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Posts posted by haresfur

  1. 4 hours ago, Lisa Shock said:

    Oils will not travel, the molecule is too large. This was tested and proven in the Modernist Cuisine labs. That said, some things will permeate, like liquid smoke or smoke flavor from other smoked items.

    A few years ago (sorry just remembered this debacle) I got some beef stock to permeate skinless chicken thighs for a competition (had to use sponsor's boullion products) but tasters found the flavor to be undesirable, 'tastes reheated' and 'old tasting' were the notes I was given. I had done this based upon some reading I had done claiming that fast food places brine chicken breasts with flavor enhancers like pork and beef.


    The science is pretty simple: diffusion plays the largest role. Changes in flavor during cooking (thinking about garlic here) and interaction between ingredients during cooking also play roles.


    Good luck!


    I think it probably isn't that the oil molecules are too large but that they are non-polar and won't diffuse into the water-saturated meat since water is weakly polar.


    Although oil may not diffuse into meat, it might have other effects in combination with water solutions. There is a chemistry technique called liquid-liquid extraction where compounds are extracted from a material, e.g. a solid herb into a liquid say oil in this hypothetical case. Then they can be transferred into a separate aqueous phase even though they would not be directly extracted into water. Just throwing that out there.


    Even without an oil phase, the salt in a brine could enhance the transfer of flavours into the meat by changing the solution chemistry.

    • Like 1

  2. On 12/19/2017 at 6:48 AM, MelissaH said:

    And my friend says...we're cooking dinner. And a stuffed pork tenderloin will be quite festive. They'll provide the bread, salad, and beverages.


    Our usual pork stuffing is mostly dried fruit. We stuff the tenderloin by using a long skinny knife to make a slit down the middle, and then enlarging the hole with a wooden spoon handle or something of that sort. The stuffing goes in and gets pushed to the middle, and then the ends get tied off to keep the stuffing from leaking out. Could I just vacuum the stuffed tenderloin in a bag, and cook it as though it were unstuffed? Or, what changes would you make? I'm thinking we do the prep here, and bring the Anova, our bucket, and a cast iron skillet for the searing.


    And is there anything else that you can think of that might help round out the meal? Baked potatoes?


    Vaguely related, I just experimented with sort of an inside-out version of this or a pork version of Beef Wellington (Porc Napoleon?). Sous vide pork tenderloin (heritage pig and quite flavorful) @ 59 C then wrapped in a mixture of sauteed mushroom, apple & spices then in puff pastry. I thought it was pretty good but the pork was overdone, even though I tried to keep the oven very hot to just cook the pastry. Next time I'll either not sous vide the pork or else use less pastry ( I had several wrapped sheets) and crank the heat even more.

  3. On 5/23/2017 at 6:59 AM, Katie Meadow said:

    Sushi may be partly to blame, but my money's on avocado toast. I've been checking out places to eat in Santa Monica and Venice. There isn't a restaurant in the area that doesn't serve avocado toast for breakfast and lunch. And it ain't cheap.


    From LA via twitter:


    • Like 3

  4. 13 hours ago, haresfur said:

    How should I clean my unglazed samtam mortar? I'm thinking just use a plastic brush and water so I don't get soap into the porous clay.

    On 7/25/2012 at 1:53 PM, patrickamory said:

    Thai mortar & pestles do not need to be seasoned. Just rinse it out thoroughly.

    Never wash it with soap. If you need to clean it, put a solution of 1/3 white vinegar 2/3 water in it for 15-30 minutes, then rinse out.

    One of the greatest cooking tools known to man! (My avatar swears to it.)


    Duh, guess I should have read back further.


    When I was in grad school we used beautiful onyx mortar and pestle to grind powders. To clean it we would wash, grind up glass microscope cover slides, then rewash.

  5. 1 hour ago, lesliec said:

    @EvergreenDan, I have a glass of the La Sirena Clandestina house amaro one at my elbow as we speak.  Highly recommended.


    Now, speaking hypothetically, should one desire to post the recipe to a highly-regarded cocktail site, what would one call it ... ?


    I think cocktail bitters would be appropriate

  6. On 11/23/2017 at 10:53 AM, gfweb said:

    The brand name foodsaver is pretty badly made anymore....


    Do you mean the Foodsaver one or the Aldi one is bad? Don't know if they are the same ones here but my Aldi one works well enough

  7. 13 hours ago, Pan said:

    haresfur, I don't think I would want to sell a product that might be dangerous for children. But in terms of wattle seed, would you trust the safety of the product Vic Cherikoff is selling? https://cherikoff.net/shop/product/wattleseed-1kg/


    I think you may want to decide if you want to sell under the currently available brands, in their packaging, or if you want to repackage for sale. I don't know the regulations vis a vis being a producer rather than a more passive importer. In any case it pays to shop around: a quick look on the internet came up with a low price of $88/1000g. The only supplier I am familiar with is Herbie's, because that's what they sell at my local store. They seem to only deal in small packs. I'm intrigued by Outback Pride because they appear to be doing good things with the aboriginal communities and are producers, not just marketers. I have bought their sauces from the supermarket so I know they have a viable business. And a social-good story is a selling point. Maybe contact them about pricing to your market. Don't forget the Aussie dollar is pretty low these days. 


    It appears that DMT is found in the bark and leaves so you should be right with seeds sold by any of the bush tucker suppliers.


    Good luck!

  8. On 11/21/2017 at 2:55 AM, andiesenji said:

    Here is the link to my post in 2011 about using the wattleseed and the vendor and some other things I ordered.


    Further down the page is a mention of black garlic, which is now much easier to find than it was then.  


    If you do a search for wattleseed, you will find a page full of posts from various members.  I read all of them eagerly when I first began using it.  It has a flavor that is like a combination of coffee, chocolate, roasted hazelnuts and even a hint of pepper.   I don't think there is anyway to get the exact flavor by combining these things.

    I have used it in cookies, including a shortbread that I took to a holiday party and was totally consumed, including the crumbs.  




    The pepperberry shown on  Vic Cherikoff's page looks like Mountain Pepper, Tasmannia lanceolata to me. I don't find it particularly peppery. 


    We call the fruit of Schinus molle, Pepper Tree, pepperberry or pink peppercorn. This is an invasive species introduced from South America, so I'm sure you can find some closer. I've never harvested any from the tree in my back yard. There is some question about whether it is safe for children to consume.


    Not all wattle seed is considered edible and some apparently has other ingestion properties. I do wish suppliers would let you know what species they are using. The list of edible seeds may be incomplete - an indigenous park ranger mentioned a species to me that I hadn't seen elsewhere.

  9. IMO it depends on the type of drink and a little on the mood.


    I like a smaller drink if it is really boozy because I am a cheap date. I generally use 1 1/2 oz of spirit for an old fashioned, ti punch, martini, or such for myself but realize that is on the small size and especially will look tiny in a big rocks glass. Strong and strained is best in a Nick & Nora IMO. That's not a bad amount for more complicated drinks or sours but of course you will end up with a larger drink as you add more stuff. And margaritas just don't seem right without a lot of tequila even if the proportions are the same - probably because they tend to end up too dilute after shaking - it's hard for me to scale that.


    Lighter drinks I tend to go larger.



  10. On 9/11/2017 at 12:25 AM, cakewalk said:

    Not as old as some of the beauties up-thread, but I bought this on a whim several years ago. I vaguely remember watching his show as a kid, and it was usually just to laugh at his antics. But the book is actually quite serious. (And, in fact, way out of my league.)



    IIRC, he got special dispensation from Canadian regulations to use wine on television, then made the most of it by drinking out of the bottle on screen.

    • Like 1
    • Haha 1

  11. 3 hours ago, Okanagancook said:

    It just hit the spot on this occasion.  Very refreshing.  Give it another go.  Make a short one.9_9

    I mean I like them. When I was a pre-teen my parents told me it was a good drink to know for when I found myself in a social situation calling for cocktails. I took more to rum colins though.

  12. On 10/1/2017 at 10:10 AM, RobertM said:

    I am hosting a Halloween Party in two weeks (average age of attendees would be ~68) -  to that end, I have several drink containers that resemble blood bags (for transfusions).   

    I'm looking for a good drink that I could make and serve them to my guests.


    I also have several "syringes" for shots.  If anyone has any ideas for those, along with the "blood" transfusion bags, I'd be forever grateful....




    Michelada/ Bloody Ceasar/ Bloody Mary. A Corpse Reviver No 1 would probably look more like blood, though.


    For shots, any suitable embalming fluid like shaojiu or palm spirit - but only if you don't like your friends. 

    • Haha 1

  13. On 8/12/2017 at 2:46 AM, Anna N said:

     The best laid plans…


    I had planned on sous viding two duck breasts, two porkchops and a sirloin steak.  


     When my Joule informed me that the duck breasts were done, I faced the reality of no ice!   No ice, no ice packs, nada.  My icemaker went belly up while I was away on vacation despite that I followed directions and turned it off.  


    So I am chilling the breasts as best I can in running water and trust if I put them in the freezer immediately I will escape a horrible death from whatever nasties  might survive my chilling technique. 


    The other meats were put into the freezer and will meet their fate  in the sous vide when I solve the ice problem.


     If I had room in the freezer I could certainly make ice cubes but I don't. 


    I suppose I'm a bit of a cowboy, but I reckon that the speed of chilling doesn't make much difference if the food is pasteurized. The idea is that there isn't much to grow even during the brief time in the danger zone during cool down. Even poultry shouldn't be a problem because the outside of the meat that is most likely to be contaminated will be at pasteurization temperature for the time it takes for the center to hit the done point and then any extra sitting time. I suppose if you are doing ground mince or poke the shit out of it to tenderize, then you want to be very sure your pasteurization time is long enough - even if you chuck the bag in the fridge the center will be what takes longest to chill. I don't have enough ice making capacity to crash-cool my sous vide bags so I just put them in cool water for a bit and then into the fridge.

  14. 22 hours ago, andiesenji said:

    Eggs should be fine.  I often leave eggs out for two or three days when I am into my baking routine.  It takes a while for eggs to spoil. And if they are unwashed farm eggs, they will last much longer.  When my friend Sam brings me eggs, I rarely refrigerate them unless there are so many I won't use them up within a couple of weeks or so.  


    Grocery stores here only recently started refrigerating eggs rather than just putting them out on the shelf. I heard that unwashed eggs have a bit of a film that helps keep them fresh, but don't quote me on that.

    • Like 1