paulraphael

Major Disclaimers: I haven't used this product, and it doesn't exist yet, but I wrote some advertising copy for it and so know a bit about it. JBL is introducing a smart speaker later this summer that's covered in splash-proof, easy to clean materials, specifically with the idea that people will use it in the kitchen. It also has a color touch screen, so you can interact with it that way. It uses Google Assistant. Unrelatedly, many reviews suggest that the Apple Home Pod, while currently the dumbest of the smart speakers (Hey Siri: get with it!) is by far the best sounding of all of them. So if you want more speaker and less smart, and you're already in the Apple ecosystem, it's the easy choice.

May I recommend that you binge-watch both seasons of Black Mirror? Twilight Zone will seem quaint and optimistic in comparison.

Usually some version of a pan sauce. I have a freezer full of stocks to use, but sometimes don't even bother with them. I've made some quick and tasty pan sauces just with combinations of the pan drippings, wine, water, shallots, reduced muchrooms, spirits, herbs, sherry vinegar, etc.. How (or if) to thicken is a big decision. For the cleanest flavors I leave it loose and brothy, or thicken with a slurry made from 1:10 xanthan gum and arrowroot starch. If the flavors are too sharp I'll swirl in butter at the end.

I finally nailed duck breasts, on my fourth attempt. In the past I got the meat just right but was unable to get the last of the rubberiness out of the skin. The trick was to cryosear, before sous vide cooking, and to crisp up the skin side with fairly low heat for a full 25 minutes. This not just renders the fat, but renders the collagen in the skin to gelatin, which takes time. Pre-freezing the breast, with the skin side flattened against a sheet pan, keeps the meat from cooking during this step. After cooking SV (2 hours at 56°C) I dried off the breasts with paper towels and re-seared on a very hot pan, to crisp up the skin side and put a bit of color on the top side. I did a couple of other prep steps, including air-drying and salt-drying, and scoring the skin, but the above steps are the important ones. The skin was like crisp but delicate bacon. The meat was nicely cooked with no gradient. Not sure what kind of duck I used. It was a whole duck from Long Island purchased in chinatown. Breasts were smaller than what would be ideal for this. Larger breasts would be more satisfying and also a bit less demanding.

Thanks everyone. This will be helpful with the next round of experiments. I'm liking the flavor of the combined roasted and raw ginger, but think that juicing is probably the best way to extract the flavor, and it seems the simplest way to do that (if you're not concerned with clarity) is to pulverize the ginger in water or syrup in a blender, and then strain through a superbag. I'll let you know how that works out. In the mean time, I've just been adding flavor to my first batch by infusing more ginger in various ways. It's starting to taste good ... but this version won't get repeated.

I'm not convinced my problem is with poor extraction ... it might just be the raw ginger flavor itself. You've gotten full ginger flavors just by grating raw ginger and infusing? If it's just an extraction issue I start by blending.

I'd take a look at the Globe countertop mixers, at least if the 8 quart model would be big enough. People seem to love these. The only complaint I've read is that they're a little top heavy and so they can walk around on the counter (or off) when mixing at high spead. But shouldn't be an issue with dough. The 10 qt model is closer to what you're asking for. I don't know anyone who has this. From the picture it looks rather gigantic.

I'm working on a cocktail that will include a ginger liqueur. And I thought I'd make my own, because how hard could it be? But getting good ginger flavor has been challenging. I get the heat, but not much else. I tried a method based on a recipe on Serious Eats: 90g ginger (sliced thin) / 375ml water, simmered 20 minutes. Then added to equal volume of brandy and some other seasonings, and steeped 48 hours. Then I tried a method from Modernist Cuisine: 90g ginger (sliced thin) / 375ml water + 375mm brandy, cooked sous-vide 60°C for 4.5 hours. Then other seasonings added and steeped for 48 hours. I assumed cooking sv would keep all the arromatics in, but the differences between the methods aren't huge. Both are more heat than flavor. Flavor from orange zest actual dominates. From what I've since read, you can increase the flavor-to-heat ratio of garlic with cooking. Some options would be: 1) roast the garlic first 2) sv at a temperature closer to boiling Any other ideas? Is there a potential problem with vapor preasure of a 20% alcohol solution being cooked sv in a jar at 90+°C?

My favorite so far is the standard 1:1:1 with Plymouth gin and Cocchi di Torrino vermouth. The earthy / leathery qualities of the Plymouth and the spicy qualities of the Cocchi work nicely. I haven't played with Pune e Mes yet. There are of course too many combinations of interesting gins and vermouths to try in one lifetime. Attempts to do so may even shorten said lifetime.

I'd humbly suggest that these are 100% genuine and earnest reviews. Of a fake restaurant. Important distinction! Also I feel that TripAdvisor's sketchiness is more than compensated for by the author's brilliance. I'd make a special journey to dine at the Shed.

I always prep the non-avocado ingredients ahead of time (sometimes by food processor) and store in the fridge. Then the avocados can be peeled and mashed and mixed in right before serving. It's like having a kit ... easy peasy, nothing to think about, and it tastes fresh. If you combined the robot-couped ingredients with peeled, flattened, and vacuum packed avocados, it would truly be a kit.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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

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

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.

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.

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.