients for the recipe, and changes the weights based on the value you enter for dried pasta at the top.
The column on the right is the sub-recipe for the cheese sauce using the ratios from Chris' post. If you want to tweak the cheese sauce, modify those, and then the values on the left will be updated to make the precise amount of sauce you need for your pasta using your new ratio.
Overkill? Yep, but I was just happy to be playing with a recipe that was all by weight, so I could do something like this easily!
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One more thing - submerge your tools (ladles, tongs etc) into it slowly, rather than dunking them on in, to avoid any violent boiling over. Other than that, have fun!
This is a good point that I forget about when I tell people how to handle the stuff. Since I store mine in an airpot, I use the built in metal straw and pump mechanism to dispense it. When I go to actually insert the straw and pump into the LN, I have to go slowly. If I insert it too fast, the boiling action will cause LN to actually spray out the end of the straw... dramatic, but definitely not something you want happening by surprise.
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In terms of pure novelty factor, frozen honey was very interesting. I froze about a tbsp of it by dropping it into about 1/4 cup of LN, and then broke it up with a fork (and hammer) once it was frozen solid. I ended up with crystals about 1/2 the diameter of a pea that looked like glass. When you bit into one, it would make an amazingly loud squeaky-crunch. It's a little hard to describe, but it shatters in your mouth in an interesting way (right before it melts into honey, of course). It reminds me a little of the way that cornstarch suspended in water behaves both like a viscous liquid and a solid at the same time.
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That is interesting. For some reason, I had been under the impression that nitrogen was denser than our atmosphere, but I was wrong...it looks like it's specific gravity is .97 or so, so it's just a little bit lighter than the air around us.
putting some into a bottle of wine is definitely an interesting idea.
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A good thermos alternative is an airpot - the insulated coffee thermoses you see on bad conference buffets. I have this one and it works great. The top doesn't seal, so you get venting without drilling a hole in it, and at 2.5 liters it's bigger than most thermoses. (I picked up this tip from cooking issues). I don't know how long a couple liters will last in an airpot like that, since I've never tried to hold it more than 12 hours or so. In my experience, I lost maybe an inch of the stuff over the course of the day, so it doesn't seem too bad.
As far as safety, I do try to keep in mind that it's a colorless/odorless gas that you won't even notice is suffocating you. I don't get it for parties when we'll have toddlers and pets around, and I do make sure everyone knows what to do (leave the house!) if the container spills.
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Oven gloves and safety glasses.
I'm going to have to argue with the oven gloves - all my oven gloves are heat resistant cloth. If you spilled liquid nitrogen on them, they would soak it up and hold it to your skin while you scramble to pull them off. It's the same reason I'd sooner work with LN in bare feet than with socks on.
Sealed silicone gloves, on the other hand, would work great.
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I wonder if there's some interesting crossover between this and the cooking zen thread.
For me, peeling fava beans is relaxing, but it definitely falls into the overly-tedious realm for most people I know.
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Definitely second or thirding sharpening my knives. I started doing it freehand with a waterstone about a year ago and really enjoy the odd hour here and there getting all my knives razor sharp.
And then, of course, that first time I have to chop an onion after sharpening, when the onion falls apart when the cleaver so much as looks in its direction.
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I ran into this once as a kid... my grandparents had a small patch of corn growing and one ear looked just like that - a big deformed black and white mess that I remember having a pretty funky smell, but I think I was about 8 so it's hard to really say.
This was in Hershey, PA.
Identify these oysters
in Cooking
Posted
I was at a whole foods an hour ago with similar looking oysters, labelled as blue points from CT. I almost grabbed some...let me know how they are!