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kryptos1

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Everything posted by kryptos1

  1. Thanks J. The classes I have taken on here are pretty hardcore (for me...had to relearn physics) and people from several countries.....its a great challenge and social event at the same time.
  2. kryptos1

    Easter Menus

    Local Leg of Lamb....simple Robushon recipe
  3. I have done a few of these few courses and they are very very good. https://www.edx.org/courses/HarvardX/SPU27x/2013_Oct/about?utm_source=edX+Course+Announcements+Mailing+List&utm_campaign=56368a559e-More_new_courses_from_edX3_28_2013&utm_medium=email ABOUT SCIENCE & COOKING: FROM HAUTE CUISINE TO SOFT MATTER SCIENCE Science & Cooking brings together top chefs and preeminent Harvard researchers to explore how everyday cooking and haute cuisine can illuminate basic principles in physics and engineering, and vice versa. During each week of the course, you will watch as chefs reveal the secrets behind some of their most famous culinary creations — often right in their own restaurants. Inspired by such cooking mastery, the Harvard team will then explain, in simple and sophisticated ways, the science behind the recipe. Topics will include: soft matter materials, such as emulsions, illustrated by aioli; elasticity, exemplified by the done-ness of a steak; and diffusion, revealed by the phenomenon of spherification, the culinary technique pioneered by Ferran Adrià. To help you make the link between cooking and science, an “equation of the week” will capture the core scientific concept being explored. You will also have the opportunity to be an experimental scientist in your very own laboratory — your kitchen. By following along with the engaging recipe of the week, taking measurements, and making observations, you will learn to think both like a cook and a scientist. The lab is also one of the most unique components of this course — after all, in what other science course do you get to eat your lab? COURSE INSTRUCTORS Michael Brenner Michael Brenner is the Glover Professor of Applied Mathematics and Applied Physics, and Harvard College Professor at the Harvard School of Engineering and Applied Sciences. He developed the popular Harvard class, "Science and Cooking: From Haute Cuisine to the Science of Soft Matter," with his colleague David Weitz and chef Ferran Adrià. His research uses mathematics to examine a wide variety of problems in science and engineering, ranging from understanding the shapes of bird beaks, whale flippers and fungal spores, to finding the principles for designing materials that can assemble themselves, to answering ordinary questions about daily life, such as why a droplet of fluid splashes when it collides with a solid surface. David Weitz David Weitz is a Professor of Physics and Applied Physics, at the Harvard School of Engineering and Applied Sciences and the Department of Physics. He developed the popular Harvard class, "Science and Cooking: From Haute Cuisine to the Science of Soft Matter," with his colleague Michael Brenner and chef Ferran Adrià. His research group studies the science of soft matter materials as well as biophysics and biotechnology. Pia Sörensen Pia Sörensen is Preceptor of Science and Cooking at the School of Engineering and Applied Sciences at Harvard University, and the HarvardX Fellow for Science & CookingX. She earned her PhD in Chemical Biology at Harvard University, studying small molecule inhibitors of cell division.
  4. My cousin did several small commercial fishing boats and they had a chef one time who had ready made meals in a pressurized jar (like gumbo) then beef/chicken in vaccume sealed with marinades. They would eat up the fresh veggies/fruit first like mentioned before then canned veggies if needed. Also came with rice (seasoned differently) or butter/garlic/olive oil noodles. They were out like 2 weeks at a time and not picky eaters, so that seemed to work out. I would think the glass may have been a risk to breaking but he didn't mention anything.
  5. Congrats! You took out 2 fantastic chefs! I am doing the whole hog butchering in April there at Local Pig. I think I met you at a sausage making class there over a year ago. Funnel cakes are a family favorite.....congrats!
  6. That is what the manual says but I have a 19 quart cooler (something like that) and it works great (I also put Styrofoam on the top)....some of the big contributors on here who reviewed the product also use larger container. It has a pretty strong pump. I don't know factually the temperature if the temp is maintained in every square inch of that though.
  7. I have had a great experience with the SideKic and use it frequently. I turned on 3 of my friends to it and they all have worked out great.
  8. Boulevard Pale Ale or Wheat.....they even make a pale ale mustard which is really freaking good (deviled eggs have never been the same). We used to have a company called Flying Monkey but they went out of business.....maybe because my cousin and I kept doing the brew tour every saturday for free beer. I also like the Abita Pecan Harvest and Hoegaarden.
  9. kryptos1

    About roux

    Wow this is very helpful...had no idea the microwave and oven was used. The 2 Cajun/Creole books I have just use the pan on medium heat....sounds like there is a better and easier way. Thanks all!
  10. kryptos1

    About roux

    I have always done Roux on medium to medium/low heat and takes 15-25 minutes depending on the color of course. I have just watched a video with someone who takes 2 hours to make roux on very low heat and does not stir very often....apparently "this is how its done in New Orleans." Are there flavor differences between frequently stirred roux at medium/medium-low temps and a very low temperature made roux? Just guessing but if its a function of time and temperature, does it chemically come out the same in the end? Thanks! (yea not a fun topic, but its got me curious)
  11. I had a good laugh with that one!!!!! She is always boozing it but yea a buzz and the mute button help when watching.
  12. I hate to say this but Walmart had a set of Paula Dean pots/pans, high heat stuff, and knives on super sale which I bought for camping in the RV (well RV is kinda camping). I figured the price was right and wouldn't worry about ruining them on camp fires and such......they have held up remarkable well. The iron skillet gets a lot of use when camping as well. My wife worked at Pottery Barn Kids part time and we got a 40% discount at Williams Sonoma so we loaded up the home with the top end stuff there thinking they would last for decades.
  13. Kansas City River Market had them for the same $15/box as last year. They were picked yesterday morning and still a little damp.
  14. Spanish Mackerel is great cooked and sashimi....really like that Copper River Salmon here in KS is great fresh but $35/lb, so I usually just get a little 4oz portion. Fresh river trout while in Colorado is a favorite as well
  15. I just did some at 140F/60C for 46 hours and turned out fall off the bone good. Glad you brought this up...I have some chicken breasts that are already sealed up and was curious if I could just use that.
  16. Well they finally finished yesterday. What I did and learned: Smoking: Did a 4 hour cold smoke before the SV. The result didn't have as much smoke as I wanted and the water really was strong smelling. Just a slight smoke ring SV: Did 46 hours @ 140F/60C Result: Falling off the bone with good flavor from the rub but as mentioned lacked the smoke Result after searing: Interesting crispy outside with hotter inside....not 100% sure if I like this better I also did a tri-tip for 30 hours. Flavor was more smoky with a decent smoke ring but was a little spongy on texture. It was tender, but spongy...maybe I am too used to eating overcooked smoked meats. I cut off some 50MMx50MM/~2"x2", put on a corn syrup/water mixture (from what I learned Douglas Baldwin's chicken video), and seared each side. Where the side had the smoke/rub it was crispier and the inside firmed up just a little. I definately liked this better. Thanks all for the information. I think I will follow the suggestion to smoke afterwards next time and see how that goes. I need a better camera.
  17. Last time I did something like that the prototype and final plastic molds alone were about 3K, packaging can eat $8-12/ea (low end) into the margin, Amazon will want their 15%, hard to get any pricing scale in the beginning in case something goes wrong, etc.... I am curious if someone has broken down one of the nicer high end ones and see if it could be redesigned for afforability
  18. Duh......read too fast and didn't 'read it'....fire fighting mode at work today. Interested in this as well, the SideKIC works great and has been running for 3 days strong now.
  19. This is great! For some reason USPS had this sitting in San Fran for 2 days before sending....ahh well. Feedback: - Packaging: I work in telecommunications and we find the packaging arguments fun. Some think the top notch packaging is absolutely required and others think the customer will open it up and deposit into the trash. This is good packaging....I like simple and functional. Just have to make sure everything is fully dry before putting it away. - Software Updates: Yes, this is not an easy request with the risk of folks turning the unit into a brick. - User manual says to place the equipment on a kitchen counter when in use. I did this and it slide under my cabinets and was left on over night. In the morning the evaporated water had some contaminates which dried on my cabinets and was tough to get off. May suggest people to not do that. - Future crazy enhancement: You can stick a CDMA or GSM modem module on there for about $22/ea with a $2/month subscription. This could send data back to a server where the UI could be emulated within a web browser/iPhone App/Android App allowing the customer to remotely manage and monitor (could be used for software updates as well). Perhaps some customers would pay a monthly reoccurring charge or a free version with advertisements to offset the module subsidy. The integration is usually a PCIe or USB interface and old school AT commands over telnet or secureSSH. Some IT integration (automation) or using a web interface with a carrier to get equipment activated. I have lots of engineering details if interested. - Distribution: Maybe have your own online store to avoid the Amazon charges? - I used a 28 quart cooler and seemed to work great. Perhaps offer a package with own insulated ICA Kitchen branded 10Q or larger container with a lid? - User interface is simple and great. Surprised it was a color display (was is 220x176?). Great touch. The only think I could think of is a Help menu, but then I think you would have to code in a scrolling menu for the extra menu item. - When I added more water which was around 120F the thermometer on the display would increase 1-2 degrees rather then decrease. Guessing the temperature sensor is close to the heater. All I can think of at the moment....
  20. kryptos1

    Dinner! 2012

    First time doing SV and it turned out good. Learned a lot. Tri-tip roast with a rub for a few hours: Cut in half, then cold Smoked for 4 hours, the SV for 22 hours @ 140F: The result (other half will get 30 hours):
  21. At 9 hours did it cook all the way through and tender? I was intending to SV for 30-48 after reading through this but hey if I can get these ribs for dinner then whoo hoo!
  22. I just took a sausage class last weekend and the chef thought chicken and duck fat was too soft, beef fat was too tough, and pork fat back has always traditionally been what people are used to. He puts pork fat in every sausage.
  23. LOL....."René Redzepi has formerly worked at the restaurants such as The French Laundry, El Bulli, Kong Hans Kælder and Le Jardin des Sens." Good grief that's a resume for that type of food.
  24. kryptos1

    Dinner! 2012

    Simple saffron sauce with cherry tomatoes, potatoes, tomato juice, onion, little garlic, corriander seed, and scallops. Really enjoyed the sauce, frozen scallops were not good as usual being in Kansas.
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