VilleN
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Posts posted by VilleN
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They discussed the issue in two Cooking Issues but I don't remember the exact episode right now. Actually had the number and timestamp written down, but can't find it anywhere now that I need it. I'll get back at it when I find the # again.
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They pretty much went through the whole Johnny Hunter's three day technique on Cooking issues. Didn't mention anything about pH on that episode and I actually don't think the technique has much to do with pH, if any. Instead it's more to do with moisture as I can see it. I heard from a former co-worker that a Michelin-star awarded Finnish chef prepares his black garlic during the services of two days by submerging cloves of garlic in oil in a pan and keeping that pan on top of a hot oven all day. Apparently comes out fine even that way.
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Kind of late to the party. I ran in to a new three day technique via the great Cooking Issues podcast. The result is a bit different from the longer technique but definitely tastes like black garlic nevertheless, not better nor worse. But the time saving aspect is kind of a big deal, at least for me.
You basically just lightly crush whole bulbs of garlic, wrap them in moist paper towels, and wrap that in foil. The "cooking" part is just 3 days in 80-85 degrees Celsius or around 180 Fahrenheit, which I managed to do with a circulator and mason jars. Depending on the use and whether you'd like to keep it in the fridge or room temp, you have to dry it lightly or all the way through. Highly recommend giving this technique a try if you ever make black garlic at home. I also documented this in my own blog. Too bad it's in Finnish though, so not many of you will get much out of it.
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You basically just made yoghurt with cream. Fermented milk products are generally very much safe to eat even with the part of keeping them in warm places that contradict our usual habit of keeping milk products in the fridge. The sourness actually is a sign of lactic acid bacteria which inhibit the growth of some other possibly harmful bacteria. So unless your cream was unpasteurized, you should definitely be safe.
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Another Finn here! Haven't checked eGullet for a week or so and there's this lively thread about some of my favourite delicacies.
Around the turn of January and February there's also the stuffed pulla - laskiasipulla. You just cut the top off, scoop out some stuff and add some jam (either strawberry of my favourite, raspberry) or almond paste and whipped cream, and put back on the top. There's also the different "schools" of what's the right thing to have in your laskiaispulla. But if you're not in to orthodoxy, you can even put in jam AND almond paste. For what I've understood, also the Swedish have something very close to that, which speaks for the similarities of Finnish and Swedish food.
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I also really enjoy Cooking Issues. They have an impressive back catalogue. In general a lot of rambling about technical stuff but there's something completely new and interesting you learn from every episode.
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I got mine for about 100€ in total since I was among the first ones to back it up on Kickstarter. Still worth it even with double the prize. Ikea bags are good enough although I'd recommend using two of those just in case, because I've had them break from a corner while in water.
That's true about Anova's intervals being good enough for pretty much anything else than getting super fussy with eggs. Just wanted to make a point not having the best control possible.
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Terve! I'd rather go with the Anova. Actually I can't think of any reason why you'd buy a fixed system rather than an immersion circulator. The only downside with Anova is that at least in the version I have, the temperature control is at 0,5 celsius intervalls.
Considering the issue with vacuum sealer vs. ziploc bags. If you're not cooking commercially or just have a ton of money to spend, a vacuum sealer is not necessary. Sure it's handy, but not necessary unless used for texture modification. You will be able to get a good enough "seal" with water and a ziploc bag.
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Greetings from Europe!
I'm sorry for you guys having such idiotic people in charge of things. That's a universal thing though. Hope everything turns out fine.
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Doesn't make any sense for me to add butter in such an elaborate way. Maybe it's just that some chefs think that complicated = better.
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I use the same amount of salt as I would use when making a paté: 1,5%. In many restaurants at least here in Finland it's somewhat a custom to use that procentage when salting meat in advance. For me it's not "excessively salty". I think it's "just right". But then again people in Nordic countries seem to like salt a lot.
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That's what came into my mind as well - is there enough sugar that won't crystalize? Glucose or something else?
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David Chang of Momofuku fame claims time spent in a dehydrator is essential for perfect fried pork skins aka chicharones.
That's very much true. I'd dehydrate food before deep-frying only if I'm going to puff the stuff. Here's a great text on puffing food.
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I got the second issue this week and I'm really liking it. It's really something else than the average magazine. Really appealing both visually and textually. The first issue costs some 150 euros in amazon which is too bad because I would've wanted to have one.
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A lot of chefs over salt their food simply because of their salty palates. The more you eat salt the more you need salt for the food to taste just right. I find that for some reason bad chefs use too little salt and actually good chefs over salt their food.
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Hello there! I'm from Finland as well and I know there are a few of us more here in eG forums. I've read your blog before and liked it a lot. Where were you working for that year? There can never be too much about professional finnish pastry in the internet so it's nice to see more finns here.
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Priceless indeed. Good thing he has a cue card to read from in the end. Or at least that's what it looks like.
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In the restaurant I'm working at the moment we have a green apple puree that could be fixed into a ganache pretty easily. First we caramelize the sugar then add butter and after that add the apple puree which is then reduced to half by simmering. The consistency becomes quite thick when it cools down. I can imagine that this caramelized puree and white chocolate would make a great ganache with a strong taste.
What's the ratio or apple puree to caramelized sugar if you don't mind me asking?
It's about 1 part sugar, butter a little less than that and 3-4 parts apple puree. Depends on the amount of pectin in the apples but it doesn't take a lot of chocolate to achieve a ganache-y texture.
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In the restaurant I'm working at the moment we have a green apple puree that could be fixed into a ganache pretty easily. First we caramelize the sugar then add butter and after that add the apple puree which is then reduced to half by simmering. The consistency becomes quite thick when it cools down. I can imagine that this caramelized puree and white chocolate would make a great ganache with a strong taste.
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Quasar, I think you've got the wrong temperatures for tempering. I've been working with Valrhona chocolates for a bit and always temper without seeding. I've been taught to do this with a certain method and it always works. I can't remember the exact temperatures for chocolate with that amount of cocoa but they are somewhere around:
1)melt to 50-52 celcius
2)cool to 30-32 celcius
3)reheat to and use at temperature of 32-34 celcius
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In the cookbook it's served with roasted asparagus and poached egg. It's sort of a replacement for the hollandaise sauce.
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There's miso butter in Momofuku. Half white miso, half butter, tastes great.
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How about dipping your finger in food to taste it? I know a lot of professionals that do it all the time. Marco Pierre-White said that washing your hands gives you ten fingers to taste with.
I know it's somewhat unhygienic but don't really see a problem here. For me the worst habit is not cleaning after yourself.
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I've never used shower caps but you can use hair nets as cheesecloths which is pretty amazing. My pasta machine has gotten all dusty so maybe I'll protect it with a shower cap.
Black Garlic
in Cooking
Posted
So I just went through some episodes trying to find the one minute tangent where Dave went through the process. Couldn't find it but pretty sure it was some weeks after the Johnny Hunter episode. Sorry about that. Good idea asking Dave about the three day technique and maybe other relevant information when the show actually airs the next time.