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Secret_Ingredient

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  1. The Thermocouple versus the Thermistor

    I emailed OXO a while ago, asking if they could design and market a thermocouple based thermometer. I reasoned that with their market penetration, the cost would be in the same range of current thermometers. I never heard back and cannot guess why there was no response. Most consumer grade digital thermometers use a thermistor. I had one of the first Polder Probe/wire (or cable) thermos and I loved it. It had a cable or wire, shielded in a metal braid. The new ones, use a silicon covering. Most of the reviews say that probe breaks and Polder has addressed that by adding a "handle" (of sorts) to the probe. Reasonable care while inserting and extracting the probe would have been more sensible by the reviewers who broke there devices, but the handle works, too. Still, this device and as I said above, most all temperature reading devices use a thermistor, or even a bi-metal strip (don't call me a perv!). The thermocouple devices read a much more accurate temperature range. From here on I'm spelling thermocouple as t/c. The Cook's Country (and under a multitude of other names) commonly shows the Thermapen t/c. At $100 it's pricey for the kitchen, but not for what it is. I imagine there are loads of industrial, scientific, and technical uses for it. There the $100 is worth it. The website: Cooking For Engineers sells the device for a "MERE" $79. That site reviews a number of thermometers and puts the t/c on top. So dear reader, I must ask, why have the OXO's and Sur La Tables, Williams-Sonomas, and the like not found a way to place a t/c probe in a thermometer?
  2. From my words: http://dangermencooking.blogspot.com/2009/08/enchiladas-suizas.html Addendum. On 31 October 2013, I see that this recipe became a topic of discussion at the eGullet forum. The original poster asked about the sauce used at Sanborn's in Mexico City. I immediately want to point out that Mexican Cuisine is far more regional and local than United States Cuisine and as such the sauce which was queried about may be local to Sanborn's in Mexico City and not any other Sanborn's in Mexico. As the original poster asked about a salsa verde, without tomatillos, I may have a solution. Only her father's taste buds would know for certain. The first secret ingredient is solved by the inclusion of information I have previously not put online. Please forgive. Crema de Rancho Cream separating from the milking, left overnight to rise to the top and skimmed off is set aside to ferment. The longer the fermentation the higher the percentage of lactic acid development. Salt is then added and if the crema is not sour enough, it is again set aside to allow the lactic acid to increase. According to my research, it should not get as sharp (piquant) as crema agria or in English, sour cream. Crema de Rancho is sold under the following names: Crema de Rancho crema espasa [thick cream] crema de la buena crema especial crema de primera crema de al mejor The second secret ingredient is likely to be hoja santa and I won't show all the variant spellings for this herb or ingredient. The plant, widely used in Mexico, is botanically named: Piper Auritum. I have posted about this plant at Danger! Men Cooking! as I have only recently been able to obtain it commercially. While I have not eaten Enchiladas Suizas in Mexico City, at the Sanborn's the original poster at eGullet queried about, I am pretty sure this may be what she is after, although good luck finding some fresh from the cow warm milk to ferment. Looking at the Sanborn's menu, I see that the few listed ingredients do have crema and salsa verde, so my best guess for the lady looking to reproduce their recipe is to cook the hoja santa and blend it to a puree, whence, add the sour cream and use it as Sanborn's salsa verde. I'm uncertain as to whether the enchiladas suizas have a garnish of Swiss Cheese, I guess they are using a Mexican cheese.
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