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Borgstrom

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Everything posted by Borgstrom

  1. I gave up on FN a long time ago; at one point you could learn something but these days it is all about the personality. There are alternatives, however. I recently discovered this great series of 24 35-min lectures by Bill Briwa of Culinary Institute of America (The Everyday Gourmet: Rediscovering the Lost Art of Cooking). His "personality" would never make it to a pilot on today's FN, but he is engaging/sincere/competent enough to make the series really worthwhile. I was more than happy to shell out $69. I've saved all the videos on my computer, and then watch them on my TV through Appl
  2. Recipe was loosely based on the Tartine basic country loaf formula Made "starter" night before with flour/water/yeast in bowl left on counter Used 1/3 each AP flour, home ground hard white wheat, home ground hard red wheat in Vitamix with dry blade. Note: Vitamix gets flour pretty warm - 122F after 45sec on high. This may deactivate some of the enzymes needed to convert starch to sugar for the yeast during autolyse ; need to research... About 75% hydration. Autolyse 1 hour 3 hours bulk rise @ 80F 5 hour proof @ 80F Paid more attention to stretching dough, creating tension on outer su
  3. I've had pretty good luck with my unit; it's great to not have to heat up the big oven. And it does a good job on bread; here are some pictures from a recent whole wheat batch:
  4. My Devin Thomas 240mm Gyuto AEB-L knife....or maybe my Devin Thomas 150mm Petty AEB-L knife...the only knives I use anymore. These would be the only things I'd grab from the kitchen if the house was burning down...
  5. Borgstrom

    Chicken Wings

    Best wings I ever made were from this recipe: http://blog.sousvidesupreme.com/2011/02/deconstructed-buffalo-wings/ I made them for Superbowl Sunday, and can't wait to make them again! Boneless chicken wings stuffed with a blue cheese / chicken breast mousse, rolled into a cylinder and sous-vided, sliced into serving-sized pieces and then deep-fried for color and crunch. Yum! I wish I had pictures, but they were consumed before I got the camera out.
  6. I was disappointed to find that instead of metric weight/mass based measurements, the version I ordered from Amazon.com had US/volume based measurements. I then ordered the version from Amazon.ca (Canada), which had the metric measurements on the pages shown at the site, but, alas, it shipped with the US measurements. Now I have two copies of the version I don't want. Perhaps the UK version has metric/mass based measurements, but I'm not sure if I'm willing to purchase a third version at this point...
  7. Definitely looks like a Kramer Chevron Damascus Gyuto: http://kramerknives.com/d7_chevron.htm Nice knife if you can get one... #5 looks like a Devin Thomas ITK -- the only really nice knife I have -- the AEB-L steel never rusts but keeps a wicked edge forever... http://www.devinthomas.com/midtech.cfm
  8. Borgstrom

    Dinner! 2012

    Tried the Momofuku short ribs again tonight: 48-hour SV short ribs with Maldon salt; dashi-braised daikon with pickled mustard seeds; pickled carrot; blanched scallion. This time I SV'd at 56C instead of the book's 60C -- definitely more pink than last time, but I might go down to 55C next time. This is actually one of the first times I've taken advantage of the cook/chill/hold/retherm benefit of SV. I made all of the components for the dish over the weekend, as I meant to have this on Sunday. Plans went awry before I started final assembly so I was able to keep chilled and retherm/assemb
  9. I'm pretty happy with my Weston Pro 2300 -- bought for $400 in 2010 (price has come down since) and still going strong, no problems. That itself could actually be a problem because at some point I would like to upgrade to a chamber model to make life easier with liquids and to try other techniques (compression/infusion). At this rate it will be a while before I get a chamber sealer if I wait for the Weston to break down...
  10. I've been very happy with FoodFresh bags -- about $15 for 100 8x11.5, 3-mil bags. Not sure how that compares to rolls.
  11. An interesting paper published last week in Nature, Flavor network and the principles of food pairing, shows that Western cuisine tends to favor ingredient combinations where flavor compounds are similar while Eastern cuisine tends to the opposite, with ingredient combinations where flavor compounds are not similar. Fascinating. Perhaps this insight open the door to new flavor profile options for Western or Eastern cooking. What do you think? Abstract:
  12. Borgstrom

    Whole Pork Filet

    I really like a spice-rubbed tenderloin. Create a rub with ancho chile powder, brown sugar, pasilla chile powder, chile de arbol powder, cinnamon, allspice, salt. Coat the tenderloin with the rub and sear off all sides and finish in oven. Serve with an bourbon-ancho sauce and red-pepper sauce. From Mesa Grill cookbook by Bobby Flay.
  13. Check out Home-Barista to catch up on all the latest coffee/espresso buzz. This article is a good place to start for different options at various price points. Rocky/Silvia combination is pretty well regarded and has a long track record and many fans. If you've mastered that and want to move up, I think you are leaving the "entry level" category. What direction are you looking to move? Better shot quality/consistency? More steam power for milk drinks? Better ease-of-use (i.e. PID, double-boiler, plumbed-in)? I recently moved from an E-61 machine (single boiler, non-pid, heat-exchanger, n
  14. You can only get it online, but if I were in the market for a hand grinder I would go for the Pharos by Orphan Espresso. Very highly regarded by the folks at Home-Barista and CoffeeGeek.
  15. Borgstrom

    Hot Ice Cream

    I made the Khymos version of Hot Vanilla Ice Cream (edit: from Ideas in Food, it would appear) last year, served with caramel powder, nutella powder and a cold espresso espuma. (get it -- hot ice cream with cold coffee). It definitely wasn't ice cream and coffee, but it tasted great and was a great way to finish off a modernist dinner.
  16. While I don't have a huge amount of experience, what I've seen so far is that most of the smoke flavor is absorbed early in the smoking process. For fish, smoking 15-30 min is enough to get great flavor (no SV needed). For meat, a few hours at low temp is usually pretty good. For the MC pastrami, I smoked it for 4 hours and then SV for a couple of days and it turned out great. For pork shoulder, I tried smoke + 2 days SV vs. smoke + overnight low-and-slow BBQ. Both were very good, but different. The SV version was much juicier and didn't have as much of a bark. The traditional version was drie
  17. I looked around at these last summer and ended up getting a BBQ Guru. I used on some overnight cooks with my BGE and it worked very well: http://www.thebbqguru.com/products/DigiQ-DX2--%28Build-your-package%29-.html. Stoker is another option with remote monitoring over WiFi, but it seemed a bit complex for me: https://www.rocksbarbque.com/Systems.html I've found it difficult to keep the temperature consistently below 225F or so on a charcoal grill even with a controller; you need to have a very tight seal on your cooker so no extra air gets in beyond what the fan sends it. I've also found tha
  18. Borgstrom

    Short Ribs

    I usually get my short ribs from Costco, and they come boneless and pretty well-trimmed.
  19. Yes, I used isomalt. I found it online and have never seen it at my WF...
  20. It has two ports in the vacuum area - one for the vacuum suction, the other for the vacuum sensor. The vacuum suction port can be used for accessories - I have tried it a few times to do things like make aerated chocolate, but not for sealing liquids. I eventually got a cheap impulse sealer (about $40 online) to make my liquid sealing a bit easier. Some day I'll have to go all the way and get a chamber machine....
  21. It can be automated if you're willing to part with $1100 http://www.robotcoupeusa.com/products/product-info.php?id=19
  22. I've kept some powders as long as a week or so; no experience beyond that. Key point is to keep the powder dry. I put a desiccant pack in with the powder, all in an airtight container.
  23. I'm impressed that you were able to keep the temp so low. I've only been able to get it down to about 200F reliably, and this is with everything almost completely closed up and no Guru. When I attach the Guru there is enough airflow that, even with the fan off, temps go up to 250F. I tried closing the slider on the Guru attachment to about 3/4 closed, but it had no obvious affect. What's your secret?
  24. Why is this? Did they explain? I don't know...I didn't think to ask at the time for clarification, hence my follow up here. I'll have to look in their book to see if it's covered....
  25. I took the Ideas in Food: Sous Vide 2.0 class at Le Sanctuaire today. During the class, Alex mentioned you'll get better results if you chill & retherm SV-cooked foods rather than just use directly from the SV cooking bath. I always thought the chill/retherm steps were just to stop cooking and reheat food prior to service, usually in a commercial setting. Does anyone have experience with this? Will you get better results with a chill/retherm cycle even for items that will be used immediately? Perhaps time for another experiment...
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