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KennethT

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Posts posted by KennethT


  1. OK... finally got to the book... according to the chart on 3.109, they like pork shoulder at 149F (65C) for 36 hours (their preference) but also recommend 140F (60C) for 72 hours. But you're right, the recipe on 5.78 uses 150F (65C) for 72 hours, but it's then mixed with BBQ sauce - maybe that's the cause for the difference?

    Hopefully Maxime will be able to weigh in on the disparity at some point...


  2. hzrt8w, I'd love to hear your "short list" of recommendations for chinese (primarily cantonese/seafood, but I'd like to try others as well) food and dim sum... my wife and I will be in hong kong for about 7-8 days in the beginning of July. Thanks!


  3. Welcome Keith! I don't know how much experience you have with sous vide, but if you've got a little (or a lot as the case may be) time on your hands, you might want to peruse the old sous vide thread, now closed. It's huge... so huge, that they actually made an index for it. The index is always at the top of the "Cooking" forum and there's a ton of knowledge in there. Basically any question you can think of has already been asked, and answered... probably more than a few times. There's also the 2011 sous vide thread found in the cooking forum as well. And, in case that wasn't enough, you can look at the Cooking with Modernist Cuisine thread, where lots of stuff is cooked SV and then used in other applications.


  4. I've used FoodSaver bags, and zip locks, and never had any kind of plastic smell/taste, even when cooking for many hours at 185F. I can't imagine getting a plastic smell at 131F. I agree with Nick - I wonder if it was something else in the bag, or maybe some lactic acid that contributed to it? Did you sear/torch/boiling dunk the short ribs prior to the 2.5 day cook? I usually do that for long cook times just to make sure the surface bacteria is gone and can't produce any funky odors.


  5. [Moderator note: The original Cooking with "Modernist Cuisine" topic became too large for our servers to handle efficiently, so we've divided it up; the preceding part of this discussion is here: Cooking with "Modernist Cuisine" (Part 2)]

    I'm actually making the mustard again, and draining the vinegar left it a bit thick in my opinion (it was like thick cement), so I wound up thinning it with a bit of champagne vinegar. I also felt that it needed more salt. Like Larry, I"ll know more by the weekend, after it's had a chance to age more.


  6. I wouldn't say a tie is necessary at Del Posto - I think jacket/buttondown/slacks is most typical there, with some people less dressed than that. In my opinion, there are few places left where ties are common... I'm thinking Daniel, Per Se, etc. but even in those places I've seen quite a few people who were tie-less (although those who were had pocket squares if memory serves correctly).


  7. OK - the gellans have been ordered. The total with shipping to me came out to $0.1384 per gram of each, so 100g of each costs $27.68, plus the USPS shipping to you. The gellans will probably get to me by mid-next week, and then I'll distribute and take them to the post office the following Saturday. Once I know the total cost, I'll message each of you privately so you can send payment at that time.


  8. Sorry Gellan people.. I made a math error - $100 for 28 ounces (793g) is $0.126 per gram not 0.76 per gram.... plus the shipping of course...

    ETA: Sorry - one more error - there's actually 7 of us looking to split the gellans, so that's like 56-57g each. I know this is getting a little low on quantity, so maybe we should get two containers of each - which will be 113g per person? Most people requested about 100g of each...


  9. OK - I now have 6 people, including myself signed up for the Low/High Acyl Gellans. Each container has 14 ounces (approx. 400 grams), so I'm going to stop taking requests now. I haven't had a chance to write to everyone yet confirming - but anyone who has written to me by this time is in. If we split it evenly, it winds up being about 66 grams per person, which is a lot because you use very little of the gellans, as compared with most hydrocolloids (or so it seems reading MC). If someone doesn't want that much, let me know, because one of the people will take extra if available.

    I'm going to get the Kelcogel F Low Acyl gellan, and LT100 High Acyl Gellan, since those are brands specified in MC. It seems like the only place to get it is le-sanctuaire. Their price is $48 for one, and $52 for the other - so that's about $0.76 per gram of each, plus the cost of shipping to me, plus the flat rate USPS to redistribute. There's no charge for the padded envelope/ziplock bags for redistribution since I've got tons of padded envelopes and ziplocks are cheap.

    I don't know the exact cost for the shipping to me yet, as that's calculated when you place your order, but I will write to everyone to let them know the exact cost once I have it.

    While we're ordering from Le-Sanctuaire, are there any other CP Kelco items anyone would want? I spoke with the CP Kelco rep, who basically said Le-Sanctuaire is the only place that carries small quantities of their product. I'm sure we can save a bit in shipping costs if more stuff is shipped at once.


  10. I am trying to get a group together to split the cost of purchasing high and low acyl gellans. We currently have 4 people in the group. I was planning on waiting a few more days to see if anyone else has any interest, and then I'll go shopping and get prices. If you are interested in joining the group, please PM me letting me know how much of each you'd be interested in.

    Once I have everyone's order, I can figure out how much to buy, and what the total costs will be.

    I was planning on putting each order into a zip lock bag, and sending via USPS in a padded envelope.

    Thanks.


  11. +3 - but I go one step further by numbering the crates, and then made an excel spreadsheet with the complete contents of the freezer, and the location. So now, when I wonder if I have something, I don't have to open the freezer to find out - I can look at the spreadsheet, see how much I have and see exactly where it is. Since I don't add or remove stuff that often, updating isn't a big deal...


  12. I used my stovetop smoker for the MC pastrami - I don't think it's as good as it would have been in their precise smoker - but if you smoke the meat for like 20 minutes, then bag and SV, I find the smoke flavor is pretty good.


  13. I've done dry ice ice cream both with dry ice directly in the bowl, and in a bath of denatured alcohol. The difference comes down to whether you want your ice cream carbonated or not.

    If doing the direct method, I recommend looking at the dry ice first (mine came in big blocks) - if it's pure white, it's fine, otherwise if you see any dirt, just scrape it off. Then break into chunks and throw in the food processor just before addintg to the ice cream - you can get a much more even distribution that way and guarantee that there are no big chunks for someone to potentially bite down on and frostbite their tongue.


  14. Work got busy and I just realized I have had my short ribs curing in the MC pastrami brine for over 5 days. Is there any issues with over curing your meat?

    There's no problem if you're equilibrium curing - I "over cured" the beef cheeks for the pastrami for 4 days or so, while they recommended 3 and it was perfect - definitely not too salty.


  15. So here's the rundown of the highs and lows of the last set of experiments, including the pastrami incident. Note, most of the dishes were concepts or ideas taken from MC, not necessarily the full recipe verbatim:

    I sampled the pastrami about 28 hours before being served to anyone, and took a sample over twice the size of any that I'd be serving... after not feeling the slightest bit sick (and I don't have an iron stomach), I decided it was safe for consumption - also I knew that I had no immune compromised people being served. The wagyu beef cheek pastrami was a huge hit. I served it with the aromatic alsatian mustard, which was a little vinegary and loose because I misunderstood the instructions and pureed the mustard seeds with the soaking vinegar. All in all, still a hit though.

    Sous vide braised snails with garlic puree and parsley puree. The snails were awesome - great texture. The garlic puree is very unmodernist, but rather straight out of the pages of Bernard Loiseau - you basically blanch the garlic 8 times changing the water each time, then remove the germ and puree. I added a bit of vit. c powder to keep it from browning. Time consuming, but always a hit. The parsley puree was actually "Plan D" since plans A through C were failures. The first was a parsley wafer, adapting the spinach wafer from MC. The book says to dehydrate for 2 hours, but I could only get it solid after about 12 hours, at which point, it was still a bit dense, and bitter as it's basically pure parsley. The problem may be with my dehydrator, which is basically my pilot-less gas oven set as low as possible, with the door propped open by a wooden spoon. The thermometer in my oven read about 145-150F. Plan B was a parsley meringue, adapting the beet meringue from MC. The recipe says to pipe into a 2" thick mold and bake at 195 for 2 hours. I piped the parsley meringue into a 1-1/2" mold, but after 2 hours, it was not even close to set. After 6 hours, it was drier but still quite soft. I wondered if it would stiffen as it cooled, so I took it out of the oven. Big mistake! I watched it starting to deflate, and then quickly put it back in the oven overnight. The result was a stratified meringue - airy at the top, and progressively denser to the bottom. Plan C was a parlsey air from MC, but I couldn't get it to foam no matter how hard I tried. Maybe my parsley juice was too thick, or my hand blender not at the right angle, or depth or something... I'll have to experiment more with this later when I have more time. Plan D was to take the failed Plan C in a squeeze bottle and put a drop on each portion.

    Wild mushroom and goat cheese "taco", where the taco shell was made using the cornet recipe from the TK smoked salmon cones. Came out great - everyone loved the texture and flavor of the shell.

    Cocoa dusted Aerated Squab liver torchon, scented with star anise, and hazelnut. I actually couldn't do this out of the book because I odn't have the konjac yet, so I found a video of Wylie doing this online. Mine was a combination of his recipe and techniques from MC. So I sweated shallots in butter, and deglazed with Cognac, flambeed, then added to a bag with the squab livers. Cooked at 131 to pasteurize (since I wasn't using them for another few days). Reheated then pureed the whole bag, run through tamis. I hydrated agar in hot water, dissolved in gelatin, then emulsified into the squab livers with some egg yolk. Cooled by blending basically making an agar fluid gel. Put in mason jars and vac'd, then refrigerated. This technique worked really well - I'd definitely do it again - the liver had a great gaminess and consistency, but since it was aerated, wasn't as intense as a pure pate would have been.

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