bigchef

I've made up a bunch of different powders using tapoica maltodextrin but there is a lot left over. Anyone know if it will keep? For how long? Does it need to be refridgerated or can I keep it sealed on the shelf for a while? Any thoughts?

YAY! The Big Green Egg! You found it! You win a cookie! Thanks everyone! What a wealth of knowledge this forum has. I know I can always count on someone having the answer here. :-)

Thanks for the info. Thats kinda what I thought. The price differences are amazingly different from one site to another for the same stuff just rebranded. I guess thats where it pays to shop around huh?

That looks a lot like it. The one I saw was here in the uk though and smaller. But the general design and shape is very similar.

They might have some products but I dont think they would have all the gells and hydrocolloids needed. Besides...I hopeing for bulk. What about the issue of brand name VS price?

Hi everyone! With all the sites online offering different product lines for Molecular Ingridients the prices and quanitites seem to vary soooo much. Can anyone answer these question? 1). Why would someone pay more for the same quanitity of the same product based solely on the manufacturer? Does it make any difference in real life? 2). I am in the UK currently. Does anyone have any thoughts on the cheapest bulk order suppliers of MG ingridients? Thanx again everyone! Looking forward to hearing your thoughts

I was pitching one of several culinary inventions at a well known kitchen recently (sorry, no spoilers) and one of the concepts was that of a table top micro tandor/pizza oven/BBQ/smoker. They broke into laughter and pointed behind me and low and behold....there it was! Almost the exact same design as mine! Anyone know the brand I'm talking about? Its oblong with a hinged lid, temperature gauge on top with smoke control. You place the wood inside and there is a grill top and a removable stone plate (for pizza and breads). Anyone know what this thing was? I may have to contact them again and ask.

What if I toasted milk powder in a pan till golden and added that as well? So far the icecream is AMAZING. I just wonder how much further I can push it.

no the recipe contains milk, double cream, sugar, vanilla, egg yolks. The milk is "baked" in the slow cooker first and "burnt". The sugar is caramalised and the milk + vanilla + brown nutter is added to it slowly. Then add the yolks and cream. Cook then strain. Cool and churn

Hi all! I think I may have cracked it. Place whole milk in the slow cooker and cook on low for 18 hours or until it reaches a lite golden color. Place in high walled pot and prepare as per "burnt" milk but whisk now and again to get some specs from the bottom. Deeply caramalise sugar before use. Cook with double cream, egg yolks, vanilla (and bourbon if desired) and strain as per usual. Add beurre noisette (unstrained) MMMMMMMM what flavour!

Thanks but I've checked those already. Its really hard to locate general guidelines for use of the products. Any other sites?

Does anyone know any online resources on how to use the MG products? Example include: Guar Gum Gum Arabic Isomalt Konjac Soy Lecithin and more... There are recipes everywhere for these products but no real basic user guide. Any ideas?

I just wonder if the bottom should be reincorporated into the milk before it is strained and added? Or maybe that would add way to much of that flavour. The russians have a baked milk drink made in the crockpot over hours and hours. I may use that milk in conjunction with the recipe you mentioned above. Some vanilla bean as well. :-)

That recipe requires adding some of the sugar first. I thought you had to add the sugar afterwards? Do you stir that milk while it cooks? Why only measure out some of the milk after it is cooked? What is the purpose?

Could someone please post Francisco Migoya's recipe for burnt milk gelato?

The icecream didnt have a burnt flavour per se. It was very deep and rich with nutty tones. It really helped bring out the vanilla. I do wonder about the egg yolk element though. Maybe I should try using the old crock pot on low for 18 hours or so. Maybe use just double cream? Or double cream and milk like before? I'm not sure whether to try it with the sugar and egg in it or add it later on. Problem is with the slow cooker I dont think there is all that much evaporation going on.

That looks like a promissing leaed. What about cooking milk and cream for a long period? What happens? Some of the water evaporates I know but what about the fats and the solids? Do they caramalise? What about the egg yolk? Do you think the long cooking time does something to its flavour / composition? Or maybe the long churning time?

All those details have already been researched and are ready. Although the premade solutions are easiest you may be right in having something custom made.

One concern about starting this on something like wikigullet is that I would lose all credit for me work and would not have any control of what is done with it. I want the public to be able to add data regarding flavour profiles and so on but I don't want to lose control of how the data is used and so on. The criteria I mentioned earlier should be the only items listed with each item. If wanted they can be linked to seperate pages regarding there history, use and so on but I feel this format would be most lean and less clutered.

Thank you again and I understand that you have a lot going on currently. Perhaps I should start a seperate thread asking for help? How long and difficult do you think it may be to construct? I have the data ready. By the way I am also in search of someone familiar in programing to aid me in the construction of my culinary algorithmic software. The logic it operates under and the steps are all done and illustrated with a flowchart for refference. Any ideas?

Thank you again for your help. All the data is ready to be used but I probably will need the aid of someone for the database. I wonder if there are any members of this forum who would like to aid me in this project? The alternative is to start a project a kickstart as per your sugestion.

A few ago I made a large batch of french vanilla icecream at my restaurant. I cooked it for quite a long time to ensure the egg yolks where all cooked through. There was some light scorching at the end but not much. It took ages to churn as the AC was broken at the time. The flavour was so deep and rich. I can't figure out if the fats caramalised through the long cooking process (like baked milk), or the egg yolks cooked more than they should or what. I sieved it before I churned it of course. Any ideas on what might have happened? Maybe I should cook the mixture in a slow cooker for a long time on low? Then add the yolks?

I agree with the idea of having volunteers to aid in the filtering of data. Each item may be linked to separate pages that list its history and use however that is not my initial intention for the databases structure. It would require a great deal of additional time in order to write and link every item one at a time. I am quite computer literate but I am not versed in how to program myself. I have the data categorised using excel. I am looking at a collapsible tree structure. Since the criteria to be used for the texture and flavour profiles is set I would like to have a “tick the box” type structure next to each ingredient. I have used visio to visually illustrate a sample structure of the database. I have tried to post one but it will not complete for some reason. I have database oasis to aid me in assembling the database but I have yet to begin as I don’t wish to create it only to find I cannot upload it. I just checked kickstarter and it is fantastic concept! I will explore it for this and other projects I have in mind. I will keep the forum updated to further developments on this and other culinary orientated projects

Here is just a small sample of the hierchial structure I am talking about. It is only a sample as is not even close to what I need to post for the completed form. Users need to be able to have fields to input data for the topics I listed earlier. What do you think? Sorry all....I can't seem to be able to upload the image. No idea why.

The software requires the texture and flavour profiles of ingridents in their raw state as well as after being exposed to each cooking method in a single context and again to a power of 4. Do you believe this should be a feature listed for the public to add within the databank? It would allow for a much rapid gathering of data and the resulting software would grow in complexity at an exponential rate.