Sam Fahey-Burke
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Posts posted by Sam Fahey-Burke
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Hi wurzel,
Sorry, we don't have any experience with Alto-Shaam!
Sam
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My experience suggests that it depends on the final application for the liquid. If it’s going to be used as a broth or clarified for a consommé, I would use the second method because infusing it under pressure will keep more of the volatiles contained. If it’s being reduced to a demi-glace, it probably doesn’t make a big difference because you will be losing those volatiles anyway when you strain the liquid after reducing it on the stove. In terms of reaching the saturation point, I don’t think there’s a big risk for that. I’ve made plenty of triple stocks with a high percentage of aromatics and noticed a big difference after the second extraction.
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Hi gpaul,
Thanks!
I haven't heard of the Quik n Crispy, but as a rule, there isn't a good substitute for deep-frying.
Sam
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You can make a double stock out of almost any liquid or infusion, but it’s best to use fresh meats and aromatics. When I do this, I shop for enough to make a double recipe. I then prepare everything at once and load half of it into the pressure cooker. I keep the rest of the mise en place in the fridge while making the first stock. When it’s done, I strain the liquid, discard the cooked meat and vegetables, and put the second batch in the cooker with the liquid from the first batch. Hope that helps! Sam
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1. I use hickory too. It‚’s good!
2. There really isn‚’t a need to jaccard before a 72 hour cook. The meat will get plenty tender in the sous vide bath.
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ssie,
There will be a thin film of oil on top of the sauce, but there shouldn‚’t be so much that you could pour it off.
Sam
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Linda,
The texture should be a little thicker than heavy cream.
Sam
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It’s good. We sometimes use it to finish or season things. Rice bran oil has a very different flavor than olive oil, however, so we don’t recommend it as a substitute.
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Try making the whole mixture and then distributing it among several smaller bags; each bag will then attain the proper temperature faster.
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Pork Belly Adobo
I tried this recipe last night. Unfortunately I found it unbearably salty so I had to throw it out. I measured everything to the gram. If I make it again I will halve the soy and fish sauce and substitute water.
I had the same issue. Was wondering if my brand of soy sauce (Kikkoman I think) is saltier than others.
We use Higashimaru-brand soy sauce.
Hope that helps!
Sam
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I agree with zmaster on both points.
The best way to ensure a successful result with lecithin in a vinaigrette is to make sure it is completely dissolved in the oil phase before making the emulsion.
As for cleaning, we take a fairly conventional approach: lots of hot, soapy water, a sponge, and some elbow grease usually do the trick.
Sam
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You probably did nothing wrong. There’s a lot of butter in the recipe! To a lot of people, it would probably look thin—we just like it that way. Feel free, however, to adjust the ratios to your liking. Hope that helps!
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Jbvc2,
I recommend cooking it sous vide instead.
Sam
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Taki‚’s Sweet Onion Sauerkraut is the same thing we serve with our pastrami. We make sauerkraut, but there‚’s nothing Modernist about it: Just slice up a bunch of cabbage, lightly salt it, and let it ferment under the pressure of a solid weight. Then mix it, in equal parts, with thinly sliced and sweated sweet onions. Then add cream and reduce it until it‚’s thick.
Sam
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I have never cooked kangaroo, but I believe it‚’s generally approached in the same way as beef.
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mrestko,
The dough should be pretty moist when it‚’s finished mixing, but it might need additional water. Flours can also vary a lot from brand to brand. For the best results, we recommend bread flour from the brand King Arthur.
Sam
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Hi sstatser,
The water level needs to be at the same height as the top of the custard in the mold. I recommend putting the custards on a cooling rack (or something similar), which will allow water to circulate underneath them.
Hope that helps!
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dkliman,
We don‚’t add anything to the peas we use for pea butter. The peas do need at least an hour at 10,000 rpm, though. The puck forms sooner, but it will not be packed tightly enough to scrape the butter off the top without bringing some of the starch with it.
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baselerd,
This recipe calls for dried peppers.
Longtallsally,
Yes, you are correct for the short ribs: 3 days refrigerated / 3 months frozen. The dehydrated garlic can be kept in an airtight container overnight, but it will turn soggy if left any longer. Dehydrated beef can be kept shredded in the fridge for a couple of days but is best when fried right before serving.
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Yes. Rinse and pat the steak dry before cooking it sous vide.
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jpwright,
Yes, 80 °C is the correct temperature.
Sam.
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Hi vinlo,
It‚’s fine. Many fats solidify when chilled, but are still ok to use.
Sam
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Hi Omar,
The thermometer on page 67 of Modernist Cuisine at Home is from SPER scientific. Not all Thermocouples are designed to be submerged, so make sure you find one that can be.
Sam
[Modernist Cuisine at Home] Buffalo Sauce
in Cooking
Posted
It could be one of two things: you could be overcooking the garlic (making it bitter) or your oil might be rancid.