HowardLi
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Posts posted by HowardLi
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It would be really nice to have a temperature probe inside the PC so you just adjust to a consistent temperature rather than a consistent pressure.As I understand it, it works something like this:
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Wireless RTD, anyone?
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Made a few things over the last week including the Roast Chicken (it was pretty awesome), Pressure Rendered Chicken Fat (worked like a charm), Brown Chicken Stock -> Chicken Jus - > Home Jus Gras (lot of work - would probably just start with store chicken stock next time if I didn't have any homemade stuff on hand) - but delicious - hard to measure .8 grams of something too but was able to approximate and adjust), Apple + Parsnip soup (easy and tasty), Garlic Confit (i destroyed this somehow - it came out dark brown and burned), Rice noodles (finally a way to get some bite to my noodles!) and I think that's it. I think I'll invest in a jeweler scale soon to help measure the chemicals.
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Someting like this may work:
http://www.ebay.com/...=item5ae3a0f9bb
Also, I remember there is another kind of pump which can work. It is basically a round tube squeezed continually by two motorized wheels rotating in one direction. It is self-priming (poitive displacement pump without a piston.)
dcarch
Oy, good luck cleaning that thing haha
Cleaning a drum pump is not that problematic. There are no valves and pistons. It's like a centrifugal pump, except centrifugal pump is not self-priming.
Inside drum pump:
http://www.globalspe...0eaf4c9186e.png
A peristaltic pump is ideal, but difficult to find one with high capacity.
dcarch
A centrifugal pump can be CIPed. A vane pump cannot - and I am sure many of them cannot be disassembled for COP.
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Yeah, the only problem was that the included QR code reader on my BB 9700 wouldn't recognize the code. I had to download NeoReader to check it out. And man oh man do programs want access to damn near everything now.
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What kind of tubing does one need to use in order to accommodate hot liquid?
Silicone but it is expensive. We use it in brewing.
Dcarch- it's called a peristaltic pump.
If moving the liquid were a usual part of the work flow I would recommend a peristaltic pump. Very easy to clean, robust, quiet, self-priming, does not shear the fluid much.
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Someting like this may work:
http://www.ebay.com/...=item5ae3a0f9bb
Also, I remember there is another kind of pump which can work. It is basically a round tube squeezed continually by two motorized wheels rotating in one direction. It is self-priming (poitive displacement pump without a piston.)
dcarch
Oy, good luck cleaning that thing haha
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Did convection affect the results? I suspect that oil cools rapidly when in contact with cold food and that the oil does not "get out of the way" of hot oil quickly enough to maximize the rate of conductive heat transfer. Perhaps if you swish the piece around, you would get better browning for the same oil temperature and duration of immersion.
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Those who use siphons, is it just a piece of flexible tubing and you get it started with your mouth?
Not necessarily, but you can certainly do so. All you need to maintain the flow is to have the discharge of the tube lower than the level of the supply. You just need to make sure you prime the tube first (evacuate the air). This can be done in many ways.
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One of these would do the trick
This will not work, if it is based on the Venturi effect, which I think it is.
dcarch
Yes. Unless you want to dilute your soups and stocks with water of unknown quality.
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What the heck. Now I have to learn how to use those things...
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3) How can one substitute powdered lecithin for liquid lecithin in these recipes?
The book specifically says you cannot substitute.
I read that. Is your answer that it cannot be done, period? I understand the difference is that the powdered lecithin has been de-fatted. Is that an irreversible change?
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Is your thermocouple calibrated?
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5) I would rather do a dry brine than a wet brine for poultry breasts. Is there any reason why I should not salt and vac seal a breast using s1 grams of salt (and s2 grams of baking soda) for T1 hours and then allow the skin to air dry for T2 hours?
6) 2% NaCl concentration by weight is an acceptable salinity?
7) How do I ensure that the baking soda I use is sufficiently non-degraded? If I checked the pH of some mixed into water, would that be useful?
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1) Has anybody tried the sweet potato puree variation of the potato puree? Is the starch retrogradation still necessary? As the text does not say this can be omitted, I would assume that it is, but I am not aware that sweet potatoes have the same starch structure.
2) what temperature/time is necessary in SV to gelatinize poultry skin in order to enhance its texture after sear? Does a regular bath at ~135F accomplish this?
3) How can one substitute powdered lecithin for liquid lecithin in these recipes?
4) Would it make sense to use deboned turkey legs for the turkey confit?
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Hate to bring up a necro thread but I'm trying to verify my ownership of MCaH and I cannot find anything on the MC site to help me do so.
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Maybe it isn't compatible with whatever coating came from the factory. Try stripping it all with lye or abrasive and starting fresh.
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Last night I made a full-on MCaH Thanksgiving dinner for my parents who are going to be out of the country for the next couple weeks. We started with the caramelized carrot soup, which I finally did the "right" way with carotene butter & fresh carrot juice (using about 12-13 pounds of carrots all told I think). Then we had the creamed spinach, potato puree, baked macaroni & cheese with cheese crumble, green salad with romaine dressing, modernist sandwich bread as dinner rolls, and sous vide turkey breast & turkey leg confit with home jus gras. To feed a dozen people I doubled the macaroni, potato puree (but not the butter), and creamed spinach, and I halved the bread recipe, making everything else as written. For dessert I made a pumpkin pie using pressure caramelized pumpkin added to the pastry cream recipe and spiced with the autumn spice mix, as well as the gingerbread dough. It didn't set up like a traditional pumpkin pie - were I to do it again I'd definitely add gelatin as recommended in the book.
All told it was a good amount of work, but all of the "make ahead" sections were extremely useful and something I wish more cookbooks included. Some of the favorites for people were the creamed spinach, romaine dressing, potato puree, and turkey confit. Never having messed with turkey legs before, I didn't realize removing the tendons is more than just fussy French technique & would've made carving 10x easier. Lesson learned. I made a few other mistakes as well, but all the recipes from this book have been very forgiving for me so far.
Finally, the macaroni & cheese recipe was made using homemade sodium citrate. I've had some on order for a month now & have been having trouble with the supplier, and I was committed to making mac & cheese so decided to try making some at home with baking soda & citric acid. Anybody else tried their hand at this? Basically I combined citric acid with water, then very slowly added baking soda, before evaporating off the water. Was this dangerous/dumb/ill-advised?
Did you follow their recommended temp for the turkey confit?
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To everyone wondering about Wondra, I'm pretty sure I found a replacement here in Canada. In fact, I'm pretty sure I saw it listed in MCAH as a direct substitute. I use Robin Hood Easy Blend flour. It's the one that comes in a cylindrical container, the one that looks like this: http://i-store.walma...96_Large_1.jpeg
I've been using it in lieu of Wondra in the MCAH creamed spinach recipe and it's been doing the job just fine.
What's the shelf life of this stuff? Indefinite?
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Do you have any further requirements? It's just beef, after all: there are thousands of potential sauces/glazes/etc.
Just looking for suggestions is all, preferably those that need less than a half-day.
Thanks, rotuts.
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I'd like to make the braised short ribs but I don't want to go to the trouble of making the red wine glaze. How else can I sauce/garnish it?
Anyone?
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when you shop for your PC, make sure you get one larger than you initially think so that it can hold those canning jars. mine holds the pint jars, about 4-5 at a time.
I got the KR 7.4 qt. Is that enough?
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I'd like to make the braised short ribs but I don't want to go to the trouble of making the red wine glaze. How else can I sauce/garnish it?
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Bomba Rice with Chorizo and Broccoli-Gruyère Puree (p. 333)
This was pretty bad. Not completely awful, but pretty bad. I think someone mentioned uptopic that they didn't care for the broccoli-gruyère puree: I didn't have a problem with it on its own. It wasn't fabulous (many of the others on that page are) but I liked it fine. Unfortunately, not only did it lend an odd color to this dish, but most of its flavor was overwhelmed by the massive amount of chorizo, and what was left was unpleasant. With that quantity of chorizo it's not clear why we bothered with any other ingredients, in fact; before the puree and olive oil were added it was an OK-tasting dish. I still never would have made it again, but it wasn't overtly bad. Once the broccoli puree was added the taste shifted into the "er, what the hell is this" category. What really pushed it over the edge was the 80mL of olive oil, though. Now, not only was the taste unpleasant, so was the texture and appearance. Don't say I didn't warn you...
Meh, slightly-off corn chowder.
Cooking with "Modernist Cuisine at Home" (Part 1)
in Cooking
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How much of the creamed spinach can be made hours or days ahead? I'm trying to shy away from recipes that require immediate service. Wondering if I could perhaps refrigerate after the cheese is folded in.