chefjancris

i think i used the saran wrap.. as it is the one most commonly used in restaurant kitchens. and show me the pictures if you did.

140 degrees farenheit and i just packed it up tightly in plastic wrap twice and flashed in a450 degree oven for about 30 seconds to get a good seal then off it went to the water bath.

tenderloin, 1 1/2 hours

just for the sake of this forum i would like to put in one of my dishes using the principles of sous vide... there are some points i want to clarify though 1. i don't have a temperature circulator so i used it on a traditional stove with a pot of water brought up to 140 degrees farenheit with careful monitoring of temperature. 2. no vacuum machines were used so i just used the "fake o vac" technique using plastic wrap. "fake sous vide beef tartare, pan smoked tomatoes, rocket with whole mustard dressing"

what ratio are you using the TG? i think the idea here is to work fast since if your add in the TG after it had been passed through a tamis it would be very hard to fully incorporate the product. and as what he told me, i did it exactly the way he told me to. for the other noodles, the one with shrimp i used egg whites and cornstarch and some water to get it flowing a little bit while the one with the fish i used egg whites and rice flour, the texture ain't quite as nice though, you don't get the chewiness you get from the shrimp. and yes the one with the fish i did pass it through a tamis.

i was out of choice for equipments when i made that thing and settled on that is a marinade injector, you know those plastic ones? anyways hence the name for "udon." the trick really for getting a fine texture in your noodles is basically to pass it to a fine sive. i.e. a tamis and the most impotant part is to extrude it below the water line, that will prevent it from becoming deformed. with the mixture, i just used pure shrimp, some salt and TG. no additional water before i also tried making one with fish and scallops, WITHOUT the TG and here what it looked like: also one made from tiger prawns also without TG. looks kinda "wormy" i didn't pass it through a tamis... well, my bad. hehe. and as for the cous cous, here's my take with squid instead

got my package recently of transglutaminase, did a quick experiment, and was thinking of what i could do with it. came up with the ever famous shrimp noodles and came out with this...

just some thought on liquid raviolis. i'm thinking of another way of making those liquid raviolis without the help of alginate and cacl. this method would involve thickening the liquidwith xanthan gum to provide proper viscosity, then pouring it to silicone mould resembling egg yolks and then freezing it then using a bath of concentrated agar solution, you dip the frozen orb and transfer it to a plate then let the agar set, once its warm enough, the filling liquidizes while you have a thin skin of agar holding the mixture. anyone has some thoughts about it?