JoNorvelleWalker

"Heat cannot of itself pass from one body to a hotter body..."

Even the most heat resistant strain of Salmonella is destroyed at 130F given enough time. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1057731/pdf/applmicro00336-0042.pdf

@andiesenji I agree pasteurized eggs are best. We disagree about how to pasteurize.

I bit my tongue for some hours before responding. Other states mock New Jersey for its former egg laws. But if people are dying in the gutter and the citizenry are at the state house gates with pitchforks, it is right to take extreme measures to protect the public health. Otherwise I suggest let science and common sense prevail. I suspect a yolk pasteurized at 138F would make a strange Hollandaise indeed. I call balderdash. What evidence is there that salmonella lives at 55C? Perhaps it is best to avoid lead cooking pots. If I was from California I'd be more concerned about the carcinogenic coffee.

Alas, the battle of Vienna was all for naught.

@dscheidt the confusion may be caused by posts having been moved between topics. The pan in which @lindag made her lasagna fits nicely in the CSO. A 1/2 size hotel pan -- by whatever name or standard -- will not. So until Cuisinart makes a larger steam oven or possibly until the anova engineers return from the south Pacific and have some months to sober up, hotel pans are not relevant to the problem.

I mean why is the poolish so small relative to the other ingredients.

Cook it longer. I actually like scrapple. It's just that I don't like the idea of scrapple. The brand I was partial to was Hatfield: http://www.hatfieldqualitymeats.com/our-products/product-detail/scrapple

Forgive me, math is not my thing. I calculate the bowl of the tilting to be 7.25 liter and the bowl of the micro batch to be 3.16 liter. So a little less than half.

My steam oven has been suffering so until I can replace it* I've not been mixing French Lean Dough. However tonight I plan to start another batch of Neapolitan Pizza Dough (p 5-113). My question as always comes down to what numerical speeds are intended in the stand mixing instructions. In this case it's 4 minutes on "medium" and 4 minutes on "high". For folks who worry about picograms they could be more precise. Last time I didn't dare set the KitchenAid to speed 10. I have the largest KitchenAid and at speed 8 it was dancing about on the countertop -- yet for full gluten development I still needed more mixing time than called for. No complaints about the end result, I was quite pleased with the dough. I just don't want to see my burnt out mixer on the floor. I have a face protection helmet. Maybe I should just jump to ludicrous speed and see what happens. Oh, and another question: any thoughts on why the poolish for this recipe is so small? *next payday.

Thank you, thank you! I think this explains my confusion. I had always been placing the dough in the banneton seam side down and then flipping the dough out of the banneton onto the peel so that the seam side was still down. If the dough is placed in the banneton seam side up then the pictures on page 3-338 make perfect sense!

Thank you so much for the idea of sugar or salt! I wonder though, could salt affect the stainless steel?

The last of my MB Neapolitan dough I baked tonight. I used the big oven. At five minutes the bottom of the crust was blackened and the cheese was, to my taste, somewhat overdone. Leopardizing might be a euphemism. Not that this kept me from enjoying it. I think I may be on track for a 3 or 4 minute pie.

My micro batch arrived this afternoon! It's cute. Came with no instructions -- though I recall the original grinder instructions said to grind a sacrificial batch of stuff to remove any bits of granite? What would folks suggest I process as the sacrifice? For economy's sake last time I used peanuts, but I'd like to be able to say any food I create was not processed with peanuts.

Thanks!

Duke is not far from here. At the library in the springtime we watch the Duke eaglecam. That hawk deserved a Darwin award. And last I looked the film clip was still there...but right now I couldn't find it. This is probably it: https://www.nbcnewyork.com/news/local/Bald-Eagle-Defend-Nest-Hawk-Duke-Farms-Video-200608201.html

The library where I work has a table at the local farmers' market. This morning In the middle of a line of thunderstorms our personnel showed up and were told to go away...and that they were insane. Not sure what this has to do with preserving, except sanity.

I note you use the comparative degree. Howsoever so much simpler, I cannot believe pasteurizing individual intact egg yolks is what I'd call "simple". In fact it sounds like a real mess. Why not figure out what yolk temperature gives you the yolk consistency you love. Then pasteurize whole eggs at that temperature per Baldwin's charts. Separate the eggs at service and reheat yolks as necessary. For topping grits or potatoes I suspect the grits or potatoes would supply sufficient heat themselves. I use pasteurized yolks mainly for Hollandaise or Béarnaise and I just toss the whites.

I work in a library. Finally pangs of guilt compelled me to return Kian Lam Kho's Phoenix Claws and Jade Trees. (Not that I don't own a Kindle copy.) A friend picked up the book and admired it. I showed her what I had made and she pointed out recipes for similar dishes that she liked. "I only wish it were written in Chinese!" she added. (Not that we don't have a cookbook section in Mandarin.) Sadly English is not her primary language. She said instead of "add half a teaspoon" a Chinese cookbook would say "add some". She offered to help me source ingredients!

How about poach the egg conventionally and leave the white on the plate?

I am aware @torakris has not logged on for a while, but perhaps someone else can help? Inspired by this luncheon posted by @Duvel I purchased a bottle of what I hope is the right kind of tsuyu: http://amzn.com/B01BO9MLZ2 The label does not have dilution information but it does have the sanbai symbol shown above, presumably indicating triple strength. Could anyone suggest dilution ratios for use as a soup base or as a dipping sauce? I particularly would like to try the walnut sauce for soba from Duvel's lunch.

And a whole can of anchovies!

And this time I received a reply: it is an introductory offer and there were about ten Micro Batch units left. I placed my order.

I'm disappointed I've had no reply about how long the sale will last. I wrote again.

The NY Times reports a mother and son were sickened by rat lungworms in their brains after eating raw centipedes from a farmers' market. More commonly lungworm infections are due to eating improperly prepared snails. The Times warns centipedes should never be eaten raw.