torolover

I made a big batch of Ivan Ramen sofrito made of only onions, garlic, ginger and apples cooked in oil for 4 hours with no salt. How long can I keep this in the fridge? David Chang has a recipe for XO sauce (shallots, garlic, dried shrimp, dried scallop, country ham) which he saids can keep forever in the fridge. Why does the XO sauce last so long compared to my Sofrito? Is it because of the salt content and preservatives of the dried shrimp/scallops? Thanks!

Just got my Benu cookbook. Some of the recipes are surprisingly simple. Anyone cooking from this cookbook?

Thanks of the tips! There is info for Duck Legs, but I couldn't find much info for Chicken Legs/thigh. Anyone else with good times and temps?

Anyone have a good time and temp for sous vide chicken thighs? I'm looking for really tender meat, but still juicy and not mealy. I have tried 156f for 3 hours and 6 hours which is pretty good, but looking for more opinions. How about Sous vide duck legs time and temps? Thanks!

The reason don't want to use the pressure cooker, is because Ivan Orkin, and other japanese chefs insist chicken stock taste better at 176F and not at higher temperatures. I'll have to do some taste tests..

Ivan Ramen in his book insists Chicken Stock taste best when chicken is cooked no higher then 176F for 5 hours. This got me thinking, how about putting a chopped up chicken into a bag with no water, and sous vide at 176F for 5 hours? The bag will end up having only chicken juice and the scum can easily be strained. This juice should be very potent, but can easily be adjusted adding more water or vegetable stock. Any thoughts?

Thanks for the tips guys! I assumed at level 2 the pan is at low heat. I was really surprised that level 2 can give me temperatures of over 500F! I told my wife not to use the pan at medium heat which is level 5. Since level 2 already can reach 500F, probably I should tell her the max heat she should use is level 1?! With food, what is the maximum heat level I should use? Level 1, 2, 5 or something else?

On the instructions it saids that the non stick all clad pan can be put into oven no hotter then 500F. I put the pan on my electric smooth top burner on only level 2. After 10 minutes, I checked the temp of my pan with my infared gun and it was over 500F! Is this OK? Or does this mean I can only cook at level 1 to be safe? Thanks!

What temp is a gentle simmer? These descriptions are annoying! Is gentle simmer the same temp as bare simmer? For example recipes for cooking stocks or braising meats they say cook at a bare simmer or heat right when you see small bubbles. What exact temp is this? If bubbles start forming at 212F, then boiling and bare simmer or gentle simmer is pretty much the same thing!

Some recipes call for a bare simmer. Exactly what temperature is that? When I use my thermometer it just starts to bubble at 200F.

I remember reading about dangers of storing garlic and oil in the fridge because of Botulism concerns. How long can your store this? David Chang has a recipe for XO sauce and said you can store it in fridge for months. Is this safe?

How about reducing the stock and putting it into dumplings to make xiao long bao? Xiao long boa are dumplings where when you bite into them, they squirt with lots of juice. The juice is from the gelatin that's put into the meat. How about reducing the stock and adding soy sauce, mirin, sugar, to make a really good teriyaki sauce?

What are the pros and cons of using each of these thickeners? Wondra Xanthan Ultra Tex Gelatin

Anyone going to do some tests?

2 Michelin star Manresa cookbook blanches the garlic in WATER 10 TIMES and then blanches with milk on the 11 time! 1 Michelin star Gramercy Tavern cookbook blanches the garlic in WATER 6 times and then blanches with milk on the 7th time. Heston Blumenthal blanches garlic in milk 6 times. He insists on using fresh cold milk for each blanch, and rinsing the garlic with cold water after the milk boils. Then again put the garlic in fresh cold milk, bring to boil, then rinse with cold water and etc.. I still don't understand the reasoning behind the heating, and cooling , heating and cooling. Wouldn't the unwanted bitter compounds only be removed from the surface of the garlic? The bitter compounds would remain in the center of the garlic since the center always stays cool.

Interesting. Why boil, cool, boil, cool, like 5 times? Couldn't you just simmer or sous vide?

Chefs often recommend putting garlic in milk, then when it reaches a boil, strain it, and then cool it. They recommend doing this 4 or 5 times to get rid of the raw bitter flavor in garlic. What is the science behind this? and why milk instead of water?

I've always wondered, do mushrooms, or other aromatics like garlic, onions, and carrots infuse better with fat, or water? I understand if you boil aromatics in water, lots of the flavor compounds evaporate into the air. On the other hand if you reduce the liquid, you can make a more concentrated flavor. If you infuse aromatics with fat, flavor compounds shouldn't evaporate into the air I'm guessing?

I've compared chicken breast stock, chicken thigh stock, chicken wing stock, and chicken feet stock. I only use chicken and water for the stock. I added a little salt to each stock to get a better taste. Chicken breast stock tasted the best. That's why I don't want to use chicken wings or chicken feet. I will try the xanthan gum today and report results. Thanks!

I have compared chicken feet broth compared to chicken breast broth. Chicken feet broth, though gelatinous, tastes musty. This is why I'm thinking of adding gelatin instead of adding chicken feet.

Thanks for the tips everyone! My goal is to make the ultimate thick chicken ramen broth. For flavor I'm pressure cooking chicken breast for flavor. Serious eats said chicken breast will give better flavor for broth then other parts of the chicken. For body I'm thinking of using xantham gum or gelatin. I don't want to use chicken feet or wings for collagen because I don't want to mess up the pure flavor of the chicken breast. I plan on simmering aromatics for only 45 min since recipes from French Laundry, Manresa, and other Michelin star cookbooks only simmer veggies for short periods to get a fresher flavor. Any tips? Thanks!

If I wanted to make my Ramen soup thicker, would you recommend using Xanthan gum, or Gelatin? Traditionally Pork or chicken ramen soup is boiled for hours to convert collagen to gelatin, so I figured gelatin is a more natural choice, but I've read some good things about Xanthan gum. How much should I put by percentage and at what temperature? Thanks!

OK, now I'm confused. So is it OK to pressure cook a couple pounds of pork fatback in my pressure cooker without using mason jars? If I have to use water, how much water do I need use? Thanks!

Good point! I was worried that the hot oil may spew and burn through the rubber gasket. Is that a concern? Or is 250F too low temp. Thanks!

I want to render fatback into oil. I want to pressure cook a couple of pounds of fatback directly in the pot. Is this safe? Do I need to add water? I'm also thinking of pressure cooking fatback with lots of garlic, onions, are carrots. Any dangers to be aware of?