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kostbill

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  1. I really want to improve the flavor of my chicken breast so I want to try to inject brine with fat and flavors. I would like to try brining with some hydrocolloids. The one example I found is this: https://torontofoodlab.com/2013/08/20/meat-tenderizing-with-a-carrageenan-brine/. However I cannot apply that to my chicken breast because I am cooking it sous vide, so the chicken will not reach the temperature needed for the carrageenan to gel. I am thinking of using Methyl cellulose, first disperse in hot water, then leave it for 24 hours in the fridge, then ad
  2. Thanks for verifying that.
  3. What is the mark II? Is it a new design for the water tank? Two days ago, in Dave Arnold's podcast, where he had Scott Heimendinger, Scott said that they don't have a new design yet.
  4. Yes this is the first try I am going to have. I didn't have the fridge dry in my mind, but I will do that. I tried that method in a pork belly. The skin came out crispy but the meat was overdone. But when it comes to pork belly, I don't really like the meat even when sous vide. I enjoy it in fat pieces, about 1cm and shallow fry in a pan. Also I cannot do that exactly with a pork hock because of the shape. I think I will get some pork hocks and do them in the oven before the anova oven arrives. This way I will remember the results more clearly and adjust my expectation
  5. No I want to cook it with the skin on. I know that the desired effect can be reached because I have eaten a very good pork hock. I am guessing that in the restaurant I ate it, they had a combi oven, so, here is a challenge.
  6. I bought the oven and it will probably arrive next week. One of the things I want to try first, is pork hocks. When I am doing pork hocks sous vide and then transfer them in the oven, the skin is awful, I hate it in never crisps. I throw it away immediately. The meat is excellent, juicy, super soft, gelatinous, just perfect. When I am going them in the traditional oven, 6 hours at the lowest setting and then the highest temp for about 2 minutes produces a crisp wonderful skin, but the meat is not good. So I hope that the oven will give me the
  7. Speaking of the second law, here is a great one: So, more questions: if the humidity cannot get above some percentage at certain dry bulb temperatures, then how come the anove supports the setting of humidity to every level from 0 to 100% at higher than 100C?
  8. Thanks guys! That was super helpful.
  9. @rotuts you wrote that "in environments w 100 % humidity , at all temperatures , WB = DB temp". You mean that if DBT is 220C and we have 100% humidity, then WBT = 220C?? This is impressive. I don't understand it.
  10. @gfweb and @JoNorvelleWalker,100% steam, or 100% humidity, means that the air cannot hold more steam, it reached its peaked amount of water it can hold. @JoNorvelleWalker if the third fact "As long as the cooking is happening with some percentage of steam, the item that is cooked, will be cooked with the wet bulb temperature" is incorrect it would make a lot of sense, but I have no idea what else could be the case here.
  11. I am afraid I am not understood because English is not my mother language (or I am an idiot). Let me try again. Facts (I think they are facts, correct me if I am wrong): - Wet bulb temperature will ALWAYS be lower than 100C. Correct? - Dry bulb temperature may very well be above that. But the wet bulb will be lower than 100C. - As long as the cooking is happening with some percentage of steam, the item that is cooked, will be cooked with the wet bulb temperature. Question: - If we are cooking with steam, let's say 100%, why does it matter if the dry bulb temperatu
  12. This seems right, but then, since the wet bulb temperature will never go above 100C, then why use the steam mode when we are above 100C?
  13. I have read that and many more, but perhaps I should refresh my memory.
  14. OK your first line makes a lot of sense. Humidity will provide energy faster to the food. But then, does it matter if it is 1C above 100C or 200C above 100C? Also, can you get Maillard reaction below 100C? I have been reading the forum but there are so many things I don't understand.
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