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KennethT

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Everything posted by KennethT

  1. KennethT

    Airs

    I actually love the idea of the kaffir lime scented coconut air... I wouldn't have a recipe because I typically don't work with recipes... but kaffir lime is a leaf from the kaffir lime tree... you can usually find them either fresh or frozen (they freeze great) in an indian or asian grocery... whatever you don't use, just stick in a ziplock bag in the freezer... you don't really want to eat the kaffir lime leaves (they're pretty tough) unless you mince it into fine pieces or chiffonade... but what I like to do is to cut it into strips and simmer them in the coconut milk for about 10-20 minutes... you can't miss their aroma... then just strain them out... edit - the fresh ones would be in the refrigerated case...
  2. I think it really depends on the places and types of food that are involved in the restaurants as to the success of the evening... When we travel, my wife and I (who can eat a lot we are told) commonly have problems - especially when travelling in france... our typical trip includes a 2 or 3* place each night... usually we have a very light lunch (just some mussels or a baguette) or sometimes even nothing... the problem is that after a few days of these big meals with snakc with champagne, pre-amuse, amuse, appetizer, main course, pre-dessert, dessert, petit fours - not to mention if we wind up getting the tasting menu - we wind up getting sated... the first night is always ok... even the second is ok... but after that, the satiety is just always there... we wake up in the morning and we're not really hungry - and not really hungry all day... then a little hungry by dinner time, but we could probably just have a light snack and still feel ok.... I think one of the worst experiences of my life was our 4 day trip to Paris where we ended with Guy Savoy... Let's put it this way - we were burping upon walking in the door, and said to each other in a hushed tone upon sitting down "I don't know if I can do this!!!"... It is a true testament to how good that place is that we ate everything on our plates (incluidng their bread pairing) up until the dessert trolley came by (after the normal desserts - and of course the cheese course).... But, we always say that we would have enjoyed that amazing meal much more if we had actually walked in hungry... Also, I find it amazing how satiety deadens the palate... Just my thoughts for whatever they're worth...
  3. KennethT

    Airs

    i like the lime air idea actually thanks.....if anyone has any other ideas please let me know, im interested for the future ← How about a coconut milk air? ← would coconut milk be too overpowering for the mango? ← I figured the intensity ofthe coconut milk would be decreased in air form - so it would be a good counterbalance of the fruityness of the gazpacho... edit - plus I think the color contrast would be nice too... edit - or you can do a play on the Thai dessert mango and sticky rice where the sticky rice is soaked in coconut milk and sweetened with palm sugar... so the air could be a slightly sweetened coconut flavor...
  4. KennethT

    Airs

    i like the lime air idea actually thanks.....if anyone has any other ideas please let me know, im interested for the future ← How about a coconut milk air?
  5. I have a question for those who do the vacuum packing using a chamber vacuum... if sealing something with liquid in the bag (like a marinade or de-alcoholed wine, etc.) do you find that the liquid boils at the time when the vacuum is applied? If so, is it a problem during sealing? Thanks... edit - also, what is the standard vacuum that is applied prior to sealing - without trying to compress watermelon or something...
  6. I wish I had access to liquid nitrogen - that would make the fast ice cream without the carbonation effect... but I have no idea where to get it, and I have no dewar flask for storage... I had thought that I'd use dry ice since I can get it pretty easily and just store it in a cooler... I had thought about the carbonation (cold + CO2 = carbonation) but hoped that it might dissipate before serving... in my prior experiment, upon first tasting, it was definitely carbonated, but after setting in the freezer overnight, it lost the carbonation - and expanded the container a bit! I was hoping that the small dry ice particle size would incorporate faster, and also "uncarbonate" faster too... but no such luck... edit - also, I was hoping that since I wasn't adding the CO2 at any pressure (other than normal atmospheric) that not much would be incorporated into the mixture... I was hoping that the CO2 would just bubble off as I stirred... which happened for the most part, but some did dissolve into it... If no one has done it already, I may at some point do an experiment where I make the ice cream, then taste every hour or so to see if it loses the carbonation over time...
  7. It's true - it actually wasn't unpleasant at all... and most of the guests really liked it and even commented about how they thought the prickliness woke up their tongue... I tasted it just before plating, realized the carbonation, and, when serving, introduced it as a Vanilla Cream Soda ice cream because I think perception can be highly influenced by expectations...
  8. So I tried this again the other night and came up with a slight problem... I started with base that had been sitting in the refrigerator for 24 hours, then added, a bit at a time, powdered dry ice (that had been sifted through a strainer to remove any pea sized pieces) and stirred with a wooden spoon - total freezing time about 5 minutes... I then served it straight from the mixing bowl. The result was extremely creamy soft serve consistency... The problem was that it came out slightly carbonated - so it was creamy but had a pricklyness to it... does anyone have any thoughts as to a way around this? I wonder if I let it set in the freezer for a bit if it would lose the carbonation? edit - something happened when I hit the post button before... sorry!
  9. So I tried this again the other night and came up with a slight problem... I started with base that had been sitting in the refrigerator for 24 hours, then added, a bit at a time, powdered dry ice (that had been sifted through a strainer to remove any pea sized pieces) and stirred with a wooden spoon - total freezing time about 5 minutes... I then served it straight from the mixing bowl - soft serve consistency... The problem was that it came out slightly carbonated... does anyone have any thoughts as to a way around this? I wonder if I let it set in the freezer for a bit if it would lose the carbonation?
  10. KennethT

    Foam Recipes

    I have it in powdered form... I don't know how the strands would work... but the powder is easy - just take a knife tip or two into cool liquid, whisk to dissolve, then bring to a boil... you should see it thicken very quickly... then pour into the whipper and charge
  11. KennethT

    Foam Recipes

    as far as isi whip makers, which is a good one to geT? ← ISI is the manufacturer of the whipper... they make a bunch of different styles but I like the ThermoWhip because it will hold hot liquids hot for 3 hours, and cold stuff cold for 8 hours... plus, a lot of their whippers can't be used with hot stuff, while the ThermoWhip can... they're a bit expensive on ISI's website, but you can get some good deals on Ebay (where else?) plus, you can also get some good deals on the charger cartridges - for hot stuff, you'd want the nitrogen cartridges, not the CO2 unless you want to carbonate your foam as well... hehe
  12. KennethT

    Under cooked Pork!

    At the top of the table, perhaps, but certainly further down they can (and are!). Naturally there are many factors at work and the FDA is not attempting to compensate for all of them. But if, for example) you hold the center of a loin roast at 135 for ten minutes, say by cooking it in a smoker set to 225 degrees, you will have a perfectly safe piece of meat, at least by FDA standards. ← oh, absolutely... it's no problem when you get into the medium-rare range of pork - you can even do it on a grill - I've cooked a pork tenderloin on the grill and the center has definitely been at 135 for 4-5 minutes before starting to cool down... The problem comes in when you want to attempt to do "rare" pork - like 125F - holding for 4.5 hours... the next question is - would anyone want to eat pork that rare?? I wonder what it would be like, taste and texture... But, again, I don't know if the 125F pork is so safe - although the trichinea would be taken care of, salmonella would still be a problem (if it was present in the first place, of course).. plus, I don't think it's ever a great idea to have something sitting in the hotspot of the danger zone for that long... then again, I think there's a higher chance of the pork being tainted with salmonella or listeria than with trichinea nowadays...
  13. KennethT

    Under cooked Pork!

    Hi, It should be noted that these USDA guidelines (http://www.aphis.usda.gov/vs/trichinae/docs/fact_sheet.htm) state, "It should be noted that these times and temperatures apply only when the product reaches and maintains temperatures evenly distributed throughout the meat." Microwaving does not provide the even distribution of temperature required. Tim ← Most standard cooking methods could not be used to achieve the results in the table since you must maintain those temperatures for the duration of the time indicated... the only way I can think of doing that is sous vide where you can set your bath temperature to be equal to that of the target temperature, so that once the pork reaches that temperature, it can stay there indefinitely (until you take it out of the bath). It would not be safe to do this in a 125F oven, for instance, because air is a poor conductor of heat, and a piece of pork straight out of the refrigerator would take forever to come to target temperature of 125F sitting in stagnant, or even circulating air, which would be extremely unsafe from a bacterial viewpoint.
  14. KennethT

    Under cooked Pork!

    Anything else to worry about beside Trichinea, or once the T. is dead everything else will be, too? It's interesting that the times are so short even down in the 125 F range: doing a slow-cooked tenderloin it seems like you can keep the temp very low. By the time the center has hit 135 F it has probably been long enough to be safe. ← Most of the common pathogens, like salmonella and listeria monocytogenes aren't killed until being held at alittle higher - usually, the lowest you should go to is 130F... the FDA has tables on how long to hold something at those temps... for instance, they list for beef, pork and lamb that 130F for 112 minutes or 131F for 89 minutes will be considered pasteurized. For chicken and turkey, they have a min. temp. of 136F for between 64 and 81.4 minutes depending on fat content (the higher the fat content, the longer the pasteurization time) The pasteurization times are logarithmic though - so you can pasteurize chicken or turkey at 140F (still a little pink and really juicy) if you hold it between 28.1 and 35 minutes depending on fat content. I cook chicken to 140F all the time - it is always super juicy... I haven't tried it at 136F though - I wonder if it would be a little TOO rare...
  15. The way I read it, the zest from the preserved Meyer lemons is used to garnish the one filled with fava bean puree. Though that doesn't explain why it calls for you to make 6 of them... What, you don't just keep preserved Meyer lemons on hand at all times? Ever since I got access to the Mosaic, I've been dying to make the truffle explosions, and I probably will as soon as I get a pasta roller. It's good to hear that others have had good luck substituting for truffle products; I've been planning on using soaking liquid from dried porcini in place of the truffle juice. I'll have to give some reduced mushroom stock a try. ← I know this is a bit off topic, but ever since I read Eric Ripert's A Return to Cooking, I ALWAYS keep lemon confit (preserved lemon) in the cupboard.. it's quick and easy and cheap to make (well, quick not counting the preserving time), keeps for a long time, and I use it in almost everything - it really gives a great sparkle to dishes without the acid of lemon juice... if you use only a little bit, it adds that "jeez, what is in this that makes it so good?" quality without making it lemony.... I go through so much that now I have a revolving stash... I have one mason jar ready to go in the cupboard, while another is "curing" for 4-6 weeks in the refrigerator.... usually, by the time my cupboard runs empty, the refrigerator one is ready to go... so it goes into the cupboard and then I just make another batch to get started again!
  16. KennethT

    Jambalaya Revelation

    That's really interesting! Do you feel like the rice gets that flavor really seeped into it, or is it that it's impossible to tell since it's all coated with the sauce?? Got a quick idea for gumbo?
  17. I haven't done garlic yet, but I'd assume 180 would be pretty good since other veggies do well at 180... I'll be curious to hear your results! With the duck skin, I'd go with the nose... the nose knows! You can smell when the fat is rendering and skin begins to crisp... plus, you can always check it every once in a while by lifting up the silpat for a second... I like to do it between two sheet pans - never tried the silpats - I always assumed that the silpats would insulate the skin too much and not let all the heat in... The other night, I did chicken breasts at 140F with a tablespoon of butter, some fresh thyme sprigs, and some rehydrated porcini mushrooms... The chicken wound up getting a really nice earthy flavor and was super tender and juicy... plus, the mushrooms turned out great too.... made a sauce using the rehydrating liquid as a base, reduced adding a bit of dijon and creme fraiche... then added the bag liquid when the chicken finished... The rest of dinner actually took a lot longer so I left the bags in the 140F waterbath for like 2.5 hours with no adverse effects... I love this method!!!
  18. KennethT

    Lobster Roe

    The tomalley is light green in color... if the lobster is a female and has roe inside, the roe will be a very dark green in color, which will turn orangy-red when cooked... Personally, I like to remove the dark green roe from the females prior to cooking... you can then push this through a fine sieve and mix with crushed ice and use to make a raft for clarifying lobster consomme... using most egg whites will extract flavor from the consomme, but using the lobster eggs does a good job of clarifying, but does not remove the lobster flavor...
  19. Interesting... did you add any liquid to the bag with the rhubarb, star anise, vanilla and cinnamon? Also, was the rhubarb stringy at all?
  20. The tail was about 1" thick at the thickest part... so according to the tables provided by NathanM in the sous vide post, it should take about 46 minutes - and I think I left it in for about an hour, just in case... it was one of my first sous vide experiments after I got my circulator... I typically slice lobster depending on the presentation - I don't think the slicing direction affects tenderness like it would with meat - so sometimes I slice crosswise across the tail to make 3/8" thick medallions... and sometimes I'll slice it lengthwise through the middle (to cut it in half)... I usually try to remove the claw in one piece and present it whole...
  21. I've cooked lobster SV at 45degC according to NathanM on the Sous Vide post... but I always find it a little undercooked - each time, I find the claw meat has tons of jelly around it - and the tail meat is cooked, but still a little chewy - the raw kind of chewy, not the rubbery over-cooked chewy.... Also, it's best to first remove the shell, which is kind of a pain, prior to bagging... you can do the tail in the shell - but you have to put a folded aluminum foil "pad" over the spiny parts of the shell or they tend to pierce the bag. One day I was going to try again but at about 46-47degC... but I haven't tried it yet...
  22. So, after some experiments, I came to a few conclusions... First - my setup.... I had a couple of 5 pound blocks that were broken into small chunks... and then further broken by putting the chunks into a towel and hitting witha rolling pin until there was small pieces, and fine ice dust... I used a standard hand mixer on low speed using the egg beater attachments - in hindsight, not the best, but more on that to come... Total time from cream to soft serve ice cream was about 5 mintues.... Some things I found: First, the base must already be COLD - like refrigerator temp cold... the reason is that when the dry ice hits a warm, or even cool base, it froths up for a while looking a little like Mount Vesuvius or one of those volcano science projects I did as a kid... much less frothing when the base was cold. Also, my first experiment was using small pieces of dry ice broken from a large block... this proved problematic for a few reasons - sometimes the small pieces (size of a marble) would have cream frozen around it and you'd have to beat it apart with the beater... I was a little paranoid that there were small chunks of dry ice throughout so I beat it like crazy, putting in more air into the mixture than I'd like... it didn't come out carbonated, but it wasn't as dense as it usually is with the same base recipe... I think the best way to do it, is to pulverize the dry ice into a powder - like snow... my first experiment did this by putting the dust/small pieces through a strainer to get only the dust... much better, more even distribution, and no worries of biting down on a chunk of dry ice! So that means less mixing, for a denser product - well, you could always whip it extra if you'd like, but I think it would be possible for a gelato like product this way... The chunks/pieces broke apart pretty easily -I haven't tried it yet, but it seems that it would work fine if put in the food processor - maybe even the blender... All in all, it was pretty good - not hte best ice cream I've had, or made, but an interesting experiment...
  23. Check out the Martha Stewart video with Heston Blumenthal linked above in a previous post... he did it with the dry ice, but it didn't seem like he carbonated the ice cream - Martha and some other guy (maybe the producer?) both said it was really smooth textured, but no once commented on a fizzy feeling... it didn't seem like he added that much - and he didn't add it all at once either - he started the mixer then added a spoonful, the another spoonful, then another until he thought it looked right... Another thing Blumenthal mentions in the recipe attached to the video is that the base should be chilled in the refrigerator before freezing with the dry ice... maybe that would keep it from getting to fizzy??? I'm going to try to do a test this weekend - will post how it goes...
  24. I agree... food grade is the way to go - but I have no idea where to get it... a quick google search found 3 companies in Manhattan that sell dry ice... one of them never heard of food grade dry ice and had no idea if his stuff was or wasn't (I've actually bought some from him a few years ago for an industrial purpose - and it looked pretty clean)... another said "why would you want it food grade - you can't eat it!" I haven't called the last one yet.... Any ideas where to get it in the NYC area?? Preferably in Manhattan? Thanks!
  25. I just checked out the video clip of Blumenthal doing this... thanks for the link!!! A few times he refers to the idea that you can do this at home very easily, and he never says "just make sure to get food-grade dry ice" or anything like that... I wonder if there is such a thing as food grade dry ice... Maybe I'll just try some, and hopefully I won't go blind...
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