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paulraphael

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About paulraphael

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    Brooklyn, NY USA

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  1. dry aging beef question.

    No salt. You're not trying to cure it. What Jayt90 said about a fridge and fan. Also a thermometer, a humidistat, and some way of controlling the humidity (not sure the best way to do so, but there's probably discussion somewhere online). Fridge needs to be at least big enough for half a subprimal of whatever cuts you want to age. There's little point in trying to age individual cuts.
  2. Pop Rocks

    I don't think humidity in the freezer is an issue, since the rocks are sealed in the foil. But lower temperatures slow chemical reactions, and frozen water migrates more slowly than liquid water ... so my assumptions is that the freezer would be better for longterm storage than the pantry. That said ... mine still didn't last too many months. Edited to add ... I think the freezer or fridge would be a bad place for storing a big pile of pop rocks if you were planning to take them out and use them frequently. For the same reason cold storage is bad for coffee beans. Every time you pull them out and open the bag, you'd be condensing moisture from the air onto the rocks and the inside of the envelope.
  3. Pop Rocks

    My hunch is that cocoa butter would do the trick. I've used pop rocks in various takes on Heston Blumenthal's "exploding cake," where they go into a no-bake pastry shell made from butter and ground up sugar cookies. They pastry keeps its popping action for a few days, with the butter isolating the poppers from whatever ganache or fruit I put on top. I always brown the butter, for more flavor and to get rid of all the free water. This method has always worked, although sometimes there seems to be twice as much popping action as other times. I think the pop rocks have to be used fresh. I seal them in their foil pouch after using, and store in the freezer, but they still seem to lose their mojo after a few weeks. BTW, I've only used the ones sold by Modernist Pantry as "culinary crystals popping candy." I don't think MP is a manufacturer, so it's possible that these have the same origin as the ones everyone's been discussing.
  4. Chuck Eye Steaks - Finding Them

    There's a difference, in that the muscles in the chuck section work harder than the ones farther back, even if they're a continuation of the same group. This makes them heavier in collagen and so naturally less tender. The chuck eye is closer to a tender cut than some other parts of the chuck, but it's not something you'll likely mistake for ribeye if the two are cooked similarly. Meat on the 5th rib might come close.
  5. Chuck Eye Steaks - Finding Them

    When I've done a whole chuck roll cut into steaks, I've gone 48 hours at 55C and gotten excellent results. My sense is that 36 hours would be enough and would give juicier results, at least if you're dealing with high-grade, well marbled meat. I'm surprised to hear that 10 hours works well. I reported on my method here. It includes dry-aging and an unusual approach to pre-cooking to enhance enzymatic flavor development.
  6. Chuck Eye Steaks - Finding Them

    Interesting ... I've never seen that in my neck of the woods. Once or twice I've seen "chuck steaks" but stayed away having no idea what it was.
  7. Chuck Eye Steaks - Finding Them

    The chuck eye usually isn't cut into a steak; it's sold as part of a chuck roast. You probably have to know a real butcher and work something out. I'm assuming you're using chuck eye as a synonym for the chuck roll? I'm thinking of the continuation of the ribeye muscle that goes into the chuck section. It's a bout a foot long, and can be cut into several 1-1/2" steaks. It's simple if you're willing to buy the whole chuck section, or if your butcher sells the chuck roll separately. Then you have a lot of options, including getting a bunch of cheap pseudo-ribeyes out of the eye, and using the rest for stewing or braising or making a ton of chili. I've had the whole prime chuck roll dry aged and then cut it into steaks. 36 to 48 hours of sous-vide later, you have something that's about 90% as good as the best ribeye, for about $10/lb. You can feed 15 or 20 people with a chuck roll.
  8. Gelato Base help required

    That's my question too. It makes it hard to understand what's going on. I'd suggest starting with a commercial stabilizer that includes an emulsifier. Then you can skip the corn starch, the pregel-whatever-it-is, the carboxymethylchloride, and the maltodextrin. I'd suggest increasing the nonfat milk solids by quite a bit, considering you're making a relatively low fat gelato. Lots of milk solids is usually the key to great texture in any ice cream. It's certainly possible to concoct your own stabilizer blend, and it gives you the most control, but you want to know what you're doing. All the ingredients are interactive. Your current recipe includes what looks like a mashup of commercial stabilizers and individual stabilizing ingredients. Best to simplify before adding complications.
  9. NY Times Guide to Ice Cream

    It's good for a rank beginner, but it doesn't address the things you have to do to make really good ice cream, and repeats a lot old misinformation. Nicely laid out though.
  10. 2. To avoid extra trips to the store, keep your pantry stocked with staples like olive oil, flour, salt, soy sauce, saffron, pepper flakes, Iberico ham, an airtight canister of white truffles, and a coop full of Cornish game hens. 5. Refrain from letting the children choose Christian names for the lambs. http://www.theonion.com/infographic/how-make-cooking-home-less-stressful-56274?utm_medium=RSS&utm_campaign=feeds
  11. About 10X and other powdered sugars

    I was just about to suggest this, without having tried it. Makes sense. Surprising they don't make a fine-powdered isomalt.
  12. Starter Question

    I don't think you can generalize about all starters. The different strains of yeast and lactobacilli behave differently. I use an Italian starter (Ischia Island) which is robust in most ways, but not when it comes to cold. It goes dormant very quickly at fridge temperatures, and takes hours to wake up. So this method wouldn't work for me. I'd tell you how I do it, but I have no way of knowing if it would be relevant to your starter.
  13. Cooking for 100+...ideas anyone?

    I'd find a couple of 30 quart stock pots and make chili. One with pork shoulder (or something else that's not sensitive to overcooking), one with beans and veggies. Then some dessert that can be baked by the sheet pan. Done.
  14. Does pectin only work if it's boiled?

    High-methoxyl pectin (the more common, elastic type) hydrates at 85°C. Low-methoxyl pectin (the brittle type) hydrates at 40–85°C, depending on acidity, sugar level, and the methoxyl level. As others have said, yogurt probably isn't the best place for this. Natural acidity does a good job thickening yogurt. If you wanted to alter the texture in other ways, carrageenans would probably make the most sense.
  15. Tabasco Sauce Alternatives

    Marie Sharps. It's the brand that used to be Melinda's. The new Melinda's is fake, the branding stolen from Ms. Sharp, who makes my very favorite hot sauce. Previous rant available here.
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