Kerry Beal
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Posts posted by Kerry Beal
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1 hour ago, KennethT said:
Very nice! I don't remember my MC - what's the purpose of the 55C retrograde with regards to fries? I know the purpose when making mashed potatoes (won't turn gluey) but I don't remember the purpose with fries.
Activates Pectin Methyl esterase enzyme which strengthens the structure of the fry - according to Dave Arnold here.
1 hour ago, lindag said:I'd love to see a photo of your cutter.
Here is the only one I can find of it right now.
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Had a craving for fries - had to head out to the storage locker to cut the french fry cutter which had just made it's way out there this week as hubby has been cleaning because we have a new sitter coming to the house this week.
Started by peeling 4 big russet baking potatoes and cut with the industrial cutter.
Retrograded starch on control freak - 40 min at 55º C - then in 1% salted water cooked 5 min or so until tender. Next time I think I'll just add the salt to the pot and turn up the heat.
Set the Control Freak up in the garage so the hot oil smell wouldn't be an issue.
3 big bottles of beef fat that have been in the fridge probably way too long but didn't smell oxidized.
Blanched at 170º C until blonde and then returned to the oil at 196º C for a couple of minutes until browned.
Beautifully crispy and stayed that way even when cool.
And of course if you happen to have some poutine curds - you make a little poutine!
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7 hours ago, Porthos said:
@Kerry Beal I think of you and Manitoutin when watching The Incredible Dr Pol, a vet in Michigan. When new veterinarians join the practice they're always unsure of how they'll get hooks out of pets lips and such. A more seasoned vet comes into the exam room and simply either pushes it on through or gets out the wire cutters and are done in a few seconds.
So in the winter I work in an ER in a little town called Dunnville which is on the Grand River - lots of fishing there too. Removed a fish hook from the top of a guys head the other day. Another from a hand a couple of weeks back. My special wire cutters have been a boon.
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1 hour ago, Shelby said:
They are mostly skinless and all boneless. I never bought them until Misfits came into my life and they are just so handy when I want some chicken in something--such as that Asian chicken salad. Ronnie is right... he can skin and bone out thighs much cheaper from a whole chicken or a bag of chicken quarters....BUT. He never does and so......I just buy some once in a while to have.
They are $4.87 total for 14 ounces. Not cheap. But ....sigh.
BUT. He never does and so.. therein lies the rub!
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5 minutes ago, edsel said:
I decided to do a quick comparison between the Nemox Frix Air and the Ninja Creami. I've had the Nemox for years, but rarely use it. The canisters for the Nemox are quite small and fit into a heavy stainless steel holder that you freeze along with the actual canisters, which are plastic and interchangeable, like the Creami ones but small. The Nemox is enclosed, making it much quieter than the Creami.
I tried out Paul Raphaelson's chocolate ice cream recipe, but used a less fancy chocolate and good old Droste cocoa rather than the single origin ones he specifies. The Nemox buzzed through the canister effortlessly, but the Creami threw a bit of a fit and I had to run it three times to get a decent result. Eventually I ended up with approximately the same result, but with a lot less drama from the Nemox. Still, the larger quantity from the Creami is an advantage.
The canisters before freezing:
Nemox:
Creami:
The blades (for comparison):
Interesting - for some reason I thought the Nemox was a direct competitor of the Pacojet and made a larger quantity.
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Version 2 of the Underbelly Strawberry Sorbet.
Replaced the small amount of water with lemon juice and added a small quantity of sucrose to the other sugars.
Doesn't taste like ass this time!
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On 6/24/2022 at 1:41 AM, DomDeFranco said:
Thanks Kerry. Do you just need the one salt standard or do you need to get several?
You generally use two points at least to calibrate.
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The salt standards are generally good for about 5 years. But not inexpensive. Cole Parmer
I'm thinking the sample cups are fairly standard between all Aw meters - and I'm sure you can get them cheaper.
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15 minutes ago, Anna N said:
Well I am pleased to report my memory is intact. My sister described the pikelets I recall exactly as I recall them. And they were bought from Monk’s barrow at the Market Hall.
Quoting my sister from my memory of this morning‘s phone call:“They were 6 or 7 inches in diameter and about the same thickness as what we now call a wrap. They were full of little holes similar but not the same as a crumpet. They were foldable or rollable. They were made not with white flour but with what was probably wholewheat flour. Much, much tastier than wraps that we get today.”
and that’s what I recall but could not quite articulate.
Interesting - I believe Monk's barrow also made oatcakes - wonder if there was oat flour in there too?
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1 hour ago, liuzhou said:
2-3 cm max. More towards the thinner end.
Got recipe?
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In my research there were clearly a few different options - self raising flour, yeast, both - thin or thick, Scottish, aussie…
What thickness were your moms version?
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Over on the Crazy Good e-Book Bargains there was discussion of the Official Downton Abbey Cookbook - here.
My interest was the discussion of pikelets so this afternoon I went searching for the recipe from the book (without getting the book). Found a YouTube version without much trouble.
Guided by @Anna N's memories of the pikelets from the market in Derby - I added a fair bit more milk to the recipe than called for in order to make thinner pikelets more in line which what Anna recalled.
After just an hour on the counter - I had a very bubbly yeast batter.
And here are the finished results - bit of butter and jam - very nice!
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2 minutes ago, Smithy said:
Ah, I found the sherbet recipe, not on these forums: No-churn Hibiscus Sherbet, from Kitchn.com. I bet I could use the CREAMi on it. Whaddaya think?
Yup - but I might adjust the SCM because it makes it no churn by making it softer - and you want a bit harder.
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26 minutes ago, Anna N said:
I tried @Kerry Beal’s burnt cream ice cream. It was very pleasant although it seemed to melt very quickly. I do have AC but I still wonder how much of it is the ice cream and how much is the temperature. I don’t know what I would’ve made of the flavour had I not known what it was. I thought it was quite subtle but still very pleasant.
P.S. I also got to try the lime sorbet which was heavenly.So I took a big container of the burnt cream ice cream to work today - it did seem to melt quite quickly.
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Here's the olive oil sorbet - likely should have used a better oil - not convinced I like it much.
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2 hours ago, andrewk512 said:
If you're selling, I'm interested in buying
Olive oil sorbet looks interesting, I've been eyeing that recipe for a while
I shall keep that in mind if I reach that point!
So for the olive oil sorbet - I made Migoya's stabilizer (gelatin, carboxy methyl cellulose, locust bean gum and guar gum) with the required percentage of xantham gum - but I also added some liquid lecithin (0.35g for 300 mls of water). The recipe is not at all clear on when you are supposed to add in the oil so I added it between adding the stabilizer at around 40º C and taking it up to 85º C.
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Olive Oil Sorbet under construction
Look at that lovely snot-like texture!
I bastardized the recipe from Migoya's Frozen Desserts - using an inexpensive EVOO for trial purposes. It's now basking in the fridge for several hours to make sure all the gums are hydrated before it's 24 hours in the freezer.
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6 minutes ago, Anna N said:
Don’t say this! I was gifted one of these and did not even unpack it because I am such a chicken. The gift giver are was able to find it a happy home I believe.
You had a Spinzall? I've still got one - I occasionally do the debate about if I will drag it out and so something with it - or should I sell it. It was fun for making butter I recall.
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Nice to see you back Scoop!
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1 hour ago, mgaretz said:
Underbelly is Paul.
He’s got more than 1 eG name!
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Looks like the Creami has some competition too - and endorsed by Dana Cree (actually more than endorsed - looks like she is one of the partners involved in the manufacture) - Frolic
However you buy their 'pods' of mix I guess instead of making your own.
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6 minutes ago, jedovaty said:
Followed the MP recipe for pistachio gelato, but used peanut butter instead, and I forgot to add their "perfect gelato" product to my cart so used their "perfect ice cream" one instead. Also froze at the top shelf in my freezer, which is at -1.5F (previous two were done on bottom, which is around +3.2F).
The first spin cycle was rough, the machine hopped around a bit and I could smell a little motor. It did require a respin, but the resulting texture was amazing, smooth, and like what I'd imagine fresh gelato to be. The recipe, however.. way too sweet for me, almost cloying, and had an almost powdery mouthfeel on the aftertaste? I'm still reading up on the science of this stuff, how much sugar would you all recommend I leave out to make this less sweet but retain the texture?
Maybe replace some of the sucrose with other sugars? Here's @UnConundrum's treatise on sugars in ice cream - Under-Belly on sugars in ice cream.
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5 hours ago, JoNorvelleWalker said:
Did you refreeze after each spin?
Nope - was pretty warm after the last spin!
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Fries / Chips / Frites -- eG Cook-Off 45
in Cooking
Posted
I think I did that in one of the Manitoulin trials - but I didn't keep scrupulous records sadly.