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dcarch

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Everything posted by dcarch

  1. dcarch

    Dinner! 2010

    Kim Shook: "dDcarch – that blueberry lime jello was just incredible. And how’d you cut the pineapple so thin in the beef dish?" Thanks Kim. How? Practice? dcarch
  2. Thank you very much. I feel really good coming from you! WOW. Do you have a chapter on black garlic? Very interesting stuff for cooking. Lot's of unknown science to me. dcarch
  3. To Nathanm, I am very much looking forward to have a copy of your book. While not being a professional chef, I have alway believed in the importance of science in cooking. I have alway enjoyed fooling around with new ways of doing things. Here is what came out from my playing with the physics of making bacon: Here is another one I just did with scallops. You will notice that I have some black stuff on top. I have succeeded in making my own black garlic with a machine I made. I would love to have an opportunity to visit you and talk to you in person. dcarch
  4. Much better. What do you think? Need more green for the pea shoots? less red for the fish? whiter background? dcarch
  5. I use Corel to do this: dcarch
  6. What's the black stuff? BTW, beautiful! dcarch
  7. There is an even better reason to use white blackground. If you print your photos, a dark background probably uses 100 times more ink. You know how expensive inks can be. dcarch
  8. New to this SV cooking concept. I am trying to build myself a setup. I apologize for asking stupid questions: Is it correct to call it ” Vacuum packed” ? Water boils in room temperature under vacuum. Shouldn’t it be called “airless” instead? I don’t remember this, but I think there will be 14 lbs/ sq. in. of pressure on the food if it is under vacuum. Wouldn’t that squeeze all the juice out of food? Thanks for your patience. dcarch
  9. dcarch

    Dinner! 2010

    Hey guys! Are we having fun or what? Beef tenderloin with pineapple. dcarch
  10. Here are my thoughts, ideas for a home refrigerator: Fundamentally: 1. Since the compressor and condenser are on the bottom and they generate lots of heat, the freezer should be on the top. 2. Since the dividing wall between the refrigerator and freezer material should be as little as possible to give you more interior room, double door gives you less storage space. 3. By the definition of geometry, a sphere give you the most volume with the least surface area, the next would be a perfect cube; therefore a long rectangular double-door design gives you the least storage space. Otherwise, depending on your cooking requirements, physical conditions, family makeup, etc. there is no one single arrangement of doors and drawers which will work for all. My cool [yes, pun :-) ] ideas for improving refrigerator designs: 1. LED lights in the freezer, and refrigerator. Have you tried to replace those lights? And why many have no lights in the freezer? 2. A small motor drive that can move the refrigerator forward and back so that you can clean the coils and all the nasty crap under and behind. When was the last time you did that? Once the coils get dirty, all the Energy Star ratings go out the window. 3. A digital display to show temperatures and much better temperature adjustment controls. 4. Split design for the compressor and condenser so that you can install the condenser outside. You get almost free cooling in the winter and less air conditioning cost in the summer for your home, also a lot more room inside the refrigerator and no more impossible cleaning of the coils behind or under the refrigerator. 5. For families with lots of kids, glass doors so that you can see inside. I would say that 50% of the time you open the doors just to look. 6. A compartment for activated charcoal air filter and a big sign that says, “ No! Baking soda does not absorb odor. It’s a scam!” dcarch
  11. dcarch

    Dinner! 2010

    "dcarch, I don't know what you do for a living, but you need to set up shop with Prawncrackers as professional food stylists and photographers. I'm contemplating making a collections of y'all's photographs to post on my kitchen bulletin board to inspire me. Beautiful, beautiful meals!" That's quite a compliment, kayB. Thanks. I am just so overwhelmed by all the amazing display of food art here! I make BBQ ribs with mango sauce and a blur berry lime jello. dcarch
  12. dcarch

    Crystal Clear Ice

    In that linked article, "---I sampled the shaved ice and found it had a soft taste and quickly melted in my mouth. It definitely wins a gold medal in my book.---" Have you tasted the purest water? distilled water? It really tastes funny. It is what you are used to tasting. dcarch
  13. dcarch

    The Ultimate BLT Sandwich

    BLT B = Beef Steak tomato L = Lime Green Salad tomato T = Tangerine tomato dcarch :-)
  14. Fun thread! My attempt in genetic engineering: dcarch
  15. dcarch

    Dinner! 2010

    You're messing with all of us. I have never seen bacon curled up like that, like flower petals or a bowl. Fabulous presentation. So tell us how... (Kim, love the cannelloni.) OK. I will tell you. But promise you will not tell Kim. :-) Basically I like eating bacon. Lots of bacon. Obviously bacon fat can be an issue. I developed different ways to make bacon so that most of the fat can be drianed off and the bacon strips would be uniformly crispy. The straight bacons were baked stretched out, away from the fat, and the curved ones were baked on a curved surface so that all the fat would drain off. The bacon strips were never fried in the fat. dcarch
  16. dcarch

    Dinner! 2010

    Kim, I am not done playing with bacon yet :-) More BLT with M. cheese, and Magic Puff bread. dcarch
  17. dcarch

    Crystal Clear Ice

    You can stir liquid in a container using a motorized magnet to drive another magnet. Laboratories do that all the time. dcarch
  18. dcarch

    Crystal Clear Ice

    IMHO, that will not work. Just before water starts to freeze, it expands and becomes lighter. It floats to the top and freezes from the top down just the same. dcarch
  19. dcarch

    Dinner! 2010

    Lot's of tomatoes from the garden. Made BLT using Chinese spring roll wrap. That's Green Giant tomato. dcarch
  20. dcarch

    Crystal Clear Ice

    Several points: 1. A normal refrigerator compressor is either on or off. There is no adjustment for temperature. An automobile compressor can, by varying the speed of rotation. A solid state (peltier junction thermoelectric heat pump) device can by varying electric current. Thermostatic control in a freezer is not accurate. It can vary by more than 10 to 20 degrees. 2. As long as there is ice in water, it does not matter how big the ice chunk is, the temperature of the water will always be the same. 3. Cooling pure water slowly can result in super cooled water. The super cooled water can freeze instantly, resulting in a very cloudy block of ice. 4. I am not sure about this: Water never chrystalizes when going from water to ice. It only chrystalizes by scintilation, as in snow flakes, as in ice forming on the freezer walls, i.e. from vapor to solid without the liquid phase. dcarch
  21. dcarch

    Dinner! 2010

    WWWWWoWWWWoWWW! I can't believe the dishes you guys are making. Amazing creativities and skills! dcarch
  22. dcarch

    Crystal Clear Ice

    I have been to a chip making factory and have seen “zone refining” and doping of semi-conductors. I didn’t think that would apply to ice making in water. But you are correct, “fractional freezing” is a way to isolate impurities in water. It appears to me that impurities in water, if concentrated by fraction freezing, would not appear as white bubbles in the ice. Yes, pure water is a very poor electrical conductor. Interestingly, molten glass is an excellent electrical conductor. Maxh, you have a very good engineering/science mind! dcarch
  23. dcarch

    Crystal Clear Ice

    I am not sure that freezing water can selectively concentrate impurities. Also, it seems to me that the actions of "zone refining" in chip making is different than water freezing. Zone refining uses progressive thawing and refreezing to move impurities in a chrystaline structure. The cloudy center of an ice block could be: Water expands as it freezes. Once ice has formed outside a cube and the inside is still liquid, any dissolved air in the water will have no way of escaping. when the interior of the cube is expending, the remaining air bubbles will get bigger and bigger. May be this will explain why icicles do not have a cloudy center? Just a unproven theory. dcarch
  24. dcarch

    Crystal Clear Ice

    The way fiber glass (fiber-optics)for tele-communication is made with extraordinary clarity is by first subject the molten glass to vacuum to draw out most of the air bubbles, then a very high pressure is applied to compress any remaining bubbles to very tiny size. dcarch
  25. dcarch

    Crystal Clear Ice

    Pure water without impurities may not freeze at normal freezing temperature. A condition known as "super cooling". Super cooled water will freeze instantly if disturbed, which may not give you chrystal clear transparency. dcarch
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