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About paulraphael

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    Brooklyn, NY USA

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  1. Sous Vide Garlic

    Time must be a factor as well, since I got off flavors in 90 minutes at 85C.
  2. Too-thin porkchops

  3. I see a lot of cooks at NYC delis using their cheap serrated knives for absolutely everything. These guys are usually really fast and efficient at what they do. I think they use the sandwich knife because that's what they're given, and because doing everything with one knife is quickest. But I wouldn't follow their example unless working at a deli. As far as "there are ways to use a serrated knife besides sawing," yeah, if by sawing you mean cutting back and forth. But the knife will always cut like a saw ... which is to say, it will tend to rip, rather than separate the food cleanly. This is a simplification ... under a microscope, you you'd see that all knives rip. But serrated knives do it on a macro scale that causes more damage to the food.
  4. Sous Vide Garlic

    I wonder if the noxious compounds are broken down under such prolonged cooking. Why else 7 hours? They'll be soft after 1 or 2. If I knew the science behind this, it would be easier to come up with cooking methods that avoid the problem. Re: onions ... I haven't gotten bad flavors cooking them sous vide. But I do cut down on all the usual mirepoix veggies in preparations like stocks, by as much as 2/3. I find s.v. cooking amplifies their contribution relative to other ingredients. Carrots especially.
  5. A lot of people use serrated knives on tomatoes. There are even some serrated utility knives marketed as 'tomato knives.' I'd argue that it's a bad practice, because serrated knives chew up delicate foods like tomatoes. You won't get a clean cut. The practice lingers because you can easily cut a tomato with a dull serrated knife, but not with a dull smooth knife. And most people's knives are in a permanent state of dullness. Serrations are a crutch that lets you get away with this. But anyone who cares enough to learn cutting techniques should also learn to sharpen. If you have even halfway sharp unserrated knives, you'll cut a tomato more cleanly than you will with serrated ones.
  6. Multiple Anovas, one phone?

    Didn't they say they were going to open source the API, so that anyone could write software for it? I would expect that software development isn't what Anova does best.
  7. I wouldn't trust anyone who uses a serrated knife for anything besides bread and cake. There isn't much technique to cutting these things. Just don't apply cutting pressure when you're changing directions, and you should get a clean cut. The only thing hard about serrated knives is sharpening them.
  8. Sous Vide Garlic

    For what it's worth, the time I got the bad flavor was vegetables only (mostly celeriac and fennel), cooked at 85°C for 90 minutes.
  9. I kinda sorta like the idea, but not at the going price—was it $11?? The claim that they'll last 3000 uses seems highly dubious. Silicone stuff rips pretty easily with rough treatment. If they came down to a couple of bucks each, so you could have dozen of them around in a few sizes, and expect them to last a year or two or three, I'd be tempted.
  10. Just make sure there aren't any hermetically sealed parts that could explode ...
  11. Too-thin porkchops

    In fairness to the Times, wasn't this my recommendation? I made some pork chops last night, but had some thick-ish ones ... about 1-1/4". Cooked sv at 57C, then seared. Possibly because of leanness, these cuts seem to cook through unusually fast when searing. And these were relatively well-marbled as loin chops go. From a nice farm upstate. What I saw in my finished chops wasn't so much an even, overcooked layer around the outside, but that they simply overcooked in the places where the chops were thinner, like under 1/2". They were pretty unevenly cut. In the thick parts, they cooked well, without much gradient. This is something I haven't noticed before. One thing I do with a lot of proteins, but especially with pork and fish, is treat the outside with an alkali to get it to brown faster. My favorite secret sauce is a 1:5 blend of baking soda and dextrose. You can sprinkle it on or disperse in oil and brush it on. It helps you get a nice crust very quickly. But even with this help, I was surprised how quickly the thinner parts cooked through.
  12. Sous Vide Garlic

    Interesting, thanks. How do you find the difference between garlic powder and sauteed garlic (I assume you're just talking about sweating the garlic a bit)?
  13. Too-thin porkchops

    That was some really big typography. But I don't see how those authors came to that conclusion based on the source they cited. While the original study (based on 21 pig farms in Argentina) found that "...pigs raised outdoors were more likely to be infected than pigs raised in total or partial confinement," the real correlation with trichinosis was if they were fed waste products that included meat. Organic pork just means that the pigs were fed a diet that meets the organic rules. The final conclusion: "All pigs raised under good hygienic and sanitary conditions were negative for Trichinella infection by both artificial digestion and ELISA" The takeaway is to buy from good farms. There are good and bad organic farms, good and bad conventional ones.
  14. Sous Vide Garlic

    I haven't tried anything yet. Hoping for a simple solution. It's definitely sulfur compounds causing the off-flavors. I just don't know if they're being produce enzymatically ( and then what times/temperatures are required to deactivate the enzymes) or if they're already there and need to be broken down directly by heat (and then, again, by how much).
  15. Too-thin porkchops

    I think in real life it would take trial and error using the same range and pan and similarly cut chops. A line cook who has to do dozens of these would have a few sacrificial ones at the beginning in order to nail the timing. But if you've only got 2 or three 1/4" thick pork chops, and want them perfectly cooked inside and out, it's going to take a dose of luck in addition to skill.